Ingredients

• 1 (19.76 ounce) Italian Sweet Sausage Links
• 8 ounces penne or rigatoni dry pasta, cooked according to package
• 1 (26 ounce) jar pasta sauce
• 3/4 cup water
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh garlic, chopped
• 1/2 cup shredded Parmesan cheese
• 1/4 teaspoon black pepper
• 1 (10 ounce) package frozen garlic bread, thawed & sliced into 12 slices
• 3 cups shredded mozzarella cheese
• 1/2 cup olive oil
• 12 fresh whole basil leaves
• 2 Roma tomatoes, sliced into 12 slices

Directions

1. Prepare Johnsonville Sausage according to package directions and coin slice.
2. In a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently. Place mixture into a greased 9-inch x 13-inch pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella. Dip tomato in olive oil and place on each bread slice.
3. Bake uncovered at 400 degrees F for approximately 30 minutes or until heated through. Tuck basil leaf slightly under each tomato. Let stand ten minutes to help set before slicing and serving.

Ingredients

• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 pint heavy cream
• 4 (7 ounce) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)
• 1 (21 ounce) can raspberry pie filling

Directions

1. In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
2. Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Ingredients

• 1 cup boiling water
• 1 (3 ounce) package fruit flavored gelatin mix
• 1 banana
• 1 cup plain yogurt

Directions

1. Combine boiling water and gelatin in a blender and pulse until gelatin is dissolved. Blend in banana until smooth, then blend in yogurt. Pour mixture into popsicle molds or small, plastic drinking cups and freeze until hard. (If using drinking cups, freeze until firm, insert popsicle sticks, then freeze completely.)

Ingredients

• 1 cup confectioners' sugar
• 1/2 cup granulated sugar, plus
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch
• 4 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1 pint fresh raspberries
• NOTE: You will need parchment paper for this recipe.

Directions

1. The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
2. Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
3. Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
4. In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
5. Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
6. Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
7. No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

Ingredients

• 24 ounces frozen sweetened strawberries, cut into large chunks
• 1/2 cup sugar, plus
• 1 tablespoon sugar
• 1 1/2 cups heavy cream

Directions

1. Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
2. Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

Ingredients

• 1 1/2 cups boiling water
• 1 pkg. (8 serving size) JELL-O Lemon Flavor Sugar Free Gelatin
• 2 teaspoons grated lemon zest
• ice cubes
• 1 cup cold apple juice
• 1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed
• 1 (10 ounce) package frozen raspberries, thawed, pureed in blender

Directions

1. Stir boiling water into gelatin and lemon zest in large bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Stir in whipped topping with wire whisk.
2. Pour half of the raspberry sauce into dessert dishes. Top with mousse. Spoon remaining raspberry sauce over top.
3. Refrigerate 4 hours or until firm.