2/3 box graham crackers

2 sm. boxes French vanilla pudding

4 c. milk

2 (8 oz.) Cool Whip

1 container Ready-to-Spread chocolate sour cream frosting

Place a layer of graham crackers in a 9 x 13-inch pan. Make pudding following instructions on box using milk. Let stand for 5 minutes. Add Cool Whip fold in till completely mixed. Spread 1/2 the mixture on crackers. Place another layer of graham crackers on followed by the rest of the pudding mixture. Open frosting and heat in microwave on high for 25 seconds. Place on top of pudding, by dropping balls of it all over and then carefully spreading it out.

2 (10 oz.) frozen pkg. strawberries (puree with 1/4 c. water)*

*Can use 2 pints fresh Louisiana strawberries (sweetened to taste with 1/4 cup water). Layer the following in pan and freeze: 1 qt. whipping cream

6 egg whites

2 tbsp. pure vanilla

2 tbsp. bourbon

6 tbsp. granulated sugar

Whip eggs until stiff. Whip cream and fold in vanilla, bourbon and sugar. Fold stiff egg whites into mixture by hand. Pour over strawberries and refreeze. Serves 30 (1 inch) slices. To remove: Place pan upside down and place warm cloth on bottom of pan for a few seconds. Then slice placing strawberries on top; may use electric knife. HISTORY: This recipe was first served at Old Spanish Fort and has been in my family since 1902. –VARIATION: SNOWFLAKE FAIRY CAKE:–

Use 1 jelly roll cake recipe as directed. Place strawberries in 3 (10 inch) loaf pans 1 inch deep. Freeze. Place ice cream on top to fill pan. Freeze. Trim cake, remove ice cream from pans. Roll cake around ice cream lapping cake underneath. Cover with whipped topping.

1 lb. bag peanut M&M’s

1 lb. bag sm. pretzels

6 c. Crispix cereal

2 boxes white chocolate morsels

Melt white chocolate and pour over dried ingredients. Make sure all dry ingredients are well covered. Lay flat on cookie sheets and set in freezer. Break apart in small serving pieces and enjoy. Serves 15-20.

2 sm. boxes vanilla tapioca

1 sm. box Jello (orange or strawberry)

Drained juice and water to make 3 cups

1 med. container Cool Whip

1 can mandarin oranges, drained or 1 (10 oz.) pkg. frozen strawberries, thawed and drained

Combine tapioca, Jello, and drained juice and water. Cook until thick; cool. Add Cool Whip and fruit. Blend and serve.

2 (3 oz.) pkg. strawberry Jello

16 oz. pkg. frozen strawberries

1 tbsp. sugar

Pinch of salt to each pkg. Jello

1 1/4 c. boiling water

1/2 pt. whipping cream

Baked angel food cake

Dissolve Jello in boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream; whipped. Cover bottom with torn angel food cake (use about 1/2 of cake.) Pour creamed mixture over cake pieces and refrigerate for 5 hours.

1 c. sugar

5 c. flour

3 sticks margarine (or 1 stick butter & 2 margarine)

1 orange rind

1 lemon rind

1/2 tsp. baking soda

4 egg yolks

1 tsp. vanilla

2 heaping tbsp. of sour cream

Mix dry ingredients with the butter or margarine, (like pie dough) and add the beaten egg yolks, sour cream and vanilla. Work dough well. Press dough into bottom of large cookie sheet, using more than half of dough for bottom. Cover with favorite jelly or jam. Make criss-cross design by rolling pencil thickens or less by hands on board. Bake at 350 degrees for 30 minutes until lightly browned on top. When cooled, cut into squares and sprinkle with sifted powdered sugar.

4 c. chopped rhubarb

1 (3 oz.) pkg. strawberry gelatin

1 pkg. Jiffy white cake mix

1/2 c. sugar

1 c. cold water

5 tbsp. melted butter

Layer ingredients in a 9″ square pan in this order: rhubarb, sugar, gelatin, cake mix, water and butter. (Gelatin and cake mix are added dry.) Bake at 350 degrees for 45 to 60 minutes.

1/3 c. sugar

1 c. chopped walnuts or pecans

1 c. quick or old fashioned oats

1/2 c. (1 stick) margarine or butter

3/4 c. all-purpose flour

1/2 tsp. cinnamon

1 (21 oz.) can Comstock cherry pie filling

Preheat oven to 400 degrees F. In large bowl, mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1 1/2 cups. Press remainder into bottom of 9 inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. Sprinkle reserved crumbs over top, pressing in lightly. Bake for 20 to 25 minutes or until lightly browned. Cut into squares. Preparation time: 10 minutes. Baking time: 25 minutes. Griffiss AFB

24 Oreo cookies

1/4 c. melted butter

2 c. heavy cream, whipped

1/4 c. creme de menthe (green)

1 (7 oz.) jar marshmallow fluff

Place cookies in a blender and spin until all are crumbled. Combine with melted butter. Line a 9 inch springform pan with cookie mixture, saving 1/4 cup for trim. Mix together rest of ingredients. Pour into pan and top with remaining crumbs. Freeze. When firm, remove from pan and wrap in aluminum foil and stick back in freezer. Ready to serve. Serves 8. Doubled it fits into 10 inch pan and serves 14 people.

1 pkg. lady fingers

1 instant lemon pudding pie filling, prepared

1 can Thank You Blueberry Pie filling

1 carton Cool Whip

Oil pan and lay lady fingers in bottom and up sides. Pour lemon pie filling over top. Then another layer of lady fingers over top of lemon pie filling. Pour blueberry pie filling over this layer. Top with Cool Whip.