Ice Cream Sandwich. Hot Fudge Ice Cream Sandwich. Cookie-Ice Cream Dessert. Easy Heath Bar Dessert

Sweet

Ice Cream Sandwich

1 carton ice cream sandwiches 1 carton prepared whipped topping

Nuts as desired

Place ice cream sandwiches into bottom baking dish. Cover with prepared whipped topping. Top with nuts or desired garnish. Freeze. Cut into slices to serve.

Hot Fudge Ice Cream Sandwich

1 (16 oz.) can chocolate syrup 1 cup salted peanuts

1 (12 oz.) container thawed whipped topping ¾ cup peanut butter

19 ice cream sandwiches

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9” X 13” dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. Yields: 18 servings.

Cookie-Ice Cream Dessert

30 chocolate cream filled cookies 1/3 cup butter, melted

½ gal. Ice cream, softened 1 large jar fudge topping

1 (16 oz.) carton prepared whipped topping

Crush cookies, do not remove cream. Reserve about 3 crushed cookies for top. Mix rest with butter. Pat in 9” X 13” container. Cover and freeze 20 minutes. Spread softened ice cream on top. Cover and freeze 20 minutes. Spread fudge topping over ice cream. Cover and freeze 20 minutes. Spread whipped topping on top; sprinkle with reserved cookie crumbs. Cover; freeze overnight. Cut into small squares to serve.

Easy Heath Bar Dessert

1 prepared angel food cake large tub of prepared whipped topping

1 (12 ¼ oz.) jar butterscotch sauce 12 oz. heath bar, crushed

Butter a 9” X 13” pan. Tear cake into pieces and put in bottom of pan. Fold butterscotch and crushed candy with whipped topping. Spread mixture over cake pieces in pan. Freeze overnight. Makes 16-20 servings.

No-Cook Banana Pudding

1 (8 oz.) package cream cheese 1 teaspoon vanilla extract

1 (14 oz.) can sweetened condensed milk 4 bananas, sliced

1 (8 oz.) container frozen whipped topping, thawed 3 cups cold milk

1 (5 oz.) pkg. instant vanilla pudding mix ½ (12 oz.) pkg. vanilla wafers

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in ½ of the whipped topping. Line the bottom of a 9” X 13” dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. Yields: 12 servings.

Easy Banana Pudding Dessert

Milk (according to pkg. directions) 3-4 bananas

1 small tub prepared whipped topping vanilla wafers or crushed graham cracker

Mix 1 package of pudding as directed; pour into 9” X 13” pan. Layer wafers or cracker crumbs on top. Mix another pudding and put on top of crackers. Layer it with bananas. Mix last pudding – put on top of bananas and top with whipped topping.

Apple Dessert

2 cans apple pie filling 1 box yellow cake mix

¼ teaspoon cinnamon ¼ teaspoon nutmeg

1 cup raisins butter

Pour two cans of pie filling into 9” X 13” pan. Add cinnamon, nutmeg, raisins and 2 tablespoons butter. In bowl combine 1 box cake mix and 1 stick melted butter. Spoon this over the top of pie filling mixture. Bake at 325 until hot and golden brown, about 25-30 minutes. Serve hot and top with ice cream.

Quick and Easy Dessert

1 small pkg. fudge strip cookies 1 small box instant vanilla pudding

1 cup milk 8 oz. container prepared whipped topping

Mix milk and pudding. Crumble cookies. Mix pudding, cookies and whipped topping; refrigerate.

Easy Cherry Dessert

1 (13 oz.) can sweetened condensed milk 1 (20 oz.) can crushed pineapple, in juice 1 (8oz.) carton frozen whipped topping, thawed

Combine pie filling with condensed milk. Stir in crushed pineapple (juice and all); then fold in whipped topping. Refrigerate and eat. Serves 12.

Pistachio Dessert

1 can crushed pineapple 1 tub prepared whipped topping

1 (6 oz.) pistachio pudding mix

Just beat all this together in large bowl and chill.

