Jell-O

Filling Mix: Sugar, Modified Food Starch, Partially Hydrogenated Palm Kernel Oil, Dextrose, Contains Less than 2% of Skim Milk, Salt, Cellulose Gel, Cellulose Gum, Calcium Sulfate, Sodium Phosphate, Tetrasodium Pyrophosphate, Propylene Glycol Monostearate, Mono- and Diglycerides, Acetylated Monoglycerides, Hydroxypropyl Methylcellulose, Caramel Color, Yellow 5, Yellow 6. Topping: Sugar, Coconut Oil, Soybean Oil, Cocoa, Nonfat Milk, Cocoa (Processed with Alkali), Soy Lecithin, Salt, Artificial Flavor. Peanut Butter: Roasted Peanuts, Sugar, Hydrogenated Vegetable Oil (Canola, Cottonseed and/or Soybean Oil), Salt, Molasses. Crust Mix: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil, Cocoa (Processed with Alkali), High Fructose Corn Syrup, Baking Soda, Salt, Soy Lecithin, Chocolate, Artificial Flavor.

To Prepare, You Will Need: Crust: 4 Tbsp. margarine or butter, melted; Filling: 1-1/3 Cups cold milk (For Best Results: Use 2% reduced fat or whole milk. Fat free, 1% lowfat and lactose-free milk can also be used. Prepared nonfat dry milk is not recommended for best flavor. Dessert will have a soft set when made with soy milk. 1. Topping: Place Topping pouch in large bowl of boiling water; set aside. 2. To Make Crust: Stir Crust Mix and 4 Tbsp. melted margarine or butter in 8-inch square pan until crumbs are evenly moistened. Press firmly onto bottom of pan, using bottom of measuring cup or back of large spoon. 3. To Make Filling: Pour 1-1/3 cups cold milk into large mixing bowl. Add filling Mix and Peanut Butter. Beat with electric mixer on low speed 30 sec. Beat on High speed 3 min. (Do not underbeat.) Spread over crust, using spatula to make a smooth flat surface. 4. To Make Topping: Shake Topping pouch 1 min. or until Topping is fluid and smooth. Pour over filling; tilt pan to evenly cover top. Refrigerate at least 1 hour. (Dessert can also be served frozen. Wrap tightly; freeze 3 hours or until firm.) 5. To Serve: Dip bottom of pan in hot water 30 sec. for easy cutting and serving. Store, covered, in refrigerator. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Double Recipe: Prepare 2 packages in 13 x 9-inch pan.