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.

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 graham cracker crumbs
1 Cup melted butter
3 sliced bananas
2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
1 large can crushed pineapple, well drained
1 small carton whipped topping
1 cup chopped nuts
1 small jar Maraschino cherries, well drained

Mix graham crackers crumbs with butter and pat in 9X13 inch dish. Place layer of banana slices on crust.

In a large bowl, beat powdered sugar, butter, vanilla for 2-5 minutes.

Spread over banana layer.

Spoon pineapple on top of powdered sugar mixture.

Spread whipped topping on top.

48 ea Premade Wonton Wrappers (1 -Package)
30 oz Tart Cherry Pie Filling
3 C Vegetable Oil
Powdered Sugar Or Cinnamon Sugar

To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed.

Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap.
Moisten one end and pinch the two ends firmly together. Repeat.

2 (8 oz.) pkg.’s cream cheese
1 C. powdered sugar
3 C. milk
1 (6 oz.) pkg. instant vanilla pudding
1 (16 oz.) carton Cool Whip
1 (16 oz.) pkg. Oreo cookies

Combine first 5 ingredients together. Crush cookies and place half on bottom of a 13x9x2-in. pan.
Pour cream cheese mixture over cookies.

Top with remaining cookies.

1 (3 5/8 oz.) pkg. instant vanilla pudding
1 env. whipped topping mix
1 C. milk
8 tbsp. Bailey's Irish Cream liqueur

Empty contents of pudding and whipped topping mix into mixing bowl. Add milk and mix at high speed until thick. Add 8 tablespoons Irish Cream liqueur and mix until thoroughly blended.
Chill and serve.
Will serve 6 people.

3 oz. pkg. instant pistachio pudding (dry)
20 oz. can crushed pineapple with syrup
2 C. small marshmallows
9 oz. carton Cool Whip

Mix together and refrigerate.

**Bananas and fresh strawberries may be added.

3 C. water
1 sm. box orange Jello
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired

Cook to boiling: 3 cups water, orange Jello, tapioca pudding; cool.
Add: Dream Whip, pineapple, oranges, marshmallows and walnuts.
Mix all together and chill.

3 C. water
1 sm. box orange Jello
2 sm. box American tapioca pudding
2 pkg. Dream Whip (whipped)
1 can crushed pineapple, drained
1 can mandarin oranges, drained
Marshmallows, as much as you like
Walnuts, if desired

Cook to boiling: 3 cups water, orange Jello, tapioca pudding; cool.
Add: Dream Whip, pineapple, oranges, marshmallows and walnuts.
Mix all together and chill.

3 apples (Any kind - I personally like Gala)
1 cup cranberries
3/4 cup brown sugar
1/3 cup rolled oats (quick cooking)
1/4 tsp. salt
1 tsp. cinnamon
1/3 cup butter, softened

Peel, core and slice apples. Place apple slices and cranberries in cup. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries.

Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top.
This allows the steam to escape.
Turn crockpot on high and cook for about 2 hours.

Serves 4.

1 teaspoon gelatin
2 teaspoons cold water
3 tablespoons boiling water
1/2 cup ice water
1/2 cup nonfat dry milk
3 tablespoons sugar
3 tablespoons oil

Chill a small mixing bowl. Soften gelatin with 2 teaspoons cold water, then add boiling water, stirring until gelatin is completely dissolved.

Cool until tepid. Place ice water and nonfat dry milk in the chilled bowl.
Beat at high speed until mixture forms stiff peaks. Add sugar, still beating, then oil and gelatin.
Place in freezer about 15 minutes then transfer to refrigerator until ready for use.

20 ounces chocolate chip ice cream
2 cups 4−grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8−inch) flour tortillas
Oil for deep−frying
Cinnamon mixed with sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.

Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.
Roll each ice cream ball in cereal mixture and press coating into ice cream.

12 oz. soft diet ice cream
1 C. diet Cool Whip
1/4 C. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan.

