Wednesday, November 28, 2007

Shortbread Striped Delight


This shortbread recipe is the perfect dessert for your next holiday gathering. If you're looking eliminate more fat per serving prepare with Philly Neufchatel Cheese.


1 cup flour
1 cup finely chopped PLANTERS Pecan Pieces
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

PREHEAT oven to 350°F. Mix flour, pecans, sugar and butter until flour is moistened. Press evenly onto bottom of 13x9-inch baking pan. Bake 20 minutes or until lightly browned. Cool.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over cooled crust.

POUR 3-1/2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Refrigerate 4 hours or until set. Spread remaining whipped topping over pudding just before serving.

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