Pumpkin Bars by Watchlady

4 eggs
1 2/3 cup sugar
1 cup cooking oil
1 - 16 oz. can pumpkin
2 cup flour
2 tsp baking powder
2 tsp. cinnamon
1 tsp salt
1 tsp baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture and mix well.
Spread in 13x9 pan and bake 350* for 25-30 min. Cool
Frosting:
1 - 3 oz. cream cheese
1 tsp vanilla
1/2 cup butter or margarine
2 cup powdered sugar

Cream together cream cheeese, butter and vanilla. Beat until smooth. Add sugar and beat until smooth. Spread on bars.

Brownie Pizza by Watchlady

1 pk. (21 oz) brownie mix
2 - 8 oz. cream cheese
1/2 cup sugar
8 oz. crushed pineapple (drained)
strawberry slices
banana slices
1/2 cup chopped nuts
1/4 cup chocolate chips
1 T margarine

Use either a round pizza pan or a baking stone. Prepare the brownies according to package. Cool.
Mix cream cheese and sugar and spread this mixture on brownies. Add strawberry and banana slices and nuts.
Melt the chocolate chips and the margarine and drizzle this on top of brownie pizza.

Can't Leave Them Alone Bars (from PALS group)

1 pkg. (18-1/4oz.) white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14-oz.) sweetened condensed milk
1 cup semisweet chocolate chips
1/4 cup butter or margarine, cubed

In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 13x9x2-inch baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on HIGH for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350 for 20-25 minutes or until lightly browned. Cool before cutting.
YIELD: 3 dozen bars.

Chocolate Pudding Pizza (Quick Cooking Mag.)

1 pkg (17 1/2 oz)peanut butter cookie mix
1 pkg (12 oz) softened cream cheese
1 3/4 cups cold milk
1 pkg (3.9 oz) instant chocolate pudding mix
1 carton (8 oz) frozen whipped topping, thawed
1/4 cup miniature semisweet chocolate chips

Prepare cookie mix dough according to package directions. Press into a greased 12" pizza pan. Bake at 375* for 15 minutes or until set; cool. In a mixing bowl, beat cream cheese util smooth. Spread over crust.
In another mixing bowl, beat milk and pudding mix on medium speed for 2 minutes. Spread over the cream cheese layer. Refrigerate for 20 minutes or until set.
Spread with whipped topping. Sprinkle with chips. Chill for 1-2 hours. Yield:12 servings

Banana Torte--by SallyAnn in Maine

1/4 lb. butter or margarine
1/2 c. sugar
4 egg yolks
1/2 c. plus 2 T flour
1 T baking powder
5 T milk
1 tsp. vanilla
pinch of salt

Take butter and sugar and cream well. Add the rest of the above ingredients. Mix well. Pour into two 8 inch pans. (greased and floured)
TOPPING:
4 egg whites
1 c. sugar
1/2 bag coconut

Beat egg whites with sugar and fold in coconut. Spread on top of batter. Sprinkle with ground nuts. Bake in a 350 degree oven for 45 minutes.
FILLING:
1 pint sweet cream
2 bananas

Whip cream, slice bananas. Place one layer upside down (the topping will be on the bottom of the cake plate. Spread whip cream and place sliced bananas on top. Cover with 2nd layer right side up.

Filled Cupcakes--by Debbie in Wisconsin

1 chocolate cake mix
1 egg
8 oz. cream cheese
1/3 cup sugar
1 cup chocolate chips

Mix cake mix as directed. Fill cupcake tins 1/2 full. Blend together 1 egg, sugar and cream cheese. Add the chocolate chips to this mixture. Put about 1 & 1/2 tsp. of cream cheese mixture on top of each cupcake. Bake as cake mix package directs. Yield- 30-36 cupcakes.

