Peach Delight

Provided by Marie Scheurich (1995)

Crust:

1 cup flour
1 stick margarine
3/4 to 1 cup chopped nuts

Center Layer:

1 8 ounce cream cheese
1 cup 10x sugar
8 ounce cool whip
1 tsp vanilla

Peach Topping:

4 cups fresh sliced peaches
2 Tbs cornstarch
1 small package peach jello
1 1/2 cups water
3/4 cup sugar

Soften margarine and mix with flour and nuts.  Press firmly into a 13x9" pan.  Bake at 350 degrees for 20 minutes.  Cool.

For center layer, cream ingredients together except for cool whip.  Fold in cool whip, and spread on top of crust.

Peach topping - combine sugar and cornstarch and add water.  Cook until boiling, boil for two minutes.  Add Jell-O and stir until dissolved.  Cool.  Pour over sliced peaches, stirring gently.  Refrigerate until cool, but not jelled.  Pour over center part.

Four Layer Dessert

Provided by Irene Hammons

First Layer:

2 cups flour
1/2 pound (2 sticks) margarine
1 cup chopped walnuts

Mix together and press into 13x9" pan.  Bake at 350 degrees for 30 minutes.  Cool

Second Layer:

1 8 ounce cream cheese, softened
1 cup 10x sugar
1 cup Cool Whip

Blend in a mixer and spread on first layer

Third Layer:

Pepare 2 packages of lemon instant pudding according to package instructions, and spread on the second layer.  Chill.

Fourth Layer:

Top with Cool Whip.  Sprinkle with chopped walnuts.  Cut into 2" squares and place half a maraschino  cherry on each square.

Easy Chocolate Caramel Cake

Provided by Carol Myers (1999)

Bake 1 9x13" chocolate cake (boxed or homemade)
Let cool, and punch holes in cake with the handle of a wooden spoon

Pour 1 can of sweetened condensed milk over cake and then pour 1 small jar of caramel ice cream topping over milk.

Refrigerate cake until ready to serve and then ice with Cool Whip

24 Hour Fruit Salad

Provided by Joyce Goodhart (1990)

3 egg yolks
1 tbs butter, melted
2 tbs sugar
1 1/2 tbsp vinegar + 1/2 tbs water
2 tbs pineapple juice
1 20 ounce can of pineapple chunks
1 11 ounce can of mandarin oranges
2 cups seedless grapes
2 cups of miniature marshmallows
1 cup whipping cream, whipped

Beat egg yolks until thickened.  Add next 4 ingredients, place in a saucepan, and cook over medium heat until thickened.  Cool.  Stir in fruit and marshmallows.  Fold in whipped cream.  Chill 8 hours overnight.

Triple Strawberry Mold

Provided by Carol Adams

2 small boxes of sugar-free strawberry jello
1 8 ounce container of strawberry yogurt
1 pint frozen strawberries
1 1/2 cups boiling water
1 cup cool whip
1/2 cup finely chopped nuts

Dissolve jello in water, add strawberries.  Stir until defrosted.  Add remaining ingredients, and pour into mold