Chocolate Eclair Dessert
2/3 box graham crackers
2 sm. boxes French vanilla pudding
4 c. milk
2 (8 oz.) Cool Whip
1 container Ready-to-Spread chocolate
sour cream frosting
Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding by dropping balls of it all over and then carefully spreading it out.

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Slop
2 boxes instant pudding
1 (8 oz.) Cool Whip
1 can pineapple
1 angel food cake (made) break up in
small pieces


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Strawberry Angel Food Dessert
2 (3 oz.) pkg. strawberry Jello
16 oz. pkg. frozen strawberries
1 tbsp. sugar
Pinch of salt to each pkg. Jello
1 1/4 c. boiling water
1/2 pt. whipping cream
Baked angel food cake
Dissolve Jello in boiling water. Stir in thawed strawberries sugar and salt. Cool until it begins to thicken. Fold in cream whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.

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Strawberry Pretzel Dessert
2 2/3 c. crushed fat pretzels
1 1/2 c. soft margarine
3 tsp. sugar
Cream together and press into 9 x 13-inch pan. Bake 10 minutes at 350 degrees. 8 oz. cream cheese
1 lg. Cool Whip
1 c. powdered sugar
Cream together and spread over crust. 1 lg. (16 oz.) strawberry Jello
2 c. hot water
1 (16 oz.) frozen strawberries thawed
Mix water and Jello til dissolved. Add frozen berries. Pour over cream cheese mixture. Chill. Spread cool whip over top.

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Orange And Pineapple Dessert
1 (3 oz.) pkg. orange gelatin
1 pkg. vanilla pudding
1 pkg. vanilla tapioca pudding
3 c. cold water
1 sm. can crushed pineapple drained
1 sm. can mandarin oranges drained
1 (8 oz.) container Cool Whip
In 2 quart saucepan mix together gelatin and pudding add cold water and bring to boil. It will appear clear. Add pineapple mandarin oranges and Cool Whip mix well. Chill for at least 6 to 8 hours or overnight. Laundry

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Coconut Almond Dessert
1 can coconut
1 pkg. slivered almonds
1/4 c. brown sugar
1 c. flour
1 stick oleo
Put oleo in pan and melt in 350 degree oven. Add coconut almonds flour and brown sugar stir. Place in oven stir every 10 minutes (save 1/3 cup for top). FILLING 2 packages vanilla instant pudding and 2 2/3 cup milk mix well. Add 1 large carton Cool Whip and stir through pudding. Laundry

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Tapioca Jello
2 sm. boxes vanilla tapioca
1 sm. box Jello (orange or strawberry)
Drained juice and water to make 3 cups
1 med. container Cool Whip
1 can mandarin oranges drained or 1
(10 oz.) pkg. frozen strawberries
thawed and drained
Combine tapioca Jello and drained juice and water. Cook until thick cool. Add Cool Whip and fruit. Blend and serve.

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Green Stuff
2 pkg. instant pistachio pudding mix
2 c. plain yogurt
1 lg. can crushed pineapple
2 c. Cool Whip
Mix pudding and yogurt together. Add pineapple. Fold in Cool Whip.

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Cheese Petit Fours
4 jars Kraft Old English cheese spread
4 sticks butter (NOT margarine)
3 loaves VERY THIN white Pepperidge
Farm bread
1 tsp. Tabasco
1 1/2 tsp. Lea & Perrin s
1 tsp. onion powder
Dill weed seed
Cayenne pepper
Cut crust off bread 3 slices at a time. Beat all ingredients except cayenne pepper and dill weed seed until consistency of thick icing. Spread between slices spread thin on top slice. Cut into 4 squares. Sprinkle mixture on top and sides. Sprinkle with cayenne and dill (for less spicy use paprika instead of cayenne). Place on cookie sheet and freeze. Bake frozen 15-20 minutes at 350 degrees. Store in plastic bag while frozen if not using immediately. Do not microwave.

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Elaine
2 (4 serving size) chocolate instant
pudding mix
2 (12 oz.) Cool Whip
1 Duncan Hines chocolate cake mix
1 c. pecans chopped
Make pudding according to directions on box. Refrigerate until done. Bake cake according to directions on box and cool completely. Cut cake in half. In a large glass serving bowl (a large salad bowl) crumble half of the chocolate cake in bottom. Place half of the pudding mixture on top of cake. Place half of the Cool Whip on top of pudding and half of the pecans on top of Cool Whip. Repeat layers cake pudding Cool Whip and ending with nuts on top. Refrigerate until ready to serve. To serve use large serving spoon and scoop out to get all layers.

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