Chocolate Éclair Pie
Stacy Smith

Graham crackers
2 boxes vanilla instant pudding
1 (8 oz.) container Cool Whip
3 cups milk

Topping:
2 squares semi-sweet chocolate
6 tablespoons butter
3 tablespoons milk
1-1/2 cup confectioners sugar

• Layer 9x13x2-inch pan with graham crackers.

• Mix pudding, Cool Whip and milk together. Spread 1/2 of mix over crackers.

• Put another layer of crackers over pudding.

• Spread rest of pudding over crackers.

• Put one final layer of crackers over pudding.

• Melt chocolate, butter and milk on low over stove.

• Add 10 x sugar to chocolate mixture.

• Spread on top of crackers. ENJOY!

Coconut Cream Pie
Deanna Rudisill

1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups hot milk (heat in microwave)
1 to 2 teaspoons vanilla extract
2 cups grated coconut
2 cups heavy cream
3 eggs yolks beaten

Combine sugar, cornstarch and salt in a heavy medium pan; gradually add hot milk stirring with a whisk until smooth. Bring to a boil stirring over medium heat; boil for 2 minutes. Remove from heat and stir some hot mixture into egg yolks; then combine with rest in pan. Cook, stirring over low heat, until it boils and is thick enough to mound from spoon about five minutes. Turn into bowl; stir in vanilla and half of coconut. Place waxed paper directly on filling; refrigerate one hour. Turn into pie shell refrigerate for at least three hours. Top with whipped cream.

When whipping the cream, add 1/2 cup sugar and 1 teaspoon vanilla.

Crust:
1/2 stick melted butter
1/2 cup flour
1-1/2 rounded tablespoons powdered sugar

Mix well and press into a 9x9x2-inch baking dish that has been sprayed with Pam. Bake 20 minutes. (I usually double this to make a 9x13x2-inch pie.)

Easy Baked Alaska
Pam Finster

1 box Duncan Hines Chocolate Cake Mix
1 half gallon chocolate chip ice cream or French vanilla
6 egg whites
1/4 teaspoon cream of tartar
1/2 cup brown sugar
1/2 cup sugar

Bake cake (according to mix directions on package) in sheet pan. Cut ice cream lengthwise in half, making sure ice cream remains frozen hard. Cover cookie sheet with tin foil and place cooled cake on cookie sheet. Cover cool cake with ice cream making sure to cover top of cake completely. Freeze ice cream and cake.

Preheat over to 500º F. Beat egg whites with cream of tartar until foamy. Add sugars one tablespoon at a time - alternating between white and brown sugars. Continue to beat until mixture becomes stiff and glossy. Remove cake and ice cream from freezer. Completely cover both with meringue making certain cake and ice cream are completely covered and sealed with meringue to foil on cookie sheet.

Bake on lowest oven rack, checking appearance frequently until meringue is light brown (approximately 3-5 minutes).

Remove from oven when desired brownness of meringue and cut into slices. Serve immediately! Serves approximately 24.

Easy Coconut Cake
Kathy Rickard

1 (18.5 oz.) white cake mix
1 (14 oz.) can sweetened condensed milk
1 (9 oz.) tub frozen whipped topping, thawed
Coconut (enough to cover top of cake)

Bake cake as directed, using 9x13x2-inch pan. Punch holes in cake using a fork. Pour the sweetened condensed milk over the top of cake evenly. Frost with thawed whipped topping and sprinkle with coconut. Keep refrigerated.

Lemon Fluff
Mary Lou Edmands

Graham Cracker Crumbs
2/3 lb graham crackers
1 tbsp powdered sugar
1/2 stick butter

Mix together and press 3/4 of the crumbs into a 8x8x2-inch baking pan.

1 (8 oz.) soft cream cheese
1/2 cup sugar
1 (3 oz.) small box lemon Jell-O
1 cup boiling water
1 (13 oz.) can of evaporated milk (Chill overnight in your refrigerator!)

