Thursday, July 15, 2010 1:54 pm

FRESH PEACH PRETZEL DESSERT

A simply wonderful

summertime dessert!

2 cups crushed pretzels

   (place in Ziploc bag and

   coarsely crush with rolling

   pin)

1/2 cup melted butter

3 tablespoons sugar

Heat oven to 400º

Mix together pretzels, melted butter and sugar; spread evenly into a 9x13 inch baking pan. Bake 8 minutes and then cool completely.

1 (8 oz.) package cream

  cheese, room temperature

1 cup sugar

8 oz. Cool Whip, thawed

1 (6 oz.) package peach

   Jell-O

2 cups boiling water

4 cups sliced fresh peaches

  (6 peaches)

Beat together cream cheese, sugar and then fold in Cool Whip. Spread over cooled pretzel crust. Dissolve Jell-O in boiling water and allow cooling to room temperature. Stir sliced peaches into cooled Jell-O. Place in refrigerator for about 30 minutes and then spoon over cream cheese mixture. Chill ‘till firm.

berry bliss cake

1 pkg. (3.4 oz.) Jell-O Vanilla

   Instant Pudding

3/4 cup cold milk

1-1/2 cups thawed Cool Whip

   Whipped Topping, divided

1 cup each fresh raspberries

   and sliced strawberries

1/4 cup blackberries

1 pkg. (10.75 oz.) frozen

   prepared pound cake, thawed

1/4 cup orange juice

Beat pudding mix and milk with whisk in medium bowl 2 min. Stir in 1 cup Cool Whip. Combine berries; reserve 1/2 cup.

Cut cake into 3 layers.

Brush cake layers with juice.

Stack cake layers on plate, filling each layer with half each of the remaining berries and pudding mixture. Top with remaining Cool Whip and reserved berries. Refrigerate 4 hours.

grilled chicken and fruit salad

4 small boneless skinless

   chicken breast halves (1 lb.)

1/2 cup Kraft Original

   Barbecue Sauce

1 pkg. (10 oz.) salad greens

2 cups fresh raspberries

1-1/2 cups cantaloupe chunks

1/2 cup Kraft Light Ranch

   Dressing

Heat greased grill to medium-high heat. Grill chicken 10 min. on each side or until done (165ºF), turning and brushing occasionally with barbecue sauce. Cut into strips. Cover plate with greens; top with fruit and chicken. Drizzle with dressing.

oreo frozen peanut butter dessert

30 Oreo Cookies, finely

   crushed (about 2-1/2 cups)

3 Tbsp. butter, melted

1 cup peanut butter

1-3/4 qt. (7 cups) vanilla ice

   cream, softened

1 tub (8 oz.) Cool Whip

   Whipped Topping

   (Do Not Thaw)

6 squares Baker’s Semi-

   Sweet Chocolate

1/2 cup Planters Cocktail

   Peanuts, coarsely chopped

Mix cookie crumbs and butter; press onto bottom of 13x9 inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on High 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min. Microwave Cool Whip and chocolate in medium microwaveable bowl on High 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Spread Cool Whip mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.

If you would like to share your recipes with the community, please send them to:

or you can email me at: gale@shelbyinfo.com