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Man cNZ-) your flag Cent eX=ttLer-] <9 PTR ).<-9 center stage leet g Sa elcis BBQ. 20 Servings INGREDIENTS ; 4 cups Fresh strawberries, divided 1-1/2 cups Boiling water 2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin Ice cubes 1 cup Cold water 1 pkg. (10.75 02.) Prepared pound cake, cut into 10 slices 1-1/3 cups Blueberries, divided 2 pkg. (8 0z. each) PHILADELPHIA Cream Cheese, softened 1/4 cup Sugar 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed PREPARATION Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened. Line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm. Beat cream cheese and sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves ‘on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. eo Kraft Heinz For more great recipes visit myfoodandfamily.com la Our Fresh Siecle SIE e Mi made with Th epee and juicy FX Lente Makes 10 servings, 1-1/4 cups each. INGREDIENTS 2 pkgs. (9 oz. each) Baby spinach leaves 6 small Fresh peaches (1-3/4 lb.), thinly sliced 1 Red onion, halved, thinly sliced 1 cup Pecans, coarsely chopped and toasted 1 cup KRAFT Shredded Parmesan Cheese 1 bottle (8 02.) KRAFT Lite Raspberry Vinaigrette Dressing * PREPARATION Toss all ingredients in a large bowl. Serve immediately. KITCHEN TIP To keep the sliced fresh peaches from turning brown, toss in a separate bowl with 3 Tbsp. of the dressing, then add to salad. is stil here ENJOY My *« Petes Sao MAIR K E To
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