Advertisement
Search

More Madagascar
Video Games
Movies
Music

Only at Walmart. Available November 18th. Preorder Now

Find more Merry Madagascar items in a store near you!

Enter your zip code to find new Madagascar-licensed pajamas, throw blankets and other themed products and holiday gifts at stores.

Merry Madagascar Match

How well do you know the Merry Madagascar characters? Get to know them by playing the memory game!

Play other Great Games with Kellogg's® Game Codes

Recepies provided by: Kellog, Pepsi, and Kraft Foods

Enjoy these fun holiday recipes!

Gather the family and prepare these fun holiday treats.

Cranberry Vanilla Smoothie

  1. 12 oz. Sierra Mist® Cranberry Splash™
  2. 3 cups ice
  3. 2 tablespoons vanilla ice cream
  4. 2 tablespoons vanilla yogurt
  5. Splash of white cranberry juice

Directions:

Mix all ingredients in blender. Makes 3 servings.

View other recipes: 1 2 3 4 5 6 7

Cranberry Energy Spritzer

  1. 3 parts Sierra Mist® Cranberry Splash™
  2. 1 part Tropicana® Orange Juice
  3. 1 part SoBe® A-Rush

Directions:

Mix all ingredients and serve.

View other recipes: 1 2 3 4 5 6 7

Holiday Breeze

  1. 1 part Sierra Mist® Cranberry Splash™
  2. 4 parts Tropicana® Orange Juice

Directions:

Mix all ingredients and serve.

View other recipes: 1 2 3 4 5 6 7

Cran-Cherry Punch

  1. Sierra Mist® Cranberry Splash™
  2. Splash of grenadine
  3. Splash of cranberry juice
  4. Knife (parents will need to assist!)

Directions:

Mix all ingredients and serve.

View other recipes: 1 2 3 4 5 6 7

Cranberry Sparkler

  1. 2 parts Sierra Mist® Cranberry Splash™
  2. 1 part club soda
  3. Splash of cranberry juice

Directions:

Mix all ingredients and serve.

View other recipes: 1 2 3 4 5 6 7

Very Berry Fizzer

  1. 1 part Sierra Mist® Cranberry Splash™
  2. 2 parts Dole® Sparklers™
  3. Pomegranate/Blueberry

Directions:

Mix all ingredients and serve.

View other recipes: 1 2 3 4 5 6 7

Cranberry Holiday Punch

  1. 3 cups Sierra Mist® Cranberry Splash™
  2. 1 cup Tropicana® Orange Juice
  3. Splash of Cranberry Juice

Directions:

Mix all ingredients and serve. Makes approximately 4, 8 oz. servings.

View other recipes: 1 2 3 4 5 6 7
Double-Coated Chicken

Double-Coated Chicken

  1. 7 cups Kellogg’s Corn Flakes® (crushed to 1 ¾ cups)
  2. 1 egg
  3. 1 cup fat-free milk
  4. 1 cup all-purpose flour
  5. ½ teaspoon salt
  6. ¼ teaspoon pepper
  7. 3 pounds chicken pieces, (without or with skin) rinsed and dried
  8. 3 tablespoons margarine or butter, melted

Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Directions:

1. Place Kellogg’s Corn Flakes cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

View other recipes: 1 2 3 4 5
Holiday Mashed Potatoes

Holiday Mashed Potatoes

  1. 8 medium potatoes (about 3 pounds)
  2. 6 sun-dried tomatoes (not packed in oil)
  3. ¾ cup sour cream
  4. 4 ounces cream cheese, softened and cut into pieces
  5. 3 tablespoons butter or margarine, divided
  6. 1 clove garlic, minced
  7. ¾ teaspoon salt
  8. ¼ teaspoon pepper
  9. 2 tablespoons to ¼ cup milk
  10. ½ cup sliced green onions
  11. 1/3 cup Kellogg’s® Corn Flake Crumbs
  12. 2 tablespoons finely shredded Parmesan cheese
  13. 2 tablespoons chopped fresh parsely

Preparation Time: 40 minutes
Total Time: 3 hour 20 minutes
Servings: 10

Directions:

1. Peel and quarter potatoes. In Dutch oven cook potatoes in enough boiled salted water to cover for 20 to 25 minutes or until tender.

2. Meanwhile, in small bowl combine tomatoes and enough hot water to cover. Let stand for 10 minutes. Drain. Finely chop. Set aside.

