Chocolate-Peanut Butter Cookie Bars

INGREDIENTS :

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

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup (1 stick) butter, melted

1/2 cup milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup PLANTERS Dry Roasted Peanuts, divided

1 cup creamy peanut butter

COOKING DIRECTIONS :

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan.

BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

MORE :

Make Ahead

Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go!

NUTRITION INFO :

Calories

210

Total fat

13 g

Saturated fat

4.5 g

Cholesterol

10 mg

Sodium

280 mg

Carbohydrate

21 g

Dietary fiber

2 g

Sugars

13 g

Protein

5 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

8 %DV

Chocolate-Peanut Butter Cookie Bars

INGREDIENTS :

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

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1/2 cup (1 stick) butter, melted

1/2 cup milk

6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided

1 cup PLANTERS Dry Roasted Peanuts, divided

1 cup creamy peanut butter

COOKING DIRECTIONS :

HEAT oven to 350ºF.

LINE 13x9-inch pan with foil; spray with cooking spray. Mix first 4 ingredients until blended (Mixture will be thick). Press half the cake mix mixture into prepared pan.

BAKE 10 min. Sprinkle half each of the chocolate and nuts over crust; top with peanut butter. Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula.

BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

MORE :

Make Ahead

Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go!

NUTRITION INFO :

Calories

210

Total fat

13 g

Saturated fat

4.5 g

Cholesterol

10 mg

Sodium

280 mg

Carbohydrate

21 g

Dietary fiber

2 g

Sugars

13 g

Protein

5 g

Vitamin A

0 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

8 %DV

JELL-O Fruit and Cookie Dream

INGREDIENTS :

2 containers (6 oz. each) nonfat strawberry yogurt (1-1/2 cups total)

1 pkg. (4-serving size) JELL-O Strawberry Flavor Sugar Free Gelatin

3/4 cup thawed COOL WHIP LITE Whipped Topping

1 cup each: blueberries, raspberries and sliced fresh strawberries

6 OREO Cookies, chopped

COOKING DIRECTIONS :

MIX yogurt and dry gelatin mix in medium bowl until well blended.

ADD whipped topping; stir with wire whisk until well blended.

SPOON layers of yogurt mixture, berries and chopped cookies alternately into each of six dessert dishes. Store leftovers in refrigerator.

MORE :

Creative Leftovers

Use whatever cut-up fruit you have on hand. Try melon, pineapple, peaches or any of your favorite fruit.

Substitute

Prepare as directed, using strawberry low-fat yogurt, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Chocolate Sandwich Cookies.

Substitute

Prepare as directed, using COOL WHIP Strawberry Whipped Topping.

NUTRITION INFO :

Calories

150

Total fat

4 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

150 mg

Carbohydrate

24 g

Dietary fiber

3 g

Sugars

14 g

Protein

4 g

Vitamin A

0 %DV

Vitamin C

35 %DV

Calcium

8 %DV

Iron

4 %DV

Healthy Living Information

Good source of vitamin A or C

Diet Exchange

1-1/2 Starch + 1/2 Fat

Nutrition Bonus

Enjoy this delightful dessert which provides 1/2 cup of fruit per serving and contains vitamin C from the berries.

Chocolate, Strawberry & Cookie Parfaits

INGREDIENTS :

2 cups cold fat-free milk

1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

1 cup sliced fresh strawberries

6 Reduced Fat OREO Cookies, coarsely chopped

1/4 cup thawed COOL WHIP LITE Whipped Topping

COOKING DIRECTIONS :

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Refrigerate 5 min.

SPOON one-third of the pudding mixture evenly into four mugs or parfait glasses; top with layers of half each of the strawberries and cookies. Repeat all layers. Cover with the remaining pudding mixture and whipped topping.

SERVE immediately or store in refrigerator up to 2 hours before serving.

MORE :

Special Extra

Garnish parfaits with additional sliced strawberries.

NUTRITION INFO :

Calories

240

Total fat

3.5 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

570 mg

Carbohydrate

49 g

Dietary fiber

2 g

Sugars

34 g

Protein

6 g

Vitamin A

6 %DV

Vitamin C

40 %DV

Calcium

15 %DV

Iron

10 %DV

Healthy Living Information

Good source of calcium

Good source of vitamin A or C

Diet Exchange

3 Carbohydrate + 1/2 Milk (FF)

Nutrition Bonus

This easy, delightful dessert provides calcium from the fat-free milk, while the strawberries are an excellent source of vitamin C.