MINI DESSERT CUPS
1 pkg. refrigerated sugar cookie dough
2 (8 oz.) cream cheese, softened and
2/3 c. powdered sugar
Assorted fruits: strawberries, kiwi,
Form cookie dough into 48 walnut-sized balls. Place each into greased mini muffin tins. Dredge tart shaper in powdered sugar and press to spread dough. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and re-press. Cool. Place small amount of cream cheese-sugar mixture into each cup and garnish with fresh fruit.
2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp. cinnamon
Pare, core and thinly slice apples
Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer. Alliance, Ohio
3 egg whites, beaten stiff so they
hold shape in bowl
1 tsp. baking powder
1 c. sugar
1/2 c. nut meats
10 soda crackers, rolled fine
Turn into 8 or 9 inch buttered pie tin and bake 30 minutes at 300 degrees. Put vanilla ice cream on top when serving. Serves 6. Austin, Minnesota
DRAMATIC CHOCOLATE DESSERT
1 pkg. devils food cake mix
1 lg. Cool Whip
4 Heath bars, frozen
3/4 c. Kahlua
2 pkg. instant chocolate pudding
Bake cake as directed on package. Crumble into small pieces in a bowl. Pour in the Kahlua. Put pudding in another bowl and prepare per directions. Chop candy bars. In glass bowl alternate layers of cake, pudding, candy and whipped toppings. Reserve some candy for the top.
PEANUT DELIGHT DESSERT
Prepare in layers.
1 c. flour
1/2 c. melted butter
1/3 c. chopped nuts
Mix well and pat into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes.
1/3 c. peanut butter
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
2 c. Cool Whip
Mix first 3 ingredients well and blend in Cool Whip. Spread over cooled 1st layer.
1 (3 3/4 oz.) pkg. vanilla instant
1 (3 3/4 oz.) pkg. chocolate instant
2 3/4 c. milk
Mix well and spread over 2nd layer. Refrigerate a few minutes to set the pudding. Top the 3rd layer with Cool Whip. Sprinkle with peanuts and 1 regular size Hershey bar shredded. Keep refrigerated.
1 pkg. lady fingers
1 instant lemon pudding pie filling,
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.
1/3 lb. graham cracker crumbs
1/2 lb. (2 sticks) butter
1 c. peanut butter
1 lb. powdered sugar
Mix and press in buttered pan. Melt 2 cups chocolate chips over hot water. Spread over mixture in pan. Cool overnight.