Mexican Layered Dip

Prep Time:
10 min
Total Time:
1 hr 10 min

Makes:
5 cups or 40 servings, 2 Tbsp. each

What You Need!

1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup drained canned black beans, rinsed
4 green onions, chopped
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

Make It!

BEAT cream cheese in medium bowl with mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.

TOP with all remaining ingredients except chips.

REFRIGERATE 1 hour. Serve with chips.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Makeover - How We Did It
By preparing with PHILADELPHIA 1/3 Less Fat Cream Cheese, KRAFT 2% Milk Shredded Cheddar Cheese and baked tortilla chips instead of regular products, you'll save 50 calories and 8 g fat per serving.

Special Extra
Garnish with chopped fresh cilantro.

PHILADELPHIA Fat Free 7-Layer Mexican Dip
Prepare as directed, using PHILADELPHIA Fat Free Cream Cheese and KRAFT FREE Shredded Non-Fat Cheddar Cheese.

Berry Cheesecake Parfaits

Prep Time: 15min

Total Time: 15min
Makes: 8 servings

What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups thawed COOL WHIP Whipped Topping, divided

24 NILLA Wafers, coarsely chopped

1-1/2 cups mixed blueberries and sliced fresh strawberries

Make It!

BEAT cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

LAYER half each of wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.
TOP with remaining COOL WHIP.

Kraft Kitchens Tips

Size-Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make it Easy

Use plastic bag with small corner cut off to easily pipe pudding mixture into glasses.

Watermelon Pops

What You Need!

Mix 1/3 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping

Make It!

MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.