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Monday, June 13, 2005 

Kraft's Food & Family Magazine


Posted by Hello OK...OK...I know it's KRAFT, but I really enjoy receiving this little magazine. They come up with amazing and creative things to do with their products, that not only are tasty....but quick and easy to make. Even quicker and easier to chow down on, too.

The newest edition has these amazing looking "chilled desserts" that are just making me drool all over the place. It has been hot here in SoCal. I thought these Frozen Peach Shortcake Squares look fun. It combines some of my favorite "summer comfort" foods...pound cake...jello....raspberries...and, I'll admit it...and don't tell anyone, but I have secret cravings for Cool Whip. (I know...me bad.)

Frozen Peach Shortcake Squares

Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 12 servings

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pt. (2 cups) vanilla ice cream, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4 cups pound cake cubes
1/4 cup raspberry preserves
12 small peach slices
12 raspberries


STIR whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
FREEZE 3 hours or until firm.
DRIZZLE with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

KRAFT KITCHENS TIPS
Great Substitute Prepare as directed, using COOL WHIP LITE Whipped Topping, low fat ice cream, JELL-O Brand Peach Sugar Free Low Calorie Gelatin and reduced fat pound cake.


How To Thaw COOL WHIP Place unopened 8 oz. tub in refrigerator for 4 hours. Do not thaw in microwave.

The Food & Family Magazine is available online...or you can sign up and have it arrive at your doorstep quarterly. And it's FREE.

Ms. Carnacki and I love that magazine too. We've been with it since the very first issue. Plus great coupons inside.

Oh, and I link to skippy. What's a supernatural blogger and former DailyKossack got to do to get a link back? ;)

Thanks for the link. I actually signed up.

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