Clouds at Sunrise reserved crumb mixture.

Freeze
6 egg whites at least 8 hours. 110
3/4 tsp. cream of tartar calories per serving.
2 c. sugar
2 c. crushed soda crackers
3/4 c. chopped nuts
2 tsp. vanilla
2 cups whipping cream
1 (21 oz.) can Thank You Chocolate Ice Box Dessert
Cherry Pie Filling 1/3 c. cocoa
Preheat oven to 350 degrees 1 1/4 c. sugar
Beat egg whites until frothy, 1/3 c. cornstarch
add cream of tartar, then 1/4 tsp. salt
gradually add sugar. Beat 3 c. milk
until stiff. Fold in crushed 2 tbsp. butter
crackers, nuts and vanilla. 1 1/2 tsp. vanilla
Spread in a well greased 9x13 3-4 medium waters
glass baking dish. Bake for 25 2 c. Cool Whip
minutes. Cool on rack. Whip 1/2 c. finely chopped nuts.
cream, spread over top and Combine cocoa, sugar,
spoon pie filling over cream. cornstarch, salt and milk in
Chill several hours or pan; cook, stirring until
overnight before serving. mixture boils. Boil and stir 3
minutes. Remove from heat;
Pineapple Orange Creme blend in bugger and vanilla.
1 c. graham crackers Layer 28 vanilla wafers in
1 tbsp. soft butter bottom of 11x7 dish. Slice
1/2 c. nonfat dry milk bananas, arrange a layer over
1/2 c. well-chilled orange wafers. Spoon in 1/2 of
juice chocolate filling; repeat
1 egg white layers. Chill dessert. Before
1 tbsp. lemon juice service, top with Cool Whip.
1/4 c. sugar Sprinkle with chopped nuts.
1 can (8 0z) unsweetened
crushed pineapple, drained Hot Fudge Pudding Cake
Mix graham cracker crumbs and 1 cup unsifted flour
butter. Reserve 1/3 c. crumb 2/3 c. sugar
mixture; press remaining crumb 1/4 c. cocoa
mixture in 8x8 ungreased 2 tsp. baking powder
baking pan. In mixing bowl, 1/4 tsp. salt
beat dry milk, orange juice 1/2 c. milk
and egg white on high for 3 1/4 c. vegetable oil
minutes. Add lemon juice; beat 1 tsp. vanilla
3 minutes on high speed. Blend 1/2 c. finely chopped nuts
in sugar on low speed, about 3/4 c. packed brown sugar
1/2 minute. Fold in pineapple, 1/4 c. cocoa
Pour into pan; sprinkle with 1 3/4 c. hot water
Combine first 5 ingredients; Cracked Glass
blend in next 3. Stir in nuts. 3 Jello Flavors (1 c. boiling
Pour into greased 9x9 pan; water & 1/2 c. cold water)
spread evenly. Combine brown 2 c. graham cracker crumbs
sugar and 1/4 cocoa; spread 1/2 c. sugar
evenly over batter. Pour hot 1/2 c. butter
water over batter; do not Mix Jello: Set each in pie pan
stir. Bake at 350 degrees for so they can be cubed. Make at
45 minutes. Serve hot. least 3 hours before ready to
use. Line a 9x13 pan with 2
cups graham cracker crumbs
mixed with sugar and melted
butter. Save a small amount of
crumbs for topping. Soften one
envelope of Knox unflavored
gelating in 1/4 c. cold water,
add 1 c. boiling water with a
pinch of salt and 1/4 c.
sugar. Mix gelatin mixture
with 8 oz. carton of Cool
Whip. Fold in cubed jello and
1 small can drained crushed
pineapple. Stir mixture until
well mixed. Pour over graham
cracker crust and sprinkle
with remaining crumbs. Chill
before serving.

