Vanessa's Choice:
Veggie Packet Pita Pocket
Veggie Packet Pita Pocket
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsBnxSocf4aNVwZ0ay3UHZCiJfLLdR5ui-Id2q9422Q8gEUlaA8jIYWLfQ77tjPb9xqKsy92YhhZ1BOHM9RL2qF61JlR9k9kev_6jM6b-87VIbG7FTs2wXfG3Irtpv9yJnEV34FJykaM/s200/Veggie-Packet-Pita-Pocket-.jpg)
What You Need:
2 carrots, shredded
2 Tbsp. sliced black olives
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2 whole wheat pita breads (8-1/2 inch), cut in half
2 Tbsp. KRAFT Tuscan House Italian Dressing and Marinade
2 whole wheat pita breads (8-1/2 inch), cut in half
2 Tbsp. PHILADELPHIA Neufchatel Cheese, softened
2 lettuce leaves, torn in half
What You Need:
12 OREO Cookies, crushed
1/4 cup (1/2 stick) butter or margarine, melted
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1 can (14 oz.) sweetened condensed milk
4 squares BAKER'S Semi-Sweet Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
Make It!
MIX cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan.
Make It!
MIX cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan.
BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in COOL WHIP. Spoon over crust; cover.
FREEZE 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve.
Happy munching!
Oh, great post, guys! LOL. Now I'm extra hungry-- I need to go and find something to eat after I finish up today's posts.
ReplyDeleteI have to say though, I think I'm leaning more towards Isalys's choice here-- it's chocolate and it's got cream cheese. Really, is there a better combination? I'm adding both to my recipe collection now.
Enjoy your Friday, girls!
TBQ
Yum! Thanks, Ladies!
ReplyDeleteThis looks so good thank you for all the recipes.
ReplyDeletePenney