1 package Strawberry Jello
2 cups Boiling water
3 each Bananas -- mashed
1 can (lg) crushed pineapple
30 ounces Frozen strawberries -- undrain
1 package Sour cream -- large

Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries.
Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes.
Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares.

Serves 8

Line a loaf pan with plastic wrap.
Spread 1 pint softened vanilla ice cream in pan, freeze until hard, 1 hour.
Spread with 1 pint softened orange sherbet, freeze 1 more hour.
Top with a layer of pound cake slices, freeze 1 more hour.

Beat 4 egg whites and 1/2 tsp lemon juice until frothy, then beat in 1/3 cup sugar until stiff.

Invert ice cream loaf onto a baking sheet, remove plastic wrap and cover completely with meringue.

Bake at 500° until browned in spots, 3 min.

Makes 8 servings.

2 cups all-purpose flour
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter or 1/2 cup margarine
1 cup walnuts , chopped
1 (8 ounce) package cream cheese , softened
2 tablespoons milk
1 egg , beaten
1/4 cup sugar
1/2 teaspoon vanilla
3 1/2 cups apples , peeled and chopped

Combine flour, brown sugar and cinnamon.
Cut in butter to resemble coarse crumbs.
Add walnuts.

Measure 2 cups crumb mixture and set aside.
Press remaining mixture into a greased 9" x 13" pan.
Beat cream cheese and milk until smooth.
Mix in egg, sugar, and vanilla.

Pumpkin Mousse

Ingredients
1 carton (4 ounces) PHILADELPHIA Whipped Cream Cheese Spread with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells.
Garnish each with additional whipped topping and sprinkle with cinnamon.
Store in the refrigerator.

Yield: 6 servings.

1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and mixed with,
2/3 C. powdered sugar

Fill with Assorted fruits: strawberries, kiwi, grapes, custard, puddingetc.

Form cookie dough into 48 walnut-sized balls.

Place each into greased mini muffin tins.
Dredge tart shaper in powdered

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
3 cups cold fat-free milk

Heat oven to 350ºF.

Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

Beat cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

1 package (15 ounces) Hostess Twinkies (10 Twinkies)
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 ounces each) instant vanilla pudding
1 can (15 ounces) pumpkin
1 ½ teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish.

Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. S

Apple Crumble

This recipe is:
Contest Winning

Ingredients
8 sheets phyllo dough (14 inches x 9 inches)
Butter-flavored cooking spray
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 medium tart apples, peeled and sliced

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup soft whole wheat bread crumbs
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold butter
1/4 cup slivered almonds

Directions

4 medium tart apples, peeled and sliced
4 teaspoons brown sugar
Ground cinnamon to taste
4 teaspoons butter
Caramel ice cream topping, optional

Directions
Divide apples among four ungreased 10-oz. microwave-safe bowls. Top each with 1 teaspoon of brown sugar.
Sprinkle with cinnamon; top each with 1 teaspoon butter.

Cover and microwave on high for 7-1/2 minutes or until apples are tender.
Cool slightly; drizzle with caramel topping if desired.

Diabetic Friendly

Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
1/4 cup butter
1/2 cup warm water
2 packages active dry yeast
2 eggs, beaten
6 1/2 cups sifted all-purpose flour (about)
1 teaspoon grated lemon rind
4 cups cold milk
2 packages instant pudding (3.4 ounces each)

Scald milk in saucepan; stir in sugar, salt, and butter. Remove from heat and cool to lukewarm.

3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream

In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth.
Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes.
Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl.

1 angel food cake, broken in pieces
1 lg. chocolate instant pudding, per package directions
1 lg. Cool Whip
1 jar chocolate fudge topping (for ice cream)
1 (6 bar) pkg. Heath bars, crushed

Layer in large glass bowl, in order given.
Make several layers.
Cover with Cool Whip.

Chill.

1 sm. vanilla instant pudding mix
1 (15 oz.) can crushed pineapple
1 (8 oz.) mandarin oranges, drained
12 oz. whipped topping
3 bananas, sliced
2 c. miniature marshmallows

Combine dry pudding mix with undrained pineapple in bowl.
Mix well. Add oranges, whipped topping, bananas and marshmallows.
Chill until serving time.

1 1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 tablespoons butter or margarine, melted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons cold milk
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding

Mix crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

1 C. Heavy Whipped Cream
2-4 Tblsp. Confectioners' Sugar -depending on desired sweetness
1 Teaspoon Vanilla Extract

Beat the cream in chilled bowl with the electric mixer until it begins to thicken. Add confectioner sugar & vanilla; beat until stiff.
Do not over beat .

Makes 2 Cups

3 cups fresh blackberries
1 cup (8 ounces) sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme or vanilla yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Place blackberries in a large bowl and set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth.
Stir in the yogurt, lime juice, lime peel, vanilla and salt. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries.

1 cup flour
1/4 cup plus 2 tsp. sugar, divided
2 tsp.CALUMET Baking Powder
1/2 tsp. lemon zest
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/3 cup plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp. lemon juice
1 cup thawed COOL WHIP Whipped Topping

Heat oven to 425ºF.

Mix flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

1 1/2 cups 7-Up
2 small boxes strawberry gelatin
2 (10 ounce) packages frozen strawberries
1 cup crushed pineapple, drained

Bring the 7-Up to a boil in a pan; remove from heat.

