White Chocolate-Raspberry Cheesecake Bars

These are always a big hit, and look pretty, too!  From Kraft Foods...

White Chocolate-Raspberry Cheesecake Bars

prep time: 20 min
total time: 4 hr 48 min
makes: 9 servings

12 OREO Cookies, finely crushed
2 Tbsp. butter, melted
3 squares white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan.
Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla with mixer until blended.
Add melted chocolate; mix well.
Add eggs, one at a time, mixing on low speed after each just until blended.
Pour over crust.

Bake 25 to 28 min. or until center is almost set.
Cool 5 min.; spread with preserves.
Melt remaining chocolate square; drizzle over cheesecake.
Cool cheesecake completely.
Refrigerate 4 hours.

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Chocolate Passion Bowl - Trifle

Chocolate Passion Bowl - Trifle

(from Kraft Foods, of course)

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 16 servings, about 2/3 cup each

3 cups cold milk
2 pkgs. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
1 baked 9-inch square brownie layer, cooled, cut into 1-inch cubes (about 5-1/2 cups)
1 pt. (2 cups) raspberries

Beat milk and dry pudding mixes in large bowl with wire whisk 2 min. or until blended.
Gently stir in 1 cup of the whipped topping.
Place half of the brownies in 2-qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping and raspberries. Repeat all layers.
Refrigerate at least 1 hour.
Store leftovers in refrigerator.