OREO® Cheesecake

What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs

Make it:

PREHEAT oven to 350°F if using a 9-inch silver springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Finely crush 30 of the cookies. Coarsely chop remaining 15 cookies; set aside. Mix crushed cookies with butter. Press firmly onto bottom and 2 inches up side of pan; set aside.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust.

BAKE 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 to 20 minutes of baking time.) Cool completely on wire rack.

REFRIGERATE at least 4 hours. Run knife or metal spatula around side of pan to loosen cake; remove side of pan before serving.

Mexican Cuisine

Mexican Cuisine: "AdSense"

2 cups Progresso® diced tomatoes (from 28-oz can), undrained
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/4 cup chopped fresh cilantro
2 teaspoons honey
1/8 teaspoon crushed red pepper flakes
1 can (15 oz) pinto beans, drained, rinsed
1 cup low-fat or regular ricotta cheese
1 small green bell pepper, chopped (1/2 cup)
1 teaspoon ground cumin
6 flour tortillas (8 inch)
1/4 cup shredded Cheddar cheese (1 oz)
1/4 cup shredded Monterey Jack cheese (1 oz)

make it:

1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2.In blender or food processor, place tomatoes, onion and garlic. Cover; blend until smooth. In 2-quart saucepan, cook blended mixture, 2 tablespoons of the cilantro, the honey and red pepper flakes over medium heat 3 minutes, stirring occasionally.

3.In medium bowl, mix beans, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread 1/2 cup tomato sauce in baking dish. Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.

4.Bake 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted.

Frozen Cinco De Mayo Dessert

Prep Time: 20 min Total Time: 5 hr 30 min

Makes: 24 servings

What You Need
61 NILLA Wafers, divided
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1/2 cup PLANTERS Almonds, toasted, finely chopped
1/2 cup (1 stick) butter or margarine, melted
1 qt. (4 cups) lime sherbet, softened
1 qt. (4 cups) orange sherbet, softened
1 qt. (4 cups) raspberry sherbet, softened


Make It
PREHEAT oven to 350°F. Finely crush 37 of the wafers. Mix wafer crumbs, coconut, almonds and butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 8 to 10 min. or until lightly browned; cool.
SPREAD layers of each of the different flavored sherbets over cooled crust, freezing each layer until firm before topping with the next layer.
FREEZE at least 4 hours. Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly. Cut into 24 squares. Top each with 1 of the remaining 24 wafers just before serving. Store any leftover dessert in freezer.

COOL 'N EASY Strawberry Pie

Prep Time: 10 min Total Time: 6 hr 40 min Makes: 8 servings

What You Need!
2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Make It!

SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or until firm. Top with sliced berries.

Crispy Chicken Roll-Ups

What You Need!
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
6 slices OSCAR MAYER Thin Sliced Smoked Ham
6 KRAFT Deli Fresh Swiss Deli Thin Cheese Slices, cut lengthwise in half
2 eggs, beaten
14 PREMIUM Saltine Crackers, finely crushed (about 2/3 cup)
3 Tbsp. margarine or butter, melted


Make It!
HEAT oven to 350ºF. Top chicken with ham and cheese; roll up. Secure with toothpicks.
DIP in eggs, then in cracker crumbs, turning to evenly coat all sides of each roll-up. Place in greased 13x9-inch baking dish; drizzle with margarine.
BAKE 40 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving.
Kraft Kitchens Tips
Serving Suggestion
While the chicken is baking, cook brown rice and peas to serve with this flavorful entree.
How to Easily Crush the Crackers
Use food processor or blender to crush the crackers.
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