In large bowl whisk together -

2 – 1/4  cups milk

3/4 cup sugar

2 slightly beaten eggs

1/4 cup melted margarine

1 T vanilla

3/4 tsp cinnamon

1/4 tsp nutmeg

In ungreased 2 quart baking dish place 4 cups dry french bread cubes or regular bread cubes.

Sprinkle with 1/2 cup raisins

1/4 cup chopped pecans (toasted)

1/3 cup coconut (toasted)

Pour egg mixture evenly over bread mixture. Press mixture lightly with back of large spoon.

Bake uncovered 350 degree oven about 50 min or till top is evenly puffed.

Cool 30-45 min. Serve warm.

2 cups graham cracker crumbs

3 T sugar

1/2 cup margarine (melted)

1 jar (11-3/4 ounces) hot fudge ice cream topping

Filling -

1/2 cup cold milk

2 packages (3.4 ounces each) instant vanilla or chocolate pudding

2 (16 ounces cartons) Cool Whip, thawed

7 (2.07 ounces each) Snickers candy bars (chopped and divided)

In a bowl, combine the crumbs and sugar; stir in the margarine. Press into an ungreased 13×9 inch pan.

In a small saucepan heat the fudge topping over low heat until warmed; pour evenly over the crust. Cool.

In a bowl, beat the milk, pudding mix and Cool Whip for 2-3 minutes or until stiff.

Stir in 3/4 of the candy bar pieces. Pour over crust.

Sprinkle with remaining candy bar pieces.

Cover and refrigerate for 2-3 hours or overnight.

Store in refrigerator.

1 pkg chocolate cake mix

1/4 cup shortening

1/4 cup margarine (soft)

1 egg

1 T water

1 tsp vanilla

Mix together and divide into 4 equal parts.

Between 2 sheets of wax paper, roll one portion into 10×6 inch rectangle.

Remove one piece of wax paper and flip dough onto ungreased baking sheet.

Score dough into 8 pieces (3×2 1/2). Repeat with remaining dough.

Bake at 350 degrees for 8-10 minutes or till puffed.

Immediately cut along the scored lines and prick holes into each piece with a fork.

Cool on baking sheet.

Cut 16 ice cream slices (3×2 1/2 inches). Place ice cream between 2 chocolate cookies and freeze on baking sheet overnight. Wrap with plastic wrap. Store in airtight container.

Makes 16 servings.

Make graham cracker crust put in 9×13 pan.

Slice 3-4 bananas put on top of cracker crumbs.

Slice 1/2 gallon neapolitan ice cream into 1/2 inch thick slices, place on banana slices.

Sprinkle 1 cup choopped walnuts on ice cream.

Cover and place in freezer.

Combine -

1 cup chocolate chips

2 cups powdered sugar

1 – 1/2 cup evaporated milk

1/2 cup margarine

1 tsp vanilla

Bring to boil and boil 5 minutes. Let cool and pour over ice cream.

Spread cool whip over chocolate. Garnish with maraschino cherries.

Cover and freeze

1 envelope unflavored gelatin

3 T cold water

1/4 cup boiling water

1 pint heavy whipping cream

1 1/2 cups powdered sugar (divided)

1 lb. fresh strawberries

1 T lime zest

1 T line juice

In small bowl, soften gelatin in cold water. Let stand for 2 minutes. Stir in boing water until gelatin dissolves; set aside.

In medium bowl, beat whipping cream at medium-high speed until slightly thickened. Gradually add 3/4 cup sugar, beat until stiff peaks form. Stir in gelatin.

In blender combine strawberries, lime juice, lime zest and 3/4 cup sugar; process until smooth.

Gently stir strawberry mixture into whipped cream.

Cover and chill for at least 4 hours.

Serve in dark chocolate dessert shells.

1 lb Oreo cookies (crushed)

1/2 cup margarine (melted)

Combine and spread in 9×13 inch pan. Refrigerate to set up crumbs.

2 cups powdered sugar

1-1/2 cup evaporated milk

2/3 cup chocolate chips

1/2 cup margarine

Boil 8 minutes, stirring constantly. Add 1 tsp vanilla and let cool.

Soften 1/2 gallon vanilla ice cream and spread on cookie crust.

Cover ice cream with cooled chocolate sauce.

Top with 1-1/2 cups Spanish peanuts.

Freeze

Dissolve 1 pkg strawberry Jello in 2 cups boiling water and let set.

Cook 1/3 cup rice and add 1/2 cup sugar, dash of salt and small can crushed pineapple (drained).

Add Jello and fold in 1 cup cool whip.

Store in refrigerator.

2/3 cup brown sugar

1 cup coconut

1/2 cup nuts (chopped)

1/2 cup melted margarine

1/2 gallon ice cream

Mix together brown sugar, coconut and nuts. Add melted margarine and mix well.

Spread 2/3 of the mixture in 9×13 inch pan. Spoon softened ice cream over the mixture.

Spread remaining crumbs on top and freeze.

Peel and slice any variety of apples and place in microwavable casserole dish.

3 T water

Cover and cook in microwave 5 minutes or till apples are tender. Stir at least once during cooking.

When apples are done mash them. (I like mine a little chunky)

Stir in sugar to desired sweetness.

Sprinkle top with cinnamon.

Can also freeze in single serving containers to enjoy another day. (especially at work)

You can also use frozen apples but don’t add water while cooking.

3 cartons (6 ounces each) raspberry yogurt

2 T lemon juice

2 medium ripe bananas (cut into chunks)

12 Popsicle molds or paper cups and Popsicle sticks

In blender, combine the yogurt, lemon juice and bananas; cover and process for 45 seconds or until smooth. Stir if necessary.

Fill molds with 1/4 cup yogurt mixture, insert sticks and freeze.