1 package (3 ounce size) any flavor gelatin
4 ounces cream cheese, softened and cut in 4 pieces
12 vanilla wafers
3/4 cup boiling water
1 container (8 ounce size) fruit-flavored yogurt
In blender, add boiling water to gelatin. Blend at medium speed for 10 seconds. Add cream cheese and yogurt. Blend 20 seconds at medium speed, stopping and starting twice.
Arrange paper bake cups in cupcake tin. Place 1 vanilla wafer in bottom of each cup. Fill 3/4 full with chiffon mixture. Chill 2 hours. Refrigerate leftovers.
Try pineapple yogurt with lime gelatin, strawberry yogurt with strawberry gelatin and raspberry yogurt with black raspberry gelatin.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
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