To soften Cream Cheese faster, remove wrapper and microwave on HIGH for 30 seconds.

1 envelope gelatin will gell 2 cups liquid.
1 T cornstarch thickens 1 cup liquid

Make at least one day before serving.

2/3 cup sugar
2 large eggs plus 5 yolks
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1/2 cup whole milk – may substitute 2% milk
1-1/2 tablespoons vanilla extract
1/2 teaspoon salt

Stir together sugar and 1/4 cup water in medium heavy saucepan until sugar is completely moistened. Bring to boil over medium-high heat, 3 to 5 minutes, and cook, without stirring, until mixture begins to turn golden, another 1 to 2 minutes. Gently swirling pan, continue to cook until sugar is color of peanut butter, 1 to 2 minutes. Remove from heat and swirl pan until sugar is reddish-amber and fragrant, is to 20 seconds. Carefully swirl in 2 tablespoons warm tap water until incorporated; mixture will bubble and steam. Pour caramel into 8 x 8 or 8-1/2 by 4-1/2-inch loaf pan, twirling pan around to coat sides. Set pan aside.

With oven rack in middle position, heat to 300°. Line bottom of 13 by 9-inch baking pan with dish towel, folding towel to fit smoothly, and set aside. Bring 2 quarts water to boil.

FLAN: In large bowl, whisk eggs and yolks until combined. Add sweetened condensed milk, evaporated milk, whole milk, vanilla and salt. Mix well. Strain mixture through fine-mesh strainer into prepared pan.

Cover pan tightly with foil and place in prepared baking pan. Place baking pan in oven and carefully pour all of boiling water into pan. Bake until center of custard jiggles slightly when shaken and custard registers 180° (1-1/4 to 1-1/2 hrs) Remove foil. Leave flan in water bath until pan has cooled completely. Remove pan from water bath; wrap tightly with plastic wrap; chill overnight or up to 4 days.

To unmold, slide paring knife around edges of pan. Invert platter with raised edge on top of pan and turn pan and platter over. When flan is released, remove loaf pan. Using spatula, scrape residual caramel onto flan. Slice and serve. (Leftover flan may be covered loosely with plastic wrap and refrigerated for up to 4 days.)


1 pkg. white cake mix
1 (21 oz.) can cherry pie filling
1/2 c. melted butter/margarine
1/2 c. chopped nuts (if desired)
Topping: sweetened whipped cream, ice cream or Cool Whip

Preheat oven to 350°.
Spread pie filling in bottom of 8 x 8 inch pan.
Combine dry cake mix, nuts and melted butter. Mixture will be crumbly.
Sprinkle over pie filling.
Bake at 350° for 50 minutes until golden brown in center.
Serve warm with ice cream, sweetened whipped cream, Cool Whip
Variations:  Can use most any kind of pie filling.

(also called Four Stack & Better Than Sex)

Mix together til crumbly:
1 c oleo
2 c flour
l c chopped nuts
Spread in 9 x 13 pan. Bake at 350° for 25 min.  COOL!!

Beat til creamy, and pour on top of COOLED crust:
4-1/2 oz. Cool Whip
8 oz. cream cheese
1 c powdered sugar

Mix together. Pour on top of above mixture:
3.5 oz. instant chocolate pudding
3.5 oz. instant vanilla pudding
3 c milk

Top with: 4½ oz. carton Cool Whip and chopped nuts, if desired.
Refrigerate til set (about 4 hours minimum).
Cut into squares & serve.
Top each square with fresh whole strawberry if desired.

CHOCOLATE GOODIE  for 2    (also called Four Stack & Better Than Sex)

Mix together til crumbly:
3T c butter
1/3 c flour
1/4 c chopped pecans

Preheat oven to 350°.
Spread in 9 x 5 X 3 loaf pan.
Bake for 15-20 min. or til golden brown.  COOL!!

Beat til creamy, and pour on top of COOLED crust:
2-1/4 c. Cool Whip
3 oz. cream cheese
1/3 c powdered sugar

Mix together. Pour on top of above mixture:
3.5 oz. instant chocolate pudding
1-1/3 c milk

Top with: 4½ oz. carton Cool Whip and chopped nuts if desired.
Refrigerate til set (about 4 hours minimum).  Cut & serve.
Top each square with fresh whole strawberry if desired.


¾ c margarine, melted
½ c sugar
2 c pretzel crumbs
Mix together and press in bottom of  9 x 13 pan.
Bake at 325° for 15 min.  Cool.

