MARSHMALLOW VANILLA PUDDING DESSERT

2 Boxes French Vanilla Pudding
1 Container Of Cool Whip
1 Bag Of Small Marshmallow
1 Box Vanilla Wafers

Mix the two boxes of French vanilla pudding with the required milk, mix until thickened.Stir in the container of Cool Whip.
In a Glass triffle bowl or any container, layer vanilla wafers, pudding mix, marshmallows, repeat until you reach the top, end with marshmallows. Put in ref. until time to serve.

CHOCOLATE TORT DELIGHT

2 Cups Graham Cracker Crumbs
1 Cup Soda Cracker Crumbs
1 Stick Butter or Marg, melted

Filling:
6 oz. Pack Chocolate or Vanilla Instant Pudding Mix
2 Cups Milk
1 Quart Ice Cream( chocolate or vanilla)
9 oz. Carton Cool Whip
2 Butterfinger Candy Bars, crushed

Mix pudding and milk together. Add ice cream. Pour over crust. Freeze for 2 hours until hard. Put cool whip over it and top with candy bars and left over crumb mixture. You can use vanilla pudding with chocolate ice cream or chocolate pudding with vanilla ice cream or chocolate pudding and chocolate ice cream. Any way you would like to mix it. Very good.

JENNIFFER S. OREO CHERRY TRIFFLE

2 Boxes Instant Cheesecake Pudding
2 Cups Cold Milk
1 Large Cool Whip
1/2 Cup  Sour Cream
1 Large Cherry Pie Filling, 21 oz. can
20 Oreos, crushed
1/2 Teaspoon Almond Extract
1/3 Cup Almonds, chopped


Crush the oreos and sit aside. Combine milk and pudding. Beat until thick and mix in 1/2 cup sour cream and 1/2 cup cool whip. In a small bowl, pour in the cherry pie filling and mix in the almond extract. In bottom of a glass triffle bowl put a layer of the crushed oreos. Then a layer of the pudding mixture and next a layer of cherry pie filling. Then add a layer of cool whip. Repeat layers. Sprinkle the chopped almonds on top or can put on top of each cool whip layer. Chill for one hour or longer. Keep in ref. Very good.

STRAWBERRY CREAMY DESSERT

1 Can Strawberry Pie Filling 1 (20) oz Can Crushed Pineapple
1 (8) oz Cool Whip
1 (14) oz Can Sweetened Condensed Milk
2-3 Fresh Strawberries, sliced

Drain pineapple well and mix w/ pie filling. Add condensed milk and stir. Fold in Cool Whip until well combined. Will be a little runny. Chill overnight to set. Garnish with sliced berries.

CRUNCH AND MUNCH SUNDIES

1 Box Chocolate Brownies
1 Gallon Vanilla Ice Cream
1 Jar Hot Fudge Sauce
1 Pack M & M's
1 Box Crunch and Munch
1 Can Redi Whip

Make the brownies according to directions on box. Let cool. Cut into squares. Put one on a plate and then add ice cream. Top with redi whip and then the hot fudge sauce. Put the crunch and much over the sauce and then add m and m's.

BLUEBERRY JELLO DESSERT

2 Boxes Blackberry Jello
2 Cups Boiling Water
1 Can Blueberries, drained but juice saved
1 (20)oz. Can Crushed Pineapple, drained, and juice reserved
8 oz Cream Cheese, softened
1/2 Cup Sugar
1 Cup Sour Cream
1/2 Teaspoon Vanilla
1 Cup Chopped Pecans

Dissolve the jello in the boiling water. Add 1 cup of saved juice. Stir in the blueberries and pineapple. Refrigerate until set up.
For the topping, mix the cream cheese and sugar together with an electric mixer. Fold in the sour cream and vanilla. Spread on the jello and sprinkle with nuts. Keep ref. until ready to serve.

BROKEN GLASS JELLO

4(3oz.) Boxes Assorted Jello (in coordinating colors)
2 Packets Unflavored Gelatin
14oz. Can Sweetened Condensed Milk


Spray 4 small food storage containers (like Gladware/Rubbermaid) with non-stick cooking spray. Set aside. Bring 4 cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, or overnight.
When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well.
 Allow to come to room temperature. Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan.
Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far. Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes and serve.

MANDARIN ORANGE JELLO SALAD

1 Large Pack Orange Jello
3 Cups Water
1 Large Box Cook and Serve Vanilla Pudding Mix
2 Small Cans or 1 Large Can Mandarin Oranges, drained
1 Pint Whipping Cream, whipped or (8oz.) Cool Whip

Cook together in a saucepan the pudding mix and water. Add jello and  stir good and then refrigerate until thickened, but not set. Add whipped cream or Cool Whip. Fold in mandarin oranges. Refrigerate until set.
You can also make this using sliced strawberries(fresh or frozen)  but not in syrup and bananas together.

