Chocolate Jiffy Dessert
1 pkg. chocolate Jiffy cake mix
1 pkg. chocolate instant pudding
1 (8 oz.) pkg. cream cheese softened
(use mixer)
1 (9 oz.) pkg. Cool Whip
Hershey candy bar
Mix cake mix as directed. Bake in greased 9x13 inch cake pan 15 minutes. Cool. Prepare instant pudding as directed. Add cream cheese and beat together. Put on cake and top with Cool Whip. Shred candy bar on top. Refrigerate.

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Orange Sherbet
6 cans of Fanta Orange Drink (do not
substitute for Fanta)
1 sm. can crushed pineapple
1 can Eagle Brand condensed milk
Put all ingredients into ice cream freezer. Freeze until firm.

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Banana Split Dessert
2 eggs
8 oz. cream cheese
1 c. powdered sugar
6 oz. Dream Whip
1 can crushed pineapple
Sliced bananas
Chopped nuts
Beat on high for 20 minutes the eggs cream cheese and powdered sugar. Mix in Dream Whip and crushed pineapple. Spread over graham cracker crust in 9x13 inch pan. Slice bananas over pineapple mix. Frost with Dream Whip and sprinkle with nuts.

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Apricot Angel Food Dessert
1 lg. angel food cake cut in half
Then cut each half in pieces the size of a half dollar. Keep in two piles. 46 oz. can apricot nectar
1 1/4 c. sugar
1/2 tsp. almond extract
Pinch of salt
7 heaping tbsp. cornstarch
Mix sugar salt and cornstarch. Add slowly to the apricot nectar. Cook until thick. Cool Place half of the cake in a 9x12 inch pan. Pour half of the sauce over cake. Place other half of cake over first part and pour rest of the sauce over cake. Smooth. Refrigerate. Frost with whipped cream and sprinkle with coconut before serving.

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Dirt Dessert
16 Oreo cookies crushed
3 sm. pkg. instant pudding chocolate
or vanilla
4 1/2 c. milk
8 oz. cream cheese
16 oz. Cool Whip
Gummy worms
Mix pudding and milk as directed. Mix cream cheese with Cool Whip. Mix two together. Layer cookies and pudding mix in a sand pail. Add gummy worms on top of pail. Put shovel in pail and use a scoop for the dessert.

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Buster Bar Dessert
--CRUST--
1 lb. crushed chocolate cookies
1/3 c. melted butter
Mix together and pat in 9 x 13 inch pan. Soften 1/2 gallon french vanilla ice cream and put on top of cookie crust. Freeze until ice cream is firm again. Top ice cream with sal
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Spectacular Layered Dessert
1 c. plain flour
1 stick margarine
1/2 c. chopped nuts pecans
Press mixture into 9 x 13 inch pan. Bake 15 minutes at 375 degrees. Cool. 1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 of a lg. container of Cool Whip
Spread this over nut and flour crust. 2 sm. pkg. instant pudding
Mix with 3 cups cold milk. Spread over cream cheese layer. Cover with last half of Cool Whip. Sprinkle with nuts. Refrigerate at least 1 hour. Cut into squares to serve.

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Chocolate Eclair Dessert
Line a 9 x 13 dish with graham cracker squares. 2 pkg. French vanilla instant pudding
mix
3 c. cool milk
1 (9 oz.) Cool Whip
Spread 1/2 pudding mixture over graham crackers. Top with another layer of graham crackers and cover with rest of pudding ending with another layer of graham crackers. --CHOCOLATE TOPPING--
2 tbsp. corn syrup
3 tbsp. margarine
1 tsp. vanilla
1 1/2 c. 10 X sugar
3 tbsp. milk
2 squares chocolate or 6 tbsp. cocoa
Melt margarine and chocolate or cocoa. Add other ingredients and beat. Spread over top layer of graham crackers.

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Callie
2 1/2 c. cream
2 lg. eggs separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla
Separate eggs beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen remove from container and put in a mixing bowl. Mix until smooth adding beaten egg whites as you mix. Replace in container and refreeze. VARIATIONS Can substitute yogurt for cream. Other flavors Add carob flour instead of vanilla or fruits.

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Stars And Stripes Dessert
Pound cake (8 slices)
4 c. strawberry halves
1 1/3 c. blueberries
8 oz. Cool Whip
Line bottom of 12 x 8-inch baking pan with 8 slices of pound cake. Top with 1 cup strawberry halves and blueberries then 8 ounces of Cool Whip. Then top with 3 cups strawberry halves and 1/3 cup blueberries making it look like the flag.

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