Strawberry Pretzel Crust Torte--by Gail in Wisconsin

CRUST:
2 cups crushed pretzels (small bag)
1/2 cup melted butter
1/4 cup sugar

Mix the pretzels, melted butter and sugar. (save 1/8 cup of crumbs to sprinkle on top). Spread in 13 x 9 pan. Slightly freeze to make spreading the filling easier.
FILLING:
8 oz. pkg softened cream cheese
1 cup sugar
1/2 of 12 oz. size Cool Whip Mix filling ingredients and spread on (lightly frozen) crust.
NEXT LAYER:
2 small boxes French Vanilla Instant Pudding
2 cups cold milk
1 large (or 2 small) boxes of thawed and thoroughly drained strawberries.

Mix the instant pudding with the milk. Spread on cream cheese layer. spread the strawberries on top of this layer. Spread remaining Cool Whip on top and sprinkle with remaining pretzel crumbs.
**Save last topping until ready to serve.

Flapper Pie...by Jeane in Canada

*Warning*--Reading further could damage your waistline!

CRUST:
1 1/2 cups graham wafer crumbs
1/3 cup brown sugar
1/4 cup melted butter

FILLING:
6 egg yolks
1/2 cup sugar
4 tablespoons cornstarch
4 cups whole milk, scalded
2 teaspoons vanilla extract

MERINGUE TOPPING:
6 egg whites
3 tablespoons sugar
1/2 teaspoon cornstarch
1 tablespoon graham wafer crumbs

Combine 1 1/2 cups graham wafer crumbs, brown sugar and melted butter, and press into a 9" pie plate. Bake at 350 degrees F for 10 minutes. Beat the egg yolks lightly with a fork, add 1/2 sugar and 4 tablsepoons cornstarch. Slowly add the scalded milk, stirring constantly. Cook over a low flame until thickened. Add the vanilla extract. Cool.
Beat egg whites until soft peaks form. Add 3 tablespoons sugar and 1/2 teaspoon cornstarch and continue beating until the peaks stiffen. Pour the cooled filling into the baked pie crust. Top with meringue. Sprinkle remaining crumbs over the meringue. Bake at 350 degrees F until golden brown (about 15 minutes). Serves 6

Punch Bowl Cake by Judy in Wisconsin

1 angel food cake (16-18 oz)
16 oz. carton sour cream
12 oz. carton Cool Whip
3/4 cup powdered sugar
5 1/2 oz. can evaporated milk
1 pkg. or jar Strawberry Glaze
1 quart strawberries
OPTIONAL: you may substitute fresh strawberries & glaze
for frozen pkg. of strawberries w/their juice

Mix sour cream, Cool Whip, powdered sugar, and evaporated milk in a large glass bowl. Add broken cake pieces. May be served in the glass bowl or spoon mixture into a 9 x 13 pan.

Mix Strawberry Glaze with sliced strawberries. Spread on top. Spoon portions to serve.

Lemon Chiffon Pie by Joan in Canada

Mix together:
1/3 cup brown sugar
1/3 cup flaked coconut
1 - 14 oz can crushed pineapple - Drained & Reserve Juice

Place in bottom of large/deep dish unbaked pie shell. Bake @ 425 degrees til shell cooked.
Cook up a regular lemon pie filling - but for the liquid use only 1-3/4 cup (the reserved juice plus water to make up the 1-3/4 cup). Cook as directed. Then add 1 tbsp butter per pkg directions. Let cool.
Beat egg whites (can use 3 if desired) til in peaks - adding 1/4 cup white sugar.
Fold beaten whites into cooled lemon pie mixture.
Pour into the baked shell and top with toasted flaked coconut.

Mish Mash by Bonnie in Georgia

In a 9x13 dish spread large can of Crushed pineapple in the bottom. (do not drain)
Spread large can of pie filling (blueberry is great or apple is good too!) over pineapple.
Sprinkle box of yellow cake mix. (pudding in mix)
Melt 1 ½ sticks butter and pour over top * Do Not Stir*
Bake @ 350 for 20 minutes.
Remove from oven and sprinkle chopped nuts (pecans) on top, continue baking until golden brown (usually 20 minutes) serve warm.