LIME AND PEAR JELLO

1 Can (15oz.) Pear Halves, cut up
1 Pack (3oz.)Lime Jello
1 Box (8oz.) Cream Cheese, cubed
1 Can (20.) Unsweetened Crushed Pineapple, well drained
1 Cup Chopped Pecans, toasted and divided

Drain pears, reserving juice; set pears aside. In a small saucepan,
bring juice to a boil. Stir in gelatin until dissolved. Remove from
the heat; cool slightly. In a food processor or with a mixer, combine pears and cream cheese, cover and process until smooth. Transfer to a large bowl and stir in gelatin mixture until well blended. Stir in the pineapple and 3/4 cup pecans. Fold in the cool whip. Pour into an ungeased 11 x 7 dish. Ref. until set. Sprinkle with remaining pecans. Cut into squares.

FROZEN ORANGE DELIGHT DESSERT

2 (4-serving)Boxes Orange-flavored Jello
3 Cups Boiling Water
1 Quart Orange Sherbet
1 (cup)Pint Whipping Cream
Place gelatin in a large bowl and add boiling water; stir until gelatin is dissolved. Stir in sherbet until it melts into gelatin mixture and then sit aside. In a medium bowl, whip the heavy cream with an electric mixerfor 7 to 10 minutes, until light and fluffy. Fold whipped cream into sherbet mixture and pour into a 10 inch Bundt pan. Ref. overnight to set. When redy to serve, remove from pan and cut into 1-inch slices.

BLACK CHERRY DESSERT(VERY GOOD)

1 Cup Hot Water
1 Large Black Cherry Jello
1 Can Cherry Pie Filling
1 Bag of Large Marshmallows
1/2 Cup Milk
8 oz. Cream Cheese
1 Medium Bowl Cool Whip

Put the jello in a cup of hot water. Stir good and then pour into a medium bowl. Do not add the cold water to this. Add the pie filling. Stir good again. Pour into a glass 9 x 12 dish. Let chill for 3 hours. In a pot or skillet add the milk and half of the bag of marshmallows. Let melt  and then pour into a bowl and add cream cheese. Bet well. Then add cool whip. Spread this over top of the jello mixture. Let chill until ready to serve. Cut into squares and serve. Keep ref.

Strawberry Delight

Ingredients:

• 2 1/4 Cups Graham Cracker Crumbs 6 Tablespoons Sugar
• 10 Tablespoons Butter, melted
• 1 Box (8oz.) Cream Cheese, softened
• 1 Cup Powdered Sugar
• 2 Bowls Cool Whip (one 16oz. and one 8oz.) divided
• 1 Pack (3oz) Strawberry Gelatin
• 1/2 Cup Boiling Water
• 1 Cup (8oz.) Strawberry Yogurt

Topping:

• 2 Tablespoons Graham Cracker Crumbs
• 11/2 Teaspoons Sugar
• 1-1/2 Teaspoons Butter, melted

Directions:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 13x9" pan. Refrigerate for 15 min. Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Ref. for 15 minutes. In a large bowl, dissolve gelatin in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over the cream cheese layer. Ref. for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and let ref. overnight. Just before serving, combine topping ings. and sprinkle on top.

CHOCOLATE CHIP COOKIE PIE

1 Unbaked 9 in. Pie Crusts(I use frozen,Kroger or Walmart Brand)
2 Large Eggs 
1/2 Cup Flour
1/2 Cup White Granulated Sugar 
1/2 Cup Packed Brown Sugar 
3/4 Cup Real Butter, softened (1 1/2 sticks)
1 Cup Semi-sweet Chocolate Chips 
1 Cup Chopped Pecans 
Vanilla ice cream, or Cool Whip for serving on top of each piece.

Preheat oven to 325° F. Beat eggs in a large mixing bowl on high until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 66 to 60 minutes or until a knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve lukewarm. Put vanilla ice cream or cool whip on top.

NO-BAKE MISSISSIPPI MUD ICE CREAM PIE

1 (15 oz) Package of Oreo's    1/2 Cup Marg. or Butter, melted
1(12oz.) Container Fudge Ice Cream Topping(Hot Fudge)
1/2 Gallon Vanilla Ice Cream
2 Cups Nuts, chopped
1(16oz.) Whipped Cream
Crushed Oreos to sprinkle on top

Crush the package of Oreo's and mix with melted margarine. Press into 9x13" cake pan or 2 pie pans. Best to use a glass pan for this. Soften ice cream at room temperature for about 30-35 minutes. Spread onto the Oreo crust. Freeze for 2 hours. Pour warm fudge topping over ice cream. Freeze until well chilled (freeze it for about 6-8 hours to make sure that it is set up). Cut into serving-size pieces. Top individual pieces with whipped topping, nuts, drizzled hot fudge, and crushed oreos.