Cover and freeze.

Makes 4 servings.

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon Salt
Wash, pare, core and slice apples thinly. Mix with raisins.
Place in a greased casserole Add cinnamon, salt, lemon juice and water Work sugar, flour and margarine (fat) together to form crumb like consistency
Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon Salt
Wash, pare, core and slice apples thinly. Mix with raisins.
Place in a greased casserole Add cinnamon, salt, lemon juice and water Work sugar, flour and margarine (fat) together to form crumb like consistency
Spread over apple and raisin mixture

Bake in 380 degree oven for at least 30 minutes.

Apricot Brandy Pound Cake

Ingredients:
1 cup butter softened
2 1/2 cups sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange extract
1 tsp. rum extract
1 tsp. almond extract
1/2 tsp. lemon extract
3 cups cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 cup sour cream
1/2 cup apricot brandy

Instructions:
Cream butter, gradually add sugar and beat until light and creamy.
Add eggs one at a time, beat thoroughly after each.
Add flavoring, then sifted dry ingredients alternately with sour cream and brandy.

1 pkg. Whole graham crackers

2 pkgs. Instant French vanilla pudding

3 C. Milk

9 oz. Cool Whip Betty Crocker chocolate frosting (ready made)

Line 9x13-inch pan with one layer graham crackers.

In bowl mix 2 packages pudding, milk and Cool Whip. Spread 1/2 of mixture on crackers, then put another layer of cracker.

Then the other half of mixture, then final layer of crackers.

Frost with chocolate frosting. Refrigerate overnight or at least 10 hours.

Cut into squares to eat.

FUDGE SAUCE
1 1/3 C. Evaporated milk
2 C. Powdered sugar
6 oz. Chocolate Chips
2 Tbsp. margarine

Combine and cook 8 minutes or until thick. Allow to cool completely.

Crush 20 to 25 Oreos. Melt 1/4 cup of margarine in a 9 x 13 dish. Sprinkle cookie crumbs over margarine and pat down.

Save a scant 1/4 cup cookie crumbs.

Cover cookie layer with 1/2 gallon of ice cream and freeze.

When fudge has cooled, pour over ice cream.

Sprinkle with at least 1 cup of Spanish peanuts.

Freeze.

Spread Cool Whip on top of peanuts and fudge.

2 1/4 lb. Tart Cooking Apples
3/4 C. Sugar
1 C. Water
2 Tbsp. Lemon Juice
1 C. Biscuit Mix
1/3 C. Milk
1 Tbsp. Sugar mixed with 1/2 tsp. Cinnamon

Pare, core and thinly slice apples.
Place apples in a 12 inch skillet or wide saucepan.
Add 3/4 cup sugar, water and lemon juice and stir well.

In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes.
Sprinkle with cinnamon and sugar.

12 oz. soft diet ice cream
1 C. diet Cool Whip
1/4 C. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts Cereal

Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan.
Cover and freeze.

Makes 4 servings

6-7 Hostess Twinkies, broken or torn into 1-inch pieces
1 pint fresh blueberries
1 lb. fresh strawberries, sliced
2 packages (5.1 ounces) instant vanilla pudding mix
6 cups milk
1 container (12 ounces) frozen nondairy whipped topping, thawed

Place half the Twinkie pieces in a 6-quart glass trifle bowl or trifle dish.
In a separate bowl, combine the pudding mix and milk and stir according to the package instructions. Spoon half of the pudding over the Twinkies.

Ingredients
2 small pkg. banana pudding
4 cups milk
2-3 bananas
Vanilla wafer cookies
1 small container whipped topping
Nuts, chopped, optional

Procedure
Prepare pudding according to package directions and set aside.
Cover bottom of 9x13 pan with vanilla wafers.
Place a layer of sliced bananas on top of vanilla wafers then spread with pudding.
Top it all with whipped topping and sprinkle with nuts.

Chill. Best served the same day.