Prep time: 15min

Cook time: 15min

Ready in: 30min

Servings: 9

Cherry Cheesecake Dessert

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/3 cup butter or margarine, melted
• FILLING:
• 11 ounces cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (21 ounce) can cherry pie filling

DIRECTIONS:

1. In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla just until blended; pour over crust. Bake at 350 degrees F for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.

Prep time: 10min

Ready in: 3Hrs10min

Servings: 8

Banana Cream Pie

INGREDIENTS:

• 1 (9 inch) pie crust, baked
• 3 bananas
• 2 1/2 cups cold milk
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups frozen whipped topping, thawed

DIRECTIONS:

1. Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell.
2. Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell.
3. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.

NUTRITIONAL INFORMATION:

Calories: 310

Total fat: 11.7g

Cholesterol: 6mg

Sodium: 498mg

Total carbs: 48.9g

Dietary fiber: 1.2g

Protein: 3.9g

Prep time: 30min

Cook time: 10min

Ready in: 1Hr10min

Servings: 8

Lemonade pie

INGREDIENTS:

• 1 (9 inch) prepared graham cracker crust
• 1 quart vanilla ice cream, softened
• 1 (6 ounce) can frozen lemonade concentrate
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake crust in oven for 8 to 10 minutes until light brown. Allow to cool.
3. In a large bowl, mix until creamy the ice cream, lemonade and whipped topping. Spread mixture into pie crust, then place in freezer for 20 minutes. Serve pie after it has set.

NUTRITIONAL INFORMATION:

Calories: 401

Total fat: 20.9g

Cholesterol: 29mg

Sodium: 211mg

Total carbs: 52g

Dietary fiber: 0.5g

Protein: 3.8g

Ready in: 25min

Servings: 40

Fantasy Fudge

INGREDIENTS:

• 3 cups sugar
• 3/4 cup butter or margarine
• 1 (5 ounce) can evaporated milk (Do not use sweetened condensed milk.)
• 1 1/2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, chopped
• 1 (7 ounce) jar JET-PUFFED Marshmallow Creme
• 1 cup chopped PLANTERS Walnuts
• 1 teaspoon vanilla

DIRECTIONS:

1. Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 minutes or until candy thermometer reaches 234 degrees F, stirring constantly to prevent scorching. Remove from heat.
2. Add chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
3. Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

NUTRITIONAL INFORMATION:

Calories: 173

Total fat: 8.3g

Cholesterol: 10mg

Sodium: 32mg

Total carbs: 24.9g

Dietary fiber: 0.7g

Protein: 1.3g

Prep time: 20min

Cook time: 45min

Ready in: 1Hr20min

Servings: 8

Three Berry Pie

INGREDIENTS:

• 1 cup fresh strawberries, halved
• 1/2 cup white sugar
• 3 tablespoons cornstarch
• 2 cups raspberries
• 1 1/2 cups fresh blueberries
• 1 recipe pastry for a 9 inch double crust pie

DIRECTIONS

1. In a large mixing bowl, stir together sugar and cornstarch. Add strawberries, raspberries, and blueberries; gently toss until berries are coated. When using frozen fruit allow fruit mixture to stand for 15 to 30 minutes, or until fruit is partially thawed.
2. Line a 9 inch pie plate with half of the pastry. Stir berry mixture, and transfer to the crust lined pie plate. Top with second crust, and seal and crimp the edge. To prevent overbrowning, cover the edge of the pie with foil.
3. Bake at 375 degrees F (190 degrees C) for 25 minutes when using fresh fruit, 50 minutes for frozen fruit. Remove foil. Bake for an additional 20 to 30 minutes, or until the top is golden. Cool on a wire rack.

NUTRITIONAL INFORMATION:

Calories: 324

Total fat: 15.3g

Cholesterol: 0mg

Sodium: 235mg

Total carbs: 44.7g

Dietary fiber: 4.8g

Protein: 3.4g

Servings: 18

Blueberry Dump Cake

INGREDIENTS:

• 1 (18.25 ounce) package yellow cake mix
• 4 cups fresh blueberries
• 1/2 cup white sugar
• 1/2 cup butter, melted
• 1 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
3. Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

NUTRITIONAL INFORMATION:

Calories: 209

Total fat: 8.6g

Cholesterol: 14mg

Sodium: 225mg

Total carbs: 32.8g

Dietary fiber: 1.2g

Protein: 1.6g

Easy Chocolate Mousse

INGREDIENTS:

• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 1/2 cups milk
• 1 (16 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
2. Fold in the whipped topping until blended. Refrigerate until chilled and serve.

NUTRITIONAL INFORMATION:

Calories: 499

Total fat: 30.6g

Cholesterol: 7mg

Sodium: 464mg

Total carbs: 54.2g

Dietary fiber: 0.7g

Protein: 5.1g

Cook time: 10min

Ready in: 15min

Servings: 4

Bananas in Caramel Sauce

INGREDIENTS:

• 1/2 cup butter
• 1 cup superfine sugar
• 1 1/4 cups heavy cream
• 4 bananas, peeled and halved lengthwise

DIRECTIONS:

1. In a large, heavy skillet over medium heat, melt butter. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, 2 minutes. Serve hot.

Prep time:10min

Cook time: 1Hr

Ready in: 1Hr10min

Servings: 36

No bake cookies 5

INGREDIENTS:

• 2 cups white sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk
• 1/2 cup margarine
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/2 cup chunky peanut butter
• 3 cups quick cooking oats

DIRECTIONS:

1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
2. Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Prep time: 10min

Cook time: 15min

Ready in: 25min

Servings: 4

Peanut Butter Banana Melties

INGREDIENTS (Nutrition)

• 4 large bananas
• 1/2 cup peanut butter
• 1/2 cup chocolate chips

DIRECTIONS

1. Leaving the peel on the bananas, slice each in half lengthwise. Smear the inside with peanut butter, and sprinkle with chocolate chips. Place the two halves back together and wrap each banana individually in aluminum foil.
2. Cook in the hot coals of a campfire until the banana is hot, and the chocolate has melted, about 10 to 15 minutes, depending on the heat of the coals.

NUTRITIONAL INFORMATION:

Calories: 417

Total fat: 23.4g

Cholesterol: 0mg

Sodium: 154mg

Total carbs: 51.3g

Dietary fiber: 6.4g

Protein: 10.4g