Kraft Easy Dessert Food

KRAFT® TRIPLE-LAYER LEMON PIE

Kraft® Triple-Layer Lemon Pie image

Two lemony layers and a third layer of whipped topping make this an easy dessert after a light summer dinner.

Provided by Cool Whip

Categories Trusted Brands: Recipes and Tips

Time 3h15m

Yield 8

Number Of Ingredients 5

Ingredients

2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding
2 cups cold milk
1 tablespoon lemon juice
1 (6 ounce) HONEY MAID Graham Pie Crust
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

Steps:

Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
Refrigerate 3 hours or until set.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 45.9 g, Cholesterol 4.9 mg, Fat 11 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 6.4 g, Sodium 443.7 mg, Sugar 32.3 g

BEST CHEESECAKE FROM THE KRAFT INTERACTIVE KITCHEN

Best Cheesecake from the Kraft Interactive Kitchen image

Make and share this Best Cheesecake from the Kraft Interactive Kitchen recipe from Food.com.

Provided by save the cows

Categories Cheesecake

Time 1h15m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups graham cracker crumbs
1/3 cup margarine or 1/3 cup butter, melted
1 1/4 cups sugar, divided
3 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup BREAKSTONE'S Sour Cream (or KNUDSEN)
2 teaspoons vanilla
3 eggs
1 (21 ounce) can cherry pie filling

Steps:

Preheat oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
Beat cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
Bake 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 740.7, Fat 47, SaturatedFat 24.6, Cholesterol 185.5, Sodium 506.4, Carbohydrate 70, Fiber 1, Sugar 37.4, Protein 11.3

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