Peach Butter Brickle Dessert

1 box butter brickle cake mix ½ cup butter, melted

½ cup nuts, chopped

Pour peaches and juice into greased 9” X 13” pan. Sprinkle cake mix over peaches. Drizzle with butter. Scatter nuts over top. Bake at 350 45 minutes. Serve warm with ice cream or whipped cream. Serves 12.

Yummy, Quick, and Easy Dessert

2 rolls frozen chocolate chip cookie dough 2 (8 oz.) pkgs. cream cheese

2 eggs ¾ cup sugar

1 ½ teaspoon vanilla

Slice one roll of slightly thawed cookie dough as if for cookies. Press together in bottom of 13” X 9” greased baking pan. Blend cream cheese, eggs, sugar, and vanilla well. Spoon cream cheese mixture over cookie dough in pan. Slice other roll of cookie dough (as if for cookies) and gently place on top of cream cheese mixture. Bake in 350 oven for 35-40 minutes until cookie dough is browned and cream cheese mixture is set. Makes 24 large squares. Will keep in refrigerator for several days.

Layer Butterscotch Dessert

½ cup butter 1 cup flour

½ cup finely chopped nuts

Mix and press into 9” X 13” pan. Bake 15 minutes at 325-350. Cool. 2nd Layer:

1 cup powdered sugar 1 (8 oz.) pkg. cream cheese

½ cup chilled whipped cream or ½ of large size prepared whipped topping Mix and pour over 1st layer.

3rd Layer:

2 pkg. butterscotch instant pudding mix 3 cups milk

Mix and pour over 2nd layer. Put the other half whipped topping on top. Sprinkle with nuts. Lemon pudding may also be used, add 1 tablespoon ground lemon peel.

Quick and Easy Fruit Dessert

1 (20 oz.) can of pineapple chunks 1 can peach pie filling

1 pkg. of frozen strawberries (either sweetened or unsweetened 2 bananas (sliced, coat with lemon juice to keep from turning brown)

Drain can of pineapple chunks, then mix pie filling, thawed strawberries and sliced bananas. Now its ready to serve as is or topped with a spoonful of whipped topping.

Pineapple No-Bake Pie

1 (14 oz.) can sweetened condensed milk 1(8 oz.) tub prepared whipped topping

1 (20 oz.)can crushed pineapple, drained 1 cup chopped pecans or walnuts

¼ cup lemon juice or concentrate 2 butter-crust pie crust (pre-baked)

Chocolate Brownie Trifle

1 (8 oz.) container frozen whipped topping, thawed 1 (3.9 oz.) pkg. instant chocolate pudding mix 1 (12 oz.) container frozen whipped topping, thawed ½ cup water

1 (1.5 oz.)bar chocolate candy

1 (14 oz.) can sweetened condensed milk

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving. Yields: 12 servings.

Quick Cake

1 small box cake mix (like Jiffy) 1 stick butter, melted

1 can pie filling ice cream

Mix together cake mix and butter. Put pie filling in 9” X 9” pan and top with cake mixture. Bake at 350 for 30 minutes or until golden. Serve with ice cream. Makes 4-6 servings.

Easy Coconut Cake

2 cups sour cream 2 cups sugar

2 pkgs. frozen coconut (or 2 small cans flaked coconut)

Before baking the cake mix, mix together: sour cream, coconut and sugar. Mix an bake a package of yellow or white cake mix into 2 layers according to the package instruction. Cool. Split and add filling, covering top. Do not frost sides of cake. You should have four layers of cake; three of filling plus top of the cake covered.

