NEW CASTLE —
Sprinkle onions onto bottom of crust; top with tomatoes and basil. Combine cheese and mayo; spoon over tomatoes to within 1/2 inch of edge.
Bake 30 to 32 minutes or until filling is heated through and crust is golden brown. Sprinkle with additional basil, if desired.
2 cups raspberry sorbet, softened
1 package (1 oz.) Jell-O vanilla flavor fat-free sugar-free instant pudding
1 cup cold fat-free milk
1 tub Cool Whip sugar-free whipped topping, thawed
1 cup fresh raspberries
Spoon sorbet into foil-lined 9x5-inch loaf pan; freeze 10 minutes.
Beat pudding mix and milk in medium bowl with whisk 2 minutes. Stir in Cool Whip and spread over sorbet.
Freeze 3 hours or until firm. Unmold onto place; remove foil. Let dessert stand 10 minutes to soften slightly before slicing to serve. Top with berries.
*Can soften sorbet in microwave on medium or 50 percent for 10 to 15 seconds or until slightly softened.
Peanut Butter and
Chocolate Crumble Bars
1 cup butter, softened
1 1/2 cups packed brown sugar
2 cups old-fashioned oat
2 cups flour
1 teaspoon baking powder
1 package (8 squares) semi-sweet chocolate
3/4 cup creamy peanut butter
Heat oven to 350.
Beat butter and sugar in large bowl with mixer until well blended. Add combined oats, flour and baking soda; mix well. Press 3 cups onto bottom of 13x9-inch pan sprayed with cooking spray.
Microwave chocolate in small microwaveable bowl on HIGH 1 1/2 minutes or until melted, stirring after 45 seconds. Stir in peanut butter. Carefully spread over crust; sprinkle with remaining crumb mixture.
Bake 22 to 25 minutes or until edges are golden brown.
*Crunchy peanut butter can be substituted.
(Recipes have been tested by Kraft Foods)