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Recipes
Great Pumpkin Cake
By KraftKitchensExpert
PREPARE cake batter and bake in 12-cup fluted tube pan as directed on package
- 1 pkg. (2-layer) cake mix, any flavor
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 4 cups powdered sugar
- Few drops each: green, red and yellow food coloring
- 1 COMET Cup
Luscious Four-Layer Pumpkin Cake
By KraftKitchensExpert
HEAT oven to 350°F. Grease and flour 2 (9-inch) round baking pans
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (15 oz.) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1-1/2 tsp. pumpkin pie spice, divided
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/4 cup caramel ice cream topping
- 1/4 cup PLANTERS Chopped Pecans
Classic ANGEL FLAKE Coconut Cake
By KraftKitchensExpert
PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
- 1 cup cold milk
- 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Cranberry-White Chocolate Shortbread
By KraftKitchensExpert
HEAT oven to 350°F. Beat butter and sugar in large bowl with mixer until light and fluffy
- 2 cups (4 sticks) butter, softened
- 1 cup sugar
- 4 cups flour
- 1 pkg. (6 squares) BAKER'S White Chocolate, chopped
- 1-1/2 cups dried cranberries
Pumpkin Spice Roll
By KraftKitchensExpert
PREHEAT oven to 375°F. Grease 15x10x1-inch baking pan
- 3/4 cup plus 2 Tbsp. powdered sugar, divided
- 3/4 cup flour
- 1-1/2 tsp. pumpkin pie spice
- 1 tsp. CALUMET Baking Powder
- 1/4 tsp. salt
- 3 eggs
- 1 cup granulated sugar
- 3/4 cup canned pumpkin
- 1 cup chopped PLANTERS Walnuts
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups COOL WHIP or COOL WHIP French Vanilla Whipped Topping, thawed (1/2 of 8-oz. tub)
Molten Chocolate Cakes
By KraftKitchensExpert
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes
- 4 squares BAKER'S Semi-Sweet Chocolate
- 1/2 cup (1 stick) butter
- 1 cup powdered sugar
- 2 eggs
- 2 egg yolks
- 6 Tbsp. flour
- 1/2 cup thawed COOL WHIP Whipped Topping
PHILADELPHIA Cherry Danish Dessert
By KraftKitchensExpert
PREHEAT oven to 350°F. Unroll 1 of the cans of crescent dough into 2 long rectangles
- 2 cans (8 oz. each) refrigerated crescent dinner rolls, divided
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups powdered sugar, divided
- 1 egg white
- 1 tsp. vanilla
- 1 can (20 oz.) cherry pie filling
- 3 Tbsp. milk
Chocolate & Peanut Butter Ribbon Dessert
By KraftKitchensExpert
CRUSH 8 of the cookies in resealable plastic bag with rolling pin
- 12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
- 2 Tbsp. butter, melted
- 1 pkg.(8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 2 tsp. vanilla
- 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 squares BAKER'S Semi-Sweet Chocolate, melted
Key Lime Margarita Pie
By KraftKitchensExpert
MIX crushed pretzels, sugar and butter
- 1-1/4 cups crushed pretzels
- 1/4 cup sugar
- 6 Tbsp. butter or margarine, melted
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup lime juice
- 1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
Blueberry Cheesecake Bars
By KraftKitchensExpert
PREHEAT oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan
- 6 Tbsp. butter, melted
- 2 cups HONEY MAID Graham Cracker Crumbs
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 jar (10 oz.) blueberry jam or preserves
- 1 cup blueberries