Greek Baklava

1 (16 oz.) pkg. phyllo dough 1 cup water

1 pound chopped nuts 1 cup white sugar

1 cup butter 1 teaspoon vanilla extract

1 teaspoon ground cinnamon ½ cup honey

Preheat oven to 350. Butter the bottoms and sides of a 9” X 13” pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Deli Cheesecake

15 graham crackers, crushed ¾ cup milk

2 tablespoons butter, melted 4 eggs

1 cup sour cream 4 (8 oz.) pkg. cream cheese

1 tablespoon vanilla extract 1 ½ cups white sugar

¼ cup all-purpose flour

Preheat oven to 350. Grease a 9” springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving. Yields: 12 servings.

Chewy Oatmeal Raisin Cookies

½ cup butter, softened 1 ½ cups all-purpose flour

½ cup butter flavored shortening 1 teaspoon baking soda

1 cup packed light brown sugar 1 teaspoon ground cinnamon

½ teaspoon ground cloves ½ cup white sugar

½ teaspoon salt 2 eggs

3 cups rolled oats 1 teaspoon vanilla extract

1 cup raisins

Preheat oven to 350. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long! Yields: 36 servings.

Microwave Peanut Brittle

1 ½ cups dry roasted peanuts 1 tablespoon butter

1 cup white sugar 1 teaspoon vanilla extract

½ cup light corn syrup 1 teaspoon baking soda

1 pinch salt (optional)

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer. Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container. Yields: 16 servings.

Chessecake

2 cans crescent rolls 4 (8 oz.) pkgs. cream cheese

1 ½ cups sugar 2 eggs

Take out crescent rolls and cream cheese and allow to reach room temperature. Spray or grease a 9” X 13” baking dish. Unroll 1 can crescent rolls in bottom of dish. Mix cream cheese, sugar and 2 egg yolks. (Save the whites of the eggs.) Spread mixture over crescent rolls. Top with second can of crescent rolls. Make sure all holes and creases are pinched together. Baste top of crescent rolls with egg white using a brush. Bake at 350 until brown. Mix powdered sugar and milk for a glaze after the dish cools.

Cream Puffs

6 tablespoons margarine (Blue Bonnet works best) Dash salt

1 ¼ cups self-rising flour 4 large eggs

Preheat oven to 400. Place 1st

three ingredients in saucepan. Bring to rolling boil. With pan on heat pour in flour and mix well until dough leave sides of pan. Remove from heat and let cool just a few minutes. Put in 4 eggs and beat with electric mixer until mixed well. It will be very stiff. Drop large spoonfuls on lightly greased baking sheet. Bake 30 minutes (10 minutes on lowest oven rack and 20 on third rack). Place on cooling racks when done. Slice each one in middle and remove insides with teaspoon.

Filling:

1 small box vanilla instant pudding ( can also use chocolate) 1 cup milk

1 (8 oz.) Cool Whip

Mix pudding in milk until well blended. Add cool whip and mix well. Fill puffs and place in refrigerator. Makes 24 small.

Mavis Huff

Chocolate Pudding Cake

1 package (3.9 oz.) instant chocolate pudding mix 2 cups (16 oz.) sour cream

4 eggs 1 cup water

3/4 cup vegetable oil

1 cup (6 oz.) semisweet chocolate chips whipped cream or ice cream, optional

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5 qt. slow cooker that has been coated with nonstick cooking spray. Cover and cook on low for 5-6 hours or until a toothpick inserted near the center come out with moist crumbs. Serve in bowls with whipped cream or ice cream if desired. Yield: 10-12 servings.

Hot Spiced Fruit

1 can sliced peaches with liquid 1 can pears with liquid

1 can pineapple chunks with liquid ½ cup orange marmalade

1 (3-inch) cinnamon stick ½ teaspoon ground nutmeg

¼ teaspoon ground cloves

Mix together ingredients with the fruits undrained. Simmer for 1 hour or try fixing in a slow cooker on low for 3 hours. Makes 12 servings.

Minister’s Delight

1 (21 oz.) can cherry or apple pie filling 1 (18 ¼ oz.) yellow cake mix

½ cup butter or margarine, melted 1/3 cup chopped walnuts, optional

Place pie filling in a slow cooker. Combine dry cake mix and butter (mixture will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Makes 10 servings.

