Debbie.D.,.AL (09:26:38 AM) :

QUICK CARAMEL ROLLS

1/4 cup butter
1/2 cup chopped pecans
1 cup caramel ice cream topping
2 tubes (8 oz. each) refrigerated crescent rolls

Place butter in a 13" X 9" baking dish, heat in a 375 degree oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375 for 20-25 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 2 dozen.

Debbie.D.,.AL (09:33:44 AM) :

FRUITY ORANGE GELATIN

1 pkg. (6 oz.) orange gelatin
2 cups boiling water
2 cups orange sherbet
1 can (20 oz.) crushed pineapple, undrained
1 can (11 oz.) mandarin oranges, drained

In a bowl, dissolve gelatin in water. Stir in sherbet until melted. Stir in pineapple and oranges. Pour into 1 2-qt. serving bowl. Chill until firm. Yield: 10-12 servings.

Debbie.D.,.AL (09:53:59 AM) :

CHOCOLATE BUNDT CAKE

1 pkg. chocolate cake mix
1 small pkg. (3.9 oz.) instant chocolate pudding mix
3 T. baking cocoa
1 3/4 cups milk
2 eggs
2 cups (12 oz.) semisweet chocolate chips

In a mixing bowl, combine cake and pudding mixes, cocoa, milk, and eggs. beat on low speed until moistened, Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-15 servings.

Debbie.D.,.AL (09:57:40 AM) :

FROSTY FREEZE PIE

1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) marshmallow creme
2 cups raspberry, orange, or lime sherbet, softened
2-3 cups Cool Whip
1 graham cracker crust (9-10 inches)

In a mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in Cool Whip. Pour into crust. Freeze until firm. Remove from the freezer 10 minutes before serving. Pie may be frozen for up to 3 months. Yield: 8-10 servings.

Debbie.D.,.AL (10:03:13 AM) :

MILK CHOCOLATE PIE

1 cup milk chocolate chips
1/2 cup milk, divided
1 pkg. (3 oz.) cream cheese, softened
1 carton (8 oz.) Cool Whip, thawed
1 chocolate crumb crust (9 inches)

In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth. In a mixing bowl, beat cream cheese and remaining milk until smooth. Gradually beat in the chocolate mixture. Fold in Cool Whip. Pour into crust. Freeze for 4-6 hours or overnight. Remove from the freezer 5-10 minutes before serving. Yield: 6-8 servings.

Debbie.D.,.AL (4:26:28 PM) :

CHERRY CHEESECAKE--A nice cool recipe that requires NO cooking!

2 pkgs. (one 8 oz., one 3 oz.,( cream cheese, softened
1 cup confectioners' sugar
1 carton (8 oz.) Cool Whip
1 graham cracker crust (8-9 inches)
1 can (21 oz.) cherry pie filling

In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in Cool Whip; spoon into crust. Top with pie filling. Refrigerate until serving. Yield: 6-8 servings.

Debbie.D.,.AL (4:31:38 PM) :

EASY BLUEBERRY PIE

1/2 cup sugar
2 T. cornstarch
3/4 cup water
4 cups fresh or frozen blueberries, thawed
1 graham cracker crust (9-inches)

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes. Add blueberries. Cook for 3 minutes, stirring occasionally. Pour into crust. Chill. Garnish with Cool Whip if desired. Yield: 6-8 servings.

Debbie.D.,.AL (4:37:09 PM) :

APPLE CREAM CAKE

1 pkg. yellow cake mix
3 cups sliced peeled tart apples
1/2 cup chopped walnuts
1/4 cup sugar
1 tsp. ground cinnamon
1 cup whipping cream

Prepare cake mix according to package directions; pour into a greased 13"X9" baking dish. Combine apples, walnuts, sugar, and cinnamon; spoon over batter. Pour the cream over the top. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream or ice cream. Yield: 12-15 servings.

Debbie.D.,.AL (4:40:30 PM) :

CHOCOLATE FONDUE

1 can (16 oz.) chocolate frosting
1 cup (8 oz.) sour cream

Combine the frosting and sour cream; spoon into a serving bowl. Serve with fresh fruit for dipping. Refrigerate any leftovers. Yield: about 2 1/2 cups.
Serve with sliced apples, sliced pears, peaches, oranges, grapes, strawberries.

Debbie.D.,.AL (4:43:40 PM) :

QUICK COCONUT CREAM PIE--NO Bake!

1 pkg. (5.1 oz.) instant vanilla pudding
1 1/2 cups cold milk
1 carton (8 oz.) Cool Whip, divided
3/4-1 cup flaked coconut, toasted and divided
1 pie shell, baked

In a mixing bowl, beat pudding and milk on low speed for 2 minutes. Fold in half of Cool Whip and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with Cool whip; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.

Marie.Ohio (10:14:52 PM) :

Raspberry almond bars
.9x13 " pan
350 degrees

1 C. butter
1 egg
1 can almond paste
1/2 C. brown sugar
1/2 t. almond extract
2 C. flour
3/4-1 C. seedless red raspberry jam
equivalent to 3 egg whites..using meringue powder..(excellent)
1/2 c. white sugar
1/2 c. nuts
mix the butter, almond paste, brown sugar..
beat one egg, almond extract..
mix in flour and stir..
bake 25 minutes..
Spread jam over baked crust..
for topping:.whip the meringue powder
until form soft peaks..add sugar..
Beat until stiff.
spread over jam..sprinkle with nuts
bake 20-25 min.until firm.
cool on wire rack.

For Apricot..use apricot preserves..and top with coconut instead of nuts..
These freeze well too.
I made them for my grandson's graduation party..(among 12 other kinds of bakery) they froze beautifully..looked fresh.
enjoy