KELLOGG'S* RICE KRISPIES* Gold Medal Sundae
SUBMITTED BY: KELLOGG'S* RICE KRISPIES*
"Frozen yogurt atop a crispy treat, drizzled with strawberry syrup and a maraschino cherry makes a pretty, prize-winning dessert."
- 1/4 cup margarine or butter
- 1 (10 ounce) package regular marshmallows
- 6 cups KELLOGG'S* RICE KRISPIES* cereal
- 1/2 teaspoon vanilla extract (optional)
- 3 cups frozen yogurt
- 3/4 cup strawberry ice cream topping
- 12 maraschino cherries
DIRECTIONS
- In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes.
- Stir in KELLOGG'S* RICE KRISPIES* cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13 x 9-inch) pan.
- Allow mixture to cool slightly. Using a round cookie cutter, cut into round medal shapes. Top with 1/4 cup frozen yogurt. Drizzle one tablespoon over the yogurt and top with a maraschino cherry.
PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake
SUBMITTED BY: Philadelphia
"Enjoy a serving of this rich and indulgent cheesecake on special occasions."
- 20 OREO Cookies, crushed
- 3 tablespoons non-hydrogenated margarine, melted
- 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 4 eggs
- 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
DIRECTIONS
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
