Are you drooling yet? When I opened up the email with this recipe, my mouth instantly drooled. I will be getting the ingredients this weekend to whip this up.

45 NILLA Wafers, finely crushed (about 1-1/2 cups)
1/2 cup PLANTERS COCKTAIL Peanuts, finely chopped
1/4 cup Butter, melted
3/4 cup Crunchy peanut butter, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (11 oz.) sweetened condensed milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Chocolate syrup

MIX wafer crumbs, nuts, butter and 1/4 cup peanut butter. Reserve 1/4 cup; press remaining onto bottom of 13×9-inch pan.

BEAT cream cheese and remaining peanut butter in large bowl with mixer until well blended. Gradually beat in condensed milk. Stir in COOL WHIP; pour over crust.

DRIZZLE with chocolate syrup; swirl gently with knife. Sprinkle with reserved crumb mixture. Freeze 2 hours or until firm. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly.

This looks yummy, just might have to make it for this weekend.

1 box Betty Crocker® ultimate fudge brownie mix
Water, vegetable oil and egg as called for on brownie mix box
2 cups (1 pint) whipping cream
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 can (21 oz) cherry pie filling or any fruit pie filling
1/2 teaspoon almond extract
2 tablespoons toasted sliced almonds

1. Heat oven to 350° F (325° F for dark or nonstick pan). Make brownies as directed. Cool completely.

2. In medium bowl, beat whipping cream, powdered sugar, and 1/2 teaspoon almond extract with electric mixer on high speed until stiff peaks form. In small bowl, combine pie filling and 1/2 teaspoon almond extract.

3. Cut brownies into 1-inch pieces. In 3-quart glass bowl, layer half of the brownies; top with cherry pie filling and half of the whipped cream. Top with remaining brownies and whipped topping; sprinkle with almonds. Cover; refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Margarita Night!!

I can’t wait to make this for the next porch party at Robyn’s! Now to find some yummy Margarita drink recipes!! Yum!

Margarita Fruit Dip

2 packages (8 ounces each) cream cheese, softened
2/3 cup frozen (thawed) margarita drink mix (from 10-ounce can)
1/4 cup orange juice
2 teaspoons grated lime peel
1/2 cup whipping (heavy) cream
Whole strawberries

1. Beat cream cheese, margarita mix, orange juice and lime peel in large bowl with electric mixer on low speed until smooth.

2. Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold into cream cheese mixture. Cover and refrigerate 1 hour.

3. Serve dip with strawberries.

Make the Most of This Recipe

Substitution
For an authentic margarita flavor, use 2 tablespoons tequila and 2 tablespoons orange juice instead of the 1/4 cup orange juice.

Health Twist
To reduce the fat to 4g and the calories to 60 per serving, use reduced-fat cream cheese in place of the regular cream cheese and 1 cup frozen (thawed) fat-free whipped topping instead of the whipping cream.

Special Touch
Rub the rim of a serving bowl with a lemon, lime or orange half, then dip the rim of the bowl into a shallow dish of colored sugar.

Mother Nature has her months mixed up. Its cold and rainy here in Michigan. So after a short nap I set out to do some baking. I made some banana muffins and loaf of banana bread. Having the oven on for the last few hours has warmed the kitchen up, just wish it would spread on over to the rest of the house.

Just waiting for the muffins to finish baking, then its off to dinner I go with my hubby for Mother’s Day.

Mmmmmm

Love having fresh strawberries!