Mix and spread over crust:
8 oz cream cheese
8 oz Cool Whip
¾ c powdered sugar

6 oz. Strawberry Jello
2 cups boiling water
20 oz frozen strawberries and juices
Let set slightly in refrigerator and then pour over cream cheese mixture.

BROWNIE TRIFLE        (Judy Bates 5/03)

2 (21-ounce) pkgs chewy fudge brownie mix
1 (8-ounce) pkg cream cheese, softened
1 (7-ounce) jar marshmallow cream
2 (8-ounce) containers frozen whipped topping, thawed
3 cups fat-free milk
2 (3.3ounce) pkgs instant white chocolate pudding
1 (12 1/4 ounce) jar caramel topping

Prepare each brownie mix according to package directions for chewy brownies in a 13×9 inch pan.
Cook; break into large pieces.
Beat cream cheese at med.speed until creamy; beat in marshmallow cream.  Stir in one container of whipped topping; set mixture aside.
Stir together milk and white chocolate pudding mix, stirring until thickened.
Stir in remaining container of whipped topping.
Crumble half of brownie pieces in an even layer in bottom of 9×13 baking dish.  Pour cream cheese mixture evenly over brownies.
Drizzle evenly with caramel topping.
Crumble more brownie pieces over this.
Pour pudding mix evenly over this.
Crumble remaining brownie pieces over top.
Cover and chill at least 2 hours.

(Can use cherry, strawberry or whatever pie filling you choose)

1-1/2 c graham cracker crumbs
2 T sugar
6 T melted oleo

8 oz cream cheese, softened
1 c powdered sugar + 2T
1 pint whipping cram (2 cups)
2T powdered sugar
21 oz. can pie filling of your choice.
OPTIONAL:  Bananas

Combine graham crackers crumbs, sugar and oleo.
Press into 9″ square pan.  Chill.
Beat cream cheese and powdered sugar til smooth.
Whip cream and sweeten with 2 T powdered sugar.
Fold into cream cheese mixture.
Layer bananas on crust, if using them.
Spread cream mixture on top of bananas
Spread pie filling over top of cram layer.
Chill 6-8 hours before serving.


1 small pkg instant vanilla pudding mix
8 oz. Cool Whip
2 c cold milk
1 box Vanilla Wafers
4-5 Bananas, cut into thin slices

In a bowl, whisk milk and pudding mix til slightly thickened.
Fold in Cool Whip.
In 9 x 13″ pan, barely cover bottom of pan with pudding mixture.
Make layer of cookies, not on top of each other;
Spread layer of cream;
Spread banana slices so they aren’t on top of each other.
Spread layer of cream again;
Make another layer of cookies;
Top with layer of cream.
Crunch up some of remaining cookies, so you can sprinkle over the top.

BANANA PUDDING    (Aunt Nuna’s–Virginia Ott)

7 bananas, sliced
1 large box instant vanilla pudding
4 c milk
1 t vanilla
1 box Vanilla Wafers
1 carton Cool Whip (8 oz.)
1 can sweetened condensed milk—not essential

Mix pudding as directed with milk and vanilla.
Fold in sweetened condensed milk and Cool Whip.
Layer pudding mixture with bananas and wafers.
Use 9 x 13 pan, or large bowl.

RICH VANILLA PUDDING   (Plain & Fancy Restaurant)
Recipe will makes 2 vanilla pies.

2 c whipping cream
2 c whole milk (or whipping cream also)
3 eggs – separated  (5 if doubling recipe)
¼ c cornstarch
¾ c sugar
pinch salt
1 t vanilla

Heat milk to boiling point.
Mix sugar, cornstarch and salt together with small amount of milk, til blended
Add remainder of milk.
Either (1) pour in large bowl and microwave on high til very thick, stirring every minute; OR pour in saucepan and stir constantly on stove til very thick.
Then temper in egg yolks.
Beat egg whites til fluffy (not stiff) and blend into mixture.
Add vanilla.
Pour into bowl and place piece of wax paper over top so a crust will not form on top.  CHILL.

