Berries are coming into season and we are eating a lot of them. I subscribe to the Kraft Foods Newsletter and these 2 recipes came up today. One of them will be made for dinner tonight but I don't know which one yet, they both look delicious!


Angel Lush Cupcakes
prep time 15 min
total time 1 hr 30 min
makes 30 servings
What You Need
1 pkg. (16 oz.) angel food cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2 cans (8 oz. each) Crushed Pineapple in Juice, undrained
1 cup thawed Whipped Topping
2 cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

HEAT oven to 375ºF.

PREPARE cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. (Note: If baking in batches, refrigerate remaining batter in bowl until ready to pour into lined muffin cups and bake.) Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in COOL WHIP; spread onto cupcakes.

TOP with berries.

If you can't bake all the cupcakes at once, store remaining batter in refrigerator between batches and bake up as quickly as possible so cupcakes are light and fluffy.

Substitute 15 fresh strawberries, halved, for the 2 cups assorted fresh berries.

Store in refrigerator

orrrrr....Individual Strawberry Cups

What You Need
1-1/4 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, softened
1 cup boiling water
1 pkg. (3 oz.) Strawberry Flavor Gelatin
2 cups ice cubes
24 fresh strawberries, divided
2 cups thawed Whipped Topping
1/3 cup strawberry jam

HEAT oven to 350°F.

MIX crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.

MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until well blended. Spoon into crusts. Refrigerate 3 hours or until firm.

SLICE remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.

Variation
Prepare using Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

How to Remove Strawberry Cups from Pan
Gently run small sharp knife around edges of desserts to loosen from pan. Then, use tip of knife to carefully lift desserts from pan, being careful to not cut into sides of desserts.

OK, there is is, you decide!! Oh and if berries are not your dessert of choice the newsletter also has a recipe for creamy lemon squares and a candy crunch pudding pie! Oh my!

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