1 PKG ( 19.8 oz) BETTY CROCKER fudge brownie mix
1 PKG (8 oz) PHILADELPHILIA BRAND cream cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla

1. Prepare brownie mix as directed on package. Pour into greased 13X9-inch baking pan

2. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla; mix just until blended.

3. Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.

4. Bake at 350 for 35 to 40 minutes or until cream cheese mixture is lightly browned. Cool; cut into squares.

makes about 24.

2 tablespoons margarine
1/4 cup corn syrup
1/2 cup semi-sweet chocolate morsels
2 cups Kellogg’s Cocoa Krispies cereal
1 envelope unflavored gelatin
1/4 cup cold water
1 jar (7 oz) marshmallow creme
1 1/2 teaspoon peppermint flavoring
1/4 teaspoon liquid green food color
1 container (8 oz) reduced fat frozen whipped topping, thawed
Vegetable cooking spray

1. place margarine, corn syrup and chocolate in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smoot. Remove from heat.

2. Add Kelloggs Cocoa Krispies cereal to chocolate mixture. Stir until crereal is coated. With back of spoon, shape mixture evenly in bottom and sides of a 9 inch pie pan coated with cooking spray. (if mixture is to soft, refrigerate about 5 minutes.) Chill crust.

3. Combine gelatin and water in a small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has disolved. Remove from heat.

4. In large mixing bowl, combine marshmellow creme, flavoring, colors and warm gelatin, mixing until smooth. Throughly fold in thawed whipped topping.

5 Spoon filling into chilled crust. Refrigerate 3 hours or untill firm. Serve garnished with additional whipped topping and chocolate curls, it desired.

about 8 slices.

1 Pkg (12 OZ) white chocolate morsels
2 tablespoons shortening
2 cups Kellogg’s Cocoa Krispies cereal
2 tablespoons finely chopped red candied cherries
2 tablespoons finely chopped green candied cherries
2 tablespoons finely chopped candied orange peel
vegetable cooking spray

1. Line baking sheet with foil and coat with cooking spray. set aside.

2. In heavy 2-quart saucepan, melt chocolate and shortening over low heat, stirring constantly, until smooth. Remove from heat. Stir in Kellogg’s Cocoa Krispies cereal and candid Fruit.

3. Immediately spreed hot mixture thinly on prepared baking sheet. Let cool. Refrigerate until firm. Break into bite-size pieces. Store in airtight container in refrigerator.

makes about 7 cups

1 PKG (6 oz 1 cup) semi sweet chocolate morsels
3 tablespoons margrine
2/3 cup smooth peanut butter, devided
2 cups Kelloggs Cocoa Krispies cereal
1 PKG (3oz) cream cheese, softened
1/2 cup confectioners’ sugar
1 container (12 oz) frozen, non-dairy whipped toppine, thawed

1. In 2-quart saucepan, over low heat, melt chocolate morsels and margrine, stirring constantly. Remove from heat. Place 3 tablespoons of the chocolate mixture and 1 tablespoon of the peanut butter in small bowl. Set aside.

2. Stir Kelloggs Cocoa Krispies cereal into remaning chocolate in pan. Spread in bottom and around sides of 9 inch pie pan to form crust. Refrerate until firm.

3. Beat together remaining peanut putter, cream cheese and sugar until smooth. Add 1/3 of the whipping topping, beating until smooth. Fold in remaining whipping topping, using wire whip if necassary. Spread evenly in prepared crust. Heat reserved chocolate and peanut butter mixture until smooth. Drizzel over pie filling. Freeze until firm, about 2 hours. Serve frozen.

makes about 8 servings

1 bag (14 oz) carmels
2 tablespoons margering
2 tablespoons water
6 cups Kellegg’s Cocoa Krispies cereal
1 cup shite chocolate morsels devided
vegtable cooking spray

1. In large microwave-safe bowl, microwave carmels, margrine and water at HIGH for 3 minutes or until melted and m=smooth, stirring after each minute.

2. Add Kelleggs Cocoa Krispies cereal and cahews. stirr untill well coated.

3. Spread mixture into 13 X 9 X 2-inch pan coated with cooking spray. Let stand about 2 minutes. Stir in half of the white chocolate. Sprinkle the remaning chocolate over the mixture and press evenly into pan. Cut into 2-inch squares when cool.

makes about 24 sauares

1 PKG (12 OZ., 2 CUPS) Semi Sweet Chocolate Morsels
2 Tablespoons Shortening
3 Cups Kellogg’s Cocoa Krispies Cereal
2 Cups Miniatures Marshmallows
Vegtable Cooking Spray

1. In 3-quart saucepan, melt chocolate and shortening over low heat, stirring constantly until smooth. Remove from heat.

2. Add kellogs cocoa krispies cereal and marshmollows to chocolate mixture. Stir until well coated.

3. Spread mixture evenly into 8 X 8 X 2-inch pan. Chill until firm and cut into squares. Store in refrigerater.

Makes about 16 squares