#1 FRUIT PIZZA

1) Make vanilla wafer cookie dough. Spread in pizza pan. Bake @ 350 for 15-18 min.

2) Mix 8 oz, cream cheese, 1 cup confectioner's sugar, and 2 cups Cool Whip. Spread on cookie, to within 1/2 " of edge.

30 Top with fresh fruit arranged in circles.

#2 CHERRY SQUARES

1 cup margarine 1 tsp vanilla

1&1/2 cups sugar 1 tsp lemon or orange, grated

4 eggs, beaten 1 can cherry pie filling

2 cups flour

Cream margarine and sugar in large bowl. Add eggs and flour. Mix in extracts and blend well. Spread in greased 15 x 10&1/2 x 1" pan. Cut surface to make 28 squares. Spoon pie filling in center of each. Bake @ 359 for 45 min. Sprinkle with confectioner's sugar.

#3 HOMEMADE ICE CREAM

2 quarts milk 3 TBSP flour

1 large can evaporated milk 1/2 tsp salt

4 eggs, separated 2 tsp vanilla

2 cups sugar

Mix all ingredients well, except egg whites. Cooking is not necessary. Beat egg whites until stiff, then fold into mixture. Freeze.

#4 CREPES (A LA FRANCAISE)

1/2 cup flour 1 TBSP sugar

3/4 cup milk 1&1/2 tsp oil

1 egg pinch of salt

Combine all ingredients, beat until blended. Heat a 6" skillet (a wok works). With a paper towel, coat the surface lightly with some butter. Spoon in about 2 TBSP batter. Lift and tilt skillet to spread batter evenly and thinly. Return skillet to heat. When edges are brown, turn crepe over for a few seconds. To remove crepe, invert skillet over plate. Sprinkle with powdered or granulated sugar, or spread with butter and/or jam.

#5 SNICKERS PIE

2 cups lite ice cream 3/4 cup Grape Nuts cereal

1 pkg sugar free chocolate fudge instant pudding

1/2 cup Cool Whip 1/4 cup peanut butter

Mix ice cream, pudding, Cool Whip, peanut butter. Add cereal. Freeze in a 8" square pan sprayed with Pam.

# 6 CREAMY DUTCH APPLE DESSERT

1/4 cup butter or margarine 1/4 cup lemon juice

1&1/2 cups graham cracker crumbs

1 can Eagle milk 1 can apple pie filling

1 cup (8oz.) sour cream 1/4 cup chopped walnuts

1/2 tsp cinnamon

In 10 x 6" shallow baking dish, melt butter. Sprinkle in crumbs. Stir well. Press on bottom of dish. In medium bowl, mix together Eagle milk, sour cream, and lemon juice. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake @ 350 for 25-30 min. or until set. Cool slightly. In small dish, mix together nuts & cinnamon. Sprinkle over pie filling.

#7 LUSCIOUS LAYERED BLUEBERRY DELIGHT

14 whole graham crackers 1 cup Cool Whip

1 pkg (6serving) vanilla instant pudding

1 can blueberry pie filling

Line 9" square pan with graham crackers. Prepare pudding, let stand 5 min., then blend in Cool Whip. Spread half over crackers. Add another layer of crackers, another layer of pudding, another layer of crackers. Spread pie filling over top of crackers. Chill 3 hours.

#8 MISS DUNNING'S BLUEBERRY BUCKLE

3/4 cup sugar 2 cups flour

1/4 cup soft butter 1/2 tsp salt

1 egg 2 tsp baking powder

1/2 cup milk 2 cups fresh blueberries

Mix sugar, butter, and egg thoroughly. Stir in milk. Stir in flour, salt, and baking powder. Blend in berries. Spread in greased and floured 9" square pan. Mix 1/2 cup sugar, 1/3 cup flour, 1/2 tsp cinnamon, and 1/2 cup soft butter. Spread over batter in pan. Bake @ 375 for 45-50 min.

#9 KILLER CUPCAKES

Gently melt 4 oz. semisweet chocolate with 2 sticks butter. Add 1 tsp vanilla. In a large bowl, beat 4 eggs until thick; add 1&1/2 cups sugar. Beat in 1 cup all-purpose flour. Fold in the chocolate mixture. Spoon into 2 standard muffin tins with paper liners, each about 2/3 full. (Total 24 cupcakes). For filling, mix 8 oz. cream cheese, 1/4 cup sugar, 1 egg, dash of salt and 3/4 cup semisweet chocolate chips or mini-chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake 30 min. @ 350 degrees.

#10 GRANDMOTHER TAULBEE'S BLACKBERRY COBBLER

1/4 cup butter dash of salt

1/2 cup sugar 3 cups blackberries, washed

1/2 cup milk & drained

1 cup flour 1 cup sugar

1 tsp baking powder 1 cup cold water

Beat butter & 1/2 cup sugar until light & creamy. Sift flour with baking powder & salt. Stir in 1/2 flour mix, then milk, then rest of flour mix, stirring smooth after each addition. Batter will be thick. Spread evenly in 8" square pan. Spread blackberries evenly over batter. Sprinkle with 1 cup sugar and gently pour water over all. Do not stir. Bake 45 min. @ 350, until brown and firm. Serve warm with cream or ice cream.

#11 LIPS TO HIPS

30 smashed Oreos 2/3 cups sugar

¼ cup margarine or butter 1/8 tsp salt

½ gal Cookies & Cream ice cream 1 stick butter, melted

5 oz can evaporated milk 1 4oz. German Chocolate bar

1 tsp vanilla 8 oz. Cool Whip

NOTE: Freeze time between steps is about 15 min.

Mix Oreos & ¼ cup butter. Spread on bottom of pan Freeze. Spread ice cream over Oreos, freeze. Mix evap milk, sugar, salt, i stick butter, and choc bar. in pot. Boil all for 4 min., stirring constantly. Add vanilla. Cool. Spread over ice cream. Freeze. Add Cool Whip. Freeze till ready to serve.

#12 CREAM PUFFS

Make a 3oz. box of vanilla instant pudding, as directed and mix in 16 oz. Cool Whip. Refrigerate.

Pepperidge Farm pastry puff sheets (NOT SHELLS) – found in the freezer section, next to pies. Defrost, unfold, & cut each sheet into 9 pieces. Total = 18 puffs. Bake. Cool. Pull apart. Fill each puff with pudding. Sprinkle with powdered sugar., chocolate, strawberries, whatever.

#13 FRIED APPLES

Peel, core & slice 8 apples that will hold their shape during cooking. Melt ¼ cup butter in a saucepan. Add the apples, 1 tsp cinnamon, ½ tsp ground nutmeg (or less), ¼ tsp ground cloves, 1 TBSP lemon juice, & ¼ cup sugar. Stir well & simmer until apples are tender, about 20-25 min. Serve warm.