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.

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.

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.

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

Love having fresh strawberries!

6 (10-inch) bamboo skewers
18 tiny frozen cream puffs (from 13.2-oz box), thawed
12 fresh medium strawberries (about 2/3 lb), stems removed if desired
2 tablespoons semisweet chocolate chips
1 tablespoon butter or margarine

1. Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.

2. In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on High about 30 seconds or until melted. Squeeze bag to mix melted chips and butter.

3. Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.

Becky’s Chicken Salad

Ingredients

* 2 1/2 cups diced and chilled, cooked chicken meat
* 1 cup chopped celery
* 1 cup sliced, seedless grapes
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh parsley
* 1 teaspoon salt
* 1 cup mayonnaise
* 1/4 cup heavy whipping cream

Directions

1. In a medium bowl, whip cream to soft peaks.
2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Everything ready to mix

Measured out

In the griddle

Just about done

Are ya hungry?

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (3.4 oz.) JELL-O Strawberry Crème Flavor Instant Pudding
1 cup cold fat-free milk
2 cups thawed COOL WHIP LITE Whipped Topping
24 NILLA Wafers
1 cup sliced fresh strawberries

BEAT Neufchatel with mixer until creamy. Blend in dry pudding mix. Gradually beat in milk. Stir in COOL WHIP.

PLACE 1 wafer on bottom of each of 24 (2-inch) paper baking cups; place in muffin pan. Cover with pudding mixture.

FREEZE 1 hour. Top with berries just before serving.

Ingredients

1 cup milk chocolate chips
1 cup shredded coconut
Jelly bean eggs

Instructions

1. Melt the chocolate chips, following the directions on the bag. When the chocolate is smooth, stir in the coconut, then drop the mixture by the heaping tablespoon onto waxed-paper-lined cookie sheets.

2. While the nests are still warm, use your thumbs to poke an impression into the middle of each. Cool them, then fill with jelly bean eggs. Makes about 1 dozen.