3. Mash potatoes with potato masher. (Or, in large mixing bowl beat on low speed of electric mixer until mashed.) Add sour cream, cream cheese, 2 tablespoons of the butter, garlic, salt and pepper. Mix until well combined. Gradually mix in enough milk to make potatoes light and fluffy. Fold in onions and tomatoes.

4. Spoon into 2-quart casserole coated with cooking spray. Cover and refrigerate for 2 to 48 hours. Bake, covered, at 350°F for 40 minutes.*

5. Meanwhile, melt remaining butter. In small bowl toss together KELLOGG'S CORN FLAKE Crumbs, Parmesan cheese, parsley and butter. Uncover potatoes. Sprinkle with Crumbs mixture. Bake, uncovered, at 350°F for 15 minutes or until top is browned and potatoes are heated through.*

*NOTE: Casserole may also be reheated in microwave oven. Prepare potatoes as above. Microwave, covered, at high for 9 minutes or until hot, turning and stirring twice. Uncover. Sprinkle with Crumbs mixture. Microwave, uncovered at high for 1 minute more.

View other recipes: 1 2 3 4 5
Keebler® Club® Ham Spirals

Keebler® Club® Ham Spirals

  1. Olive-Herb Cream Cheese*
  2. 4 ounces cream cheese, softened
  3. ¼ cup pimento-stuffed green olives, finely chopped
  4. 1 tablespoon sliced green onion
  5. ¾ teaspoon dried thyme leaves
  6. 1/8 teaspoon coarsely ground black pepper
  7. Cranberry-Orange Cream Cheese*
  8. 4 ounces cream cheese, softened
  9. 1/3 cup chopped dried cranberries
  10. ¼ teaspoon grated orange peel
  11. 6 thin slices deli ham or smoked turkey breast
  12. 24 Crackers Keebler® Club® Original
  13. Fresh parsley sprigs, fresh thyme sprigs or fresh basil sprigs

Preparation Time: 10 minutes
Total Time: 45 minutes
Servings: 12

Directions:

1. In small bowl stir together 4 ounces cream cheese, olives, onion, thyme and pepper. Set aside.

2. In another small bowl stir together 4 ounces cream cheese, cranberries and orange peel. Set aside.

3. Carefully spread either olive mixture or cranberry mixture over ham or turkey slices. Starting from long side, roll up. Individually wrap each roll in plastic wrap. Refrigerate at least 2 hours.

4. Remove plastic wrap. With sharp knife trim ends of each roll. Cut each roll into 8 slices. Arrange two slices on each cracker. Garnish with fresh herb sprigs.

*NOTE: You may substitute ready-to-use garlic-and-herb cream cheese for the olive mixture or cranberry mixure.

View other recipes: 1 2 3 4 5
Green Bean Casserole

Green Bean Casserole

  1. ¼ cup margarine or butter, divided
  2. 2 cup (4 oz.) Kellogg’s Corn Flakes® (crushed to 1 ½ cups)
  3. 2 tablespoons flour
  4. ¼ teaspoon salt
  5. ¼ teaspoon pepper
  6. 1 teaspoon sugar
  7. 1 ½ teaspoons onion powder
  8. 1 cup low-fat sour cream
  9. 1 package (20 oz.) French-style green beans, cooked and drained
  10. 1 cup (4 oz.) shredded low-fat Swiss cheese

Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Directions:

1. In 3-quart saucepan, melt margarine over low heat. Remove from heat. Remove 2 tablespoons margarine and mix with KELLOGG'S CORN FLAKES cereal. Set aside for topping.

2. To remaining margarine in pan, stir in flour, salt, pepper, sugar and onion powder. Gradually stir in sour cream. Fold in green beans. Pour into 10 x 6 x 2-inch (1 1/2-quart) glass baking dish coated with cooking spray. Sprinkle cheese and cereal mixture over casserole.

3. Bake at 400° F about 20 minutes or until thoroughly heated. Serve hot.

View other recipes: 1 2 3 4 5
Skiing Snowman

Skiing Snowman

  1. 1 batch Herb Cream Cheese Recipe
  2. 4 ounces cream cheese, softened
  3. ¼ cup pimento-stuffed green olives, finely chopped
  4. 1 tablespoon sliced green onion
  5. ¾ teaspoon dried thyme leaves
  6. 1/8 teaspoon coarsely ground black pepper
  7. Jar of fancy pimientos (scarf)
  8. Pretzel dippers (arms and skis)
  9. Mammoth black olives (ski boots and eyes)
  10. Baby carrot (nose)
  11. Radish (hat)
  12. Keebler® crackers, any variety (hat base)
  13. Knife (parents will need to assist!)

