Quick-N-Easy Fruit Dip

Ingredients:

8 ounces Philadelphia Cream Cheese
7 ounces marshmallow creme
cantaloupe (or any fruit to your liking) or honeydews (or any fruit to your liking) or pineapple (or any fruit to your liking) or strawberries (or any fruit to your liking) or watermelon, cubed (or any fruit to your liking)

Directions:

• Mix cream cheese and marshmallow creme until smooth and it's ready to serve with the fruit.

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Butterfinger Pie

Ingredients:

6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:

• Mix first three ingredients together.
• Put it in pie crust.
• Chill.

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Layer Cookies (Magic Layer Bars)

Ingredients:

1/2 cup butter, melted
1 cup graham cracker, crushed to crumbs
1 cup flaked coconut
6 ounces chocolate chips (1 cup)
6 ounces butterscotch chips
1 (14 ounce) can sweetened condensed milk (fat free works fine)
1 cup nuts

Directions:

• Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
• Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
• Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

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Peanut Butter Frosting

Ingredients:

1/2 cup peanut butter, smooth
5 tablespoons margarine, softened
1 cup powdered sugar (or more, to taste)
1 -3 tablespoon milk (only if needed to thin) (optional)

Directions:

• Beat butters together with electric mixer, add sugar.
• If too thick, add a little milk.

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Carrot Cake

Ingredients: 

1 1/2 cups oil
3 eggs
2 cups sugar
2 1/2 cups flour
2 cups grated raw carrots
2 teaspoons baking soda
2 teaspoons cinnamon
1 (20 ounce) can crushed pineapple
1 cup chopped nuts (I use walnuts)
1 teaspoon salt

Icing

1 (8 ounce) package cream cheese
1 tablespoon margarine
1 lb powdered sugar
1 teaspoon vanilla
1 -2 teaspoon milk, to thin
1 dash salt

Directions:

• Mix all cake ingredients together and bake at 350° for 50 minutes in 9x13-inch baking pan.
• Blend all icing ingredients well and cover cake generously.

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Kelly’s Lime Chiffon Cheesecake Dessert

Ingredients:

1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

filling

1 (3 ounce) package lime Jell-O gelatin
1 cup boiling water
12 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (16 ounce) container Cool Whip
green food coloring
maraschino cherry
more Cool Whip

Directions:

• Mix crust ingredients, save aside 2 tablespoons.  Press rest on bottom of 13x9 greased glass dish or pan.
• Dissolve jell-o in boiling water, cool.
• In mixing bowl, beat cream cheese and sugar.
• Beat in vanilla,.
• Slowly beat in jell-o.
• Beat/fold in Cool Whip.
• Beat in 3-4 drops green food coloring.
• Spoon over crust, smooth top.
• Sprinkle with reserved crumbs.
• Chill til set, 3 hours or overnight.
• Serve topped with more Cool Whip and a maraschino cherry.

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Cranberry Delight Jello Salad

 

Ingredients:

Servings:

1 (4 ounce) can crushed pineapple
2 (3 ounce) packages strawberry Jell-O gelatin dessert
1 (16 ounce) can canned whole cranberry sauce
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1 cup evaporated milk
1 teaspoon vanilla
1 tablespoon unflavored gelatin
1/4 cup cold water

Directions:

• Drain pineapple, reserving syrup; add water to syrup to make 2 1/2 cups. Place 1 1/4 cups of syrup mixture in saucepan and bring to a boil. dissolve 1 package of jello in boiling syrup mixture. Add 1/2 drained pineapple and 1/2 cranberry sauce. Mix well and pour into a 9 x 13 dish. Chill until firm.
•  Beat cream cheese with sugar until smooth. Gradually beat in evaporated milk and vanilla. Soften unflavored gelatin in the cold water and heat to dissolve.
•  Blend gelatin into cheese mixture, pour over firm Jello layer. Chill until firm. Boil remaining 1 1/4 cup syrup mixture, dissolve remaining package of jello, add remaining crushed pineapple and cranberry sauce. Chill until room temperature. Pour very gently over cheese layer and chill until firm. Cut into squares.

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