No-bake Peaches 'N Cream Cheesecake: Kraft Foods

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar,
divided 4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed


MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.

BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.

REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.

This cheesecake is heavenly! It is nice and refreshing on a hot summer night! It super easy to, if I can make it anyone can!

Sante Fe Wraps by Kraft

Prep Time: 20 min

Total Time: 20 min

Makes: 4 servings, two wraps each

Ingredients:

4 cups torn romaine lettuce

1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips

1 large tomato, chopped

1 can (11 oz.) whole kernel corn, drained

1/2 cup KRAFT Mexican Style Shredded Cheese

1/4 cup KRAFT Ranch Dressing

1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

8 flour tortillas (6 inch)

Cook chicken, mix everything together, roll up in tortillas and eat.

My notes:
1. Just used a normal chicken breast.
2. Used whole wheat tortillas.
3. Could have left out the ranch and would have tasted just as good, but a little healthier.
4. Had enough mixture to make more than 4 tortillas worth.

Recipe details here.