" Berry Strawberry Pie "
Angel StarzNSky

1 package (4-serving size) Jello Brand Strawberry Flavor Gelatin
3/4 cup boiling water
1/2 cup ice cubes
1 package (4-serving size) Jello Vanilla Instant Pudding and Pie Filling
3/4 cup milk
3 1/2 cups thawed Birds Eye Cool Whip Whipped Topping
1 pint strawberries, hulled and sliced
1 baked 9-inch pie shell, cooled

Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package for pie; let stand about 2 minutes. Blend in gelatin. Chill, if necessary until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries.

" Butterfinger Pie "
Angel StarzNSky

8 oz package of cream cheese, softened
1 bag of snack size Butterfinger bars
1 large tub of Cool Whip, thawed
1 graham cracker crust

Crunch up the Butterfinger into small pieces (make sure all the pieces
are small). In a large bowl, beat cream cheese until smooth and 
add Butterfingers. Fold in thawed Cool Whip. Put mix in shell and
let it firm in fridge. Yield: One Pie

Note: It is best to make it the day before you plan to eat it. If you are
unable to, put it in the freezer to firm. You can also make this with 
Oreo's, Peanut Butter Cups and Heath Bars.

" Strawberry Cream Pie "
Angel StarzNSky

1 pint fresh strawberries
1 package (4-serving size) Jello Vanilla Flavor
Instant Pudding and Pie Filling
1 cup (1/2 pint) sour cream
1/4 cup milk
2 teaspoons orange or lemon rind (optional)
3 1/2 cups thawed Birds Eye Cool Whip Whipped Topping
1 prepared 9-inch graham cracker crumb crust

Hull berries and set aside. Combine pie filing mix, sour cream, milk, 
rind and 2 cups of Cool Whip in bowl. Beat with wire whisk until well
blended, about 1 minute. Spoon half the filling into crust; arrange 
strawberries, stem down, in filling and press down. Top with remaining
filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. 
Garnish with additional strawberry slices.

" Cookie Crust Ice Cream Pie "
Angel StarzNSky

1 roll refrigerator chocolate chip cookies (18 oz)
1 qt chocolate ice cream, softened
1 jar chocolate fudge sauce (12 oz)
1 pkg frozen whipped topping (8 oz)

Slice cookie dough 1/8 inch thick. Line bottom and sides of 9 inch pie 
pan with cookie slices, overlapping sides to make scalloped edge. 
Bake 10 minutes at 375 degrees. Cool. Fill cooled crust with ice cream.
Top with syrup and frost with whipped topping. Freeze. 
To serve, cut into wedges.

" Frozen Lemonade Pie "
Angel StarzNSky

1 can (6 ounches) frozen lemonade concentrate
1 package (8 ounces) cream cheese at room temperature
1 can (14 ounces) sweetened condensed milk
1 tub (8 ounces) nondairy whipped topping
1 package (6 ounces) prepared graham cracker piecrust

Add lemonade concentrate , cream cheese and sweetened condensed 
milk to blender. Whirl unti smooth and creamy. Scrape mixture int bowl. 
Fold in whipped topping. Pour mixture into graham cracker crust. 
Refrigerate 2 to 3 hours. Makes 8 servings

(Note: Can substiute frozen limeade for lemonade and have limeade pie.)

" Old Fashioned Banana Pudding "
Angel StarzNSky

4 cups Milk
6 Egg yolks
3/4 cup Sugar
1/2 cup Flour
1 teaspoon Vanilla
1 pound Vanilla wafers
3 pounds Bananas, peeled and sliced

Warm the milk in a double boiler (or in a saucepan) over low heat. 
Add the yolks, sugar, flour, and vanilla to a mixer bowl. Mix on low 
speed until smooth. Whisk into the milk and heat until it obtains the
thickness of a thin pudding. Strain. Allow to cool slightly. In a medium casserole dish, make a layer of wafers, a layer of bananas, and
half the custard mix. Repeat. Top with a sprinkling of crushed wafers. 
Chill well before serving

" Yam Pecan Pie "
Angel StarzNSky

PASTRY:
1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with
 water to form a paste. Cut shortening into remaining flour until the 
pieces are the size of small peas. Add flour paste to blended 
shortening and flour mixture. Mix with a fork until the dough comes
together and can be shaped into a ball. Roll out crust 1/8-inch thick 
and line 9-inch pie pan.

