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 box vanilla wafers, crushed
2 c. sugar
1 c. butter or margarine
4 eggs

In greased 9” x 13” pan, layer cookie crumbs.  Microwave sugar, butter and eggs in 2-minute increments, stirring well, for a total of 12 to 13 minutes or until thick and creamy; cool.  Pour on crumbs.  Spread evenly as possible.  Top with bananas, strawberries, kiwi and peaches, then spread Cool Whip on top and sprinkle with chopped pecans

8 oz. cream cheese, softened
1 cup powdered sugar
½ container cool whip

Mix together and spread on 2 pie shells (graham or otherwise)

2 small instant lemon pudding
3 cups milk

Add on top of cream cheese mixture; spread rest of cool whip on top.  Keep in refrigerator until ready to eat.

1 cup brown sugar
1 can red tart cherries (with juice)
½ cup water.

Mix together and set aside.

1 cup white sugar
2 tsp. baking powder
1½ cups flour

Mix together, then mix 1 cup milk.  Add 2 teaspoons butter or margarine.  Pour cherries and sugar mixture over this in a 9” x 13” lightly greased pan and bake in 425° oven for 30-35 minutes.

1½ sticks (3/4 cup) butter or margarine
1½ cup flour
1 cup powdered sugar
8 oz. cream cheese, softened
12 oz. carton whipped cream, thawed
2 small pkgs. lemon instant pudding
3 cups milk

Crust:
With mixer, mix well, butter (or margarine) and flour.  Press into 9” x 13” pan; bake at 350° for 15-20 minutes (until very light tan).  Cool well.

Dessert:
Cream powdered sugar, cream cheese and ½ carton whipped cream.  Spread on cooled crust.  Mix lemon pudding and milk; beat with mixer until it begins to thicken.  Spread on cream cheese layer.  Spread rest of whipped cream on top.  Chill thoroughly.

½ cup butter or margarine
2 cups flour
¼ cup powdered sugar

Mix well and spread in 9” x 13” pan.  Bake at 350° for 15 minutes.

4 eggs
¼ cup flour
2 cups sugar
Juice and rind from 1 lemon (if small use 2)

Beat together and pour into crust.  Bake for 30 minutes.  Top with powdered sugar.

1 stick butter or margarine
1 c. flour
1 c. sugar (half brown sugar, if desired)
2 tsp. baking powder
1 c. milk
1 can fruit, with juice

Melt butter in 9” x 13” pan.  Mix flour, sugar, baking powder and milk and pour into pan over butter.  Pour 1 can of fruit over batter (do not stir).  Bake at 325° for 1 hour.

¼ cup sugar
1 tsp. cinnamon
1 Tbsp. cornstarch
Pinch of salt
8 cups Granny Smith apples
2/3 cup regular oats
½ cup brown sugar
1 Tbsp. flour
¼ cup butter, melted

Combine sugar, cinnamon, cornstarch and salt and mix well.  Peel and slice apples and place in an 8” x 8” baking dish.  Sprinkle with sugar mixture.  Combine oats, brown sugar and flour and sprinkle over apples.  Drizzle melted butter over apple mixture and bake for 30 minutes at 400°.  Serve with vanilla ice cream.

1 (14 oz.) sweetened condensed milk
1½ cup mint chocolate chips
2 cups miniature marshmallows
1 cup chopped pecans

In saucepan combine sweetened condensed milk and mint chips, melt over low heat until mixture is smooth.  In large mixing bowl combine marshmallows and nuts.  Add chocolate mixture; mix well.  Spread into a foil lined 9” square pan.  Chill until firm (about 20 minutes).  Cut into squares.

1 can cherry pie filling
1 can sweetened condensed milk
1 medium can crushed pineapple (drained)
1 12 oz. container cool whip 
2 cups chopped pecans

Mix everything together.  Chill.  This makes a lot.