Black Forest Delight

Prep Time: 20 min

Total Time: 4 hr min

Makes: 16 servings, one slice each


1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.

STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.

Tips from Lizzy:

Size-Wise

Few can resist the combination of chocolate and cherries in this rich cake which makes enough to serve a crowd of 16. No, not 8 or 12 servings. It's for 16 people. Hint: eat only a little bit, or share your slice with a friend or spouse. You can taste it, yet not feel guilty that you ate the whole piece.


How to Drizzle Chocolate

Melt chocolate as directed on package. Spoon into small resealable plastic bag. Cut small hole in one of the bottom corners of bag. Use to drizzle chocolate over dessert. Or use spoon to drizzle chocolate over dessert.


Nutrition (per serving)
Calories
320
Total fat
17g
Saturated fat
6g
Cholesterol
45mg
Sodium
200mg
Carbohydrate
42g
Dietary fiber
1g
Sugars
30g
Protein
4g
Vitamin A
8%DV
Vitamin C
0%DV
Calcium
4%DV
Iron
6%DV


~Lizzy~

Beef and Vegetable Stir-Fry

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. KRAFT Light CATALINA Reduced Fat Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained
1/4 cup PLANTERS Dry Roasted Peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.

TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.


SERVE steak mixture over rice; top with peanuts.

Tips from Lizzy:

Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.

Sweet-Heat Version
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.

Nutrition (per serving)
Calories
440
Total fat
13g
Saturated fat
3.5g
Cholesterol
45mg
Sodium
740mg
Carbohydrate
48g
Dietary fiber
5g
Sugars
6g
Protein
31g
Vitamin A
0%DV
Vitamin C
70%DV
Calcium
4%DV
Iron
30%DV

~Lizzy~

Double Layer Pie

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 10 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. cold milk
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham or OREO Pie Crust
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Instant Pudding & Pie Filling, any flavor

BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crust.

POUR 2 cups milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crust.

REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.

Tips from Lizzy:

Healthy Living
Save 40 calories and 5 grams of fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and a 6 oz. ready-to-use reduced fat graham cracker crumb crust.

Double Layer Chocolate Pie
Prepare as directed, using OREO Pie Crust and Chocolate Pudding.

Nutrition (per serving)
Calories
300
Total fat
14g
Saturated fat
8g
Cholesterol
15mg
Sodium
490mg
Carbohydrate
41g
Dietary fiber
1g
Sugars
27g
Protein
3g
Vitamin A
6%DV
Vitamin C
0%DV
Calcium
8%DV
Iron
4%


~Lizzy~