Directions:

1. Make Herb Cream Cheese as directed in recipe. Set aside 2 tablespoons Herb Cream Cheese for "glue." Divid remainder of dip into two balls: one large (body), one small (head).

2. Start building snowman from the bottom up, using the the photo as your guide. Use celery sticks for skis, halved olives for ski boots, pimientos for scarf, olive pieces for eyes, carrot for nose, pretzel sticks for arms and ski poles. To make the hat, cut off bottom of radish. Use cracker as hat base. Put reserved 2 tablespoons dip (glue) on cracker and press down radish. Stick hat on snowman's head.

View other recipes: 1 2 3 4 5
Dutch Apple Pie (made with reduced fat pie crust)

Dutch Apple Pie (made with reduced fat pie crust)

  1. 1 Ready-Crust Pie Crust Keebler® Ready Crust® Reduced Fat Graham
  2. 1 egg white, beaten
  3. 5 ½ cups peeled and thinly sliced cooking apples
  4. 1 tablespoon lemon juice*
  5. ½ cup granulated sugar
  6. ¼ cup packed brown sugar
  7. 3 tablespoons all-purpose flour
  8. ½ teaspoon ground cinnamon
  9. ¼ teaspoon ground nutmeg
  10. Topping
  11. ½ cup all-purpose flour
  12. ½ cup packed brown sugar
  13. 3 tablespoons margarine or butter

Preparation Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 8

Directions:

1. Brush bottom and sides of crust with egg white. Place on baking sheet. Bake at 375°F for 5 minutes.

2. Sprinkle apples with lemon juice. In large bowl stir together granulated sugar, 1/4 cup brown sugar, 3 tablespoons flour, cinnamon and nutmeg. Add apples. Gently toss until coated. Spoon into crust.

3. In small bowl combine 1/2 cup flour and 1/2 cup brown sugar. Cut in margarine or butter until crumbly. Sprinkle over apples.

4. Bake on baking sheet at 375°F about 50 minutes or until topping is golden and filling is bubby. Serve warm or at room temperature.

*NOTE: Omit lemon juice if apples are tart.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Kellogg’s® Rice Krispies Treats® Christmas Stars

Rice Krispies Treats® Christmas Stars

  1. 3 tablespoons butter or margarine
  2. 1 package (10 oz., about 40) regular marshmallows
  3. -or-
  4. 4 cups miniature marshmallows
  5. 6 cups Rice Krispies®
  6. Canned frosting or decorating gel
  7. Assorted candies

Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool slightly. Using cookie cutters coated with cooking spray cut into stars. Decorate with frosting and/or candies. Best if served the same day.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

*NOTE: For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container.
To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Kellogg's® Rice Krispies Treats® Holiday House

Kellogg's® Rice Krispies Treats® Holiday House

  1. 6 tablespoons butter or margarine, divided
  2. 2 packages (10 oz. each, about 80 total) regular marshmallows, divided
  3. -or-
  4. 8 cups miniature marshmallows
  5. 12 cups Kellogg’s Rise Krispies® cereal (divided)
  6. -or-
  7. 12 cups Kellogg’s® Cocoa Krispies® cereal (divided)
  8. Canned frosting or decorating gel
  9. Assorted candies

Preparation Time: 3 hours 30 minutes
Total Time: 4 hour 30 minutes
Servings: 12

Directions:

1.In large saucepan melt 3 tablespoons of the butter over low heat. Add 1 package (10 ounces) of the marshmallows and stir until completely melted. Increase heat to medium. Cook and stir about 2 minutes more or until mixture starts to boil. Remove from heat.

2. Add 6 cups of the KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Repeat steps 1 through 3 above using remaining butter, marshmallows and cereal, except press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool.

5. To assemble house, place cereal mixture from 13 x 9 x 2-inch pan on foil-lined tray for base.

6. Cut the remaining pan of cereal mixture into four 5 x 3 1/2-inch rectangles for sides and ends of house and two 8 x 3-inch rectangles for roof. With one 5 x 3 1/2-inch rectangle, laying vertical, cut off top corners at an angle to form peak of house. Repeat with second 5 x 3 1/2-inch rectangle to form back of house. (Side walls, laying horizontally, should match bottom of angle cut in height.) Place the six pieces 1-inch apart on baking sheet coated with cooking spray. Bake at 250º F about 25 minutes. Remove from oven. Use spatula or knife to reshape pieces. Cool. Remove from pan.