CUSTARD:
1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk 
and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated
sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. 
Sprinkle with topping.

TOPPING:
1/4 cup butter or margarine, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped

Combine ingredients and sprinkle on pie. Continue baking for an 
additional 25 minutes. Serve with whipped cream when cool.

" Low Fat Pumpkin Pie "
Angel StarzNSky

1 9" deep pie shell -- unbaked
4 egg whites (or use egg beaters)
1 can solid packed pumpkin -- (16 ounces)
3/4 c granulated sugar
1/2 t salt
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
1/2 t nutmeg
1 can undiluted evaporated skim milk -- (12 ounces)

Prepare pie shell. Preheat oven to 425F. Beat eggs lightly in large bowl. 
Stir in remaining ingredients in order given. Pour into pie shell.
Bake for 15 minutes at 425F. Reduce temperature to 350F; bake 
for 40 to 50 minutes or until knife inserted in center comes out clean. 
Cool on wire rack. If using metal or foil pan, bake on preheated 
heavy-duty baking sheet.

" Southern-Style Coconut Custard Pie "
Angel StarzNSky

1 1/3 c sugar
1/2 c (1 stick) unsalted butter
3 large eggs
1 (14-oz) bag sweetened flaked coconut
1 1/2 c milk
1/4 c evaporated milk
1 1/2 t vanilla extract
1 1/2 T all-purpose flour
2 unbaked 9-inch pie shells (if using frozen pie shells, use 9-inch deep-dish shells)

Preheat the oven to 350 degrees. In a large bowl, cream the sugar 
and butter together for 5 minutes. Beat in the eggs one at a time. Beat 
in the coconut alternately with the milk and evaporated milk. Beat in the 
vanilla. Beat in the flour. Pour into the pie crusts and bake for 20 minutes. Increase the heat to 400 degrees and bake for 20 minutes longer.
Cool before serving.

" Milky Way Mousse "
Angel StarzNSky

Chocolate Sauce
1 cup whipping cream
1/2 cup sugar
1/3 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon instant coffee powder

Mousse
1 1/2 cups Milky Way bars, cut in 1/2 inch pieces
6 oz semisweet chocolate, chopped
3 oz unsweetened chocolate, chopped
4 tablespoons unsalted butter (1/2 stick)
1/2 cup sugar
3 tablespoons water
3 large egg whites
1/4 teaspoons cream of tartar
1 1/4 cup whipping cream, chilled
1 teaspoon vanilla extract

Sauce
Combine whipping cream, sugar, unsweetened cocoa powder and 
unsalted butter in heavy medium saucepan. Bring to simmer over
 medium-low heat, whisking constantly until butter melts and sugar 
and cocoa dissolve. Remove from heat and whisk in vanilla extract 
and instant coffee powder. Cool sauce. 
(Can be prepared 1 week ahead. Cover and refrigerate)

Mousse
Line 9 X 5 X 3 inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted 
butter in large heatproof bowl set over pan of simmering water. Stir
constantly until melted. (mixture will look grainy) Remove bowl from
over water and cool mixture slightly. Combine sugar and water in
heavy small saucepan. Stir over low heat until sugar dissolves. 
Increase heat to high, and boil syrup until temperature reaches
230 deg. on candy thermometer. Meanwhile, beat egg whites and
cream of tartar to soft peaks in bowl. Gradually pour boiling syrup 
into egg whites, beating until stiff peaks form and whites are cool,
about 5 min. Yield: 6 - 8 Servings

" Peanut Butter Cup Freeze "
Angel StarzNSky

4 scoops vanilla ice cream or frozen yogurt
3/4 cup cold milk
1/4 cup Hershey's Syrup
6 miniature Reese's Peanut Butter Cups

Place ice cream, milk, chocolate syrup and peanut butter cups in blender container. Cover; blend until smooth. Garnish with whipped topping and additional chopped peanut butter cups, if desired. 
Yield: Two 10-oz. servings.

