WAVE YOUR FLAG CAKE

Ingredients:

4 cups fresh strawberries, divided
1-1/2 cups boiling water
1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor
Ice cubes
1 cup cold water
1 pkg. (12 oz.) prepared pound cake, cut into 10 slices
1-1/3 cups Blueberries, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


Directions:

SLICE 1 cup strawberries; cut remaining strawberries in half. Set aside.

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

REFRIGERATE 4 hours or until firm. Spread with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars. Keep refrigerated.

WARM ITALIANO SPREAD

Ingredients:

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese
1/4 cup Pesto
1 Plum tomato, chopped
1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
TRISCUIT Cracked Pepper & Olive Oil Crackers

Directions:

HEAT grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers

FRUIT PIZZA

Ingredients:

1 (18-ounce) package refrigerated cookie dough
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other
1/2 cup orange, peach, or apricot preserves
1 Tablespoon water

Preparation:

Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Also, use what ever kind of fruit you prefer.

5 MINUTE FUDGE

Ingredients:

2 Tbsp butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 tsp salt
2 cups miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 tsp vanilla
1/2 cup chopped pecans or walnuts

Directions:

Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares.

CHICKEN ENCHILADAS

Ingredients:

1 pound boneless skinless chicken breasts
2 cans (15 ounces each) enchilada sauce
1 can (4 ounces) chopped green chilies
1 can (15 ounces) black beans, rinsed and drained
8 flour tortillas (6 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream, optional


Directions:

In a 3-qt. slow cooker, combine the chicken, enchilada sauce and chilies. Cover and cook on low for 8 hours or until a meat thermometer reads 170°.
Remove chicken and shred with two forks. Reserve 1-2/3 cups cooking juices. Pour the remaining cooking juices into a large bowl; add the beans and shredded chicken. Coat two freezer-safe 8-in. square baking dishes with cooking spray; add 1/2 cup reserved juices to each.
Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining reserved juices over top; sprinkle with cheese.
Cover and freeze one dish for up to 3 months. Cover and bake the second dish at 350° for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.
To use frozen enchiladas: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 4 servings.

CROCKPOT CORN PUDDING

Ingredients:

1 can cream style corn
1 can whole kernel corn
8 oz. sour cream
1 stick butter, melted
2 eggs, beaten
1 box Jiffy corn meal mix

Directions:
Spray pot with non-stick spray. Combine all ingredients in a large bowl. Pour in crock pot. Cook on low for 6 to 8 hours. You can cook on high 4 hours, it gives you a crisp ring around outside. Excellent to take to covered dish affairs. Serves 8.

PEANUT BUTTER CHOCOLATE TRIFLE

Ingredients:

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 cups cold milk, divided
1/4 cup Peanut butter
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
30 CHIPS AHOY! Cookies, chopped
3 Tbsp. Chocolate syrup
make it

EMPTY pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl.

SPOON chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture.

DRIZZLE with syrup