Desserts

1/2 gallon soft vanilla ice cream
6 oz. Cool Whip
2/3 pkg. Oreo cookies
Nuts (if desired)

Crush cookies: mix together and freeze.

4 c. biscuit crumbs
1 1/2 c. sugar
1/2 tsp. nutmeg
3/4 tsp. cinnamon
1 no.2 can crushed pineapple with juice
2 eggs
4 T. melted margarine

Combine all ingredients and pour into well greased baking pan. bake in 375 degree oven for 30 minutes.

                                                            Inez Giles

Aunt Lorene’s Banana Pudding

In skillet combine:
3 egg yolks 3 T. flour
1 c. sugar 2 c. canned milk

Cook until pours slow from spoon. Pour over layered bananas and vanilla wafers.

Top with meringue:
3 egg whites
3 T. sugar
2 tsp. baking powder
Beat until stiff
Bake at 375 degrees until brown.

                                                            Pam Dickens

Banana Pudding

3/4 c. sugar
2 T. flour
1/4 tsp. salt
2 c. milk
2 egg yolks
1 tsp. vanilla
vanilla wafers
4 large bananas

Microwave first four ingredients in large microwave bowl on high two minutes. Stop and stir. Microwave two more minutes; stir again. Microwave about three more minutes until starts to thicken. Add some of the microwave mixture to the beaten egg yolks. Pour this mixture back into the large bowl, stirring while pouring. Add vanilla and microwave 1-2 minutes longer. Layer bananas and wafers in a 9x9 dish. Pour pudding over all. Serve warm or chilled.

                                                         Gwendolyn McGee

Chocolate Eclair Cake

2 large pkg. vanilla pudding mix
4 c. milk
Jumbo Cool whip

Cook vanilla pudding and milk until done. Cool 10 or 15 minutes. Stir in Cool Whip. In large flat Pyrex dish layer whole graham crackers and half of pudding mixture, another layer of graham crackers and rest of pudding mixture.
Melt slightly a can of chocolate icing and pour over top. Best to refrigerate 24 hours, but ok as long as it is cold.

                                                            Georgia Davis

Baptist Delight

Mix and bake in 9x13 pan at 350 degrees:
1 c. flour
1/2 c. chopped nuts
1 stick butter, melted

After baking and cooling the above, spread on top:
1 (8 oz. ) pkg. cream cheese
1 c. powdered sugar
Spread on Top:
1 large pkg. prepared instant pudding (any flavor)

Top with:
Cool Whip
Chopped nuts

                                                           Donna Parks

Spray 9x13 dish with Pam. Mix well the following:
1 stick margarine (melted)
1 c. pecans, chopped
1 c. plain flour

Press mixture in 9x13 dish. Bake at 375 degrees for 15 minutes,

  Next:
1 (8 oz. ) pkg. cream cheese
1 c. Cool Whip
1 c. powdered sugar

Mix well, spread over bottom layer. Beat together:
2 (6 1/2 oz.) pkg instant chocolate pudding
4 c. milk

When well mixed, spread over cream cheese layer. Spread Cool Whip over top for fourth layer. Refrigerate several hours.

                                                            Mildred Smith

Four Layer Chocolate Dessert

Preheat oven to 350 degrees.

   First Layer:
1 1/2 c. chopped pecans
1 c. plain flour
1 1/2 stick oleo or butter at room temperature

Mix; pat into 9x13 pan and bake about 15 minutes; cool

   Second Layer;
8 oz. cream cheese (room temperature)
1 c. Cool Whip ( buy the 9 oz. container because you will use the remaining amount later )
1 c. confectioners sugar

Blend and spread on cooled first layer.

   Third Layer;
2 small boxes instant chocolate pudding
1 tsp. vanilla
3 1/2 c. milk

Mix according to package directions and spread over 2nd layer.

   Fourth Layer;
Spread rest of cool whip over top. Cover pan with aluminum foil. Let set overnight or couple days in refrigerator.

                                                           Carolyn Conner

Bishops Pie

2 c. flour
1 pkg. pecan pieces
1 stick margarine

Mix and pat out in greased 9x13 pan. Bake 15-20 minutes at 350 degrees. Cool.

Mix with mixer:
8 oz. cream cheese
1 c. confectioners sugar
1 1/2 c. cool whip
Pour over flour mixture.

  Then mix.
2 pkg Jell-O instant pudding and pie filling
3 c. milk

Let set for 5 minutes. Pour this over the cream cheese mixture. Cover with rest of Cool Whip. Chill.

                                                            Belinda Graves

Heavenly Hot Fudge Sauce

1/2 c. oleo
4 squares unsweetened chocolate
3 c. sugar
1/4 tsp. salt 1 (13 oz. ) can evaporated milk
1 tsp. vanilla

Melt butter and chocolate over very low heat. Stir in sugar about 3/4 cup at a time being sure it is blended before making another addition. Mixture will become very thick and dry. Add salt and stir in milk gradually. Continue to cook 7-8 minutes to blend and dissolve sugar. Remove from heat and add vanilla. Serve hot or cold over ice cream or cake. (keeps well in refrigerator )

                                                            Bettie Williams

Apple Dumplings

1 can Hungry Jack Biscuits (five count)
Roll out and cut in half. Place 1/4 apple in center of biscuit. Sprinkle with cinnamon. Roll biscuit around the apple and place seam side down in baking dish.

Heat to just melt:
1 stick margarine
1 c. water
1 c. sugar (3/4 white and 1/4 brown )

Pour over dumplings and bake 1 hour at 350 degrees. Double recipe for can of 10 biscuits.

