Fruit filled Coffee cake

If you have a real sweet tooth this is a GREAT recipe for you! It is so moist and tasty but very sweet! This also comes from Kraft foods magazine! See, I told you it was a great one to get! :)

What you need:

1 pkg. (2-layer size) white cake mix (I actually used a Strawberry one!)

1 tsp. ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1/4 cup water

1 can (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted (I didn't add these)

1 cup powdered sugar

1-1/2 Tbsp. milk

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.

MIX sugar and milk; drizzle over cake. Cool completely.

It really is a super delicious treat! From our table to yours, bon appetite!

DELICIOUS Cheesecake Trifle!

If you get the Kraft Food and Family magazine in the mail then you have already seen this recipe! It is a MUST try! It is so easy and looks pretty! If you don't get the Kraft magazine and are looking for great recipes this is the magazine to get! It is 100% FREE and it has such practical good tasting recipes!


What the recipe called for:

3 cups sliced fresh strawberries (I used frozen)

3 Tbsp. sugar

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER'S Semi-Sweet Chocolate(I used two)

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

From our table to yours, bon appetite!