Dessert Squares
1/3 c. butter melted
1 c. firmly packed brown sugar
1/2 tsp. vanilla
1 egg
1 1/3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1/4 c. chopped walnuts
3/4 c. chocolate chips divided
In mixing bowl blend butter brown sugar and vanilla. Stir in egg. Combine flour baking powder and salt. Add to butter mixture blend well. Stir in nuts. Cover the bottom of an 8 inch square glass dish with waxed paper. Press half the dough evenly in the bottom of the dish. Sprinkle 1/4 cup of the chocolate chips on top and press into dough. Press remaining dough on top of chocolate chips. Cook 3 1/2 to 4 1/2 minutes in microwave rotating dish 1/4 turn halfway through cooking time. Rest 5 minutes. Turn out of dish remove waxed paper and turn right side up. Heat remaining chocolate chips in a glass custard cup 1-1 1/2 minutes or until soft enough to spread.

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Easy Summer Dessert
1 yellow cake mix
1 (11 oz.) can mandarin oranges with
juice
4 eggs
1/2 c. oil
Mix at high speed 3 minutes. Bake as on cake mix in a 9x13 pan. --TOPPING--
1 box instant vanilla pudding
1 (11 oz.) can crushed pineapple with
juice
1 (8 oz.) Cool Whip
Beat together in a big bowl. Spread on cake and refrigerate.

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Texas Delight Or Four Layered Dessert
1 stick oleo
1 c. flour
1 1/2 c. chopped pecans
8 oz. pkg. cream cheese (soft)
3 c. milk
Large Cool Whip
2 pkgs. instant chocolate pudding and
pie filling
1 c. powdered sugar
First layer melt oleo. Add flour and 1 cup pecans. Press in bottom of pan 9 x 13. Bake at 375 degrees for 15 minutes. Second layer Cream together cream cheese powdered sugar 1 cup Cool Whip. Mix well. Spread over first layer. Third layer Mix 2 packages pudding. Mix with milk. Blend 2 minutes and spread over second layer. Fourth Layer spread rest of Cool Whip on top. Sprinkle with pecans and chill several hours.

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Heath Bar Dessert
1 pkg. lady fingers
1 (8 oz.) tub Cool Whip or 1/2 pt.
whipping cream
3 Heath bars
Place 1/2 of lady fingers in an 8 inch square pan. Mix the Cool Whip or whipping cream with crushed Heath bars and spread 1/2 mixture on lady fingers and place remaining lady fingers and cream mixture and refrigerate overnight. Serves 6.

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Four Layer Dessert
1 c. all-purpose flour
1 c. pecans
1 stick butter
Mix these 3 together. Bake at 350 degrees for 20 minutes (until firm). Let cool. 1 (8 oz.) box cream cheese
1/2 Cool Whip (lg. container)
1 c. confectioners sugar
Spread on. 1 box chocolate pudding (instant)
3 c. milk
Spread on. 1/2 container Cool Whip
Sprinkle with pecans


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Cherry Oat Dessert Squares
1/3 c. sugar
1 c. chopped walnuts or pecans
1 c. quick or old fashioned oats
1/2 c. (1 stick) margarine or butter
3/4 c. all-purpose flour
1/2 tsp. cinnamon
1 (21 oz.) can Comstock cherry pie
filling
Preheat oven to 400 degrees F. In large bowl mix sugar nuts oats margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time 10 minutes. Baking time 25 minutes. Griffiss AFB

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Pumpkin Desserts
1 yellow cake mix
3 eggs
1/2 c. melted butter
1 lg. can pumpkin pie mix
2/3 c. milk
1/4 c. brown sugar
1 tsp. cinnamon
Mix and press in the bottom of an 11 x 13 inch pan 1 yellow cake mix (reserve 1 cup of this) 1 egg 1/2 cup melted butter. Mix and pour on top of cake mixture 1 large can of pumpkin pie mix 2 eggs and 2/3 cup milk. Mix and crumble on top of pumpkin mix 1 cup cake mix 1/4 cup melted butter 1/4 cup brown sugar 1 teaspoon cinnamon. Bake at 350 degrees 40 to 50 minutes.

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Ice Cream Kolacky
1 pt. French vanilla ice cream
1 lb. butter
2 tbsp. sugar
4 c. flour
Thaw ice cream soften butter cream together. Add sugar and flour gradually. Refrigerate dough overnight. Roll out 1/4 thickness cut into squares or circles and fill with desired Kolacky filling. Bake at 375 degrees for 15 minutes until brown.

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Frozen Ice Cream-sherbet Dessert
2 lb. box Salerno butter cookies
1/2 c. butter or margarine
Crush cookies and mix with butter or margarine. Spread on bottom of plastic containers or 9x13 pan saving about 1/4 cup crumbs to spread on top. 1/2 gallon sherbet (any flavor)
1/2 gallon vanilla ice cream
8 oz. Cool Whip
Soften sherbet and spread on top of cookie mix. Freeze. Then soften ice cream and spread on top of sherbet. Freeze. Spread thin layer of Cool Whip on top of ice cream and top with leftover cookie mix. Freeze. When ready to serve let stand 15 minutes at room temperature or put in microwave for 10 or 15 seconds in order to cut and serve. This dessert will keep for months in freezer if no one eats it up when you re not looking. Enjoy

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Frozen Garbage
1 lb. bag peanut M&M s
1 lb. bag sm. pretzels
6 c. Crispix cereal
2 boxes white chocolate morsels
Melt white chocolate and pour over dried ingredients. Make sure all dry ingredients are well covered. Lay flat on cookie sheets and set in freezer. Break apart in small serving pieces and enjoy. Serves 15-20.

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