EASY ENTERTAINING




Lighthouse Creations mixes can make entertaining quick, easy and successful, whatever the season, occasion or your skill level.  With delicious new flavors and familiar flavors used in new ways, see how easy it is to delight guests and earn praise for your culinary skills. 

Following are a few ideas we hope you will find inspiring.  Let the food “sell itself” or create a more festive atmosphere for the occasion by a few simple additions (like a favorite or seasonal serving dish, themed cocktail napkins or trinkets) as we’ve done in the pictures throughout the website.

Here’s to great, easy entertaining.

 

  

Guy Favorites


Glazed Meatballs

      

Best dip mixes:  Bloody Mary, Casablanca, Queen of Sheba, Rio Grande

Best salsa mixes:  Roasted Garlic, Tortuga Bay

Ingredients:

2 cups Heinz® ketchup

1 pound appetizer/cocktail size meat balls

1 pkg of dip or salsa mix

 

Directions:

Combine mix with ketchup.

Add a splash of water, fruit juice (lime, orange or apple), wine or ale to thin seasoned ketchup for glaze and stir to combine.

If using frozen meatballs, defrost in microwave.

Add meatballs to sauce and heat over medium heat just until sauce is bubbly. 

 

To serve:

Serve in a crock pot to keep warm.

Pile on a serving plate (provide toothpicks or appetizer plates & forks).

Place meatballs in individual serving spoons with cocktail forks. 

 

TIP:  Allow 4-5 meatballs per person.

TIP:  Make this even quicker by preparing entirely in the microwave.  Defrost time is about 3 minutes; heating takes about 4-5 minutes.  Start to finish, this takes about 10 minutes - perfect for drop in company.

TIP:  Pairs well with semi-dry wine or most ales


Sausages with Wasabi Lemon or Wasabi Ginger Dipping Sauce

   

Ingredients:

1+2 pounds kielbasa

1 pkg Wasabi Lemon or Wasabi Ginger dip mix

 

Directions:

Prepare dip according to package directions.  Chill unused dip for another use.

Chill at least 1 hour, or preferably overnight for flavors to set.

To grill:  Place sausage on grill over medium heat until heated through and slightly browned; turn once to cook evenly.  Let rest 2-3 minutes, then cut into 1/4" slices.

To sauté:  Cut sausage into 1/4” pieces.  Cook in large skillet over medium heat until slices are browned.

 

To Serve:

Serve in crock pot to keep warm.

Serve piled onto serving plate.

Provide toothpicks or appetizer size plates and forks.


TIP:  Allow about 5 slices per person

TIP:  Pairs well with semi-dry wine or most ales


White Cheddar Horseradish Dip & Spread

  

Ingredients:

1 C cup mayonnaise

1 (8 oz) pkg cream cheese

1 pkg dip mix

 

Directions:

Combine all ingredients.

Chill at lest 1 hour, preferably over night, to let flavors set.

 

To Serve:

Serve White Cheddar Horseradish dip with pretzels or crackers.  Garnish with crumbled bacon.

Slather White Cheddar Horseradish dip on hamburgers for a zingy taste treat.

TIP:  Pairs beautifully with beer or ale.


Shrimp Cocktail

Best Dip Mixes:  Bloody Mary, Casablanca, Queen of Sheba, Rio Grande

Best Salsa Mixes:  Roasted Garlic, Tortuga Bay

Ingredients:

2 cups Heinz® ketchup

1-2 pounds medium shrimp, cooked, peeled and deveined

1 pkg of dip or salsa mix

TIP:  Fresh shrimp is delicious, but will need to be shelled, deveined and cooked.  Most frozen shrimp is now flash frozen and is hard to distinguish from fresh shrimp when defrosted. To save time and money, use frozen shrimp that has already been shelled, cooked and deveined.

TIP:  Defrost frozen shrimp in fridge (takes several hours) or in a bowl of cold slowly running water (takes under 10 minutes).  Pat shrimp dry using towel or paper towels.  Repeat until towels are only damp, not still wet.  Chill until ready to use.


Directions:

Combine mix with ketchup.

Chill at least an hour, preferably over night, to allow flavors to blend.


To Serve:

Family Style:  Mound shrimp in serving bowl or plate.  Serve cocktail sauce in separate dish for dipping.

Shrimp Cocktail Shooters:  Use shot glasses for shrimp cocktail shooters.  Dollop cocktail sauce in bottom of glasses.  Hang shrimp over rim of glass, or tuck into glass so that shrimp is just resting on cocktail sauce.

