Dutch Apple Dessert

INGREDIENTS

1 1/2 cups Keebler® Grahams Honey crackers (finely crushed)

1/4 cup margarine or butter, melted

1 can (14 oz.) sweetened condensed milk

1 container (8 oz.) sour cream

1/4 cup lemon juice

1 can (21 oz.) apple pie filling

1/4 cup chopped walnuts

1/4 teaspoon cinnamon 

DIRECTIONS

1. In medium bowl toss together graham crumbs and butter. Press on bottom of 11 x 7 x 1 1/2-inch baking dish.

2. In small bowl whisk together condensed milk, sour cream and lemon juice. Spread over crumb crust. Spoon pie filling on top. Sprinkle with walnuts and cinnamon. Bake at 350°F about 30 minutes or until set. Serve warm or cold.

Pecan Pie

INGREDIENTS

1 Keebler® Ready Crust® Shortbread Pie Crust

1 egg yolk, slightly beaten

3 eggs, beaten

3/4 cup sugar

3/4 cup light corn syrup

1/4 cup margarine or butter, melted

1/2 teaspoon vanilla

1 cup pecan halves 

DIRECTIONS

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 325°F for 5 minutes.

2. In medium bowl stir together 3 eggs, sugar, corn syrup, margarine or butter and vanilla.

3. Place pecan halves in crust. Pour egg mixture over top. Bake on baking sheet at 325°F about 1 hour or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

4. Refrigerate until serving time. Garnish as desired. Store in refrigerator

Vanilla Wafer Apple Crunch

INGREDIENTS

1 3/4 cups Keebler® Vanilla Wafers (coarsely crushed, about 44 cookies)

1/2 cup sugar, divided

1/4 cup butter or margarine, melted

1 teaspoon cinnamon

1 teaspoon grated lemon peel

4 medium baking apples, peeled, cored and sliced

1 tablespoon lemon juice 

DIRECTIONS

1. In small bowl stir together cookie crumbs and 1/4 cup of sugar. Stir in butter.

2. In another small bowl stir together remaining 1/4 cup sugar, cinnamon and lemon peel. In large bowl toss apple slices with lemon juice.

3. In 8 x 8 x 2-inch baking dish layer half of apple mixture, sprinkle with half of sugar mixture and half of cookie mixture. Repeat layers.

4. Tightly cover with foil. Bake at 350°F for 30 minutes. Uncover. Bake at 350°F about 15 minutes more or until crisp. Serve warm. 

Cranberry And Pumpkin Muffins

INGREDIENTS

1 1/4 cups all-purpose flour

2 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice, apple pie spice or cinnamon

1/4 teaspoon salt

1 cup Kellogg's® Smart Start® Strong Heart Antioxidants cereal (crushed to 3/4 cup)

1/2 cup low-fat buttermilk

1 cup canned pumpkin

1/2 cup refrigerated egg substitute*

1/2 cup firmly packed brown sugar

2 tablespoons vegetable oil

1/3 cup dried cranberries

DIRECTIONS

1. In medium bowl stir together flour, baking powder, spice and salt. Set aside.

2. In large bowl combine KELLOGG'S SMART START ANTIOXIDANT cereal and buttermilk. Let stand about 2 minutes or until cereal softens. Add pumpkin, egg substitute, brown sugar and oil. Beat well. Add flour mixture and cranberries, stirring until just combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.

3. Bake at 375°F about 15 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Cool completely.

*Note: If desired, replace egg substitute with 2 slightly beaten eggs. 

Cranberry Walnut Cheesecake Pie

INGREDIENTS

1 1/4 cups cold milk

2 packages (4-serving size) cheesecake flavor instant pudding & pie filling

1/2 teaspoon grated lemon peel

1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided

1 Keebler® Ready Crust® Graham Pie Crust

1 can (16 oz.) whole cranberry sauce, divided

1/2 cup chopped walnuts, toasted, divided

DIRECTIONS

1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the whipped topping. Carefully spread half of pudding mixture in crust.

2. Spoon half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture.

3. Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping and walnuts.

4. Garnish as desired. Store in refrigerator.

*Note: To toast walnuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice

Coconut Cookie Bars

INGREDIENTS

24 Keebler® Chips Deluxe® Original cookies (crushed to 3 cups)

3 tablespoons butter or margarine, melted

1 package (14 oz., 5 1/3 cups) flaked coconut

1 can (14 oz.) sweetened condensed milk

1/2 cup slivered almonds

2 1/2 cups semi-sweet chocolate morsels (about 15 oz.)

2 tablespoons vegetable oil

6 Keebler® Chips Deluxe® Original cookies 

DIRECTIONS

1. In medium bowl combine the 24 crushed KEEBLER CHIPS DELUXE Original cookies and butter. Press on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake at 350°F for 10 minutes.

2. Meanwhile, in large bowl stir together coconut and sweetened condensed milk. Spoon dollops on crust. Use two forks to evenly spread coconut mixture over crust. Sprinkle with almonds. Bake at 350°F for 15 to 20 minutes more or until beginning to brown.

3. Meanwhile, in medium microwave-safe bowl combine chocolate morsels and oil. Micro-cook at high about 1 1/2 minutes or until melted, stirring every 30 seconds. Evenly spread over baked mixture.

4. Coarsely break up the 6 cookies. Sprinkle over chocolate. Cool completely on wire rack. Refrigerate about 1 hour or until chocolate is set. Cut into 2- x 1-inch rectangles. 

Caramel Apple Cheesecake Tarts

INGREDIENTS

2 packages Keebler® Ready Crust® Mini Graham Cracker Pie Crust

1 can (21 oz.) apple pie filling, divided

1 package (8 oz.) cream cheese, softened*

1/2 cup sugar

1 teaspoon lemon juice

1/2 teaspoon vanilla

3 eggs

1/2 cup caramel ice cream topping

1/3 cup pecans, toasted

DIRECTIONS

1. Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.

2. In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust. 3. Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.

4. Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

**NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.