Family Recipes Blog to Share Family Recipes

•    1-1/2 cups finely crushed graham crackers (about 10 grahams)
•    1/2 cup sugar, divided
•    6 Tbsp. butter or margarine, melted
•    2 pkg. (8 oz. each) Cream Cheese, softened
•    3 cups cold milk, divided
•    2 pkg. (4-serving size each) Lemon Instant Pudding & Pie Filling
•    1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed
MIX graham crumbs, 1/4 cup of sugar & butter until well blended. Press firmly onto bottom of 13×9-inch baking pan. Refrigerate until ready to use. BEAT cream cheese, remaining 1/4 cup sugar & 1/4 cup of milk in medium bowl with wire whisk until well blended. Spread over crust.  POUR remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

•    20 Reduced Fat NILLA Wafers, finely crushed
•    1/2 cup flour
•    1/4 cup firmly packed brown sugar
•    1/4 cup (1/2 stick) cold margarine
•    1 pkg. (8 oz.) Cream Cheese, softened
•    1 cup granulated sugar
•    2 eggs
•    2 Tbsp. flour
•    3 Tbsp. grated lemon peel, divided
•    1/4 cup fresh lemon juice
•    1/4 tsp. Baking Powder
•    2 tsp. powdered sugar
PREHEAT oven to 350ººF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan; set aside. Combine wafer crumbs, 1/2 cup flour and the brown sugar in medium bowl. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; press firmly onto bottom of prepared pan. Bake 15 min.
MEANWHILE, beat Neufchatel cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs and 2 Tbsp. flour; mix well. Blend in 1 Tbsp. lemon peel, lemon juice and baking powder; pour over crust.
BAKE 25 to 28 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours or overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon peel just before cutting into squares to serve. Store leftover squares in refrigerator.

1 cup light Karo syrup
1/2 cup sugar
1 package jello (3 ounce)
9 cups popped popcorn
Bring sugar and syrup to boil.  Remove from heat.  Add jello.  Stir until dissolved.  Pour over popcorn, in large metal bowl.  Mix.  Let cool some, not hardened.  Shape into balls.

Mix 3/4 cup flour with 1/2 teaspoon cinnamon.  Stir in 1/3 cup brown sugar.  Cream 1/3 cup margarine until soft and smooth.  Work into flour mixture, until grainy.
Sprinkle on top of 13×9″ pan sliced apples (I use about 10-12 apples to fill pan very full because it will bake down.)
Bake at 350o for 30 minutes.

Makes 8 servings.
Bake at 350o for 40 minutes until center is almost set.
Mix:
•    2 pkgs. (8 oz. each) Neufchatel cheese, softened
•    ½ cup sugar
•    ½ teaspoon vanilla
Until blended well.
Add:
•    2 eggs
Mix until blended.  Pour into 9 inch graham cracker crust.  Bake.  Cool.  Refrigerate 1 hour or overnight.

•    1 pt. (2 cups) raspberry sorbet or sherbet
•    1 cup cold milk
•    1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
•    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
•    1 cup raspberries
LINE 9×5-inch loaf pan with foil. Spoon sorbet into pan; freeze 10 minutes.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.
FREEZE 3 hours or overnight. To unmold, invert pan onto plate; remove foil. Top with raspberries just before serving. Let stand 10 to 15 min. to soften before cutting into 12 slices.

Bake at 350o in a 9″x13″ pan for 1 hour
Yellow Cake: Take 1 cup out of mix, hold aside.  To rest ad: ½ cup melted butter, 1 egg.  Mix and press into pan.  Add filling.
Filling: Stir together: 29 oz. can solid pack pumpkin,1 2/3 cup evaporated milk, 1 ½ cup sugar, 4 beaten eggs, 1 tsp. salt, 1 tsp. ginger, 2 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. vanilla.  Pour into crust.  Add topping.
Topping: Mix all together until crumbly: 1 cup reserved cake mix, 1/4 cup sugar, 1 tsp. cinnamon, 1/4 cup butter (not melted).
Sprinkle over top of cake.
Let cake set after baking, serve warm or cold with whipped cream.

•    1-1/2 cups boiling water
•    1 pkg. (8-serving size) Cranberry Jello/ or red
•    1 can (16 oz.) whole berry cranberry sauce
•    1 cup cold water
•    1/4 tsp. ground cinnamon
•    1/8 tsp. ground cloves
•    2 cups thawed Whipped Topping
STIR boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 cups of the gelatin mixture into 6-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm. (Gelatin should stick to finger and should mound.)
MEANWHILE, stir cinnamon and cloves into remaining gelatin mixture. Refrigerate 30 min. or until slightly thickened (consistency of unbeaten egg whites). Add whipped topping; stir with wire whisk until well blended. Pour over gelatin mixture in mold. REFRIGERATE 4 hours or until firm.

•    1 cup chopped pecans
•    1 cup flour
•    1 stick butter, melted
Mix together and press into the bottom of a 9″x11″ pan.  Bake at 350o. Crust should turn golden brown. Let cool.
Mix together:
•    1 8 oz. pkg. softened cream cheese
•    1 8 oz. cool whip
•    1 ½ cup powdered sugar
Spread on top of crust
Mix at high speed, 3 min.:
•    1 small pkg. chocolate inst. pudding
•    3 cups cold milk
•    1 small pkg. vanilla inst. pudding
Spread on previous mixture
Spread on top:
•    1 8 oz. cool whip
Garnish with slivers of chocolate or sprinkles