No-Bake Swirled Cheesecake

Beat 2 packages (8 oz. each) softened cream cheese, 1/2 cup granulated sugar and 1 tsp. vanilla extract in large bowl with electric mixer until well blended and smooth. Gently stir in 1 container (8 oz.) frozen whipped topping (thawed). Transfer 1/2 cup of the mixture to separate medium bowl; stir in 1 tbsp. Chocolate & Strawberry Sugar Blend and 1 tbsp. milk. Alternately spoon vanilla cream cheese mixture and Chocolate Strawberry cream cheese mixture into 1 (9 oz.) prepared graham cracker crust. Cut through batter with knife several times to create a marble effect. Refrigerate 3 hours or until set. Store leftover cheesecake in refrigerator.

Chocolate Strawberry Puppy Chow

Place 3 cups Rice Chex® Cereal in large bowl. Set aside. Microwave 4 oz. white chocolate and 1 1/2 tsp. vegetable oil in medium microwave-safe bowl on HIGH for 1 minute; stir until smooth. Stir in 2 tsp. Chocolate & Strawberry Sugar Blend. Pour white chocolate mixture over cereal, tossing to coat evenly. Mix 1/4 cup of confectioners’ sugar and 1 tsp. Chocolate & Strawberry Sugar Blend in small bowl. Sprinkle over cereal, tossing to coat. Spread cereal on wax paper-lined baking sheet. Let stand 10 minutes or until cooled. Sprinkle with an additional 1/4 cup confectioners’ sugar, tossing to coat. Store in airtight container.

Tips

• Sprinkle on ice cream or frosted cupcakes and cookies.
  
  
• Stir into pancake, waffle or crepe batter. 
  
  
• Stir into cream cheese for a quick sweet dip.