Caramel Crunch Dessert
2 sticks margarine soft
2 c. flour
1 c. chopped nuts
1/2 c. brown sugar
1/2 c. Quick oatmeal
Mix together and spread on a cookie sheet. Bake 15 minutes at 350 degrees. Cool and crumble. Put half of crumbs on bottom of 9 x 13 inch pan. Put half jar of chocolate or caramel ice cream topping over crumbs. Top with 1/2 gallon of soft ice cream. Top with crumbs and topping remaining. Freeze. Let sit out for 10 minutes then serve.

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Buster Bar Dessert
--FUDGE SAUCE--
1 1/3 c. evaporated milk
2 c. powdered sugar
6 oz. chocolate chips
2 tbsp. margarine
Combine and cook 8 minutes or until thick. Allow to cool completely. Crush 20 to 25 oreos. Melt 1/4 cup of margarine in a 9 x 13
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Angel Food Dessert
1 angel food cake
1/2 c. sugar
Juice and rind of 3 lemons
1 pt. whipping cream
1 can sweetened condensed milk
Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.

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Double Chocolate Mint Dessert
--CAKE--
1 c. flour
1/2 c. butter
16 oz. Hershey syrup (1 1/2 c.)
1 c. sugar
4 eggs
--MINT LAYER--
2 c. 10X sugar
1 tbsp. water
3 drops green food color
1/2 c. butter
1/2 tsp. mint (6 drops)
Bea
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Chocolate Sundae Dessert
20 chocolate wafers crushed save
about 2 tbsp. topping
1 (6 oz.) pkg. chocolate chips
2 Hershey candy bars
1/4 lb. margarine
3 eggs slightly beaten
2 c. sifted powdered sugar
3/4 c. pecans
1/2 gallon vanilla ice cream
slightly softened
In a 9 x13 buttered dish spread crushed wafers on bottom. Melt chips candy bars and margarine over hot water. Remove from heat. Add eggs sugar and nuts. Spread over crumbs. Cover with slightly softened ice cream. Sprinkle with extra crumbs. Freeze.

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Chocolate Eclair Dessert
1 pkg. whole graham crackers
2 pkgs. instant French vanilla
pudding
3 c. milk
9 oz. Cool Whip
Betty Crocker chocolate frosting
(ready made)
Line 9x13-inch pan with one layer graham crackers. In bowl mix 2 packages pudding milk and Cool Whip. Spread 1/2 of mixture on crackers then put another layer of cracker. Then the other half of mixture then final layer of crackers. Frost with chocolate frosting. Refrigerate overnight or at least 10 hours. Cut into squares to eat.

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Dirt Dessert
1 lg. pkg. Oreos
12 oz. Cool Whip
8 oz. cream cheese softened
1 stick margarine softened
2 c. milk
1 c. confectioners sugar
3 oz. box instant chocolate or
vanilla pudding
1 tsp. vanilla
Crush Oreos and place 1/2 in bottom of (11 x 17) pan. Mix together Cool Whip cream cheese sugar and margarine. Prepare instant pudding and combine with first mixture. Pour over Oreos. Sprinkle remaining Oreos over pudding mixture. Refrigerate until firm about 1 hour. You can top with gummy worms to make it more authentic.

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Strike Me Pink Desserts
1 c. vanilla wafers or graham cracker
crumbs
1 1/2 sticks butter
1 c. confectioners sugar
2 eggs separated
2 (10 oz.) pkgs. frozen strawberries
drained
1/2 pt. whipping cream or 1 pkg.
Dream Whip
1/2 c. chopped nut meats
Butter and eggs should be at room temperature. Cream butter add sugar and yolks. Beat until fluffy. Beat egg white stiff. Fold into creamed mixture. Butter an 8 x 9-inch pan line with crumbs. Spread creamed mix over crumbs. Spoon gently. Spread nut meats over mixture. Then strawberries. Cool Whip is next. Then remaining crumbs. Chill 3 hours or overnight.

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Four Layer Dessert
1 c. flour
1/2 c. nuts chopped
1 stick margarine softened
8 oz. cream cheese
1 c. powdered sugar
1 carton Cool Whip divided
1 pkg. instant pudding mix your
choice of flavor (6 oz.)
3 c. milk
Combine flour nuts and margarine. Press into 13 x 9 inch pan. Bake at 350 degrees for 10 to 15 minutes. Let cool. Combine cream cheese powdered sugar and 1 cup Cool Whip. Put on first cooled layer. Mix pudding with milk and pour on second layer. Chill. Spread with rest of Cool Whip. Garnish as desired.

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Fantastic Summer Dessert
1 Jiffy cake mix (yellow)
8 oz. cream cheese softened
1 (3 3/4 oz.) instant pistachio
pudding
2 regular size cans crushed pineapple
1 (9 oz.) Cool Whip
Chopped nuts or coconut
Make cake according to directions. Use 9 x 13 inch pan. Bake carefully until toothpick comes out clean. Cool. Make pudding according to directions beat in softened cream cheese. Spread over cake. Spoon drained pineapple over pudding. Frost with Cool Whip and top with nuts or coconut or leave plain. Keep refrigerated and covered.

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