CLOSED $20-$25 Spring Recipe Contest **ALL MEMBERS**

OK you all can make it and ship it my way........lol

Just found this one so I wanted to share it
Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Chocolate Sandwich Cookies, finely chopped
1 Tbsp. butter, melted



LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Add condensed milk, juice and 2 cups of the whipped topping; mix well. Pour into prepared pan.
MIX chopped cookies and butter. Spoon over whipped topping mixture. Cover with ends of foil and gently press cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.
INVERT dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining whipped topping onto top and sides of dessert. Slice remaining 2 cups strawberries; arrange over dessert. Store leftovers in freezer.

slotmom, WOW!! That looks amazing

I have moor if you want them posted . They are yum yum

slotmom, post them if you've got them!!
This contest is closing soon too.

BBQ turkey on hot toasted bun sliced turkey and favorite BBQ sauce put on hot toasted bun and enjoy.

dianag:
BBQ turkey on hot toasted bun sliced turkey and favorite BBQ sauce put on hot toasted bun and enjoy.

Quick and easy gotta love it!!

Festive Irish Cream Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs 1-1/4 cups sugar, divided 1/4 cup (1/2 stick) butter or margarine, melted 1 env. KNOX Unflavored Gelatine 1/2 cup cold water, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 2 Tbsp. unsweetened cocoa powder 2 Tbsp. Irish cream liqueur 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed 2 squares BAKER'S Semi-Sweet Baking Chocolate (for chocolate curls) MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.

SPRINKLE gelatine over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly.

BEAT cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.

Chocolate Caramel Pecan Cheesecake

2 cups HONEY MAID Graham Cracker Crumbs 6 Tbsp. margarine or butter, melted 1 bag (14 oz.) KRAFT Caramels 1 can (5 oz.) evaporated milk 1 cup PLANTERS Pecan Pieces 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1/2 cup sugar 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly 1 tsp. vanilla 2 eggs 2 cups thawed COOL WHIP Whipped Topping PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs and margarine; press firmly onto bottom and 1 inch up side of pan. Bake 10 minutes.

MICROWAVE caramels and milk in small microwavable bowl on HIGH 4 minutes or until caramels are completely melted, stirring after 2 minutes. Pour over crust; sprinkle with pecans.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended; pour over pecans. Place springform pan on baking sheet.

BAKE 45 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top each serving with 2 Tbsp. of the whipped topping. Store leftover cheesecake in refrigerator.

Chocolate Cloud Pie
1-1/4 cups finely crushed FAMOUS Chocolate Wafers (about 20 wafers or 1/2 of 9-oz. pkg.) 2 Tbsp. granulated sugar 1/4 cup (1/2 stick) butter or margarine, melted 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup firmly packed brown sugar 1 tsp. vanilla 2 eggs 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly PREHEAT oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.

BEAT cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.

BAKE 35 min. Cool completely. Store leftover pie in refrigerator.

S'Mores Cheesecake Squares
18 HONEY MAID Honey Grahams, divided 1/3 cup butter or margarine, melted 3 Tbsp. sugar 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 Tbsp. vanilla 3 Tbsp. flour 4 eggs 1 cup BAKER'S Semi-Sweet Chocolate Chunks, divided 1 cup JET-PUFFED Miniature Marshmallows PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Crush 14 of the grahams. (You should have about 2 cups crumbs.) Mix graham crumbs, butter and 3 Tbsp. sugar; press firmly onto bottom of prepared pan. Coarsely chop remaining 4 grahams; set aside.

BEAT cream cheese, 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended. Add flour; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Chop 1/2 cup of the chocolate chunks; stir into cream cheese mixture. Pour over crust. Sprinkle with remaining 1/2 cup chocolate chunks, the marshmallows and reserved chopped grahams.

BAKE 40 min. or until center is almost set. Cool completely. Cover. Refrigerate 4 hours or overnight. Remove cheesecake from pan using foil handles before cutting into squares to serve. Store any leftover cheesecake in refrigerator.

Creamy Watermelon Pie

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 15 min. + chilling

Ingredients:
1 package (3 ounces) watermelon gelatin
1/4 cup boiling water
1 carton (12 ounces) frozen whipped topping, thawed
2 cups cubed seeded watermelon
1 graham cracker crust (9 inches)
Directions:
In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.

French Silk Pie

SERVINGS: 6

CATEGORY: Dessert

METHOD: Chill

TIME: Prep: 40 min. Cook: 10 min. + chilling

Ingredients:
1 sheet refrigerated pie pastry
2/3 cup sugar
2 eggs
2 squares (1 ounce each) unsweetened chocolate, melted
1 teaspoon vanilla extract
1/3 cup butter, softened
2/3 cup heavy whipping cream
2 teaspoons confectioners' sugar
Whipped cream and chocolate curls, optional
Directions:
Line a 7-in. pie plate with pastry; trim and flute edges. Prick pastry with a fork. Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake 2 minutes longer or until crust is golden brown. Cool on a wire rack.
In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally.
In a small mixing bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. In another mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers. Yield: 6 servings.

slotmom, ok stop!!! I am on a diet and can not take these
amazing pies staring at me!!!

don't they look yummie . I can't wait to try that Watermellon one . That is the only one I have not tried as of yet . But I love watermellom . And summer would be a great time to make this pie . But guess what I am going to make it this weekend . Is your mouth drooling yet Lol .