Prep Time: 15 min | Total Time: 30 min | Makes: 4 servings
What You Need:
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Prep Time: 30 min | Total Time: 1 hr 5 min | Makes: 10 servings
What You Need:
1-1/4 cups finely crushed FAMOUS Chocolate Wafers (about 20 wafers or 1/2 of 9-oz. pkg.)
2 Tbsp. granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup firmly packed brown sugar
1 tsp. vanilla
6 squares BAKER'S Semi-Sweet Chocolate, melted, cooled slightly
PREHEAT oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
BEAT cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
BAKE 35 min. Cool completely. Store leftover pie in refrigerator.