Individually:  Dollop cocktail sauce in individual serving spoons.  Balance shrimp  on sauce in center of spoon.  Place spoons on serving dish or tray.  Serve with plastic or cocktail forks.

 

TIP:  Allow 4-6 shrimp per person

TIP:  If shrimp is frozen, thaw in slowly running cold water (takes less than 5 minutes).  When thawed, drain and pat dry with paper towels.

TIP:  Pairs well with semi-dry wine and most ales.


Ladies’ Favorites

 

 

Ginger Sesame Dip

 


This mix was inspired by our love for the Chinese Chicken Salad we loved that was popular before sesame oil became the dominant flavor for all Asian salads.  Its sesame flavor comes from black sesame seeds.  It’s beautifully balanced, and incredibly fresh tasting.  It is our most popular mix to serve with fresh vegetables, probably because of it’s heritage from a vinaigrette salad dressing.  Women love it.  Once they taste it, even kids and men go for seconds and thirds.  We like to go beyond the usual broccoli and carrots, as you can see in the picture.   That’s also part of its charm.

 

Ingredients:

1 cup mayonnaise

1 cup sour cream

1 pkg dip mix

 

Directions:

Combine all ingredients.

Chill at least 1 hour, preferably over night.

 

To Serve:

Garnish with paprika or snipped parsley if desired.

Serve with potato chips and/or fresh raw veggies (think sugar snap peas, green beans, yellow and green squash, mushrooms; use as many different colors as possible for a really interesting presentation).


Artichoke Dip

   

Artichoke dip is the #1 favorite for our female friends and women who visit our booth at festivals.  It’s based on a popular restaurant recipe, which was based on an old family recipe.  It can be baked or served cold.  You can make it simply by the recipe, or add spinach or crab.

 

Ingredients:

2 (8 oz) pkgs cream cheese

2/3 cup mayonnaise

1 Tablespoon olive oil

1/4 to 1/3 cup finely chopped artichoke hearts (marinated are best); reserve 1 Tablespoon for garnish if desired

1 (6 oz) can crab (claw meat is fine as you want some in every bite), or more to taste for crab & artichoke dip

1/4 cup chopped spinach for spinach & artichoke dip

 

Directions:

If using crab, drain as much as possible, then pat dry with paper towels or dip will be watery.

If using fresh spinach, rinse and pat dry with paper towels.

If using frozen spinach, defrost, wrap in paper towels and squeeze tightly.  Repeat until spinach is as dry as possible or dip will be watery.

Combine all ingredients.  Chill at least 1 hour before serving, over night is best to let flavors set.  See Baked Dips and Stuffed Mushrooms on RECIPES page for directions. 

 

To Serve:

Mound in serving bowl or hollowed out French bread boule (pictured made with spinach and garnished with spinach).

Garnish with reserved chopped artichoke hearts, paprika or grated Parmesan if desired.


Shrimp with Mango Curry Dipping Sauce

 

Ingredients:

1 cup mayonnaise

1 cup sour cream

1 pkg dip mix

1 pound medium or large shrimp, cooked, deveined, tail on

 

TIP:  Fresh shrimp is delicious, but will need to be shelled, deveined and cooked.  Most frozen shrimp is now flash frozen and is hard to distinguish from fresh shrimp when defrosted. To save time and money, use frozen shrimp that has already been shelled, cooked and deveined.

TIP:  If using fresh shrimp or uncooked frozen shrimp, look for “easy peal” shrimp that already has the shell split open; this saves lots of time and frustration.

 

Directions:

Combine all ingredients except shrimp.  Chill at least an hour to let flavors set, or until ready to use.

 

If using frozen cooked deveined & shelled shrimp, defrost in fridge (takes several hours) or in a bowl of cold slowly running water (takes under 10 minutes).  Pat shrimp dry using towel or paper towels.  Repeat until towels are only damp, not still wet.  Chill until ready to use.

 

If using fresh shrimp or uncooked frozen shrimp, remove shell (run a knife point down the back of the shrimp next to the black stripe to cut the shell.  Peel off shell from bottom up to tail.  Use knife to remove the black stripe (vein).  Rinse shrimp after deveining.  Bring 3 quarts of water to a boil.  Add shrimp.  Lower heat to simmer (low) and simmer just until shrimp are pink (about 4 minutes).  Drain, pat dry with paper towels.  Chill until cold or ready to use.

