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Dessert
Recipe Rating:
Prep Time: 10 min
Total Time: 4 hr 33 min
Makes: 20 servings
Kraft Kitchens Tips
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57 NILLA Wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup PLANTERS Almonds, toasted, finely chopped
1/2 cup (1 stick) butter or margarine, melted
1 qt. lime sherbet, softened
1 qt. orange sherbet, softened
1 qt. raspberry sherbet, softened
CRUSH 37 of the wafers. Mix until finely crushed. Mix wafer crumbs, coconut, almonds and butter in large bowl. Press onto bottom of 13x9-inch baking pan. Bake at 350°F for 8 to 10 minutes or until lightly browned; cool.
LAYER lime, orange and raspberry sherbets over cooled crust, freezing each layer until firm before adding the next layer.
FREEZE at least 4 hours. Let stand 10 minutes at room temperature before serving. Cut into squares; garnish with remaining wafers, whipped cream and colored sprinkles.
Flower Power Cupcakes
Recipe Rating:
Prep Time: 20 min
Total Time: 3 hr 42 min
Makes: 24 servings, 1 cupcake each
Nutrition Information
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1 pkg. (2-layer size) white or yellow cake mix
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
1 cup boiling water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Few drops food coloring, any color
24 large JET-PUFFED Marshmallows
24 JET-PUFFED Miniature Marshmallow
1/4 cup colored sugar or colored sprinkles
PREPARE cake batter and bake as directed on package for cupcakes. Pierce cooled cupcakes with a wooden skewer or large fork at 1/4-inch intervals.
DISSOLVE dry gelatin in boiling water. Carefully spoon 2 tsp. of the gelatin over each cupcake. Refrigerate 3 hours.
TINT whipped topping with food coloring; spread about 2 Tbsp. of the whipped topping onto each cupcake.
CUT each large marshmallow crosswise into 5 pieces with clean kitchen scissors to resemble flower petals. Arrange petals in a flower shape on top of each cupcake; place a miniature marshmallow in center of petals. Sprinkle each with 1/2 tsp. colored sugar.