" Sweetheart Strawberry Shortcakes (Light) "
Angel StarzNSky

1 cup sliced fresh strawberries
2 1/2 tablespoons plus 1 teaspoon Sugar Twin, divided
2 tablespoons low-sugar strawberry spread, melted
1/2 cup plus 2 teaspoons all-purpose flour, divided
3/4 teaspoon baking powder
Dash of salt
1 tablespoon reduced-calorie stick margarine
2 1/2 tablespoons fat-free milk
Cooking spray

Combine strawberries and 1 tablespoon sugar substitute; let stand 
20 minutes. Stir in strawberry spread. Cover and chill. Combine 1/2 
cup flour, 1 1/2 tablespoons sugar substitute, baking powder, and salt;
cut in margarine with a pastry blender until crumbly. Add milk; stir just
until dry ingredients are moistened. Sprinkle remaining flour over 
work surface. Turn dough out; knead 5 times. Roll to 1/2-inch 
thickness; cut into 2 hearts. Sprinkle with 1 teaspoon sugar substitute. 
Place on a cookie sheet coated with cooking spray. Bake at 400°
for 12 minutes. Slice shortcakes in half. Spoon berries over bottom 
halves; place top halves on berries. Yield: 2 cakes

" Kahlúa Cheesecakes (Light) "
Angel StarzNSky

3 sugar-free fudge brownie cookies, crushed
1/4 cup 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup 1% low-fat cottage cheese
2 tablespoons Equal Spoonful
2 1/2 tablespoons fat-free egg substitute
1 tablespoon Kahlúa or other coffee-flavored liqueur
1/2 teaspoon vanilla extract
1 tablespoon sugar-free chocolate syrup

Coat 4 (2 1/2-inch) paper baking cups with cooking spray; sprinkle cookie crumbs evenly on bottoms and up sides of cups. Place in muffin pans. Combine cream cheese and next 5 ingredients in container of an electric blender; cover and process until smooth. Spoon mixture evenly over cookie crumbs. Bake at 300° for 20 minutes or until almost set. Remove from oven; let cool to room temperature on a wire rack. Cover and chill. To serve,
remove liners; drizzle with chocolate syrup. Yield: 4 Cheesecakes

" Light and Fruity Fruit Pie "
Angel StarzNSky

2 each Envelopes DREAM WHIP
1 pack (3oz) any fruit flavor jello
2/3 cup Boiling water
2 cup Ice cubes
1 cup Diced fruit of your choice

Prepare topping mix as per pkg. Add ice cubes and stir until jello starts to thicken (2-3 mins). Remove unmelted ice. Add topping to and whip until well blended. Fold into fruit. Spoon into prepared pie shell (try a graham cracker crumb shell) Garnish with extra fruit. Yield: 1 Pie

" Cool Lime Pie "
Angel StarzNSky

1 package (4-serving size) Jello Vanilla Flavor Pudding and Pie Filling
1 package (4-serving size) Jello Brand Lime Flavor Gelatin
2 cups water
1/4 cup sugar (Optional)
1 1/2 teaspoons grated lime rind (Optional)
2 tablespoons lime juice
3 1/2 cups thawed Birds Eye Cool Whip Whipped Topping
1 prepared 9-inch chocolate crumb crust

Combine pie filling mix, gelatin, sugar (optional) and water in saucepan. Cook and stir over medium het until mixture comes to a full boil. Add lime rind (optional) and lime juice. Pour into bowl, cover with plastic wrap and chill until cold and slightly thickened. Fold in 2 1/2 cups of the Cool Whip. Spoon into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with dollops of remaining Cool Whip and lime slices.

" Glazed Strawberry Pie "
Angel StarzNSky

1 Pie Crust for a 9-inch pie
1 tablespoon egg white, lightly beaten
1/4 cup sugar
3 tablespoons cornstarch
1 cup liquid cran/raspberry concentrate, thawed, undiluted
3/4 cup water
4 cups strawberries, rinsed, hulled, dried, and halved

In a 2-quart saucepan, mix together the sugar and cornstarch. Gradually stir in the cran/raspberry concentrate and water until smooth. Over medium heat, bring to a boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and cool completely. Gently fold in the strawberries and spoon the filling into the baked pastry shell. Refrigerate for 4 hours or until set. Yield: 6 - 8 servings

" Coconut Pie "
Angel StarzNSky

3 eggs
2 cups sugar
1 tablespoon all-purpose flour
1 stick margarine or butter, melted
1 cup milk
1 tablespoon vanilla
1 14-ounce can coconut
2 unbaked 8-inch pie shells

