Ingredients

1 jar (6 to 8 ounces) of fruit-flavored yogurt

Pepperidge Farm ® Nantucket Dark Chocolate Chunk Cookies (1 cookie), which Variety, crumbled

fresh blueberries, chopped strawberries or raspberries

Directions

1. Spoon half the yogurt in a glass. Cover with half of cookie crumbs and half the berries.

2. Top with remaining yogurt and fruit. Sprinkle with remaining cracker crumbs.

In French cooking, creme fraiche (krem FRESH) is often served with fresh fruit. Its nutty, tangy flavor blends delightfully with sweet grapes in this easy dessert. Ingredients

Creme Fraiche (see below)

3 tablespoons brown sugar

1 / 2 c. teaspoon vanilla

2 cups red seedless grapes

1 cup seedless green grapes

Directions

1. In a large bowl, mix together the cream, brown sugar and vanilla, set aside.

2. Mix red and green grapes. Grape Spoon into dessert dishes. Sprinkle with mixture of fresh cream. Makes 6 servings.

Creme fraiche

In a bowl stir together 1 / 4 cup whipping cream (not ultrapasteurized) and 1 / 4 cup sour cream. Cover with plastic wrap. Let stand at room temperature for 2-5 hours or until thickened. When thickened, cover and chill in refrigerator until serving time. Stir before serving.

Make-Ahead Tip

Prepare the sour cream mixture and let stand at room temperature for 2-5 hours or until thickened. Cover and refrigerate up to 2 days.

Ingredients

1 3 / 4 cups Swanson ® Chicken Broth (regular, goodness or natural certified organic)

1 / 4 cup apple juice

1 cup cut-up mixed with dried fruit

1 stalk celery, sliced (about 1 / 2 cup)

1 medium onion, chopped (about 1 / 2 cup)

5 cups Pepperidge Farm Herb Seasoned ® Refill

Directions

1. Preheat oven to 350 degrees F.

2. Stir in broth, apple juice, dried fruit, celery and onions in a 3-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Remove saucepan from heat. Add stuffing and stir lightly to coat.

3. Spoon the load of 1 1/2-quart casserole. Bake for 20 minutes or until hot.

Ingredients

1.2 17.3-oz bag package Pepperidge Farm ® Puff pastry sheets (1 sheet), thawed

6 medium bananas, peeled

1 / 2 cup + 1 tablespoon tablespoons brown sugar

1 / 4 cup rum or 1 teaspoon soup. rum extract

2 tablespoons soup. butter

1 tsp soup. lemon juice

1 / 2 tsp. ground cinnamon

1 cup sour cream

Directions

1. Preheat the oven to 425 degrees F.

2. Unfold the pastry sheet on lightly floured surface. Cut the sheet of dough into a 9 inch circle. Place the circle of dough on a baking sheet.

3. Bake for 10 minutes or until crust is golden brown. Remove dough from baking sheet and cool completely on rack.

4. Cut bananas in half lengthwise and then crosswise into slices.

5. Heat sugar 1 / 2 cup brown rum, butter, lemon juice and cinnamon in a 10-inch skillet over medium heat to boiling. Cook and stir 2 minutes or until thickened. Add bananas and toss to coat.

6. Stir in sour cream and remaining brown sugar in small bowl. Spoon the banana mixture onto the pastry. Top with sour cream combination.

Ingredients

1 pkg. leaves (17.3 oz) Peppe Ridge Farm ® pastry, thawed

1 conf. (3.4 ounces) vanilla instant pudding and stuffing mix

2 cups milk

4 cups assorted fresh fruit (sliced strawberries, kiwi, raspberries and / or blueberries)

Directions

1. Preheat oven to 400 degrees F.

2. Unfold the pastry sheet on lightly floured surface. Spread the dough sheet into a square of 12 inches. Cut the corners to form a circle. Repeat with remaining pastry sheet. Place circles on baking sheets. Prick the dough thoroughly with a fork.

3. Bake 20 minutes or until pastry is golden. Remove the cake pans and cool on a wire rack for 30 minutes.

4. Prepare the pudding according to package directions with milk. Spread 1 cup pudding mixture over each crust into 1/2-inch of edge. Arrange fruit pudding. Serve immediately or cover and refrigerate up to 4 hours.

Tip:

Cake ahead: prepare, cook and chill the dough sheets as described above. Wrap dough in plastic wrap and store at room temperature for 24 hours.