Chocolate-Dipped Strawberries

Ingredients -
1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

16 large strawberries

Preparation -
MICROWAVE chocolate in small microwavable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted.

DIP strawberries into chocolate; let excess chocolate drip off.

LET stand at room temperature or refrigerate on wax paper-lined cookie sheet 30 minutes or until chocolate is firm. Drizzle with additional melted chocolate, if desired.

Valentines Creamy JIGGLERS

Ingredients -
2-1/2 cups boiling water

2 pkg. (8-serving size each) Jello Brand Gelatin, any red flavor

1 cup cold 2% reduced fat milk

1 pkg. (4-serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling

Preparation -
STIR boiling water into gelatin in large bowl at least 3 minutes until completely dissolved. Cool 30 minutes at room temperature.

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Quickly pour into gelatin. Stir with wire whisk until well blended. Pour into 13x9-inch pan.

REFRIGERATE 3 hours or until firm. Dip bottom of pan in warm water about 15 seconds. Cut into decorative shapes with heart-shaped cookie cutters all the way through gelatin. Lift from pan.

Sweetheart Strawberry Tarts

26 OREO Chocolate Sandwich Cookies, finely crushed
1/3 cup margarine or butter, melted
1 qt. strawberries, divided
1/2 cup water, divided
1/3 cup sugar
1-1/2 Tbsp. cornstarch
1 tsp. lemon juice
1/2 cup whipping cream, whipped



MIX crumbs and margarine until well blended; spoon evenly into 12 greased or paper-lined medium muffin cups, adding about 2 rounded tablespoons of the crumb mixture to each cup. Press firmly onto bottom and up side of each prepared cup with back of spoon. Refrigerate while preparing filling.

RESERVE 12 small whole strawberries for garnish. Wash and slice remaining strawberries. Set aside 1 cup of the strawberry slices for glaze; pat remaining strawberry slices dry. Divide evenly among tart shells. Add 1/4 cup of the water to reserved 1 cup strawberry slices in small saucepan; bring to boil on medium-high heat. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Meanwhile, combine sugar, cornstarch and lemon juice in small bowl; stir in remaining 1/4 cup water. Add to saucepan; return to boil. Cook and stir 1 minute or until sauce is clear and thickened. Spoon 1 Tbsp. of the strawberry glaze over berries in each tart shell. Refrigerate at least 1 hour.

TOP with whipped cream and reserved whole strawberries just before serving.

Chocolate Bliss Cheescake for Valentines Day

18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.

BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.