NO BAKE STRAWBERRY DESSERT

2 Pounds Fresh Strawberries, washed
31/2 Cups Whipping Cream, divided
1/3 Cup Powdered Sugar
1 Teaspoon Vanilla
1/2 Teaspoon Almond Extract(optional)
4 Sleeves(around 24 to 28 crackers) Graham Crackers
4 Oz. Chocolate(Hersheys Candy Bar) or regular chocolate, finely chopped

Take out some of the strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.
With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and almond extract (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan. I like to use a glass pan for this. Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped cream, and then a single layer of strawberries. Repeat three more times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
To make the ganache, heat the remaining cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries

STEFEN'S ALB. ICE CREAM SQUARES

This is so good. You could use another type of ice cream on this recipe. You could use vanilla or any type of ice cream if you like.

21/2 Cups Vanilla Wafers, crushed and divided
4(1oz.) Squares Unsweetened Chocolate
11/2 Cups Butter or Marg.
3 Cups Sifted Powdered Sugar
1 Cup Chopped Pecans, toasted
1/4 Cup Water
2 Teaspoons Vanilla Extract
1/2 Gallon(square container) Butter Pecan Ice Cream
Cocolate Shavings
Choc. Dipped Pecan Halves
Chocolate Hershey Bar (large) for dipping pecans in

Spread 1 cup vanilla wafer crumbs in bottom of a 13 x 9 baking dish. I would use glass for this. Don't like to use aluim. and let it sit in freezer overnight. Set this aside. Combine 4 oz. unsweetened chocolate and butter in a saucepan. Cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans and water and vanilla. Stir until blended. Stir in remaining 11/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze for 3 hours. If you can, cut the container of the ice cream open. You need to have the type that is square. Then slice it into 1/2 inch slices. Arrange over the choc. layer. Carefully spread top of ice cream when done until it is smooth on top. Cover and freeze until firm. Garnish with chocolate hershey bar. Then dip the pecan pieces in some melt chocolate or another hershey bar and arrange on top of the ice cream layer. Could also use cool whip on top.

SIMPLE AND EASY STRAWBERRY DESSERT

1-2 Lbs. Fresh Strawberries, washed and decapped
1 Can Ready Whip
1/2 Cup Sugar
Hot Fudge Sauce or Choc. Syrup

Wash and decap and dry strawberries. Slice in halves. Sprinkle sugar over them or splenda and let sit for 30 minutes or until sugar disloves. Spray ready whip on top and then drizzle the fudge or choc. syrup over them. Ref. until ready to serve.

BANANA - VANILLA DESSERT

4 Cups Graham Crackers, crushed
1/4 Cup Butter or Marg.
2 Tablespoons Sugar
1 Large Box Instant Vanilla Pudding and Pie Filling
21/2 Cups Milk
3 Bananas, sliced
2 Cups Whipped Cream
1/2 Cup Toasted Shredded Coconut
Preheat oven to 350. Mix the graham cracker, butter and sugar in a medium bowl. Press into the bottom of a  9x9x2 glass pan. Bake for 10 minutes. Let cool for 30 minutes.
Make up pudding according to directions. Spread over crust. Top with banana slices. Place whipped cream over the banana slices. Sprinkle with the coconut. Cover and ref. for 1 hour before serving. You can make a bigger version of this by adding more pudding and bananas and coconut and whipped cream. Can also sprinkle chopped pecans over top of coconut.

PEANUT BUTTER DELIGHT

1st layer:

1 Cup Flour
1/2 Cup Melted Butter
1/3 Cup Chopped Nuts
Mix well and pat into a 9 x 13 pan. Bake at 350 for 15 minutes.

2nd layer:

1/3 Cup Peanut Butter
1 (8oz.) Cream Cheese, softened
1 Cup Powdered Sugar
2 Cups Cool Whip
Mix the first three ings. together and spread over the first layer.

3rd layer:

1 Small Instant Vanilla Pudding
1 Small Instant Choc. Pudding
2 3/4 Cup Milk
1 Chocolate Hershey Bar, chopped or shaved

Mix well and spread over the second layer. Let mixture set up then top with cool whip. Next sprinkle the nuts over this mixture and then shave a chocolate bar on top of the nuts. Keep ref.

RICE CHEX ICE BOX TREATS

21/2 Cups Crushed Rice Chex Cereal
1 Cup Dark Brown Sugar
1 Cup Coconut
1 Stick Blue Bonnet, melted
1/2 Gallon Vanilla Ice Cream
3/4 Cup Chopped Nuts

In a medium mixing bowl, mix together the cereal and brown sugar. Add the melted blue bonnet and the coconut. Let cool. In a sprayed 13 x 9 pan take 1/2 of the cereal mixture and sprinkle on the bottom. Take and slice the vanilla ice cream and put over top ceral layer. Fill all corners. Then put the other half of the cereal mixture over the ice cream. Sprinkle the nuts on top of this and freeze until ready to serve. Cut into squares. Keep ref.