 

To Serve:

In individual serving spoons:  Mound dip in spoons.  Balance 1 shrimp in the dip in each spoon.  Serve spoons on a tray or platter.  Garnish serving dish with parsley sprigs if desired.

To serve family style, place dip in a bowl; garnish with parsley sprigs if desired.  Set bowl on a plate.  Line plate with lettuce leaves if desired.  Mound shrimp around bowl.


Venetian Kalamata Olive Tapenade

  

Ingredients:

2 cups (about 18 oz) pitted Kalamata olives

2 Tablespoons white wine (Pino Grigio, Sauvignon Blanc, white table wine) or lemon juice

1/2 cup extra virgin olive oil

1/2 to 1 teaspoon red pepper flakes if spicy version desired

 

Directions:

Place all ingredients in food processor.  Pulse until finely chopped.

Chill 1-2 hours to blend flavors.

 

To Serve:

Bring to room temperature to serve (1/2 hour to 45 minutes).  Stir to recombine.

Serve with baguette slices or crackers.


Queen of Sheba Hummus

  

Traditional hummus and presentation is pictured above on the left.  Black Eyed Pea hummus is pictured on the right.

Ingredients:

1 can garbanzo beans (15.5 oz), drained & rinsed
1/4 cup olive oil
2 tablespoons dry white wine
1/2 pkg dip mix

 

Directions:

Place all ingredients except 1/2 teaspoon of dip mix in food processor and process until smooth. 

If needed, add additional wine or water 1 teaspoon at a time and process until desired consistency is reached.  Chill at least 1 hour to set flavors, preferably over night.

 

To Serve: 

Traditional presentation:  Place hummus in serving bowl and hollow out about a 1" circle about 1/4’-1/2” deep.  Fill with olive oil and sprinkle in remaining 1/2 teaspoon of dip mix for garnish.

Contemporary presentation:  Place in serving bowl.  Garnish with paprika, snipped chives or parsley if desired.

Serve with pita bread pieces, pita chips, veggie chips (sweet potato, beet, black bean) or fresh veggies for dippers.

Most any wine or ale goes well with either hummus.


Artichoke Tapenade

 

Ingredients:

2 cups (about 24 oz) cooked artichoke hearts

4 teaspoons sweet vermouth or white wine

1/4 cup canola oil

1 pkg Artichoke dip mix

1/2 cup crumbled cheese (gorgonzola, feta, asiago) or more to taste

 

Directions:

Place all ingredients except cheese in food processor.  Process using short bursts until artichokes are in small pieces and all is combined.

Chill in air tight container at least 2 hours, preferably over night, to let flavors set.

 

To Serve:

Bring tapenade to room temperature (1/2 hour to 45 minutes).  Stir to recombine.

Gently stir in cheese, leaving as many big pieces as possible.

Mound in serving bowl.

Serve with baguette slices or crackers.

TIP:  Any white wine goes beautifully with this.


Irish Cream Mousse with French Toast Sticks for Dipping

 

Irish Cream mousse is pictured as a dip for French Toast Sticks.  This and most other mousses make a great buffet desserts or endings for a casual gathering.

Ingredients:

1 pkg (8 oz) 1/3 less fat Philadelphia® cream cheese, softened

1/3 cup + 2 Tablespoons milk

1 container (8 oz) Lite Cool Whip®

1 pkg mousse mix

1-2 boxes frozen French Toast Bites

 

Directions:

 

Mousse:

Let cream cheese soften 1/2 hour at room temperature, or heat at 100% in microwave for 30 seconds.

Stir 1/3 cup milk and mousse mix together until well combined.

Use food processor or mixer to whip cream cheese and 2 Tablespoons milk until fluffy.  Stop whipping process several times to scrape sides of processor or bowl.

Add milk/mix to food processor or mixer.  Whip with cream cheese mixture, scraping sides as needed, until well combined.

Place cream cheese mixture in a large bowl.  Gently fold in Cool Whip® until well combined.

Chill 4 hours, preferably over night, to set flavors.

TIP:  Low fat cream cheese and Cool Whip®  are recommended for a light and fluffy mousse.

 

French Toast Sticks:

Heat per package directions.

 

To Serve:

Mound mix in serving bowl.

Pile French Toast Sticks on plate, bowl in seasonal treat bucket.


