• 1 box graham crackers

Set aside

• 2 small boxes vanilla pudding instant
• 3 cups milk
• 1 package cool whip

Mix with wisk and fold in cool whip

Frosting:

• 3 oz chocolate chips melted
• 3 tbsp milk
• 1 tsp vanilla
• 2 tbsp white karo syrup
• 1 1/2 cups sifted powdered sugar

Mix all together with beaters.

Layer a 13 x 9 glass dish with graham crackers. pour 1/2 of pudding mix. layer with graham crackers,then other 1/2 of pudding mixture. End up with layer of graham crackers. Top with frosting and chill 24 hours.

• 2 1/2 cups sifted confectioners sugar
• 1  3 oz package cream cheese softened
• 1/4 teaspoon vanilla
• dash of salt
• shredded coconut

Gradually ass sugar to softened cream cheese mixing until well blended. Stir in vanilla and salt. Shape into balls and roll in shredded coconut.

350°   35 to 40 minutes

• 1 package (19.8 oz) fudge brownie mix
• 1 package (8oz) cream cheese softened
• 1/3 cup sugar
• 1 egg
• 1/2 tsp vanilla

Prepare brownie mix as directed on package. pour into greased 13 x 9 baking pan.

Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until blended. Add egg and vanilla mix until just blended.

Pour cream cheese mixture over brownie mixture; cut through batter with knife several times for marbled effect.

Bake for 35 to 40 minutes or until cream cheese is light browned. Cool then cut into squares.

• 3 cups powdered sugar
• 1/3 cup butter softened
• 1 tsp vanilla
• 2 to 3 tbsp milk

Combine all ingredients except milk in small bowl. Beat at low speed,scraping bowl often and gradually adding enough milk for desired spreading consistency.

Variations:

Almond frosting: stir in 1/2 tsp almond extract

Cocoa frosting: stir in 1/2 cup unsweetened cocoa. Increase milk to 5 to 6 tbsp

Peppermint frosting: stir in 1 tsp peppermint extract and add 3 to 4 drops red food coloring

Spice frosting: stir in 1/4 tsp ground cinnamon,1/8 tsp each of ground cloves and nutmeg

350°   20 minutes

• 4 eggs beaten
• 1 cup butter
• 4 squares baking chocolate
• 1 tsp baking powder
• 2 cups sugar
• 2 tsp vanilla
• 1 cup flour
• 1 1/2 cups chopped walnuts or pecans
• dash salt

Melt chocolate and butter in sauce pan. Remove from stove and add rest of ingredients stir until well blended. Pour into a 13 x 9 pan and bake.

• 1/2 cup margarine-melted
• 2 dumps graham crackers
• 2 eggs
• 2 cups sifted powdered sugar
• 3/4 cup margarine softened
• 1 tsp vanilla
• 1 reg can crushed pineapple
• 4 bananas
• 19 oz cool whip thawed
• 1/2 cup chopped nuts
• 1/2 cups cherries

mix crumbs and melted margarine and put in bottom of 13 x 9 pan. beat eggs 4 minutes add powdered sugar,margarine and vanilla beat 5 minutes. Spread over bread crumbs cool 30 minutes. Add well drained pineapple. Sliced bananas (long ways, dipped in lemon juice and drain) place over pineapple. Top with cool whip. Drizzle chocolate all over top and top with nuts and cherries.Keep Refrigerated.

• 5 egg yolks
• 1 whole egg
• 1/2 tsp salt
• 1 tsp vanilla
• 5 tbsp sour cream
• 2 1/4 cups flour
• 1 tbsp powdered sugar

Beat egg yolks,salt,sugar, and vanilla. Add sour cream and flour alternately then rest 10 minutes. Need till blister, about 10 minutes. Roll out till thin, cut into 1×4 strips, Slit in middle and tuck one end in slit. Deep fry at 375° till lightly brown. Drain on paper towel then lightly toss in powdered sugar.

• 3 cups sugar
• 1 cup light corn syrup
• 1/2 cup water
• 2 cups salted peanuts
• 2 tsp. baking soda

In larger saucepan mix sugar,syrup, and water. Cook stirring constantly until it boils. Continue  stirring until mixture reaches 280 ° on thermometer. Add peanuts stirring well. Let mixture boil until 300°. Remove from heat stir in soda, pour mixture onto 2 greased (butter) cookie sheets. Let cool completely then break into pieces.

• 3 Cups sugar
  
• 3/4 cup margarine
• 2/3 cup Carnation Evaporated Milk
• One 12oz. Pkg. (2 cups) Nestle morsels (Semi-sweet)
• One 7oz. Jar Kraft Marshmallow Cream
• 1 cup chopped nuts
• 1 tsp. vanilla
• Walnut halves (options)

Combine sugar, margarine and evaporated milk in 2-1/2 to 3 quart saucepan, bring to full rolling boil stirring constantly. Continue boiling 5 min. over medium heat or until candy thermometer reaches 234˚ stirring constantly to prevent scorching. Remove from heat, stir in morsels until melted, add marshmallow cream, nuts and vanilla, beat until well blended. Pour into greased 13 x 9 baking pan. Top with walnut halves, press into fudge; cool at room temperature, cut into squares.

• 1 large box vanilla wafers crushed (approx. 3 cups)
• 1-1/2 tbsp. cocoa
• 1 cup chopped nuts
• 3 tbsp. light Karo syrup
• 1/2 cup rum or bourbon
• 1 cup powdered sugar

Mix all ingredients except powdered sugar and chill in fridge for 1/2 hour then roll into balls and roll in powdered sugar. Can substitute rum for your favorite flavor liquor