Baked Spinach and Artichoke Dip

1	cup mayonnaise or salad dressing
1	cup freshly grated Parmesan cheese
1	can (about 14 oz) artichoke hearts, drained and coarsely chopped
1	box (9 oz) frozen spinach, thawed and squeezed to drain
1/2	cup chopped red bell pepper
1/4	cup shredded Monterey Jack or mozzarella cheese (1 oz)
	Toasted baguette slices or assorted crackers, if desired

1.	Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
2.	Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
3.	Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Striped Delight

35 OREO Chocolate Sandwich Cookies
6 Tbsp. (3/4 stick) butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
3-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling


PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 Tbsp. milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 min. or until thickened. Spread remaining whipped topping over pudding layer.
REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.