PASTA SALAD

2 boxes (8 c. water) colored pasta (any shape)
1 pkg. sm. pepperoni (sliced in half, optional)
1 bunch broccoli, cut stems
1 lg. bottle oily Italian dressing
2 to 3 c. mayonnaise
Garlic to taste (optional)

Boil water; cook pasta until done; drain. Chill in the refrigerator untilcold or ready to prepare. Blend mayonnaise, garlic and Italian dressing together; blend well; set aside. Add broccoli and pepperoni and then mayonnaise mixture. Mix well. If too dry, add more Italian dressing. Serves 50 people.

Strawberry cream Freeze

INGREDIENTS
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping
20 NILLA Wafers, coarsely broken
1 cup sliced fresh strawberries
1/2 cup strawberry ice cream topping

DIRECTIONS
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Stir in COOL WHIP, wafers and berries. Swirl in ice cream topping.
Serve it your way!
PIE: Spread filling into 6-oz. OREO Pie Crust. Freeze 6 hours or until firm. Garnish with additional berries, if desired. Makes 8 servings.
MINI PIES: Spoon filling into 12 cupcake liners. Freeze 4 hours. Remove paper linings. Garnish desserts with additional berries, if desired. Makes 12 servings.
WAFFLE BOWLS: Freeze filling 6 hours or until firm. Let stand 15 min. before scooping into waffle bowls. Makes 8 servings.
FOOTNOTES
Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Thaw COOL WHIP Whipped Topping: The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.
Storing COOL WHIP: Keep a tub of COOL WHIP Whipped Topping in the freezer to use as an easy dessert topping, as a last-minute frosting for cakes or for spooning over cut-up fresh fruit. Once thawed, the whipped topping should be refrigerated and used within 2 weeks. For longer storage, COOL WHIP Whipped Topping can be re-frozen up to five times.

Watermelon Pops

INGREDIENTS
1 cup sugar
1 (3 ounce) package JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin
3 tablespoons miniature semi-sweet chocolate chips
4 ounces PHILADELPHIA Cream Cheese, softened
1 1/2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS
Mix 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
Meanwhile, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
Beat cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
Pour lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.
FOOTNOTES
Note: Look for wooden pop sticks in craft or hobby stores. If you don't have pop sticks, you can use plastic spoons for handles instead.
How to Easily Remove Frozen Pops from Cups: Dip cups in warm water for 15 sec. Peel off cups. (Do not twist or pull pop sticks.)

Peanut Butter & Jelly S'more

Ingredients
2 Graham Crackers
Strawberry or Grape Preserves/Jelly
Peanut Butter
Marshmallow Fluff

Steps
Spread one graham cracker with the preserves and the other with the peanut butter.
Either add the marshmallow fluff between the peanut butter and jelly, or add it on top.
Devour!

Heavenly Cheesecake Squares

What You Need:
5 tbsp butter, room temperature
1/3 c granulated brown sugar substitute
1 c oat flour
1 pkg. (8 oz) cream cheese, room temperature
1/2 c granulated sugar substitute
1 egg
2 tbsp heavy cream
1/2 tsp. vanilla extract
1 tbsp lemon juice

How to Make It:
Place the butter, brown sugar substitute and the flour in a large mixing bowl.
Use a fork and mix the ingredients together until it becomes very crumbly.
Remove 1 c of the mix and set aside for later use.
Preheat the oven to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Press the mixture into the bottom of the prepared baking pan.
Bake 12 minutes.
Remove and set aside for later use.
Mix the cream cheese and sugar substitute together in a bowl with an electric mixer until very smooth.
Beat in the egg until combined well.
Place the heavy cream, vanilla extract and lemon juice into the mixture.
Beat until mixture begins to thicken.
Use a rubber spatula and spread the mixture over the baked crust.
Top with the 1 c of reserved crumble mixture.
Bake 25 minutes.
Remove from the oven and allow cooling slightly.
Cover and refrigerate 2 hours before cutting into squares.

These squares are a delightful addition to any picnic. Instead of the crumble mixture on top, try fresh berries for a change of pace.

Picnic Pitas

This light, elegant dish provides a welcome change to the usual picnic fare. Best of all, it can be made a day ahead.

Ingredients

3 tbsp. balsamic or red wine vinegar
2 tsp. olive oil
1/4 cup fresh, chopped basil
1 small eggplant, sliced into thin rounds
1 zucchini, sliced thinly
1 yellow squash, sliced thinly
1 red pepper, sliced thinly
1 small red onion, sliced thinly
1/4 cup 2% plain yogurt
2 tbsp. low fat mayonnaise
1 tbsp. fresh, chopped basil
1 tsp. lemon juice

Directions:

1. Preheat oven to 450 F. Blend vinegar, oil and basil. Add vegetables, tossing to coat.

2. Place vegetables in roasting pan and cook, stirring occasionally until tender, about 30 minutes.

3. Whisk together ingredients for yogurt spread.

4. Spread yogurt mixture on pita halves, crusty rolls or focaccia bread. Top with veggie mixture and serve.

New York Lemonade Game

HOW TO PLAY:
1. Make two "safety" lines about 6 or 7 yards apart, marked off with stones or whatever you have handy.

2. The players divide into two equal-sized teams and stand at their team's line.

3. One team must decide on an occupation to pantomime.

4. After choosing how they will act out their trade, the whole team advances slowly toward the second team and starts the following bizarre dialogue, one that clearly came from the mind of some long-ago child.
Team 1: Here we come.
Team 2: Where from?
Team 1: New York.
Team 2: What's your trade?
Team 1: Lemonade.
Team 2: Give us some!

5. The first team then sidles as close as it dares to the second team, which is still on its safety line and can't move yet.

6. The first team begins to act out its agreed-upon trade, with no words allowed. The second team shouts out its guesses.

7. When someone gets it right, the first team turns and flees back toward its safety line, and the second team gives chase, trying to tag the other players before they reach safety.

8. All who are tagged become prisoners of war and must join the opposing team. Then the second team chooses a trade among themselves, and the game is repeated. Establish up front a number of turns for each team; at the end of the last "inning," the team with the most players wins.

VARIATIONS:
If younger kids are stumped on occupations, a grown-up can help supply a few suggestions (such as ballet dancer, baseball player, farmer, firefighter, furniture mover, doctor, carpenter, shepherd, or bus driver). Please note, though, this game definitely predates the service economy. Do not attempt to act out the following trades: insurance claims adjuster, HMO administrator, merger and acquisitions consultant, or systems analyst. I have found that even adults with these jobs have a hard time acting out what they do all day.