Cannoli Filled with White Chocolate Amaretto Mousse

 

Ingredients:

1 pkg (8 oz) 1/3 less fat Philadelphia® cream cheese, softened

3 Tablespoons milk, divided

1 container (8 oz) Lite Cool Whip®

1 pkg mousse mix

Cannoli shells:  3 dozen mini or 1 dozen regular size

1/3 cup dried apricots, if desired

TIP:  Prepared cannoli shells can be purchased online, from many local bakeries and some grocery stores.  Wegmans regularly carries freshly made cannoli shells in regular and mini sizes.  Plan on 1 large or 3 mini cannoli per person.  See the WHERE TO FIND IT. HOW TO DO IT. Tab for more details.

 

Directions:

 

Mousse:

Let cream cheese soften 1/2 hour at room temperature, or heat at 100% in microwave for 30 seconds.

Stir 2 Tablespoons milk and mousse mix together until well combined.

Use food processor or mixer to whip cream cheese and 1 Tablespoon  milk until fluffy.  Stop whipping process several times to scrape sides of processor or bowl.

Add milk/mix to food processor or mixer.  Whip with cream cheese mixture, scraping sides as needed, until well combined.

Place cream cheese mixture in a large bowl.  Gently fold in Cool Whip® until well combined.

Chill 4 hours, preferably over night, to set flavors.

 

Cannoli

Cut dried apricots into small pieces.

To fill cannoli with mousse, place 1-2 cups mousse in a plastic bag.  Twist bag until mousse fills 1 corner of the bag.  Cut tip of bag and pipe mousse into cannoli shells, filling cannoli half way from each open end.  Repeat as needed to fill all cannoli.  Refrigerate leftover mousse, if any, for another use. 

Dab cut apricot pieces into mousse on each cannoli end for garnish if desired.

Chill covered until ready to serve.  These are best if filled shortly before serving, but can be filled the night before.

 

To Serve:

Place cannoli on serving plate or tray.

Garnish with powdered sugar if desired.


Dinner Parties

 

 

Shrimp & Melon Skewers with Rio Grande Dipping Sauce

  

Ingredients:

2/3 cup Rio Grande Vinaigrette (see RECIPES for vinaigrette directions)

1 # cooked medium or large shrimp

1 large honeydew melon

 

Directions:

Reserve 2-3 Tablespoons of vinaigrette; marinate shrimp in remaining vinaigrette for about 30 minutes.

Remove peel from melon.  Cut melon into 1/2” cubes (as many cubes as shrimp)

 

To Serve:

Drain marinated shrimp.

Drizzle some of reserved vinaigrette on serving plate.

Use toothpicks or decorative picks to attach each shrimp to a melon cube.  Set atop vinaigrette as shown in picture.

Drizzle reserved marinade on plate if desired.  Garnish plate with snipped chives or parsley if desired.

TIP:  Allow 3-5 shrimp per person.

TIP:  See RESOURCES page for sources for decorative picks.


Beef & Garlic Blue Cheese Canapés

 

Ingredients:

1/2 cup mayonnaise

1 pkg (8 oz) cream cheese

1 pkg Garlic Blue Cheese dip mix

1 pound of thinly sliced rare roast beef or filet mignon

1 Baguette

1/2 cup garlic or onion jam

1 pkg garlic blue cheese dip mix

5 fresh chives

 

Directions:

Combine mayo, cream cheese and dip mix until well blended.

Chill until ready to use on canapés.

Slice Baguette into 1/4 inch pieces.

Spread 1/2 t of garlic or onion jam on each  baguette slice.

Layer pieces of beef on bread slices.

Dollop 1 t garlic blue cheese dip on each piece.

 

To Serve:

Garnish with snipped chives if desired.

TIP:  Allow 2-3 canapés. per person..

TIP:  These bites will stand up to a bold red wine, or showcase this appetizer with good quality whisky (Maker’s Mark Bourbon, Dewar's 12 Year Aged Scotch, Jameson Irish Whisky).


Velvety Curried Butternut Bisque

 

Ingredients:

5 cups of water, divided

1 pkg Velvety Curried Bisque for Butternut Squash

1 (15 oz) pkg cooked butternut squash

2 chives per serving

 

Directions:

Dissolve mix in 2 cups of warm water.  Stir until smooth.

Add mashed butternut squash.  Stir to combine.

Add 3 cups of warm water.  Stir to combine.

Bring to a simmer over medium heat, stirring occasionally.  Do not boil.

 

To Serve:

Serve soup family style in seasonal tureen or ladle into individual serving bowls.

