Sunrise Punch

1 tub CRYSTAL LIGHT Low Calorie Soft Drink Mix, Strawberry Kiwi Flavor
2 cups cold water
2 cups cold unsweetened pineapple juice
1 bottle (1 liter) club soda, chilled
PLACE drink mix in large plastic or glass pitcher. Add water and juice; stir until drink mix is dissolved. Refrigerate until ready to serve.
POUR into punch bowl just before serving. Stir in club soda. Serve over ice cubes.

Creamy Egg Salad Appetizers

1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 CLAUSSEN Kosher Dill Pickle Wholes, chopped
6 hard-cooked eggs, chopped
32 slices cocktail rye bread
MIX cream cheese spread, mayo and pickles in medium bowl.
ADD eggs; mix lightly. Cover. Refrigerate several hours or until chilled. Serve with cocktail bread.

Peanut Butter Layered Brownies

4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups granulated sugar
4 eggs
2 tsp. vanilla, divided
1 cup flour
1 cup creamy peanut butter
1/2 cup powdered sugar
2 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
BEAT peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 minutes or until chocolate is firm. Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.

Frozen caramel coconut pie

4 tablespoons butter
2 cups sweetened flaked coconut
1 cup chopped pecans
1 package(8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
12 ounces frozen whipped topping, thawed
1 jar (6 or 8 oz.) caramel ice cream topping
2 9-inch graham cracker crusts

Melt the butter in a large non-stick skillet. Add the coconut and pecans, stirring constantly until the coconut s ligtly browned. Pour the cocunut and pecans out on a plte to cool completely. Use an electric mixer to combine the cream cheese and condensed milk, mixing untill well blended. Fold in the whipped topping and one-half of the coconut mixture. Pour one-fourth of this mixture into the bottom of the two crusts. Spoon on as much caramel topping as your wish. Pour over the rest of the cream cheese mixture. Sprinkle with the remaining coconut and pecans. Freeze te pies at least 4 hours. Remove from the freezer about 20 minutes before serving time. Return any leftover pie to the freezer.