Peanut Butter Striped Delight

35 OREO Cookies

6 Tbsp.  butter, melted

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

1/4 cup  sugar

3 cups plus 2 Tbsp. cold milk, divided

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

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

1/3 cup  peanut butter

Process cookies in food processor until fine crumbs form; mix with butter. Press onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk with mixer until well blended. Add 1-1/4 cups COOL WHIP; mix well. Spread over crust.

Beat pudding mixes and remaining milk in large bowl with whisk 2 min. Add peanut butter; mix well. Spread over cream cheese layer. Let stand 5 min. or until thickened. Top with remaining COOL WHIP.

Apple Enchiladas

21 oz. Can apple pie filling
  6 8" flour tortillas
  1 t. Cinnamon
  1/3 c. Margarine
  1/2 c. Maple syrup ** (See Note)
  1/4 c. Water
 
Divide pie filling among the tortillas. Spread so they are evenly covered. Sprinkle each with cinnamon. Roll up and place seam-side down in a lightly greased square baking dish. Simmer margarine, syrup, and water in pan for 3 minutes, stirring constantly. Pour over enchiladas. Bake at 350 degrees for 20 minutes. Serve warm with ice cream or whipped topping, if desired.

 

NOTE ** You can make this recipe even cheaper by making your own maple syrup. (recipe follows)

 

Maple Syrup:
.
  3 c. Granulated sugar
  1 1/2 c. Water
  3 T. Molasses
  1 t. Maple extract

 

Place all ingredients in a pan and stir until it boils and the sugar is dissolved. Cool, then pour into container.

Pig Picking Cake

1 (18.25 ounce) package yellow cake mix

1/2 cup margarine

4 eggs

1 (11 ounce) can mandarin oranges, with juice

1 (8 ounce) container frozen whipped topping, thawed

1 (15 ounce) can crushed pineapple with juice

1 (3.4 ounce) package instant vanilla pudding mix

1 cup chopped pecans

1/4 cup flaked coconut

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 - 9 inch round baking pans.

In a large bowl, combine cake mix, margarine, eggs and mandarin oranges with juice. beat for 3 minutes with an electric mixer.
Pour into 3 - 9 inch round cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
To make the filling: In a large bowl, combine pineapple and juice with pudding mix. Stir in pecans and coconut. Finally, fold in the whipped topping. Spread between cooled cake layers. Chill in refrigerator

S'Mores Cheesecake Squares

S'Mores Cheesecake Squares
18 whole graham crackers, divided
1/3 cup butter, melted
1 1/4 cups granulated sugar, divided
32 ounces cream cheese
1 teaspoon vanilla extract
4 eggs
6 (1.55 ounce) bars milk chocolate candy,
coarsely chopped, divided
1 cup miniature marshmallows

Preheat oven to 350 degrees F.

Place 14 of the graham crackers in food processor container; cover. Process until finely ground. Add butter and 1/4 cup of the sugar; mix well. Press onto bottom of a 13 x 9-inch baking pan. Coarsely chop remaining 4 graham crackers; set aside.

Mix cream cheese, remaining 1 cup sugar and vanilla extract with electric mixer until well blended. Add eggs; mix until blended. Stir in 1/2 cup of the chopped candy. Pour into crust. Sprinkle with remaining candy, marshmallows and reserved chopped graham crackers.

Bake for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Cut into bars.