Bread Pudding

2 cups milk 4 eggs

¼ cup sugar ¼ cup butter or margarine, melted

½ teaspoon vanilla extract ¼ teaspoon ground nutmeg

1 cup raisins

Place cubed cinnamon rolls in a crock pot. In a mixing bowl, combine the other ingredients except for the raisins, beat until smooth. Stir in raisins. Pour over cinnamon rolls; stir gently. Cover and coo on low for 3 hours. Makes 6 servings.

German Chocolate Bars

1 German chocolate cake mix ¾ cup melted margarine

1/3 cup evaporated milk 1 (12 oz.) pkg. milk chocolate chips

1 (15 oz.) can coconut-pecan frosting

Stir together the cake mix, evaporated milk, and margarine. Press ½ of the dough mixture into the bottom of a greased 9” X 13” baking pan. Bake at 350 for 10 minutes. Remove from oven and sprinkle with chocolate chips. Drop frosting by tablespoonfuls over the chips. Drop remaining cake dough top of frosting and chips. Bake another 20-25 minutes. Cool and refrigerate 3-4 hours. Cut and refrigerate till serving.

Cinnamon Coffee Cake

1 box cinnamon streusel muffin mix ½ cup chopped peeled apples

½ cup shredded carrots ½ cup chopped walnuts

½ cup flaked coconut ¼ cup vegetable oil

2 eggs 1 can (8 oz.) crushed pineapple, undrained

½ cup powdered sugar 2-3 teaspoons water

Heat oven to 400. Grease bottom only of 8” square pan. In medium bowl, stir together muffin mix, apple, carrots, walnuts, and coconut. In small bowl, stir together oil, eggs, and pineapple; stir into muffin mixture. Stir in pouch of cinnamon (from muffin mix) until completely blended in. Spread mixture in pan. Sprinkle with streusel (from muffin mix). Bake 38-42 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. In a small bowl, mix powdered sugar and enough water until smooth and thin enough to drizzle. Drizzle over warm cake. Double for 13” X 9” X 2” pan.

Chocolate Caramel Bars

1 pkg. (18.25 oz.) chocolate cake mix 1 cup chopped nuts

1 cup evaporated milk, divided ½ cup (1 stick) butter or margarine, melted

35 (10 oz. pkg.) caramels, unwrapped

2 cups (12 oz. pkg.) semi-sweet chocolate morsels

Preheat oven to 350. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13” X 9” baking pan. Bake 15 minutes. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture. Drop remaining batter by heaping teaspoon over caramel mixture. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.

Chocolate Angel Cake

1 pkg. (14.5 to 16 oz.) angel food cake mix ½ cup baking cocoa

Powdered sugar strawberries (optional)

Preheat oven according to cake mix package directions. Combine cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions. Sprinkle with powdered sugar; top with strawberries. Yield: 12 servings

Oatmeal Carmelitas

2 cups all purpose flour 2 cups quick cooking oats

1 ½ cup brown sugar 1 ¼ cup soften butter

1 teaspoon baking soda 1 teaspoon salt

Filling:

1 jar (12.25 oz.) caramel ice cream topping 3 tablespoons flour

1 cup semi-sweet chocolate chips ½ cup nuts

Heat oven to 350. Grease 13” X 9” baking dish with cooking spray. Combine all base ingredients, mix until crumbly. Reserve 3 cups of mixture for topping. Press remaining mixture in baking dish. Bake for 10 minutes. Meanwhile in a bowl stir together caramel sauce, and 3 tablespoons of flour. Sprinkle chocolate chips, and nuts on top of crust, drizzle with caramel mixture, then add reserved topping on top. Bake another 18-22 minutes, or till golden brown. Cool completely in pan, then put in the refrigerator for 1 to 2 hours, or until filling sets.

