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Crust
¾ cup butter or margarine
½ cup confectioners sugar
1 ½ cup flour

Heat oven to 300 degrees.  Beat butter and sugar until light and fluffy.  Blend in flour.  Press into bottom of 12’ round pan.  Bake 20-25 minutes or until lightly browned.  Cool

Vanilla Filling
1 2/3 cup Hershey’s vanilla chips
1/8 cup cream
1 (8 ounce) package cream cheese

Assorted fruit
¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon lemon juice

Mix vanilla chip and whipping cream in a microwave safe bolw; heat until smooth and creamy; beat in cream cheese.  Spread on cooled crust and refrigerate while preparing fruit.  Arrange fruit on cooled filling.

Fruit Topping
¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon lemon juice

Heat sugar, cornstarch and juices in a sauce pan until thickened.  Cool and spread over fruit.

3 eggs
1 cup sugar
1 teaspoon vanilla
1/8-1/4 cup milk, cream, half/half, or soy milk
Lemon extract (optional)

Beat eggs, sugar, and vanilla together until well blended.  Add a little milk, mix well.  Mix in clean, fresh snow to mixture, approximately 1 ½ to 2 quarts snow.  Eat immediately.  It is best to add the snow to the mixture until you get the desired consistency.  Add a little lemon flavoring if desired.

4 eggs
2 ¼ cups sugar
5 cups milk
4 cups heavy cream
4 ½ teaspoon vanilla
½ teaspoon salt
4 large Butterfinger candy bars, crushed

Add sugar gradually to beaten eggs, continue to beat until mixture is very stiff.  Add remaining ingredients, except candy bars, and mix thoroughly.  Pour into gallon freezer and freeze according to ice cream freezer directions.  When half frozen, approximately 10-15 minutes, open freezer and stir in crushed Butterfinger candy bars.  Continue freezing until motor drags and ice cream is frozen.  Serve with lots of sun and fun.

5 eggs
2 cup sugar
Vanilla
1 can Eagle Brand milk
¼ teaspoon salt
Whole milk
1 (16 ounce) unsweetened strawberries (frozen)

Beat eggs, sugar, vanilla, Eagle Brand milk, salt and a portion of the whole milk.  Add strawberries.  Pour into freezer can, add whole milk to fill line.

3 eggs, slightly beaten
1 cup sugar
1 cup chocolate flavored syrup
4 cups milk
2 cups whipping cream
1 tablespoon vanilla
1 (10 ounce) jar maraschino cherries, drained and chopped
3 (1.05 ounce) bars milk chocolate, grated

In large bowl, beat eggs, sugar, and chocolate flavored syrup.  Beat milk, cream, and vanilla.  Pour mixture into ice cream freezer can.  Freeze half of the time, approx. 10 minutes.  Add cherries and chocolate and continue freezing until stopped.

2 (3 ounce) packages banana cream instant pudding mix
3 cups milk
1 can Eagle Brand condensed milk
1 large Cool Whip
4 bananas 1 box vanilla wafers

Mix together with a mixer the pudding mix, milk, and condensed milk.  Add ¾ of the Cool Whip and mix until well blended.  Layer the wafers, bananas, and pudding mixture.  Top with the remainder of the Cool Whip.  Refrigerate until ready to serve.

1 ¼ cup sugar
3 tablespoons flour
¼ teaspoon salt
3 cups milk
3 eggs, separated
½ teaspoon vanilla
½ teaspoon lemon extract
Vanilla wafers
4-5 bananas
¼ teaspoon cream of tartar
6 tablespoons sugar
½ teaspoon vanilla

Mix dry ingredients and set aside.  Heat milk over medium heat; add dry ingredients, stirring constantly with whisk.  Add beaten egg yolks, mixing very fast.  Stir constantly until it thickens.  Remove from heat.  Add vanilla and lemon extracts while still stirring.  Line 9” x 13” baking dish with wafers then layer of sliced bananas.  Pour half the pudding over bananas, then add another layer of wafers, bananas and pudding (make 3 layers if your want).  Beat egg whites until they stand in peaks when you remove beaters.  Add cream of tartar, 6 tablespoons sugar and ½ teaspoon vanilla.  Beat until creamy, spread on pugging.  Brown in oven.

First Layer
1 ¼ cup flour
½ cup butter or margarine ½ cup chopped walnut or pecans

Mix together and press into 9” x 13” pan.  Bake at 350 degrees for 20 minutes.  Let cool completely before adding the next layer.

Second Layer
1 cup Cool Whip
1 (8 0unce) package cream cheese, softened
1 cup powdered sugar.

Mix together and spread on crust.

Third Layer
1 large package instant chocolate pudding
3 cups milk
Mix pudding and milk.  Let thicken for 5 minutes.  Spread onto cream cheese layer.

Topping
Cool Whip
Chocolate bar (grated) or Mini Chocolate Chips
Top with Cool Whip and garnish with chocolate chips and nuts (if desired)

1 (4 ounce) package sugar free Jello vanilla instant pudding and pie filling
1 (20 ounce) can crushed pineapple, undrained
1 cup lite cool whip, thawed
1 angel food cake
10 small strawberries

Mix dry pudding mix and pineapple with juice in medium bowl.  Gently stir in Cool Whip.  Cut the cake into 1” square pieces and place in a clear bowl.  Layer cake and pudding mixture, alternating for 3 layers.  Top with Cool Whip and strawberries.  You can also add coconut if you like.  Refrigerate at least 1 hour before serving.

1 (15 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
4 teaspoon pumpkin pie spice
1 package vanilla cake mix
1 ½ cup pecans or walnuts, chopped
¾ cup butter or margarine, melted
Whipped cream, if desired
Additional pumpkin pie spice, if desired

Heat oven to 350 degrees.  Grease bottom and sides of 9” x 13” pan.  Beat pumpkin, milk, eggs, sugar, and 4 teaspoons pumpkin pie spice in medium bowl with wire whisk until smooth.  Pour into pan.  Sprinkle dry cake mis over pumpkin mixture.  Sprinkle with pecan/walnuts.  Pour melted butter evenly over top of dessert.  Bake 50 t0 60 minutes or until knife inserted in center comes out clean.  Cool slightly.  To serve, cut dessert into 4 rows by 3 rows.  Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice.  Store covered in refrigerator.  12 serving.  Hight altitude (3,500-6,500 ft):  Bake 55-65 minutes at 375 degrees.