ANTS ON A LOG
celery
peanut butter
raisins

Wash celery and cut up into 4 inch lengths, spread peanut butter on celery and put several raisins on each one.

BURIED TREASURE
Strawberries, cut in half
Blueberries
Raspberries
Cool Whip, thawed

Place berries in small, shallow bowls. Top with Cool Whip, allowing small parts of the berries to show. The kids "dig" through the Cool Whip topping with spoon in search of the berries.

CINNAMON TWISTS
1 package refrigerator biscuits (roll)
1/2 cup melted butter/margarine
1 cup cinnamon and sugar, mixed well

Stretch biscuits into a oval shape. Dip into melted butter, coating both sides. Then dip into the cinnamon and sugar, coating both sides. Twist biscuits about three or four times, twisting in one direction only. Place on cookie sheet, and place in preheated 350 degree oven, until a golden brown.

STRAWBERRY SHORTCAKE
2 pints strawberries
1 package SARA LEE pound cake, thawed, cut into 10 slices
1-1/3 cups blueberries, divided
1 tub COOL WHIP Whipped Topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries & set aside. Line the bottom of 12x8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping. Place the strawberry halves and remaining blue berries on whipped topping to garnish on top. Refrigerate until ready to serve.

CHOCOLATE COVERED FROZEN BANANAS

Peel 4 ripe bananas and cut in half. Use a Popsicle stick or something similar as a handle. Melt about 1/2 cup chocolate. Place melted chocolate in bowl. Dip bananas until well coated. Place bananas on a plate and freeze for a hour or so. Remove from freezer.

PEANUT BUTTER LOLLIPOPS
All this requires is peanut butter and a spoon. Dip the spoon into a jar of peanut butter and bring out a lage chunk. Allow the children to lick the spoons just as they would a candy lollipop.

FINGER JELLO
1 cup boiling water
1/2 cup cold water

Dissolve the Jello in boiling water. Add the cold water and mix well. Pour into a shallow pan and chill for at least 4 hours. When firm cut the Jello into cubes or use a cookie cutter to make shapes. These are firm enough to be eaten with your fingers.

HAWAIIAN PARTY PUNCH
1 large can Hawaiian Punch
1 bottle ginger ale
6 oz. can frozen lemonade
6 oz. can frozen orange juice
1/2 pint sherbet

Mix the first four ingredients well and refrigerate until ready to serve. Top with scoops of sherbet when ready to serve.

STRAWBERRY SLUSH
1 cup strawberry ice cream
1/4 cup milk
1 banana
10 frozen raspberries
2 pineapple slices (from a can)

Blend all ingredients in a blender until smooth.

FRUIT SLUSH
3 scoops vanilla ice cream
1/4 cup frozen fruit
1 banana
1/4 cup 7-Up

Blend in blender until smooth.

WHOLE FRUIT SHAKE
6 oz. pineapple juice
1/2 cup fresh or frozen strawberries
1 banana

Blend in blender until smooth

BEACHCOMBER
3 cups pineapple juice chilled
3 cups apple juice chilled
2 cups ginger ale chilled

Combine all ingredients and serve.

CHERRY SUPREME CAKE
1/4 cup melted margarine
1/2 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 can cherry pie filling

Pour the melted margarine in an 8 inch square pan. Blend the flour, sugar, baking powder, salt and milk. Pour this mixture evenly over the melted margarine but DO NOT STIR. Pour pie filling evenly over the mixture in the pan but DO NOT STIR. Bake in a 350° oven for 45-50 minutes.

PEANUT BUTTER and BANANA SANDWICH
2 slices bread
1/2 banana sliced
peanut butter

Spread peanut butter on both slices of bread. Top one slice of bread with the banana slices. Place the other slice of bread on top of this ...peanut butter side down..so that the banana slices are wedged between both of the peanut butter sides.