Dreamsicle Fudge

3 cups sugar 1 ½ sticks butter or margarine

2/3 cup cream 7 oz. marshmallow crème

1 pkg. (12 oz.) vanilla chips 3 teaspoon orange flavoring

12 drops yellow food color 9 drops red food color

Mix sugar, cream and butter into heavy pan and boil until it reaches the soft ball stage on candy thermometer, about 5 minutes. Add marshmallow crème and chips. Mix well. Remove 1 cup of mixture and set aside. Add orange flavoring and food colors to mixture in pot. Stir well and pour into greased 13” X 11” or 9” dish. Stir in white mixture and pour on top, the swirl with knife. Chill to cool.

Banana Surprise

2 bananas, peeled ¼ cup mini marshmallows

¼ cup semi-sweet chocolate chips

Split each banana lengthwise, making sure not to cut all the way through the other side. Stuff with chocolate chips and marshmallows; wrap in aluminum foil. Arrange on a baking sheet; bake at 300 for 5 minutes. Serves 2.

Cream Cheese Pie With Topping

1 8-ounce prepared frozen whipped topping (like Cool Whip) 1 8-ounce cream cheese

1 can sweetened condensed milk

Mix cream cheese with sweetened condensed milk until smooth. Add prepared whipped topping and mix well. Fill pie crusts with this mixture.

TOPPING:

1 cup chopped pecans 1 ½ cups coconut 1 tablespoon margarine

1 jar caramel ice cream topping*

Melt margarine in small saucepan over low heat. Add pecans and coconut and stir constantly till coconut is toasted. Remove from heat and cool. Sprinkle over top of each pie and then drizzle caramel ice cream topping over the top.

*Can use caramel apple dip for the topping.

Mavis Huff

Pavlova

4 large egg whites 1 cup granulated sugar

1 teaspoon cornstarch 1 teaspoon vinegar

1 teaspoon vanilla flavoring

Preheat oven to 250. With an electric mixer beat the egg whites until soft peaks form, then gradually add the sugar. Beat until firm. Add the cornstarch, vinegar and vanilla flavoring. When combined, turn out onto a flat tray that has been greased and dusted with cornstarch. Try a circular shape with slightly more mixture at the edges so that it may be serve by placing goodies in its center depression. Cook in a preheated, cool (250) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. Serve cold, with whipped cream and fresh fruit pieces (such as strawberries and kiwi). Yield: 6 servings.

Tips: Make sure that you start off with a clean bowl and beat the egg whites well. A bowl with smooth sides (glass, metal) will help the eggs to whip up. A plastic bowl with scratches prevents the eggs from attaining a very light texture. Also ensure that the sugar is fully dissolved before going onto the next step. The final texture should be meringue on the inside with a thin crust on the outside.

Fudge Ribbon Chocolate Cake

1 box chocolate cake mix 1 (8 oz.) pkg. cream cheese, softened

2 tbs. margarine or butter, softened 1 tablespoon cornstarch

1 (14 oz.) can sweetened condensed milk 1 egg

1 teaspoon vanilla

Preheat oven to 350. Prepare cake mix as package directs. Pour batter into a well-greased bundt pan. In small mixer bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk then egg and vanilla. Pour evenly over cake batter. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool thoroughly. Glaze or garnish as desired. Store in refrigerator.

Easy Pecan Pie Cake

1 yellow cake mix 1 egg

½ cup melted margarine 1 ½ cup light corn syrup

3 eggs ½ cup dark brown sugar, packed

1 teaspoon vanilla 1 to 2 cups chopped pecans

Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spread the rest into a greased and floured 9” X 13” pan and bake at 325 for 15 minutes or until slightly browned. Mix reserved batter with syrup, 3 eggs, brown sugar, vanilla and pecans. Pour this on top of crust and cook about 50-60 minutes.

