Decadent Reese's Peanut Butter & Chocolate Pie

Ingredients~

• 1 Oreo cookie pie crust
• 2 cups smooth peanut butter
• 1 box instant chocolate pudding mix
• 1.5 cups chocolate Cool Whip
• 6 Reese's peanut butter eggs
• 1 cup caramel sauce

Directions~

• Prepare pudding according to box instructions and set aside.
• Spread peanut butter in bottom of crust
• Layer pudding on top of peanut butter
• Top with Cool Whip
• Arrange Reese peanut butter eggs on top
• Drizzle caramel over pie.
• Chill at least 1 hour and serve. Cut slices between each egg.

Adorable Easter Basket Cupcakes - The Easy Version!

INGREDIENTS~

• One boxed cake mix
• 1 (16 ounce) can vanilla or white ready-to-spread frosting
• 3-4 cups Sweetened Coconut Flakes
• green food coloring
• jelly beans (the spotted ones if you can find them) or bird-shaped Peeps
• strawberry licorice strips

DIRECTIONS~

• Make cupcakes according to directions on box.
• Let them cool completely.
• Combine 2 drops of green food coloring with 1 tsp of water
• Pour coconut into a glass or metal bowl
• Drizzle green coloring on top of the coconut.
• Mix immediately and well to get even distribution of color.
• Ice each cupcake with vanilla or white frosting
• Arrange tinted coconut on each cupcake in the shape of a ring/circle. This is the outside shape of a "nest"
• Place a few jelly beans in the center. These are the "bird eggs" for the "nest" or place a Peep in the middle.
• For handle of "basket" poke wooden skewer into opposite sides of the cupcake. This is where the handles will go
• Bend a Twizzler into the curve you need for the handle, and poke ends deep into those holes you made with the skewer.

Easter Egg Jello Jigglers

Ingredients~
2.5 cups boiling water
2-6oz pkgs or 1-12oz pkg JELL-O any flavor
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
Assorted decorating gels

Directions~

• Pour Jello powder into large glass or metal mixing bowl


• ADD boiling water and stir 2 min. until completely dissolved.


• Cool 30 min. at room temperature.


• BEAT pudding mix and milk together in another bowl with whisk 2 min.


• Pour into to gelatin mixture slowly


• Stir until well blended.


• Pour into 13x9-inch cake pan.


• REFRIGERATE 3 hours or until firm.


• Dip bottom of pan in warm water 15 sec.


• Use 2-inch egg-shaped cookie cutter to cut out shapes, being careful to cut all the way through gelatin to bottom of pan.


• Remove JIGGLERS from pan.


• Decorate with gels to resemble Easter eggs.


• Keep refrigerated.

*The Jello scraps remaining in the pan after the cutouts are done can be refrigerated in a tightly covered container then tossed together with cut-up fruit for a colorful dessert the whole family will love.

Thank you, Kraft Foods!