Partially thaw 1 of the packages of frozen strawberries.
In a large bowl, mix strawberry gelatin, strawberries and pineapple. Add boiled 7-Up.
Mix well and chill in a serving container.

Topping
2 cups miniature marshmallows
2 (8 ounce) carton sour cream

Mix and refrigerate all overnight or until serving time.
Top gelatin salad just before serving.

Beat 8 oz softened cream cheese with 3 tbs sugar and 3 tbs heavy cream.
Put a heaping teaspoon of graham cracker crumbs in each glass.
Top with cream cheese mixture, chopped canned or fresh pears and sliced crystallized ginger, then serve.

Makes 4 servings.

2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon

Topping:
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)

Preheat oven to 350 degrees F.

Spray a Dutch oven with vegetable oil cooking spray

1/2 large or 1 small angel food cake
3 oz box sugar-free strawberry gelatin
10 oz lite frozen strawberries, thawed
2 bananas, large
2 9oz boxes instant sugar-free vanilla pudding
9 oz lite whipped topping

Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan. Dissolve gelatin in 1 cup boiling water no cold water. Add strawberries and their juice to gelatin. Spoon evenly over cake pieces.

1 pkg (3 ounce) raspberry Jell-0
1 cup whipping cream, whipped
10 ounces, frozen, thawed, drained raspberries

Dissolve Jell-0 as directed on pkg using 1 cup boiling water and berry juice with cold water to make 1 cup. Chill until almost firm. Beat until foamy.
Fold together whipped Jell-0, whipped cream and drained berries.

Pour into mold and refrigerate until firm.

1 1/2 cups cooked rice
1 cup milk, divided
3 oz. pkg. cherry Jell-0
1 1/2 cups boiling water
1/4 tsp. almond extract
1/2 cup heavy cream
2 tablespoons sugar
16-oz. can pitted red cherries, halved and drained with juice reserved

Glaze:
Reserved cherry juice
1 tablespoon cornstarch
1/4 tsp. almond extract

Combine the rice and 1/2 cup of the milk. Let stand. Dissolve Jell-0 in the boiling water. Stir in remaining 1/2 cup milk and almond extract.
Chill until partially set. Whip cream with sugar.

2 cups cooked rice
1-cup heavy cream, whipped
2 tsp. granulated sugar
1/2 tsp. vanilla
2/3 cup crushed pineapple, drained
1-cup miniature marshmallows
1/4 cup sliced maraschino cherries plus 6 whole cherries to garnish

Whip cream until stiff and fold in sugar and vanilla. Fold cooled rice, crushed pineapple, marshmallow and slice maraschino cherries
into cream.
Spoon onto parfait glasses and garnish with whole cherries.

Makes 6 servings

1 cup warm milk (110 degrees F/45 degrees C)
1/3 cup water
1 egg, beaten
3 tablespoons margarine, melted
3/4 cup white sugar
4 1/2 cups bread flour
1 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 tablespoon active dry yeast
3/4 cup any flavor fruit jam
2 quarts vegetable oil for frying

In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by
the manufacturer. Set machine to the sweet dough cycle.
Once cycle is completed, turn dough out onto a floured board and let rest for ten minutes.

1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup cold butter
1 (8 ounce) package reduced fat cream cheese
1/3 cup sugar
1 teaspoon vanilla extract
2 cups halved fresh strawberries
1 (11 ounce) can mandarin oranges in light syrup, drained
1 cup fresh blueberries

Glaze:
5 teaspoons cornstarch
1 1/4 cups unsweetened pineapple juice
1 teaspoon lemon juice

In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate.

Bake at 350° for 10 to 12 minutes or until lightly browned.

Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

Makes one 9-inch crust

Southern Living June 2008

1 package Bob Evans Sliced Glazed Apples (20 oz)
1/2 cup dried cranberries
1/3 cup uncooked oats
1/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons cold butter

Preheat oven to375F.

Combine apples and cranberries. Spoon into a greased 9-inch pie pan.

In small bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter with a pastry blender until mixture resembles small crumbs. Sprinkle over apples.

Bake crisp for 25 to 30 minutes or until topping is brown and bubbling around edges.

Makes 4 to 6 servings

2 packages crescent rolls
2 Granny Smith apples
2 cups sugar
2 sticks butter
1 tsp. vanilla
10-oz. Mountain Dew

Peel apples and slice itno 8 sections.
Separate crescent rolls and roll 1 apple slice in each.
Place in a 9x13-inch baking dish. Melt butter, add sugar and vanills; stir well and pour over rolls. Finally add Mountain Dew.
Bake at 350 for 40 minutes.

This recipe is so easy, takes 10 minutes to prepare and can be baking while you are eating dinner.

Serve warm with a little ice cream on top!!

1 Cup Brown Rice
1/3 cup Splenda
4 cups Skim milk
2 teaspoons vanilla
Cinnamon to taste

Make the rice according to the package (buy old school plain brown rice if you cant the "parboiled" kind.)

Mix the milk and splenda into the cooked rice and simmer on medium heat until the pudding has thickened.

Add the vanilla and the cinnamon Pour evenly into 5 small bowls and refrigerate. This pudding can be enjoyed hot or cold!

Feel free to add more splenda and/or cinnamon to taste!