Kolis Placek Dessert...by Debbie

1/2 cup Butter room temp
2 cups Sugar
3 Eggs
4 cups Flour
1 teaspoon Salt
3 teaspoons Baking Powder
1 teaspoon Baking Soda
2 cups Butter Milk
CRUMBS MIXTURE:
1 cup Sugar
1 cup Flour
1/2 cup Butter room temp

Mix 1/2 cup butter, sugar and eggs, add flour, salt, baking powder and baking soda alternating with buttermilk.
For the Crumbs mix in a bowl sugar flour and butter with fork till crumbly.
Bake in a 9 x 13 inch pan. Put batter in greased pan and crumble the crumb topping to top.
Bake at 350 for 45 to 50 minutes or until tester comes out clean.

Mark's Grasshopper Pie (Ice Cream)

1 chocolate cookie pie crust
vanilla ice cream
Mint flavor
green food color

In a bowl add ice cream and blend till creamy, add mint flavor to taste and food color to a light green color. Pour into the cookie pie crust ad cover. Freeze till firm.

Mark's Heavenly Strawberry Shortcake

1 flat spunge cake or angel food cake cooked in a large pan
1-2 pints strawberries
strawberry gel
whip cream (Cool Whip not the cheap stuff)
vanilla pudding

Stating with a cool cake, chop up the berries (sit aside a few nice berries) and mix with the gel.
Spread the top of the cake with the pudding, about 1/2-1 inch. Allow to firm a bit (10 minutes in the frig). Top with the berries and cover with the whip cream.
Take the berries that was sit aside remove the stems and cut in half. On the outside of the cake place the berries as a border. Cover and keep cold till you serve it. The pudding makes the cake extra special. !

Banana Cream Torte...by Watchlady

1 large pkg of vanilla pudding
1 large pkg of banana cream pudding
bananas
graham cracker crust
cool whip

Cook both packages of pudding until bubbly.
Prepare your graham cracker crust. Slice bananas over crust, add puddings on top and whipping cream on top of that. Chill

Blueberry Angel Dessert (Quick Cooking magazine)

1 pkg (8 oz) cream cheese, softened
1 cup confectioner's sugar
8 oz carton whipped topping
1 prepared angel food cake cut into 1" cubes
2 cans of blueberry pie filling

In a large mixing bowl, beat the cream cheese and sugar; fold in whipped topping and cake cubes.
Spread evenly in to an ungreased 13 x 9 dish; top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings

Apple Crisp...by Watchlady

6 medium apples
1/4 cup water
2 tsp. lemon juice
1 & 1/2 cups sugar
1 tsp cinnamon
1 cup flour
1/3 tsp. salt
1/2 cup butter

Peel, quarter, core, slice apples. Arrange slices in a shallow greased baking dish. Add water and lemon juice.
Mix sugar, cinnamon, flour and salt. Work in butter to form a crumbly mixture. Spread mixture over apples and bake in a moderate oven at 350 * until apples are tender and crust is crsip about 30-35 minutes.Garnish with whipped cream.

Triple Tier Brownies by Virginia in Wisconsin

13x9 size brownie mix
11- 1/2 oz.pkg. milk chocolate chips
1 cup peanut butter
3 cups crisp rice cereal
1 can cream cheese frosting
1 cup salted peanuts chopped

Make the brownies in a 13x9 pan. (or make your own recipe). In a large saucepan, combine cho.chips and the peanut butter. Melt and stir till smooth over low heat. Stir in the cereal and set aside. Spread the frosting over the cooled brownies. Sprinkle with the peanuts. Spread the chocolate/peanut butter mixture on top of that. Chill for about 1/2 hour or till set before cutting. Store in the refrigerator. Makes about 5 dozen

Pumpkin Roll by Valerie

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup Pure Pumpkin
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar, sifted
6 Tbs butter or marg., softened
1 tsp. vanilla extract

FOR CAKE: Preheat oven to 375*. Grease 15x10 jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick.
Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
BAKE for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. ROll up cake and towel together starting with narrow end. Cool on wire rack

FILLING: Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plasttic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving. ENJOY

Hershey Bar Torte

Use a graham cracker crust, in a 9 x 12 pan.
20 large marshmallows
1 cup milk
5 Hershey bars with almonds
Melt in a double boiler

Dissolve 1 tblsp Knox unflavored gelatin in 1/4 cup water. Add to first mixture. Let cool. Beat until fluffy: 1/2 pint whipping cream. Fold into other batter. If desired, put Cool Whip on top with slivered almonds.