1 18 oz. pkg. Pillsbury refrigerated sugar cookies
1 (8 oz. ) pkg. cream cheese
1/3 c. sugar
1/2 tsp. vanilla
assorted fruits
1/2 c. marmalade
2 T. water

Slice cookies 1/8 inch thick with electric knife and overlap on 14 inch pizza pan. Bake at 35 degrees for 12 minutes. Cool. Combine cream cheese, sugar and vanilla and mix in blender. Spread onto cookies, arrange fruit and then spread with marmalade mixed with water. Chill.

                                                           Edna Gordon

Fruit Pizza

1 pkg. Pillsbury sugar cookies
1 (8 oz. ) pkg. cream cheese
1 tsp. vanilla
1/2 c. sugar

Fruit (your choice-2 or 3 kinds example: strawberries, blueberries and peaches)
Slice cookie dough as directed and spread out on pizza pan. Cook as directed. Cool. Cream the cream cheese, vanilla and sugar. Spread over cookie crust. Top with fruit. 

Glaze:
1/2 c. sugar
1/4 c. lemon juice
1 c. orange juice
3 T. corn starch
Dash salt

Combine sugar, lemon juice, orange juice, corn starch and salt. Cook over medium heat and stir until thick. Pour glaze over fruit pizza and refrigerate.

                                                            Joan Thomas

Quick Peach Cobbler

1 c. self-rising flour
1 c. sugar
1 c. milk
1 large can sliced peaches
1 stick margarine

Melt margarine in a large dish in oven at 350 degrees. Mix sugar and flour. Mix peaches with flour mixture, blending well. Pour on top of melted margarine; do not stir. Bake until crust is golden brown.

                                                           Gertrude Baker

Franklin Smith’s Favorite

Boy Scout Peach Cobbler

1 gallon sliced peaches (do not drain )
1 box Jiffy cake mix
1 stick margarine (melted)

Chop peaches; mix margarine and cake mix. Pour into large Dutch oven; cover and cook over open fire at campsite or can be cooked in oven at 350 degrees until brown on top. Bake in 2 large casserole dishes when cooking in oven.

                                                          Mildred Smith

Cherry Crunch

1 lb. 13 oz. can cherry pie filling
1/2 c. chopped nuts
1/2 box yellow cake mix
1/2 c. butter

Place pie filling in 10 inch pie pan.  Sprinkle cake mix and then nuts over pie filling.  Dot with butter.  Bake at 350 degrees for 25 minutes.

                                                            Inez Giles

Strawberry And Pretzel Salad

So delicious, I use it for a dessert!

   Layer one:
2 c. broken pretzels
3/4 c. margarine melted
3 T. sugar

Cover bottom of greased baking pan with pretzels. Melt butter with 3 tsps. sugar and pour over pretzels. Bake at 400 degrees for 8 minutes. Cool for 25 minutes. While this layer cools, prepare layer three:
1 lg. pkg. strawberry Jell-O
2 ( 10 oz.. ) pkgs. frozen strawberries

Prepare Jell-O with 2 c. boiling water. Add strawberries and refrigerate until firm.

   Layer two:
1 lg. Cool Whip
1 (8 oz. ) pkg. cream cheese
1 c. sugar

Mix cream cheese with sugar; fold in Cool Whip. Spread mixture over pretzels. Spread strawberry mixture over top and refrigerate.

                                                            Colleen Embry

Strawberry Delight

3 c. hot water
1 (6 oz. ) pkg. strawberry Jell-O
1 pt. whipping cream or 1 pkg. Dream Whip. prepared
1 qt. slices strawberries, sweetened and drained
1 angel food cake

Break cake into small pieces and sprinkle into a 9x13x2 glass dish or pan. Mix Jell-O with hot water and let cool slightly. ( I strain the strawberries and use the juice and add water to make 3 c. hot liquid.) Mix whipped cream with the Jell-O mixture. Add the strawberries to the Jell-O mixture. Stir. Pour evenly over the cake pieces. Do not Stir. Let stand in the refrigerator several hours or overnight. Cut into squares to serve. Serves 12-15
When strawberries are not in season I use frozen, sweetened strawberries.

                                                            Shirley McGee

Strawberry Dessert

   Crust:
1 c. flour
1 stick margarine
1/4 c. brown sugar
chopped nuts

Mix together and press in bottom of a 9x13 pan. Bake at 350 degrees 10-15 minutes.

Cool.

   Filling:
8 oz. cream cheese
1 c. powdered sugar

Mix and set aside.
1 envelope Dream, Whip
Prepare according to package directions; mix with sugar and cream cheese. Spread on crust.

Topping:
1 pkg. Salada Junket Danish Mix
Prepare with 1 3/4 cup liquid (fruit juice or water ). If using fresh fruit, add 1/2 c. sugar. Let cool.

Add about 1 pint fruit. Frozen fruit should have liquid drained off first. Pour over filling. Refrigerate 3-4 hours.

                                                            Edna Gorden

Fruit Pie

1 can Eagle Brand Milk
1/4 c. lemon juice

Mix together. set aside to thicken.

    Add:
1 can crushed pineapple (drained)
1 can mandarin orange slices (drained)

Cut fruit into small pieces before adding to lemon mixture. Fold in 1 large container (9 oz. ) Cool Whip. Pour into graham cracker pie crust and chill. Makes 2 small pies.

                                                            Janet Baker