Mix the Jell-o into boiling water. Cool. Beat the cream cheese with sugar. Whip the canned milk until thick. When Jell-O is set—beat, add to cream cheese beat well, then add whipped milk. Mix well; pour into an 8x8x2-inch baking pan. Sprinkle with remaining cracker crumbs. Store in refrigerator.

Minister's Delight
Becky Muritz

1 can (21 oz.) cherry or apple pie filling
1 box yellow cake mix
1/2 cup butter or margarine melted
1/3 cup chopped walnuts, optional

Place pie filling in slow cooker. Combine dry cake mix and butter (mix will be crumbly); sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls. Yields 10-12 servings.

Old Fashion Peach Cake
June M. Burgan

1 box Duncan Hines deluxe yellow cake mix (2 layer size)
1 can (1 lb 5 oz) peach pie filling
3 eggs
1/2 teaspoon lemon extract
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. Spray 13x9x2-inch pan with non-stick cooking spray. In large bowl combine dry cake mix, pie filling, eggs, extract and nuts. Blend at low speed, about 1 minute. Beat 2 minutes at medium speed. Spread batter in the 13x9x2-inch pan. Then sprinkle topping evenly over batter. Bake at 350 degrees for 40 to 45 minutes.

Topping
1/2 cup sugar
1/2 cup flour
1/4 cup (1/2 stick) butter or margarine (softened)
1/2 teaspoon lemon extract

Combine all ingredients with pastry blender or fork, until crumbly. Spread on cake and bake.

Orange Danish Dessert
Mary Lou Edmands

1 quart water
1/2 cup clear jell
1 pkg. orange Kool-Aid (any flavor)
1-1/4 cup sugar

Bring all ingredients to a boil. Cool. If I use fruit juice in place of water--I cut the sugar back. Place in a large bowl chopped apples, grapes, pineapple chunks, mandarin oranges and banana slices. Pour the cooled syrup over the fruit and gently fold in. Refrigerate.

Peach Cobbler
Mary Lou Edmonds

Stir and set aside:
3 cups sliced peaches
2/3 cup sugar

Mix by hand:
3/4 cup flour
1 egg and milk to equal 3/4 cup
1 cup sugar
2 teaspoons baking powder

Melt 3/4 stick butter in 8x8x2-inch pan. Pour batter over; and top with peaches. DO NOT STIR. Bake at 350 degrees for about 1 hour or until brown.

Pumpkin Pie
Pat Conner

1 2-layer box yellow cake mix
1 (30 oz.) can Libby’s Easy Pumpkin Pie Mix
1 stick butter
4 eggs
2/3 cup milk
1 teaspoon cinnamon
1/4 cup sugar (granulated)

Reserve 1 cup yellow cake mix for later.

Mix together:
yellow cake mix
1 egg
1 stick butter (melted)

Press into a greased 9x13x2-inch or 10x13x2-inch pan. (I use the 10x13x2-inch pan.)

Mix together:
1 (30 ounce) can Libby’s Easy Pumpkin Pie Mix
3 eggs
2/3 cup milk

Layer over cake mixture.

Mix together:
1 cup yellow cake mix
1 teaspoon cinnamon
1/4 cup sugar (granulated)

Spread over top of dish. Center pan in the middle of your oven. Bake at 350° F. for 40 to 50 minutes.

Top with cool whip.

Sinful Delight Cake
Doris Akers

1 box chocolate cake mix
1 can Eagle Brand Condensed Milk
1 container Marzetti Caramel Apple Dip
1 pkg. Shor or Heath Bar Chips, divided
1 (8 oz.) container Cool Whip Topping

Mix and bake cake in 9x13x2-inch pan according to box directions. Cool 20 minutes. Using handle of wooden spoon poke holes in top of cake (not all the way to bottom of pan). Pour Eagle Brand Milk over holes then pour caramel topping over milk. Sprinkle Shor or Heath Bar Chips over topping, saving 1 cup chips for top. Refrigerate. When ready to serve, top with Cool Whip and remaining chips.

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