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http://www.kraftfoods.com/images/recipe_images/Chocolate_Caramel_Pecan_Pie.jpg
25 KRAFT Caramels
2 Tbsp. milk
1 cup chopped toasted PLANTERS Pecans
1 HONEY MAID Graham Pie Crust (6 oz.)
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided

PLACE caramels in medium microwaveable bowl. Add milk. Microwave on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Stir in pecans. Pour into crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each min. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Spread evenly over caramel layer in crust.
REFRIGERATE at least 2 hours. Let stand at room temperature 10 to 15 min. before serving. Top with the remaining whipped topping. Store leftover pie in refrigerator.

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http://www.kraftfoods.com/images/recipe_images/Double_Layer_Pumpkin_Pie.jpg

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup milk
1 can (15 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

KRAFT KITCHENS TIPS

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http://www.kraftfoods.com/images/recipe_images/Praline_Pumpkin_Pie.jpg
1/3 cup butter or margarine
1/2 cup chopped PLANTERS Pecans
1/3 cup firmly packed brown sugar
1 HONEY MAID Graham Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/4 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MELT butter in small saucepan on medium heat. Add pecans and brown sugar; mix well. Bring to boil. Cook 30 seconds, stirring constantly. Spread onto bottom of crust. Cool.
POUR milk into large bowl. Add pumpkin, dry pudding mixes and spice. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in 1-1/2 cups of the whipped topping. Spread over pecan layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.

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http://www.kraftfoods.com/images/recipe_images/PHILADELPHIA_New_York_Cappuccino_Cheesecake.jpg

1 cup chocolate wafer cookie crumbs
3 Tbsp. sugar
2 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
3 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. MAXWELL HOUSE Instant Coffee
3 Tbsp. coffee-flavored liqueur

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream; mix well. Stir instant coffee granules into liqueur until dissolved. Blend into batter. Pour over crust.
BAKE 1 hour and 5 min. to 1 hour and 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

KRAFT KITCHENS TIPS

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http://www.kraftfoods.com/images/recipe_images/Creamy_Pumpkin_Bars.jpg

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/3 cup chopped PLANTERS Walnuts, toasted
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups cold milk, divided
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 can (16 oz.) pumpkin
2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided

MIX crumbs, walnuts, sugar and butter in 13x9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.
BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add remaining 1-1/2 cups milk, dry pudding mixes, pumpkin and spice. Beat on low speed 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour over crust.
REFRIGERATE 2 hours or until set. Cut into 24 bars. Top each with a dollop of the remaining whipped topping just before serving. Store leftover bars in refrigerator.

عموما هذا الموقع للي حابه تستفيد منه
http://www.kraftfoods.com/kf/ff/HolidayFocus/dessertsnew.htm

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