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Prep: 20 min. + chilling

Ingredients

1 package (8 ounces) Philadelphia® Cream Cheese, softened
3 cups cold milk
2 packages JELL-O® Vanilla Flavor Instant Pudding & Pie Filling
1 container (8 ounces) Cool Whip® Whipped Topping, thawed, divided
48 NILLA® Wafers
1/2 cup brewed strong Maxwell House® Coffee, divided
2 squares (1 ounce each) Baker’s® Semi-Sweet Baking Chocolate, coarsely grated
1 cup fresh raspberries

Directions

Beat cream cheese in large bowl with electric mixer until creamy. Gradually beat in milk. Add dry pudding mixes; mix well. Stir in 2 cups of the whipped topping.
Place 24 of the waters in 3-qt. serving bowl; drizzle with half of the coffee. Top with half each of the pudding mixture and chocolate.
Repeat layers of wafers, drizzled coffee, pudding mixture and chocolate; top with whipped topping and raspberries. Refrigerate at least 3 hours. Store leftovers in the refrigerator.

MILK CHOCOLATE BOWL: Prepare as directed, substituting chocolate milk for the coffee.

16 servings

Ingredients

3 cups fresh strawberries (halve or quarter if large berries)
2 Tbsp. white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam
Sea salt or salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil

Directions

1. Preheat oven to 400 degrees F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.

2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170 degrees F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil. Makes 6 servings.

Serves: 4
Preparation time: 10 minutes

Ingredients:
2 cups diced stone fruit (apricots, plums, peaches, nectarines)
2 cups apricot juice
2 cups sparkling wine
1 cup seltzer

Preparation
1. Combine diced fruit, apricot juice, sparkling wine and seltzer.
2. Divide among four ice-filled glasses.

Non-alcoholic version: Substitute sparkling cider for the wine.

Nutrition Facts
Per cocktail:
203 calories
1 g fat (0 g sat, 0 g mono)
0 mg cholesterol
29 g carbohydrate
2 g protein
2 g fiber
5 mg sodium
324 mg potassium

Ingredients:
1 yellow grapefruit, peeled and sliced into rounds
1 pint strawberries, hulled and sliced
1/2 cup honey
2 tablespoons lemon juice
1 teaspoon grated fresh gingerroot
1/4 cup slivered or sliced almonds, roasted

Directions:

Divide grapefruit rounds onto 4 small plates, layering slices attractively. Top each stack with about 1/2 cup sliced strawberries. Combine honey, lemon juice and ginger in a small bowl, and drizzle over each salad. Sprinkle with almonds and serve.

Serves 4.