Kids in the Kitchen

Hey kids, with some help from mom you can whip up these sensational spring desserts!

Strawberry Orange Delight

(makes 20 servings – 1 square each)

Prep: 25 minutes plus refrigerating

• 1½ cups graham crackers finely crushed (about 21 squares)
• ½ cup sugar, divided
• 6 tablespoons melted butter or margarine
• 12 oz. (8 oz. pkg. plus one half 8 oz. pkg.) cream cheese, softened
• 2 tablespoons milk
• 1 cup frozen whipped topping, thawed
• 2 cups boiling water
• 1 package (8-serving size) strawberry flavor gelatin
• 1½ cups cold water
• 2 cans (8¼ oz. each) mandarin orange segments, drained

1. Mix graham crumbs, ¼ cup of sugar, and butter.
2. Press firmly onto bottom of 13x9 inch baking pan. Set aside.
3. Beat cream cheese, remaining ¼ cup of sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate. Meanwhile, stir boiling water into gelatin at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until slightly thickened. Stir in orange segments. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares. If desired, use additional whipped topping to garnish each serving.

Banana Cream Cake

(makes 12 servings)

Prep: 15 minutes

• 35 vanilla wafers, divided
• ¼ cup flaked coconut, toasted
• 2 cups cold milk
• 2 pkg. (4-serving size each) vanilla Flavor instant pudding
• 2 cups frozen whipped topping thawed and divided
• 1 large banana, sliced
• ½ square Baker’s semi-sweet baking chocolate, shaved into curls or grated.

1. Cover bottom of 9-inch spring form pan with wax paper. Stand 12 of the wafers vertically on end around edge of prepared pan. Coarsely crush remaining 23 wafers; sprinkle evenly onto bottom of pan. Top with coconut; set aside.
2. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Spread half of the pudding mixture over crust; cover with layers of bananas and the remaining 1 cup whipped topping. Refrigerate at least 3 hours or overnight. Top with chocolate curls just before serving. Store leftover dessert in refrigerator.

*If you don’t have a springform pan, use a 9-inch square pan lined with foil instead. Prepare as directed, reserving 12 of the wafers for garnish instead of standing on end around edge of pan. Cut dessert into bars to serve.

Garnish each bar with one of the reserved wafers just before serving.