Holiday Dessert You Should Try!!

OREO No Bake Cheesecake Gnomes

Ingredients

• 24 OREO Cookies

• 2 pkg. (8 oz. each) Neufchatel cheese, softened

• ⅓ cup sugar

• 1 tsp. vanilla

• 1 tub (8 oz.) frozen whipped topping, thawed, divided

• 24 strawberries

• 24 round pink candies

• 24 white flower-shaped sprinkles

Directions

Place cookies in single layer on parchment-covered baking sheet.

Beat Neufchatel cheese, sugar and vanilla in large bowl with mixer until blended. Stir in 1-1/2 cups of the whipped topping.

Spoon Neufchatel mixture into large resealable plastic bag. Cut 1/2-inch piece off one bottom corner of bag; use to pipe Neufchatel mixture onto cookies.

Refrigerate 2 hours.

Spoon remaining whipped topping into small resealable plastic bag. Cut small piece off one bottom corner of bag. Use to pipe about 1-1/2 tsp. of the whipped topping onto top of each Neufchatel-topped cookie.

Top with strawberries, bottom ends up, gently pressing strawberries into whipped topping on cookies to secure. Use remaining whipped topping in bag to pipe about 1-1/2 tsp. whipped topping onto front of each dessert for the gnome's beard as shown in photo.

Press pink candies gently into whipped topping for the gnomes' noses. Use remaining whipped topping to attach sprinkles to the strawberries.

CHIPS AHOY! Merry Minty Mocha

Ingredient

1 tsp. chocolate syrup, divided

¼ tsp. nonpareils

1 CHIPS AHOY! Cookie with HERSHEY’S Milk Chocolate

1 small candy cane (2-1/2 inch)

½ cup coffee ice cream

2 Tbsp. aerosol whipped topping

Directions

Drizzle 1/2 tsp. chocolate syrup onto rim of 6- to 8-oz. glass; sprinkle with nonpareils.

Cut the cookie in half, then chop 1 cookie half; set aside. Cut candy cane in half; finely crush bottom half of candy cane. Reserve curved top half of candy cane for later use.

Scoop ice cream into prepared glass using a small scoop; top with remaining syrup and crushed candy cane. Top with whipped topping and chopped cookie pieces.

Garnish with the remaining cookie piece and curved candy cane half.

CHIPS AHOY! Elf Pull-Apart Cupcakes

Ingredient

25 CHIPS AHOY! Cookies, divided

1 pkg. (2-layer size) yellow cake mix

2 tsp. ground cinnamon

Pink food coloring

1½ cups ready-to-spread white frosting

½ cup green decorating icing (about 1/2 of 8.4-oz. can)

½ cup red decorating icing (about 1/2 of 8.4-oz. can)

2 small candy canes (2-1/2 inch)

1 piece black string licorice (2-1/2 inch), cut in half

2 chocolate malted milk balls

1 piece red string licorice (2 inches each)

Decorations: assorted small round green, red and white candy balls; starlight mints; pink candy-coated wafer; coarse white sugar; pink colored sugar

Direction

Heat the oven to 350°F.

Cut 1 cookie in half; reserve for later use. Place remaining cookies in 24 paper-lined muffin pan cups.

Prepare cake batter as directed on the package; blend in cinnamon. Spoon over cookies in muffin cups. Bake as directed on package for cupcakes; cool completely.

Remove and discard paper liners from cupcakes. Place cupcakes, cookie sides up and sides touching, on platter to resemble elf shape as shown in photo.

Stir food coloring, one drop at a time, into white frosting until tinted to light-pink color; spread over the elf's face area on cupcakes as shown in photo. Pipe green and red icings onto hat area.

Add candy canes and reserved cookie halves for the elf's ears, and licorice pieces and malt balls for the eyebrows, eyes and mouth. Decorate with remaining ingredients to resemble photo.

Holiday NILLA-Almond Crunch Cake

Ingredient

50 NILLA Wafers, finely crushed

¾ cup slivered almonds, toasted, finely ground

½ cup finely crushed thin pretzel twists

⅓ cup butter, melted

2 pkg. (8 oz. each) Neufchatel cheese, softened

1 can (14 oz.) sweetened condensed milk

2 tsp. vanilla

1 tsp. almond extract

1 tub (8 oz.) frozen lite whipped topping, thawed

¼ cup multi-colored nonpareils (red, white and green)

Direction

Line a 9-inch square pan with foil, with the ends of foil extending over sides. Combine first 4 ingredients. Press half the crumb mixture onto bottom of prepared pan.

Beat Neufchatel, milk, vanilla and almond extract in a large bowl with mixer until blended. Gently stir in whipped topping. Add nonpareils; swirl gently with spoon.

Pour over the crust; top with remaining crumb mixture. Cover with plastic wrap; press down on crumb mixture, using plastic wrap, to help form an even layer on whipped topping mixture.

Freeze 4 hours or until firm.

Use foil handles to remove dessert from the pan. Let stand at room temperature about 10 min. before cutting to serve.

NILLA Candy Cane Cheesecake Dip

Ingredient

4 large candy canes, divided

1 pkg. (8 oz.) brick cream cheese, softened

¼ cup sugar

1 cup thawed frozen whipped topping

½ oz. semi-sweet baking chocolate, melted

NILLA Wafers

Direction

Chop half of 1 candy cane; reserve for later use. Finely crush remaining 3-1/2 candy canes.

Beat cream cheese and sugar with a mixer until blended. Add crushed candy; mix well. Gently stir in whipped topping.

Spoon cream cheese mixture into a serving bowl. Refrigerate 30 min.

Drizzle with chocolate and reserved chopped candy just before serving.

Serve with wafers.

White Chocolate Peppermint Cheesecake

Ingredient

12 HONEY MAID Honey Grahams, finely crushd (about 1-1/2 cups crumbs)

3 Tbsp. sugar

¼ cup butter, melted

4 pkg. (8 oz. each) brick cream cheese, softened

1 cup sugar

¼ tsp. peppermint extract

1 cup sour cream

1 pkg. (4 oz.) white baking chocolate, melted

4 eggs

1 cup thawed frozen whipped topping

16 miniature candy canes

Direction

Heat the oven to 325°F.

Line a 13x9-inch pan with foil, with the ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.

Beat cream cheese, 1 cup sugar and peppermint extract in a large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool.

Refrigerate cheesecake for 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Top each piece with a dollop of whipped topping and a candy cane.