7. Stand house front near center of base. Generously pipe frosting to attach house sides to back of house front. Use frosting to attach house back and roof pieces. Use leftover pieces of cereal mixture to make chimney and trees. Decorate house with additional frosting and candies, using frosting to attach candies to house.

*NOTE: For best results, use fresh marshmallows.
2 jars (7 oz. each) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Kellogg's® Rice Krispies Treats® Holiday Presents

Kellogg's® Rice Krispies Treats® Holiday Presents

  1. 3 tablespoons butter or margarine
  2. 1 package (10 oz., about 40) regular marshmallows
  3. -or-
  4. 4 cups miniature marshmallows
  5. 6 cups Rice Krispies®
  6. -or-
  7. 6 cups Ready-To-Eat Cereal Cocoa Krispies™
  8. Canned frosting or decorating gel
  9. Assorted candies
  10. Red licorice (optional)

Preparation Time: 20 minutes
Total Time: 40 minutes
Servings: 12

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

4. Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.

Microwave Directions:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

*NOTE: For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Holiday Wreaths

Holiday Wreaths

  1. 1/3 cup margarine or butter
  2. 1 package (10 oz., about 40) regular marshmallows
  3. -or-
  4. 4 cups miniature marshmallows
  5. 1 teaspoon green food coloring
  6. 6 cups Kellogg’s Corn Flakes®
  7. -or-
  8. 6 cups Ready-To-Eat Cereal Kellogg’s Frosted Flakes®
  9. Red cinnamon candies
  10. Prepared vanilla frosting

Preparation Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 16

Directions:

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

2. Add KELLOGG’S CORN FLAKES cereal. Stir until well coated.

3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.

*NOTE: Use fresh marshmallows for best results. Children should be supervised. Green paste food coloring makes the best color for wreaths

Microwave Directions:

Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at high 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.

To Make One Large Wreath: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Cookie-Wiches

Cookie-Wiches

  1. 1-1/2 cups COOL WHIP Dips Strawberry Crème (Do not thaw.)
  2. 12 CHIPS AHOY! Cookies or CHIPS AHOY! Chocolate Chip Cookies
  3. 1/4 cup colored sprinkles

Preparation Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Directions:

1. Place 1 small scoop (about 2 Tbsp.) frozen COOL WHIP Dips on 1 cookie; cover with second cookie to form sandwich. Roll edge in sprinkles. Place in shallow pan.

2. REPEAT with remaining ingredients to make a total of 6 sandwiches.

3. FREEZE 1 hour. Wrap individually. Store in freezer up to 2 weeks.

Kraft Kitchens Tips

Substitute
Prepare using COOL WHIP Whipped Topping.

Variation
Prepare as directed, substituting 48 NILLA Wafers for 12 CHIPS AHOY! Cookies and using about 1 Tbsp. COOL WHIP Dips to make each sandwich. Makes 6 servings, 4 sandwiches each.

Chocolate-Dipped Cookie-Wiches
Prepare as directed, except do not coat edges in sprinkles. Freeze as directed. Dip each sandwich halfway into melted BAKER'S Semi-Sweet Chocolate. Place in waxed paper-lined tray; freeze until firm. Wrap individually and freeze until ready to serve.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Peppermint Parfaits

Peppermint Parfaits

  1. 1-3/4 cups water, divided
  2. 7 red starlight mints
  3. 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  4. 1 cup thawed COOL WHIP Whipped Topping, divided

Preparation Time: 20 minutes
Total Time: 4 hours 25 minutes
Servings: 4 servings, one parfait each

Directions:

1. Pour 1 cup of the water into small saucepan. Add mints. Bring to boil on medium heat; cook until mints are completely dissolved, stirring constantly. Add to dry gelatin mix in medium bowl; stir 2 min. until gelatin is completely dissolved. Stir in remaining 3/4 cup water. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 45 min. or until slightly thickened (consistency of unbeaten egg whites).

2. Add 1/2 cup of the whipped topping to slightly thickened gelatin; stir with wire whisk until well blended. Pour evenly into four parfait or dessert glasses. Refrigerate 20 min. or until gelatin is set but not firm (gelatin should stick to finger when touched and should mound). Pour reserved gelatin evenly over creamy layers.

3. Refrigerate 3 hours or until firm. Top with the remaining 1/2 cup whipped topping just before serving. Store leftover parfaits in refrigerator.

Kraft Kitchens Tips

Jazz It Up
Crush a few additional starlight mints. Sprinkle over parfaits just before serving.