Easy Banana Pudding Cake

1 box yellow cake mix 1 (3 oz.) pkg. instant banana pudding mix

4 eggs 1 cup water

¼ cup vegetable oil ¾ cup mashed banana

2 cups powdered sugar 2 tablespoons milk

1 teaspoon vanilla extract ½ cup walnuts, finely chopped

Preheat oven to 350. Grease and flour bundt pan and set aside. In large bowl combine cake mix, pudding mix, eggs, water, vegetable oil and banana. Beat with electric mixer for 2 minutes. Pour into prepared bundt pan. Bake for 50 to 55 minutes or until cake tests done. Cool cake on a wire rack for 15 minutes. Remove cake and continue to cool on rack. To Make Glaze: Beat together powdered sugar, milk and vanilla in a bowl until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake. Sprinkle chopped nuts over icing, if desired. Makes 1 bundt cake.

Low-Fat Trifle

1 small package instant sugar-free vanilla pudding 2 cups skim milk

6 oz. low-fat fruited yogurt 3 cups fresh fruit, sliced

1 angel food cake, broken into bite size pieces

Make instant pudding with milk. Add yogurt. Put half the cake pieces into bowl. Put half the pudding-yogurt mixture on top. Top with 1 ½ cups fruit. Repeat layers. Makes 12 servings.

Pineapple Angel Food Cake

1 (20 oz.) can crushed pineapple, drained

Preheat the oven to 350. Spray a 9” X 13” pan. Mix cake and pineapple, juice and all, until lumps just disappear and batter is consistency of thick gravy. Pour mixture into greased pan and cake uncovered for 30-35 minutes. Cake will be very brown. Let cool. Makes 12 servings.

Diet Cola Cake

18 oz. chocolate cake mix 12 oz. diet cola

Mix together dry cake mix and can of diet cola. Batter will be thick. Spread in lightly greased 9” X 13” pan. Bake according to package directions, usually 350 for 30-35 minutes. When cool, sprinkle with powdered sugar. Serves 12.

Cherry Vanilla Trifle

2 containers (8 oz.) fat free cherry vanilla yogurt 4 containers prepared sugar free vanilla pudding snacks 1 can (20 oz.) sweet cherries (drained, water packed)

Combine yogurt and pudding. Beginning with cake pieces, place a layer of cake with a layer of yogurt/pudding mix. Sprinkle with cherries. Repeat, ending with yogurt/pudding mixture. Cover and refrigerate. Makes 12 servings.

Raisin Treats

¼ cup fat free margarine 1 packages (10 oz.) marshmallows

1 cup raisins 5 cups rice cereal

Melt margarine over low heat in double boiler. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes, stirring constantly. Remove from heat and add cereal and raisins. Stir until well coated. Pour and press mixture evenly into 9” X 13” Cake pan sprayed with nonstick spray. Cut into squares when cool. Makes 24 servings.

Pineapple Orange Fluff

1 can (15 oz.) water packed crushed pineapple (undrained) 2 cups buttermilk

1 container (8 oz.) lite frozen prepared whipped topping

Heat crushed pineapple and add orange gelatin. Stir until gelatin is dissolved. Cool about 15 minutes. Add buttermilk and whipped topping. Stir until blended and refrigerate until firm. Makes 10 servings.

Gingerale Baked Apples

4 large baking apples 4 tablespoons golden raisins

4 teaspoons brown sugar ½ cup gingerale

Core apples without cutting through the bottom. Stand apples in baking dish just large enough to hold them. Place 1 tablespoon raisins and 1 teaspoon brown sugar in center of each apple. Pour gingerale into center. Bake at 350 for 45 minutes, basting frequently, until apples are tender, but not mushy. Serve warm or chilled. Makes 4 servings.

Cappuccino Ice

2 cups lite frozen prepared whipped topping (thawed) 2 tablespoons sugar

2 tablespoons cocoa

Combine all ingredients in blender. Blend at low speed until smooth. Pour into 8 inch square baking pan, cover and freeze until firm. Remove from freezer and let frozen mixture stand at room temperature for 30 minutes. Again spoon into blender and process until smooth. Return to baking pan, cover and freeze until firm. When ready to serve, let stand 5 minutes at room temperature and spoon into serving dishes. Makes 6 servings.