If serving in individual bowls, garnish each with 2 crossed chives if desired.

Serves 6.

 

TIP:  Sweet potatoes are also delicious in place of squash.  

TIP:  To keep this quick and easy, use a 1 pound box of the preferred frozen cooked vegetable.  Defrost in microwave (takes only a few minutes on 30% power).  Mash veggies well after defrosting and use as directed.

TIP:  For a more sophisticated preparation, sauté 1/2 pound of chopped Portobello mushrooms or shrimp in 2 teaspoons of butter over medium heat for about 4 minutes.  Use to garnish individual serving dishes, or pass separately if serving bisque family style.


White Chocolate Amaretto Mousse & Strawberries

 

No one will want to turn down dessert when it’s one gorgeous, delicious bite.

Ingredients:

1 pkg (8 oz) 1/3 less fat Philadelphia® cream cheese, softened

3 Tablespoons milk, divided

1 container (8 oz) Lite Cool Whip®

1 pkg mousse mix

1 pound fresh strawberries

 

Directions:

Let cream cheese soften 1/2 hour at room temperature, or heat at 100% in microwave for 30 seconds.

Stir 2 Tablespoons milk and mousse mix together until well combined.

Use food processor or mixer to whip cream cheese and 1 Tablespoon  milk until fluffy.  Stop whipping process several times to scrape sides of processor or bowl.

Add milk/mix to food processor or mixer.  Whip with cream cheese mixture, scraping sides as needed, until well combined.

Place cream cheese mixture in a large bowl.  Gently fold in Cool Whip® until well combined.

Chill 4 hours, preferably over night, to set flavors.

Wash strawberries, pat dry and chill until ready to serve.  Do not remove stems.

 

To Serve:

Dollop mousse into individual serving spoons.

Place one strawberry in each spoon.

Serve with champagne or sparkling wine for an elegant finish.

 

TIP:  See WHERE TO FIND IT.  HOW TO DO IT. Tab for places to find individual serving spoons.

TIP:  If individual serving spoons aren’t available, use ramekins or small tidbit dishes to showcase strawberries nestled in the mousse.

TIP:  Allow 2-3 spoons per person if serving in buffet.


Office Parties

 

Raspberry Horseradish Filled Pinwheels

 

Ingredients:

2 pkgs (8 oz ea) softened cream cheese

1 Tablespoon mayonnaise

1 pkg Raspberry Horseradish dip mix

1 pound rectangular sliced boiled ham

 

Directions:

Mix together cream cheese, mayonnaise and dip mix until well combined.

Spread about 2-3 tablespoons on each slice of ham, leaving about 1/4” uncovered on the short sides.    Spread all the way to the edges on long sides.

Starting from a short side, roll ham as tightly as possible until it is completely rolled.

Place rolled ham pieces on plate, cover and chill until filling is firm and flavors have set (at least 1 hour), preferably over night.

To make ahead, cut each ham roll into 5-6 “pin wheels.”  Place each “pin wheel” individually on serving plate, or stack pyramid style.  Cover and chill until ready to serve.

 

To Serve:

If not already cut into pin wheels, cut each ham roll as described above. 

Garnish plate with snipped parsley or parsley sprigs if desired.

 

TIP:  Packaged sliced boiled ham is recommended because it is readily available in the lunch meat section of most grocery stores, and easy to work with for this dish; it’s just the right shape and thickness.  Honey or smoked ham works too, just be sure the slices are thick enough that they don’t come apart when they are rolled.  Avoid pre-cut deli ham - it’s not thick enough.  Ask for the deli attendant to cut ham for you.  Look for the ham piece being cut to be at least 6” wide and 4” high, and ask for it to be cut into about 1/8” thick pieces.

TIP:  These pair well with semi-dry white wine and seasonal ales.


Madras Pasta Salad

  

This dish is a fusion of Indian flavors and a classic Mediterranean salad.  Subtle warmth from the spices blends with the cooling taste of fresh vegetables in a deliciously unusual combination.  This salad is ideal for a picnic or pot luck; no mayonnaise to worry about, and it goes as well with hamburgers as it does with grilled fish or lamb.  Omit the chicken and it’s a perfect vegetarian offering too.

Ingredients:

1 pound orzo

3/4 cup marinated artichoke hearts, sliced into small wedges

1 cup grape tomatoes, cut in half

1 cup kalamata olives, cut in half or quarters

3/4 cup green onions, chopped

3/4 cup crumbled goat cheese

2 cups cooked chicken

1-1/2 cups Madras vinaigrette dressing (see RECIPES for vinaigrette directions)

 

Directions:

Cook orzo per package directions.  Rinse well and drain.