Preheat oven to 425°F. Beat eggs in a large bowl. Mix in sugar and flour. 
Add other ingredients in order (ending with the coconut), mixing to 
combine. Divide the mixture into 2 pie shells. Lower the oven 
temperature to 325°F. Place the pies inside the oven and bake for
35 minutes. Yield: 2 pies

" Butterfinger Ice Cream "
Angel StarzNSky

6 (2.16 oz) Butterfinger candy bars, frozen
3 oz package vanilla instant pudding
2 (14 oz) cans sweetened condensed milk
1 tablespoon vanilla
1/2 gallon milk

Crush frozen candy bars into very course crumbs (Use a hammer while 
they're still in the packages, and then open them up and dump
 'em out). Combine crushed candy bars, pudding mix, condensed
 milk and vanilla in an ice cream freezer. Add milk to within 1 inch
of fill line. Freeze according to manufacturer's directions. 
Makes 3 quarts.

" Milky Way Ice Cream "
Angel StarzNSky

6 eggs
1 1/2 teaspoons sugar
2 tablespoons vanilla
8 Milky Way Bars
1 1/2 pint whipping cream
2 cans Eagle Brand sweetened condensed milk
6 cups milk

Beat together eggs, sugar, vanilla, Eagle Brand milk, whipping cream, 
and milk. Melt Milky Way bars and then cool. Mix together and put in 
ice cream maker or alternate method. Makes 3 quarts.

" Malt Ball Ice Cream Dessert "
Angel StarzNSky

3 1/3 cups Whoppers/Maltesers (10.5 oz)
12 oz frozen whipped topping, thawed
12 frozen ice cream sandwiches
hot fudge sauce, warmed if desired

Crush malted milk balls (in a re-sealable plastic bag with a rolling pin
or meat mallet). Save 1/3 cup. Mix 3 cups crushed malted milk balls 
and whipped topping. Arrange ice-cream sandwiches on bottom 
of 13 x 9 x 2 inch pan. Spread whipped topping mixture over ice cream sandwiches. Sprinkle with reserved crushed milk balls. Cover and 
freeze about 2 to 3 hours or until firm. To serve, cut and top with 
fudge sauce.

" Apple Pineapple Dessert Pizza "
Angel StarzNSky

1 (10-ounce) can refrigerated pizza crust
1 (15 1/4-ounce) can crushed pineapple
1 (20-ounce) can apple pie filling
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
2/3 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/3 cup finely chopped dried apricots

Press pizza crust into a lightly greased 11- x 7-inch baking dish. 
Bake at 425° for 7 minutes; cool. Drain pineapple, reserving
 1/3 cup juice. Combine pineapple and pie filling. Stir together 
reserved pineapple juice, cornstarch, cinnamon, and nutmeg; 
add to pineapple mixture. Spoon evenly over crust; sprinkle with 
cheese. Combine flour and brown sugar; cut in butter with a pastry
blender until crumbly. Sprinkle over cheese. Top with dried apricots. 
Bake at 450° for 10 to 12 minutes or until golden. Yield: 8 servings.

" Creamy Cheesecake "
Angel StarzNSky

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
2 (8-oz.) packages cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 eggs
1/4 cup ReaLemon® Lemon Juice from Concentrate
1 (8-oz.) container sour cream, at room temperature
Raspberry Sauce, optional (recipe below)

Preheat oven to 300º. Combine crumbs, sugar and margarine; press
firmly on bottom of 9-inch springform pan. With mixer, beat cream
cheese in large bowl until fluffy. Gradually beat in Eagle Brand 
until smooth. Add eggs and ReaLemon; mix well. Pour into prepared
pan. Bake 50 to 55 minutes or until center is set; top with sour cream.
 Bake 5 minutes longer. Cool 1 hour. Chill at least 4 hours. 
Serve with Raspberry Sauce if desired. 
Store leftovers covered in refrigerator.

Raspberry Sauce:
In small saucepan, combine 2/3 cup syrup drained from 1 (10-oz.) package thawed frozen red raspberries, 1/4 cup red currant jelly or red raspberry jam and 1 tbsp. cornstarch. Cook and stir until slightly thickened and clear. Cool. Stir in raspberries. (Makes about 1 1/3 cups)

New York Style Cheesecake:
Omit sour cream. Increase cream cheese to 4 (8-oz.) packages and eggs to 4. Add 2 tbsp. flour after eggs. Proceed as above. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. Serve as above. One 9 inch cheesecake.