Gelatin Success Tip
To make JELL-O Gelatin that is clear and uniformly set, be sure the gelatin is completely dissolved in the boiling water before adding the cold liquid. Stirring with a rubber spatula will help ensure that all the crystals are dissolved.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Chocolate Holiday Bears

Chocolate Holiday Bears

  1. 3/4 cup (1-1/2 sticks) butter or margarine, softened
  2. 3/4 cup packed brown sugar
  3. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  4. 1 egg
  5. 1-3/4 cups flour
  6. 1 tsp. baking soda
  7. 3 squares BAKER'S Semi-Sweet Chocolate
  8. Decorations: assorted small candies, raisins, sprinkles, colored sugars, JET-PUFFED Mini Marshmallows

Preparation Time: 20 minutes
Total Time: 49 minutes
Servings: 20

Directions:

1. Heat oven to 350°F. Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix flour and baking soda; gradually add to pudding mixture, beating well after each addition. Shape into ball.

2. Roll out dough on lightly floured surface to 1/4-inch-thickness. Cut out dough using 4-inch bear-shaped cookie cutter; place, 2 inches apart, on greased baking sheets. Reroll scraps and use to cut additional cookies. Decorate with small candies, raisins or sprinkles for eyes, mouth and buttons, pressing decorations lightly into dough to secure.

3. Bake 12 to 14 min. or until slightly firm. Let stand on baking sheets 2 min.; remove to wire racks. Cool completely.

4. Melt chocolate; spread onto bottom halves of bears for the pants or skirts. Use remaining chocolate to attach remaining decorations. Let stand until chocolate is firm.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Chips Ahoy! ® Milkshake

Chips Ahoy! ® Milkshake

  1. 12 CHIPS AHOY! Cookies
  2. 1-3/4 cups milk
  3. 1 pt. (2 cups) vanilla ice cream, softened
  4. 2 Tbsp. chocolate syrup

Preparation Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings, about one cup each

Directions:

1. Coarsely crush or break the cookies; place in blender container. Add remaining ingredients; cover. Blend until smooth.

2. Pour into 4 (8-oz.) glasses. Serve immediately.

Kitchens Tips

Size It Up
Looking for a special treat? Enjoy a serving (about 1 cup) of this rich milk shake on occasion.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Holiday Poke Cupcakes

Holiday Poke Cupcakes

  1. 1 pkg. (2-layer size) white cake mix
  2. 1 cup boiling water
  3. 1 pkg. (3 oz.) JELL-O Gelatin, any red flavor
  4. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  5. Red or green food coloring
  6. Suggested decorations: colored sugar, colored sprinkles, crushed candy canes and/or JET-PUFFED HOLIDAY MALLOWS Marshmallows

Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 24

Directions:

1. Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.

2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes.

3. Refrigerate 30 min. Remove from pans.

4. Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

Kraft Kitchens Tips

Substitute
Prepare using JELL-O Lime Gelatin

How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

Variation
Omit food coloring.

How to Safely Store COOL WHIP Desserts
Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11
Snowman Cups

Snowman Cups

  1. 2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
  2. 1 qt. (4 cups) cold milk
  3. 20 OREO Cookies, crushed (about 2 cups), divided
  4. 2 cups thawed COOL WHIP Whipped Topping
  5. Assorted decorating gels

Preparation Time: 15 minutes
Total Time: 15 minutes
Servings: 10 servings, ½ cup each

Directions:

1. Beat pudding mixes and milk with whisk 2 min. Let stand 5 min. Stir in 1 cup cookie crumbs.

2. Spoon remaining cookie crumbs into 10 (6- to 7-oz.) paper or plastic cups; cover with pudding mixture.

3. Drop spoonfuls of COOL WHIP onto desserts to resemble snowmen. Decorate with gels for the eyes, noses and scarves.

Kraft Kitchens Tips

Make it Easy
Instead of dropping spoonfuls of the COOL WHIP onto desserts, fill resealable plastic bag with COOL WHIP; seal bag. Using scissors, diagonally snip off 1 corner from bottom of bag. Squeeze COOL WHIP from bag to create snowmen. Decorate as directed.

Make Ahead
Desserts can be made ahead of time. Store in refrigerator until ready to serve.

View other recipes: 1 2 3 4 5 6 7 8 9 10 11

The Walmart.com site includes Flash technology. To avoid interruption of software designed to aid visually-impaired people, please turn off your Flash player.
Walmart.com
Stores & Corporate
Help

© 2009 Wal-Mart Stores, Inc.