Breakfast Television Winnipeg

Frozen Peanut Butter Turtle Pie

 

What you need:

1 1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1 tub (250 g) Philadelphia Cream Cheese Spread

1/3 cup Kraft Extra Creamy Peanut Butter

1/2 cup sugar

1 3/4 cups thawed Cool Whip Whipped Topping

1/4 cup butterscotch-flavoured topping

1/4 cup coarsely chopped pecans, toasted

2 squares Baker's Semi-Sweet Chocolate

 

Make It:

Mix baking crumbs and butter; press onto bottom and upside of nine inch pie plate. Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well-blended. Add Cool Whip; mix well.

 

Spread butterscotch topping onto bottom of crust; cover with cream cheese mixture. Freeze four hours.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

 

Very-Berry Cake

 

What you need:

1/2 cup (1/2 of 250g tub) Philadelphia 95% Fat Free Cream Cheese Product

3/4 cup sugar, divided

2 egg whites

1 tblsp. lemon zest

1 cup plus 2 tsp. flour, divided

1/2 tsp. baking soda

1/3 cup fat-free sour cream

3 cups mixed fresh blueberries and raspberries, divided

3/4 cup thawed Cool Whip Light Whipped Topping

 

Make it:

Beat cream cheese product and 1/2 cup sugar in large bowl with mixer until well-blended. Add egg whites and lemon zest; mix well. Mix 1 cup flour and baking soda. Add to cream cheese mixture alternately with sour cream, mixing well after each addition. (Do not over mix.)

 

Spray 9-inch spring form pan with cooking spray; spread cream cheese mixture onto bottom and 1 inch up side of pan. Toss 2 cups berries with remaining sugar and flour; spoon over cream cheese mixture to within 1/2 inch of edge.

 

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes before removing rim of pan. Cool cake completely. Serve topped with remaining berries and Cool Whip. Refrigerate leftovers.

 

Pull Apart Maple-Pecan Sticky Buns

 

What you need:

3/4 cup chopped pecans

1/2 cup butter, divided

1/3 cup maple syrup

1/2 cup sugar

 

1 tsp ground cinnamon

2 cans (340g each) refrigerated country biscuits

1 pkg. (250g) Philadelphia Brick Cream Cheese, cut into 20 cubes

 

Heat Oven to 400F

Sprinkle nuts onto bottom of 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Melt 2 tsp. butter; mix with syrup until well-blended. Drizzle over nuts.

 

Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; press each to 1/4 inch thickness. Roll cream cheese cubes in cinnamon sugar mixture until evenly coated on all sides. Place one cream cheese cube in centre of each biscuit circle; gather up sides of dough to enclose filling. Press edges of dough together to seal; roll into ball. Dip top of each ball in remaining butter, then in cinnamon sugar.

 

Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Drizzle with any remaining butter; sprinkle with any remaining cinnamon sugar.

 

Bake 30 minutes or until golden brown. Cool one minute in pan; invert onto platter. Spoon any nuts remaining in pan over buns. Serve warm.