" Chocolate Kiss Mousse "
Angel StarzNSky

36 HERSHEY'S KISSES Milk Chocolates
1-1/2 cups miniature or 15 regular marshmallows
1/3 cup milk
2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
6 to 8 drops red food color (optional)
1 cup (1/2 pt.) cold whipping cream
Additional HERSHEY'S KISSES Milk Chocolates (optional)

Remove wrappers from chocolate pieces. In small saucepan, combine marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat. Into medium bowl, pour 1/3 cup marshmallow mixture; stir in brandy and food color, if desired. Set aside. To remaining marshmallow mixture, add 36 chocolate pieces; return to low heat, stirring constantly until chocolate is melted. Remove from heat; cool to room temperature. In small bowl, beat whipping cream until stiff. Fold 1 cup whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture. Fill 4 parfait glasses about three-fourths full with chocolate mixture; spoon or pipe remaining mixture on top. Refrigerate 3 to 4 hours or until set. Garnish with additional chocolate pieces, if desired. Yield: 4 servings

" Cookies and Crème Mousse Parfaits "
Angel StarzNSky

42 HERSHEY'S KISSES Milk Chocolates
1-1/2 cups miniature marshmallows or 15 large marshmallows
1/3 cup milk
12 HERSHEY'S COOKIES 'N' CREME Nuggets
1 cup (1/2 pint) cold whipping cream
Whipped cream
6 HERSHEY'S SPECIAL DARK Miniatures

Remove wrappers from KISSES; coarsely chop chocolate. Combine marshmallows and milk in small saucepan; cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat; stir in chocolate pieces until melted and smooth. Cool completely to room temperature. Meanwhile, remove wrappers from NUGGETS; coarsely chop. Beat whipping cream until stiff in medium bowl; gradually fold in cooled chocolate mixture. Using half of mousse, divide between parfait glasses; sprinkle each with chopped NUGGETS. Spoon remaining mousse on top of NUGGETS layers. Cover; refrigerate 2 hours or until set. Remove wrappers from Miniatures. To serve parfaits, garnish with whipped cream and miniature. 6 servings

" Dark Chocolate Mousse "
Angel StarzNSky

1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
1 cup sugar
2/3 cup HERSHEY'S Dutch Processed Cocoa
2 cups (1 pt.) cold whipping cream
2 teaspoons vanilla extract

Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. Combine sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dessert dishes. Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator. Yield: 8 servings

" Banana Cream Pie "
Angel StarzNSky

1 Graham cracker pie crust (these come pre-packaged and are very easy to use)
1 box instant vanilla pudding
1 box banana pudding
2 cups milk
1 - 8 oz. package cream cheese, softened
1 - 8 oz. tub non-dairy whipped topping
3 ripe bananas
1/2 cup shredded coconut

Mix dry vanilla and banana pudding together with milk. Add cream cheese and mix in mixer until thickened. Place in graham cracker piecrust. Top with sliced bananas, whipped topping and coconut. Chill and serve.

" Pumpkin Log "
Angel StarzNSky

Log:
3 eggs
2/3 cup canned pumpkin
1 cup sugar
1 tsp soda
1/2 tsp cinnamon
3/4 cup flour

Mix log ingredients together. Grease & flour jelly roll pan (cookie sheet with sides) Pour mixture into pan and bake at 375 degrees for 10-15 minutes. Remove from oven. Sprinkle tea towel with powdered sugar: roll baked pumpkin log in towel until cool. (approx. 20 minutes) Meanwhile, prepare filling.

Filling:
1 (8 oz) pkg cream cheese
2 TB butter
1 tsp vanilla
1 cup powdered sugar
1 cup pecans, chopped

Unroll pumpkin log from towel. Spread with filling mixture. Reroll log and wrap in foil or plastic wrap and refrigerate. Just before serving, you may want to sprinkle with more powdered sugar. This also freezes well, so I often make up several at a time and freeze till ready to serve. These make wonderful gifts to take to friends too. Number of servings depends on the sizes of the slices, but can usually serve 10-12.

