Summer Berry Pie

Ingredents:

3/4 cup sugar
3 Tbsp. cornstarch
1-1/2 cups water
1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor
1 cup each blueberries, raspberries and sliced strawberries
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/2 cups (1/2 of an 8-oz. pkg.) thawed COOL WHIP Whipped Topping


Directions:

MIX sugar and cornstarch in medium saucepan. Gradually add water, stirring until well blended. Cook on medium heat until mixture comes to boil, stirring constantly; boil 1 minute. Remove from heat. Add gelatin; stir until completely dissolved. Cool to room temperature.

ARRANGE berries evenly on bottom of crust; cover with gelatin mixture.

REFRIGERATE 3 hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.

Prep Time: 25 min
Total Time: 4 hr 30 min
Makes: 10 servings

Lemonade Cheesecake

Ingredents:

1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1 tsp. CRYSTAL LIGHT Lemonade Flavor Low Calorie Soft Drink Mix
1/4 cup cold fat free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed
1 ready-to-use reduced fat graham cracker crumb crust (6 oz. or 9 inch)


Directions:

BEAT cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping. Spoon into crust.

REFRIGERATE 4 hours or until firm. Garnish with fruit, if desired.

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8

Grilled Fish and Peppers

Ingredents:

1 cup KRAFT Zesty Italian Dressing
2 tsp. red pepper flakes
1-1/2 lb. firm white fish fillets, such as grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
2 Tbsp. finely chopped cilantro

Directions:

MIX dressing and red pepper flakes. Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate. Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.

PREHEAT grill to medium-high heat. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.

PLACE peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Prep Time: 10 min
Total Time: 36 min
Makes: 6 servings

Grilled Shrimp Salad

Ingredents:

1/2 cup KRAFT Zesty Italian Dressing
1/2 cup lime or lemon juice
1 lb. medium shrimp (31 to 35 count), cleaned, grilled
2 medium red peppers, chopped
1 medium onion, finely chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
1 lb. romaine lettuce, torn

Directions:

POUR dressing and lime juice over shrimp in large nonmetal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover.

REFRIGERATE 1 hour.

PLACE lettuce on serving plate; top with the shrimp mixture.

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 6 servings

Turtle Fudge Skillet Cake

Ingredents:

1 package (18.25 ounces) Devil's food cake
mix and ingedents needed for cake

1 Tablespoon butter

4 squares (1 ounce each) semi-sweet chocolate for baking

1 jar(12 ounces) caramel topping

1/2 cup peacan halves, chopped coarsely


Directions:

1. Preheat oven to 350F. Prepare cake mix according to package directions. Melt butter in papmered chef family skillet or
9"x13" cake pan. Pour batter into the skillet and spread out evenly.

2. Bake, uncovered for 30-35 minutes or until cake is fully baked. Remove from skillet onto baking racks then put the cake onto
a plate. Be sure to make the plate heat-safe.

3. Coarsely chop chocolate squares into small pieces. Then place them in a small sauce pan. Let chocolate melt and then add
the caramel and let melt and mix together. Then carefully spread caramel and chocolate mixture over cake using the large
spreader.

4. Coarsely chop pecans and sprinkle over cake. Then drizzle remaining caramel over top of cake.

5. serve with ice cream if desired.

Yield: 12 Servings

Prep Time 20 Minutes and bake time 30-35 minutes