Ruby Red Dessert
4 c. chopped rhubarb
1 (3 oz.) pkg. strawberry gelatin
1 pkg. Jiffy white cake mix
1/2 c. sugar
1 c. cold water
5 tbsp. melted butter
Layer ingredients in a 9 square pan in this order rhubarb sugar gelatin cake mix water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.

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Delicious Coconut Dessert
1 lg. angel food cake
1 c. sweet milk
30 lg. marshmallows
1 lg. can crushed pineapple
1 pt. cream whipped
1 bag frozen coconut
Crumble cake in a 9 x13 x2 pan. Heat milk and marshmallows until latter is melted. Pour over cake. Spoon pineapple over the top. Spread whipped cream and top with coconut. Refrigerate. Cut into squares.

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Angel Food Dessert
1 angel food cake
1 pt. whipped cream
3 tbsp. cocoa
1 tsp. vanilla
1 tbsp. sugar
Cut off top of angel food cake and cut out center leaving sides about an inch thick. Fill center with whipped cream mixed with cocoa vanilla and sugar. Replace top and cover with additional whipped cream if desired. Pour chocolate syrup over cake.

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Easy Cherry Cheese Dessert
--CRUST--
1 c. butter
2 c. flour
1/2 c. pecans
1/2 c. sugar
Soften butter (do not melt). Mix flour pecans and sugar together and add butter. Mix until crumbly. Press mixture into a 9 x13 pan. Bake at 350 degrees until light golde
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Frozen Grasshopper Surprise
24 Oreo cookies
1/4 c. melted butter
2 c. heavy cream whipped
1/4 c. creme de menthe (green)
1 (7 oz.) jar marshmallow fluff
Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.

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Pumpkin Dessert
1 box yellow cake mix (reserve 1 cup)
1 egg beaten
1 stick oleo melted
Mix together and put down on bottom of greased glass cake pan. --FILLING--
1 lg. can Libby s pumpkin filling
3 eggs
3/4 c. sugar
2/3 c. canned milk
Dash of salt
Mix together. Pour over bottom. --TOP--
1 c. reserved cake mix
1/2 c. sugar
1/4 c. oleo melted
Mix together and crumble on top of pumpkin. Bake at 325 degrees in glass pan for 50-55 minutes.

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Ice Cream Kolacky
1 pt. vanilla ice cream (room
temperature partially melted)
1 lb. butter or oleo
4 c. all-purpose flour
1 tsp. vanilla
Cream butter with flour add ice cream and vanilla. Place in refrigerator overnight. Roll out thin and cut into squares. Place your favorite filling in center of each square and pinch corners together. Bake in moderate 350 degree oven about 20 minutes. Sprinkle with powdered sugar. Makes about 120.

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Pina Colada Dessert Squares
2 c. vanilla wafer crumbs
1/3 c. margarine melted
1 (8 oz.) can coco goya cream of
coconut
2 (8 oz.) pkgs. cream cheese softened
1 tsp. rum flavoring
1 (8 oz.) frozen whipped topping
thawed
1 (8 oz.) can crushed pineapple
drained
1/2 c. maraschino cherries chopped
1/2 c. chopped nuts
1/2 flaked coconut toasted
Combine crumbs margarine press into bottom of 9 x 13 inch pan. Gradually add cream of coconut to cream cheese mixing at medium speed on electric mixer until blended. Stir in rum flavoring. Fold in whipped topping pineapple cherries and nuts. Spread over crust. Sprinkle with toasted coconut. Chill several hours or overnight. Cut in squares.

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Strawberry Layer Dessert
1 (10 oz.) frozen sliced strawberries
1 (3 oz.) pkg. strawberry Jello
1 c. hot water
1 c. whipped cream or Cool Whip
1 (10 ) tube angel cake
Fresh strawberries for garnish
Drain strawberries reserve 1/2 cup of syrup. Dissolve Jello in hot water. Add reserved syrup. Chill until partially set. Beat mixture until light and fluffy. Fold in whipped cream. Chill until of spreading consistency. Transfer 1 1/2 cups of mixture to small bowl fold in strawberries. Split cake crosswise making 3 equal layers. Fill between layers with strawberry mixture. Frost top and sides with remaining whipped cream mixture. Chill until serving time. Garnish with fresh strawberries.

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Earthquake Dessert
Coconut enough to cover pan bottom
1 c. chopped nuts
1 German chocolate cake mix
1 stick soft margarine
1 lb. powdered sugar
1 (8 oz.) pkg. cream cheese room
temperature
Grease 9 x13 pan. Cover bottom with coconut as much as you desire. Cover coconut with chopped nuts. Prepare cake mix as directed on package. Pour over coconut mixture. Combine margarine powdered sugar and cream cheese. Stir until smooth. Spoon over cake mix. Do not stir after putting on cake mix. Bake in 350 degree oven for 1 hour. Northwest Singles Squares Ireta Yarns Levi s n Lace

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