" Strawberry Fool "
Angel StarzNSky

1 pint Strawberries, fresh
1/3 cup Sugar
1/3 cup Water
1 cup Whipping cream

Remove the tops and quarter the strawberries. Place in a saucepan with the sugar and water. Cook for 10 minutes. Place in a food processor and pulse until smooth. Allow to cool. Whip the cream until firm peaks form. Fold in the cooled strawberries. Place in individual serving dishes and chill. Serves 2-3

" Fudge Brownies "
Angel StarzNSky

1 tsp Instant Espresso Granules
1 tsp Hot Water
1 1/4 C Sugar
5 T Butter or Margarine, melted
1 tsp Real Vanilla Extract
2 Egg whites, beaten
1 Egg, beaten
1 C Flour
1/2 C Cocoa (use good quality cocoa)
1/4 C Chocolate Chips (use your favorite kind)
1/4 tsp Salt
1/4 tsp Baking Powder

Preheat oven to 350F (180C) degrees. In a large bowl, combine
instant espresso granules and hot water in a large bowl. Add sugar, 
butter, vanilla, egg whites, and egg and mix well. Combine flour, cocoa,
salt, and baking powder; stir well. Add flour mixture to coffee mixture, 
and stir until blended. Spread batter into an 8 inch (20cm) square baking
pan greased or coated with cooking spray. Bake at 350F (180C) 
degrees for 25 minutes. Let cool in pan, cut and enjoy.

Note: This recipe can be modified by changing the chocolate 
chips to peanut butter chips, mint chocolate chips, etc.

" Lemonade Stand Pie "
Angel StarzNSky

1 can (6 oz.) frozen lemonade or pink lemonade concentrate , partially thawed
1 pint (2 cups) vanilla ice cream,softened
1 tub (8 oz.) COOL WHIP Whipped Topping,thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)

BEAT concentrate in large bowl with electric mixer on low speed about 30 seconds. Gradually spoon in ice cream; beat until well blended. Gently stir in whipped topping until smooth. Freeze until mixture will mound, if necessary. SPOON into crust. FREEZE 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with additional whipped topping, lemon slices and fresh mint leaves, if desired. Store leftover pie in freezer. Serves: 8

" Crepes with Strawberries "
Angel Tracy

2 eggs
2 egg yolks
1 c. all purpose, sifted
1/4 tsp. salt
1 1/4 c. milk
1 tsp. grated orange rind
1 tbsp. Cointreau
2 tbsp. melted butter

Beat eggs slightly, add dry ingredients alternately with milk. Add orange rind, Cointreau, and butter last. Use blender if available or strain to remove lumps. Allow batter to rest 1 or 2 hours. This batter tenderizes with age and may be kept up to 4 days in refrigerator. Leave out at room temperature 1 hour before using. Grease a 6 or 7 inch frying pan with a speck of oil. Pour on 2 tablespoons of batter in skillet, then quickly rotate to cover bottom with batter turning once until lightly browned on both sides. Place on paper towel.

Filling Ingredients
1 c. heavy cream, whipped
1 tbsp. brown or icing sugar
4 macaroons or coconut cookies,crumbled
2 tbsp. sherry

Soak macaroons in sherry until soft, add whipped cream. Place 2 tablespoons filling in center of crepe, being careful not to come to either side. Roll crepes. Place on cookie sheet and put into freezer. When frozen, put crepes into plastic bag. DO NOT KEEP LONGER THAN A MONTH. DO NOT DEFROST BEFORE USING-immersing them in hot sauce will bring crepes to proper temperature.

Sauce Ingredients
1 pkg. frozen strawberries, thawed
4 tbsp. Cognac or Kirsch

Heat in chafing dish, put in crepes, 4 at a time-heat and serve with additional whipped cream.

" Fruit Bars "
Angel Tracy

2 eggs
1 1/2 c. sugar
1 can fruit cocktail
2 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Glaze
3/4 c. sugar
1/4 c. milk
1/2 c. butter
1 tsp. vanilla
Coconut

Glaze: Cook and cool. Cream eggs and sugar. Add fruit cocktail (the juice also), flour, soda, salt and vanilla; mix well. Pour into a greased cookie sheet. Bake at 350 degrees for 20 minutes. Spread glaze over as soon as it comes out of the oven.