Easy Layered Tomato Dip

Prep Time:10 min

Total Time:3 hr 10 min

Makes:3 cups dip or 24 servings

2 Tbsp. dip

16 crackers each1 pkg. (8 oz.)

Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

2 cloves garlic, minced

2 small tomatoes, chopped (about 1-1/2 cups)

1/3 cup sliced green onions 1/4 cup

2% Milk Shredded Reduced Fat Cheddar Cheese


MIX Neufchatel cheese and garlic until well blended.

SPREAD onto bottom of shallow serving bowl or 9-inch pie plate or

onto serving plate; top with tomatoes, onions and Cheddar cheese.

Cover and refrigerate several hours or until chilled.

SERVE as a dip with the crackers.


Antipasto Loaf

Prep Time:25 min

Total Time:1 hr 25 min

Makes:25 servings

One slice each

1 French bread baguette (12 oz.)

1 tub (8 oz.) Cream Cheese Spread

3 Tbsp. pesto 1/2 cup, drained oil-packed sun-dried tomatoes, chopped

1/2 cup drained marinated artichoke hearts, chopped

2 Tbsp. Grated Parmesan Cheese

2 cups baby spinach leaves, coarsely chopped CUT baguette lengthwise

in half.

Remove soft insides from both bread halves. (Reserve removed bread

for another use.)

MIX cream cheese spread and pesto; spread evenly onto insides of

bread shells. Fill evenly with tomatoes, artichokes, Parmesan cheese

and spinach.

REASSEMBLE baguette; wrap tightly in plastic wrap. Refrigerate at

least 1 hour or up to 4 hours. Cut into 25 slices to serve.


Garden-Fresh Pasta Salad

Prep Time:20 min

Total Time:1 hr 30 min

Makes:14 servings, 3/4 cup each

1 pkg. (16 oz.) farfalle (bow-tie pasta), uncooked

2 cups broccoli florets

1 small red onion, thinly sliced

1 medium red pepper, chopped

1 cup halved cherry tomatoes

1 bottle (8 oz.) Sun-Dried Tomato Dressing

1/2 cup Grated Parmesan Cheese

COOK pasta as directed on package, adding broccoli to the boiling

water for the last 3 min. of the pasta cooking time. Drain; rinse

under cold running water. Drain well; place in large bowl.

ADD onions, peppers and tomatoes; mix lightly. Add dressing; toss to

coat. Cover.

REFRIGERATE at least 1 hour. Stir gently just before serving;

sprinkle with the cheese.


Crunchy Bacon Coleslaw

Prep Time:15 min

Total Time:1 hr 15 min

Makes:6 servings, 1/2 cup each

1/2 cup MIRACLE WHIP Light Dressing

1 Tbsp. sugar

1 tsp. cider vinegar

4 cups shredded green cabbage

1 cup shredded red cabbage

1/2 cup Salted Peanuts, chopped

4 slices Bacon, crisply cooked, drained and crumbled

MIX dressing, sugar and vinegar in large bowl.

ADD remaining ingredients; toss to coat.

REFRIGERATE at least 1 hour before serving.


Quick Lemon-Berry Trifle

Prep Time:15 min

Total Time:1 hr 15 min

Makes:16 servings, 1/2 cup each

2-1/2 cups cold milk 2 pkg

(4-serving size each) Lemon Flavor Instant Pudding & Pie Filling, or

any other flavor

2 cups thawed Whipped Topping, divided

4 cups mixed berries (blueberries, raspberries and sliced

strawberries), divided

42 NILLA Wafers

POUR milk into large bowl. Add dry pudding mixes. Beat with wire

whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the

whipped topping. Reserve 1/4 cup of the berries; set aside.

ARRANGE 21 of the wafers on bottom and up side of 2-1/2-qt. serving

bowl. Spoon one-third of the pudding mixture into prepared bowl;

cover with half of the remaining berries. Top with layers of half of

the remaining pudding mixture, remaining 21 wafers and remaining

berries. Cover with layers of the remaining pudding mixture,

remaining 1/2 cup whipped topping and reserved 1/4 cup berries. Cover

with plastic wrap.

REFRIGERATE at least 1 hour before serving. Store leftovers in



OREO Ice Cream Sandwiches

Prep Time:15 min

Total Time:45 min

Makes:6 servings

14 Chocolate Sandwich Cookies, divided

6 Tbsp. vanilla ice cream, slightly softened

CHOP 2 of the cookies into small pieces; set aside. Spoon 1 Tbsp. of

the ice cream onto each of 6 of the remaining cookies; top each with

second cookie to make sandwich.

ROLL edges in chopped cookies. Place on waxed paper-covered baking

sheet. Freeze 30 min. or until firm. Wrap individually in plastic

wrap; store in freezer until ready to serve.

REMOVE from freezer 5 min. before serving. Let stand at room

temperature to soften slightly.


Berry Bliss Cake

Prep Time: 20 min

Total Time: 4 hr 20 min

Makes: 8 servings, one piece each.

3/4 cup cold milk

1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling

1-1/2 cups thawed Whipped Topping, divided

1 pkg. (10.75 oz.) frozen pound cake

1/4 cup orange juice

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2

min. or until well blended. Stir in 1 cup of the whipped topping.

CUT cake horizontally into three layers; brush with juice. Place

bottom layer on serving plate; top with 3/4 cup of the berries, half

of the pudding mixture and middle cake layer. Repeat layers of

berries and pudding mixture; cover with top cake layer. Top with 1/2

cup whipped topping and the remaining berries; cover loosely with


REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in