Place all ingredients except dressing in large dish.  Stir to combine.

Add 1 cup of dressing and stir to combine.  Add more dressing a little at a time until salad is a bit juicy.  Reserve leftover dressing.

Chill covered at least 2 hours for flavors to set, or preferably over night.

 

To Serve:

Stir salad.  Add reserved dressing if needed.

Serve it a large bowl, or on a large lettuce lined platter garnished with parsley sprigs if desired.

 

TIP:  2 cups of chicken is about 2 breasts, or 1 breast plus one leg/thigh.  Use more to taste.  Left over rotisserie chicken works great in this dish.  Canned chicken works too, but isn’t as tasty.

TIP:  This salad requires most of a double recipe of vinaigrette, using a whole package of Madras dip mix.


Chicken Salad Sandwiches with Apricot Sweet Ginger Dressing

  

Ingredients:

2 cups mayonnaise

1-1/3 cups apricot preserves

1 pkg Sweet Ginger Dressing Mix

6 cans cooked chicken

1 chopped dried apricots, re-hydrated

1 cup chopped green or red onions

Lettuce leaves if desired

12 Croissants, ciabata rolls or sandwich rolls

Dijon mustard

 

Directions:

Dressing:  Mix together mayonnaise, preserves and dressing mix until well combined.

Sandwich Filling:

Drain and flake chicken.

Cut apricots into quarters.  Soak apricots in boiling water for 5 minutes.  Drain and pat dry.

Combine chicken with apricots and green onions.

Add enough dressing to thoroughly moisten chicken.

 

To Serve:

Spread a small amount of dressing on cut side of top of the sandwich roll. 

Generously spread Dijon mustard on the cut side of roll bottoms.

Pile chicken salad on roll bottoms.  Top with lettuce leaves if desired.

Place top half of cut top on lettuce.

Cut sandwiches in half if desired.

Pile sandwiches on serving platter. 

Garnish platter with parsley sprigs if desired.

Serves about 12.

 

TIP:  Scale this recipe up or down as needed.  Prepared dressing makes about 2-1/2 to 3 cups.

TIP:  To use fresh chicken breasts, save money and buy bone in breasts.  Allow 1 breast for each 2 sandwiches needed.  To cook, bring large covered pot of water to boil over high heat.  Sprinkle in about 1 tablespoon of poultry seasoning, then add chicken.  Bring back to boil, then reduce heat to medium and simmer about 20 minutes.  Drain, cool and de-bone.  Store in fridge in covered container or closed plastic bag until ready to make sandwich filling.


El Paso Chicken Soup

 

Ingredients:

1 medium onion, chopped

2 Tablespoons olive oil

6 cups water

2 cups cooked chicken, shredded or chopped

1 pkg El Paso Chicken Soup Mix

 

Directions:

Sauté onion in olive oil over medium heat just until pieces are broken up.

Add spice packet from soup mix and stir.

Add 6 cups of water and vegetables from soup mix.  Stir.

Bring water to a boil over medium high heat. 

Reduce heat to low and cook about 15 minutes.

Add chicken and heat until chicken is heated through, about 2 minutes.

 

To Serve:

Use snack cups and plastic spoons to make clean up easy.

Garnish each cup with baked or fried tortilla strips if desired.


Waffle Bites with Caramel Pecan Mousse Topping

 

Ingredients:

2 Tablespoons of milk, divided

1 pkg (8 oz) softened Philadelphia® Reduced Fat Cream Cheese

1 (8 oz) container Cool Whip® Lite

1 pkg Caramel Pecan Mousse Mix

1 pkg frozen waffle bites

 

Directions:

Let cream cheese soften 1/2 hour at room temperature, or heat at 100% in microwave for 30 seconds.

Stir mousse mix into 1 tablespoon of milk until smooth. 

Using a food processor or mixer, whip cream cheese until fluffy, scraping sides as needed.

Add  1 Tablespoon of milk and blend well, scraping sides.

Remove cream cheese mixture to a large bowl.  Gently fold in Cool Whip®.

Cover and chill at least 4 hours to let flavors set.


To Serve:

Heat waffle bites in toaster oven or microwave according to package directions. 

Dollop mousse onto center of each waffle bite.

Chill remaining mousse for another use.