1 (13 oz.) unsweetened lemon-lime drink mix
1 qt. pineapple juice, chilled
1 qt. lime sherbet
2 qts. Ginger ale, chilled

Pour drink mix into a punch bowl.  Stir in pineapple juice.  Spoon sherbet into bowl; add ginger ale and stir gently.  Serve immediately.

Crust:
1½ c. flour
1½ c. pecans
¾ c. butter or margarine
Mix and pat in bottom of 9” x 13” pan.  Bake at 350° for 25 minutes, cool before adding next layer.

1st layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 c. cool whip
Mix and spread on crust.

2nd layer:
1 large instant vanilla pudding
2½ c. milk
Mix and spread on 1st layer.

3rd layer:
1 large instant chocolate pudding
2½ c. milk
Mix and spread on 2nd layer.

4th layer:
9 oz. Cool Whip
Grated Hershey Bar (regular size)
Put Cool Whip, then Hershey Bar on top.

Place in freezer until cold and keep refrigerated.  Can keep frozen.

1 lb. cranberries
1 lb. marshmallows (miniature)
½ c. sugar
1 pt. whipping cream
1 c. chopped nuts
½ c. sugar

Grind cranberries and add first ½ cup sugar and marshmallows.  Whip the cream and add other ½ cup sugar.  Mix cranberries and cream and chopped nuts.  Chill.

2 pkgs. frozen chopped broccoli
1 c. chopped celery
½ c. chopped onion
¼ c. chopped green pepper
2 hard-boiled eggs, chopped
1 c. mayonnaise
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. sugar
Pepper to taste
1 sm. jar pimentos (optional)

Thaw broccoli in colander.  Stir ingredients together.  Refrigerate until ready to serve.

1 c. crushed Ritz crackers
3 egg whites
1 c. sugar
1 c. pecans
Whipped topping

Beat egg whites until stiff.  Slowly add sugar.  Fold in Ritz crackers and pecans.  Pour in well greased pie pan.  Bake at 350° until light brown (approximately 30 minutes).  Cool.  Top with whipped topping.  Refrigerate.

1½ stick margarine
1 box brown sugar
2½ c. flour
2 tsp. baking powder
3 eggs
1 tsp. vanilla
1 c. nuts, chopped
1 lb. orange slices (candy), cut into pieces

Cream first 6 ingredients for 2 minutes.  Add nuts and cut-up orange slices.  Pour into large baking pan, oil and floured.  Bake at 350° for 45 minutes.

Sift together:
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Add:
1½ c. salad oil
1½ tsp. vanilla
3 eggs, beaten
2 c. mashed bananas
1 c. crushed pineapple
1 c. chopped nuts

Frosting:
8 oz. cream cheese
2 sticks margarine
2 tsp. vanilla
1 box powdered sugar

Pour into 3 layer cake pans or 1 tube pan.  (For tube pan, make half a recipe of frosting.)  Bake at 350° for 25-30 minutes for layer cake (1¼ hours for tube pan).

1 yellow cake mix
1 sm. box instant pudding
¾ c. water
¾ c. oil
3 eggs
1 sm. carton sour cream
6 oz. pkg. mini chocolate chips

Mix all together and bake in greased and floured bundt pan at 325° for 1 hour.

1 (15 oz.) can chili without beans
8 oz. cream cheese or cheese whiz

Heat and mix thoroughly.

1 ½ cup sour cream
1 pkg. vegetable soup mix
10 oz. pkg. frozen chopped spinach, thawed
8 oz. can water chestnuts, drained, and finely chopped
1 cup salad dressing
3 green onions, finely chopped

Squeeze spinach until dry.  In medium bowl, stir together spinach, sour cream, salad dressing, soup mix, water chestnuts and green onions.  Cover.  Refrigerate 2 hours.  Serve with pumpernickel bread or crackers.  Makes 3 cups.