GREEN APPLE CRISP        (Janna Vockrodt Andrews)

3 med. green apples, peeled and sliced
¾ c flour
1/2 c white sugar
1/2 c brown sugar
¼ t salt
1 t cinnamon
¼ t ground cloves
½ c margarine
Handful raisins, if desired
¼ c chopped nuts, if desired

Preheat Oven to 350°
Mix flour, sugars, salt, cloves and margarine til crumbly.
Place apples in baking dish.
Sprinkle raisins, nuts and cinnamon over apples
Sprinkle flour-sugar crumbs over apples.
Bake uncovered at 350°  for 30-45 min.
Serve with vanilla ice cream.


Layer #1:  Mix together til crumbly:
1-1/2 c oleo
1-1/2 c flour
1-1/2 c chopped nuts
Spread in 9 x 13 pan. Bake at 350° for 25-30 min.  COOL!!
Layer #2:  Beat til creamy, and pour on top of COOLED crust
4 oz. Cool Whip (1/2 large tub)
16 oz. cream cheese
1-1/2 c powdered sugar
Layer #3:  Mix together. Pour on top of above mixture
6 oz. instant pudding, prepared per pkg directions using 3 cups milk – your choice of flavor
Add bananas to vanilla pudding; use pistachio; or coconut and top with toasted coconut and nuts.
Layer #4:  Top with 4 oz. carton Cool Whip (1/2 large tub)

Refrigerate til set (about 4 hours minimum).  Cut into squares & serve.
Top each square with fresh whole strawberry if desired.

DIRT CAKE            (Sandra Sparks-2005)

1 pkg Oreo Cookies (20 Oz.)
8 oz. pkg Cream Cheese
4 T Butter
1 c Powder Sugar
12 oz Cool Whip
2 small pkg Vanilla Instant pudding (3-1/2 oz.)
3 c milk
1 t Vanilla

Crush cookies in food processor.
In bowl, mix cream cheese, butter and sugar.
Fold in Cool Whip
In another bowl, prepare pudding with milk and vanilla.
Combine the two mixes.
Layer in deep dish:  Cookies/Mixture/Cookies/Mixture/Cookies

FAUX CHOCOLATE ÉCLAIR        Mary Earls – 3/07

2 small boxes instant vanilla pudding
3 cups milk (can be skim or fat free)
8 oz Cool Whip (can be Lite)
72 Saltine Crackers
Chocolate Frosting (can be Lite)

Mix pudding and milk with mixer.  Refrigerate til thick.
Stir in Cool Whip.
In 9 x 13 pan:
Layer 24 crackers – spread with ½ pudding mixture
Layer 24 crackers – spread with remaining pudding mixture.
Layer 24 crackers

Heat frosting in microwave and drizzle on top of crackers.
Smooth out. Refrigerate.

CRANBERRY PUDDING (or Blueberry)    (Mom 12/07)

1 c sugar
2 c flour
2 t baking powder
½ t salt
Mix together, then add:
1 cup milk
3T melted butter
2 cups whole fresh cranberries
Bake in 9 x 13 pan at 350° for about 1 hour.

1 c butter
2 c white sugar
2 T brown sugar
1-1/2 c cream or evaporated milk
Mix together and bring to boil; simmer on low 10 min til thick.

TO-DIE-FOR ICE CREAM DESSERT    (Corky Cowen/2008)
Great recipe for children to make!

12 ice cream sandwiches
1 large container Extra Creamy Cool Whip
Carmel ice cream topping
Chocolate ice cream topping
Chopped roasted peanuts or pecans

Unwrap ice cream sandwiches
Place in a 9 x 13 pan…(glass dish with lid works great)
(One sandwich will have to be cut and scrunched in a corner.)
Spread Cool Whip on top of sandwiches.

Drizzle Carmel & Chocolate ice cream topping on top.
Sprinkle chopped nuts on top.
Cover and freeze.
Set out 10 min before serving to soften.
Cut into squares (or bricks) and serve.

RASBERRY SORBET – Freezer Method

2 cup fresh or frozen raspberries
1 cup sugar
1 cup water
½ to 1 t lemon juice
1 egg white, whipped

Making Sugar Syrup: 
In saucepan, bring sugar and water to gentle boil.
Reduce heat to where bubbles break surface.  Simmer 10 min.
Remove from heat (gets thick when standing).
COOL before using.
NOTE:  Can make larger quantity and store sugar syrup.
Blend in blender berries and ½ c sugar syrup to smooth puree. STRAIN.
Mix in remaining ½ c sugar syrup.
Pour into undivided ice tray or bread-pan or 8 x 8 sq pan.
Freeze to thick slush.
In blender, process semi-frozen sorbet and egg white til light and smooth. Refreeze til firm.