Marshmallow-Chocolate Pie

16 marshmallows ½ cup milk

4 (1.45 oz.) milk chocolate candy bars with almonds 9 inch graham cracker pie crust 8 oz. carton whipping cream

Heat marshmallows, candy bars and milk in a double boiler until marshmallows and chocolate melt; stir often. Remove from heat; stir in whipping cream. Pour into pie crust; refrigerate until firm. Serves 8.

Cherry-Chocolate Crunch

2 (14 ½ oz.) cans cherry pie filling ½ cup chopped pecans

19.8 oz. pkg. fudge brownie mix 1 cup quick-cooking oats, uncooked

¾ cup margarine, melted

Pour pie filling in the bottom of an ungreased 13” X 9” baking pan; set aside. Blend remaining ingredients together until coarse crumbs form; sprinkle over pie filling. Bake at 350 for 30 minutes. Makes 12 servings.

Praline Graham Cookies

1 sleeve graham crackers 1 ½ cups brown sugar, packed

1 cup butter 2 cups pecans

Arrange a single layer of graham crackers in an ungreased 15” X 10” baking pan; set aside. Bring butter, sugar and pecans to a boil in a heavy saucepan, stirring constantly. Pour over graham crackers; bake at 350 for 10 minutes. Break into pieces to serve. Makes about 30 servings.

Chocolate-Peanut Butter Bars

1 cup creamy peanut butter 16 oz. pkg. powdered sugar

1 cup butter, melted 1 cup graham cracker crumbs

2 cups semi-sweet chocolate chips, melted

Combine peanut butter, butter, graham cracker crumbs, and powdered sugar together in a large mixing bowl; mix well using a wooden spoon. Press into the bottom of a well-greased 15” X 10” jelly-roll pan; pour melted chocolate evenly over crust. Refrigerate for 15 minutes; score into bars but leave in pan. Refrigerate until firm; slice completely through scores and serve cold. Makes 25 to 30.

Quick Peanut Butter Cookies

1 cup sugar 1 egg 1 cup creamy peanut butter

Blend ingredients together; set aside for 5 minutes. Scoop dough with a small ice cream scoop; place 2 inches apart on ungreased baking sheets. Make a crisscross pattern on top of each cookie using the tines of a fork; bake at 350 for 10 to 12 minutes. Cool on baking sheets for 5 minutes; remove to wire rack to finish cooling. Makes 12 to 15.

Large Chocolate Cookies

2 (18 ¼ oz.) pkgs. chocolate cake mix 3 eggs

19.8 oz. pkg. brownie mix ¾ cup oil

Mix ingredients together along with ¾ cup water in a large mixing bowl; drop 3 inches apart by tablespoonfuls onto ungreased baking sheets. Bake at 325 for 8 to 10 minutes. Makes about 6 dozen.

Simple Cherry Cobbler

½ cup butter, melted 1 cup self-rising flour

2 (14 ½ oz.) cans cherry pie filling 1 cup sugar

1 cup milk

Pour butter in the bottom of a 13” X 9” baking pan; spread pie filling on top. In a separate bowl, mix flour, sugar and milk; spoon over pie filling. Bake at 350 for 30 to 45 minutes. Makes 12 to 15 servings.

Chocolate Lovers Fudge Bars

4 oz. pkg. instant chocolate pudding mix 18 ¼ oz. pkg. chocolate cake mix

2 cups milk 1 cup chocolate chips

Mix pudding with milk; blend until thick. Add cake mix; blend well. Fold in chocolate chips; spread in a greased jelly-roll pan. Bake at 350 for 25 to 30 minutes. Cool; cut into bars to serve. Makes 36 servings.

Compiled by:

Theresa G. Howard

County Extension Agent for

Family & Consumer Sciences

Harlan County

"The information given herein is supplied with the understanding that no discrimination is intended and no endorsement by Cooperative Extension is