Bread Pudding
3-5 c. diced fresh bread or 3
1/2 c. stale bread or stale
cake
3 c. warm mil, or 2 cup. milk
and 1 cup fruit juice
1/4 tsp. salt
3 egg yolks
1/3 to-1/2 c. sugar
1 tsp. vanilla
1/2 tsp. mutmeg, optional
Grated rind & juice of 1/2
lemon.
1/4 c. raisins, dates or
nutmeats, or
1/2 c. drained crushed
pineapple, or 1/4 c. orange
marmalade.
Preheat oven to 350 degrees.
Cut bread into slices and trim Spoon half of the cheese
away crusts. It should be mixture over crumbs into an
measured lightly, not packed. even layer. Place apple slices
Soak for 15 minutes in warm evenly over cheese and
milk or milk,juice sprinkle with cinnamon.
combination. Add salt. Combine Sprinkle 2/3 of confectioners
egg yolks, sugar, vanilla and sugar mixture over apples. Top
nutmeg; beat well. Add lemon with remaining cheese mixture.
rind, juice, and fruit, if Top with remaining graham
desired. cracker crumbs and remaining
Pour these ingredients over confectioners sugar mixture.
soaked bread. Stir them Cover pan with foil and chill
lightly with a fork until well 24 hours before serving.
blended. Bake the pudding in a
baking dish set a pan of hot
water about 45 minutes.

Peanut Butter Cream Cheese

Dessert
1 c. graham cracker crumbs
1/4 c. firmly packed brown
sugar
1/4 c. crunchy peanut butter
2 tbsp. melted butter or
margarine
1/2 c. confectioners sugar
3 tbsp. crunchy peanut butter
1 pkg. (3 oz.) cream cheese
6 tbsp. sugar
1 cup (1/2 pint) heavy cream,
whipped
1 can (1 pound, 4 oz.)pie-
sliced apples, drained
1/4 tsp. cinnamon.
Combine crumbs, brown sugar,
1/4 c. peanut butter and mix
until crumbly. In another bowl
combine confectioners sugar
and 3 tbsp. peanut butter and
mix until crumbly. Mash cream
cheese and beat in sugar
gradually until mixture is
very soft and creamy. Fold in
whipped cream. Sprinkle 2/3 of
graham crumb mixture over the
bottom of 7x11 pan. Press
crumbs into place evenly.
Banana Split 1 c, sugar
For 15 minutes beat 2 eggs, 2 3 tsp. cream (Milnot)
c. powdered sugar, 2 sticks of 1 c. chopped walnuts
margarine & 1 tsp. vanilla. 1 c. crushed pineapple,
Crust: drained Save pineapple juice
2 c. graham cracker crumbs 2 1/2 c. graham cracker crumbs
1 stick margarine Cream butter and sugar
Mix. This the bottom crust. together. Add egg and beat
Put above ingredients over until light. Add cream and
crust. Add in layers one can pineapple. Place layer of
crushed pineapple, drained, graham cracker crumbs in
cover with sliced bananas, bottom of pan. Put 4 tbsp. of
cool whip, cherries and nuts. pineapple juice & 1/3 of
pineapple mixture on crumbs.
Layered Banana Pineapple Sprinkle with chopped walnuts.
Dessert Add second layer of cracker
1 1/2 c. graham cracker crumbs crumbs, Pineapple & nuts.
1/4 c. sugar Complete with third layer,
1/3 c. margarine, melted Cover and refrigerate for 24
3 Bananas, sliced hours. Cut in thick slices &
1 pkg. (8 oz.) cream cheese, serve with whipped cream.
softened
3 1/2 c. cold milk Cheesecake
2 pkgs. (4-serving size) Jello 25 graham crackers, crushed
Vanilla Instant Pudding 1 stick melted margarine
1 (20 oz.) crushed pineapple, 1/2 c. sugar
drained Mix together and line pan,
1 tub (8 oz.) Cool Whip, saving some crumbs for
thawed topping.
Mix graham cracker crumbs, Filling:
sugar and margarine in 13x9 1 pkg. lemon jello
pan. Press evenly onto bottom 1/2 c. hot water
of pan. Arrange banana slices Dissolve jello in water and
on crust. let cool.
Beat cream cheese in large Using cold bowl and beaters,
bowl with wire whisk until whip one can of chilled Milnot
smooth. Gradually beat in until stiff.
milk. Add pudding mixes. Beat Mix together:
until well blended. Spread 8 oz. pkg. cream cheese
evenly over banana slices. 1 c. powdered sugar
Spoon pineapple evenly over 1 tsp. vanilla
pudding mixture. Spread Cool Fold in cheese mixture and
Whip over pineapple. lemon jello into whipped
Milnot. Pour over crumb
Refrigerator Dessert mixture. Sprinkle with
remaining crumbs. Chill for at
1/2 c, butter least 6 hours.