4 oz PHILADELPHIA BRAND Cream

-Cheese, softened * 1 tb Milk

1 tb Sugar

2 t Grated lemon peel

1 tb Lemon juice

8 oz COOL WHIP Whipped Topping,

-thawed (1 tub) 1 Prepared graham cracker

-crumb crust (6 oz) 1 pt Strawberries, hulled, halved

2 c Cold milk

2 pk JELL-O Vanilla or Lemon

-Flavor Instant Pudding -and Pie Filling * - Helpful Hint: Soften cream cheese in microwave on HIGH 15-20 seconds.
BEAT cream cheese, 1 tablespoon milk and sugar in medium bowl with wire whisk until smooth.
Stir in lemon peel and juice.
Stir in 1 1/2 cups of the whipped topping.
Spread evenly in bottom of crust.
Press strawberry halves into cream cheese layer, reserving several for garnish, if desired.
POUR 2 cups milk into large bowl.
Add pudding mixes.
Beat with wire whisk 1 minute, Let stand 1 minute or until thickened.
Gently stir in 1 cup of the whipped topping.
Spoon over strawberries in crust.

REFRIGERATE 4 hours or until set.
Garnish with remaining whipped topping and reserved strawberry halves.
Store leftover pie in refrigerator.
To Prepare with JELL-O Brand Sugar Free Pudding: Prepare as directed above, using JELL-O Vanilla Flavor Sugar Free Instant Reduced Calorie Pudding & Pie Filling and COOL WHIP LITE Whipped Topping.
Substitute Light PHILADELPHIA BRAND Neufchatel Cheese for the cream cheese.

3 c All-purpose white flour

-(bread or high-gluten flour - is not right for - this recipe) 1 c Hot water (120F-to-130F)

1/2 ts Salt

—–TOPPING COMPONENTS—–
1/2 c Mozzarella

-(or other melting cheese), - thinly sliced - or cut into 1-inch cubes 1 c Tomato sauce — -??

1 1/2 lb -Fresh tomatoes

- seeded, drained - and roughly chopped 2 Garlic cloves (optional)

- peeled and minced 1/2 ts Dried oregano — -??

6 -Fresh basil leaves,

- shredded Freshly ground black pepper 2 tb Olive oil

Believe it or not, this pizza is ready in half an hour.
PREHEAT OVEN TO 500F.
(MIXING AND KNEADING: 1 1/2 MINUTES.) Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade.
With the machine running, pour in the hot water (make certain it’s hot when you use it).
As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour.
Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.) Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal.
Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell.
Fit the shell onto prepared pan.
Sprinkle desired toppings over dough, and finish with a drizzling of olive oil.
Bake 15 minutes or until the crust is golden and the topping is bubbly.
For a well-done crust bake 5 minutes longer.
Makes 1 Pizza

3 c Bread flour

1/2 c Sugar

1/4 c Unsweetened cocoa

1 Egg; unbeaten

1/4 c Butter; margarine

1/2 ts Vanilla

1 c Warm milk

Hi there! I use this recipe in my bread machine but you could bake it in two loaf pans just as easily.
It’s heavenly when it’s warm and spread with cream cheese! All I have to do is dump the ingredients into the bread machine and press a button.
You’d have to knead, etc.
without one.
Possible, but I have no pioneer spirit. Enjoy!—Mary in SD Reformatted by Elaine Radis