Mary's Frozen Dessert

Put a layer of ice cream sandwiches in a pan. Top with Cool Whip. Then drizzle Chocolate and Butterscotch ice cream toppings over the Cool Whip. Top chopped salted nuts. Make this ahead of time and keep in freezer until ready to serve. Easy, and delicious

Philadelphia 3-Step Pumpkin Layer Cheesecake

2 pkg. (8 oz each) Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
dash each ground cloves and nutmeg
1 ready-to-serve graham cracker crust

Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mix until blended.
Stir pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.
Bake at 350 for 35 to 40 minutes or until center is almost set, Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Dump Cake by watchlady

1 - 16 oz can cherry pie filling
1 pkg yellow cake mix
1/2 c melted butter
1 - 8 oz carton of cool whip

Spread can of pie filling in a 9 x 13 pan. Sprinkle cake mix (dry) over the filling. Pour melted butter over cake mix. Bake 1/2 hour at 350 *. Let cool. Serve topped with cool whip.

Strawberry Banana Trifle by watchlady (from Taste of Home cookbook)

1 cup sugar
1/4 cup cornstarch
3 Tbls strawberry gelatin powder
1 cup cold water
1 pint fresh strawberries, sliced
1 & 3/4 cups cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
3 medium firm bananas, sliced
1 Tbls lemon juice
6 cups cubed angel food cake
2 cups heavy whipping cream, whipped (or cool whip)
additional strawberries or banana slices, optional

In a saucepan, combine the sugar, cornstarch and gelatin; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in strawberries; set aside.
In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes; set aside. Toss bananas with lemon juice, drain and set aside.
Place half of the cake cubes in a trifle bowl or 3 qt serving bowl. Layer with half of the pudding, bananas, strawberry sauce and whipped cream. Repeat layers.
Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired. Yield:14 servings

Strawberry Trifle by watchlady

1 angel food cake
12 oz. cool whip
8 oz cream cheese
1 & 3/4 cup powdered sugar
3 tablespoons milk
2 lbs strawberries
granulated sugar

Clean and slice strawberries. Place strawberries in a container and sprinkle with granulated sugar; set aside.

Blend cream cheese, powdered sugar and milk together until smooth in texture.
Fold Cool Whip in to cream cheese mixture.
Cut angel food cake into small pieces.
Layer dish or trifle bowl with angel food cake, strawberries and cream cheese mixture. Repeat layers.
Top dessert off with cream cheese mixture and strawberries.

Rhubarb Cream Delight (tastes like cheesecake)by Virginia in Wisconsin

Crust: 1c. flour, 1/2 c. butter, 1/2 c. sugar.( I'd use less, or eliminate)
Rhubarb layer: 3 c. rhubarb cut in 1/2" pieces, 1/2 c. sugar, 1 T. flour
Cream layer: 12 oz. cream cheese, 1/2 c. sugar, 2 eggs
Topping: 8 oz. sour cream, 1 tsp vanilla, 2 tsp. white sugar

For the crust, mix together the flour, sugar and butter. Pat into a 10" pie pan or an 8" square pan. Set aside.
For the rhubarb layer, combine the rhubarb, sugar and flour. Toss lightly to mix. Pour into crust and bake at 375 for 15 minutes.
Prepare the cream cheese layer by beating together the cream cheese and sugar until fluffy. Beat in the eggs one at a time. Pour over the hot rhubarb layer and return to the oven. Bake for 30 minutes or until almost set.
After you remove from the oven, combine topping ingredients and pour over the hot cream cheese layer. Then refrigerate till it's well chilled.