This recipe is from my mom.

• 1 1/4 c. graham cracker crumbs
• 1/3 c. melted margarine or butter
• 1 - 8 oz. pkg. cream cheese (softened)

• 3/4 c. icing sugar
• 1 tbsp. milk
• 1 tsp. almond extract
• 1/2 c. chopped pecans
• 1 c. heavy cream or Cool Whip
• 2 c. (19 oz can) Cherry pie filling

Combine the graham cracker crumbs and melted butter. Press into a 9 x 9 inch pan.

Combine softened cream cheese, 1/2 c. icing sugar, milk, and 1 tsp. almond extract. Mix well until blended. Spread mixture on graham crust. Sprinkle with nuts. Spread whipped cream over nuts and spread cherry filling on top.

Chill for at least 2 hours before serving.

• 4 c. baking apples (about 6 medium apples)
• 3/4 c. packed brown sugar
• 1/2 c. flour
• 1/2 c. rolled oats

• 3/4 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/3 c. butter

Peel and slice apples in a greased 8 inch square pan. Blend flour, oats, cinnamon, nutmeg and butter together until mixture is crumbly. Spread over top of apples.

Bake 35 minutes at 350F until topping is golden brown.

• 1 - 350 gram bag chocolate chips
• 1 - 350 gram bag peanut butter chips

• 1 c. nuts (whatever kind you like)
• 1 bag ripple chips, crushed

Melt chips together. Add nuts and ripple chips by spoonful into candy cupcake forms. Put in fridge to set. Will not melt afterwards.

This recipe comes from my friend, Cheryl.

• 1 - 28 oz can fruit cocktail

• 1 - 3 oz. pkg. lemon flavoured jello
• 1/2 c. cold water
• 1 pint vanilla ice cream

Drain fruit, reserve syrup. Add water to syrup to make 1 cup. Heat to boiling. Add jello, dissolve. Add cold water. Cut ice cream into hot mixture, stir until melted. Add drained fruit cocktail and let set in fridge.

• 1/2 c. butter
• 1 c. boiling water

• 1 c. flour
• 3 large or 4 medium eggs

Melt butter in boiling water. Add flour all at once and stir vigorously. Cook until mass adheres to the spoon. Remove from stove. Add eggs, one at a time. Beat mixture after each egg is added. Drop by heaping tablespoons onto a greased sheet.

Bake 25 minutes at 450F. Cool; slit and fill with Cool Whip. Sprinkle top with powdered sugar.

Yield: 18 servings

• 3 c. bread cubes
• 2 c. milk
• 1/4 c. butter
• 1/2 c. sugar

• 1/4 tsp. salt
• 1 tsp. cinnamon or nutmeg
• 2 eggs, slightly beaten
• 1/4 c. raisins

Place bread cubes into a 1 1/2 at. (greased) baking dish. If you prefer a firmer pudding, use an extra cup of bread cubes. Scald milk with butter; add salt and spices and mix well. Pour over the bread cube mixture. Beat eggs slightly and add to mixture. Sprinkle with raisins. Place baking dish into a pan of hot water (1"deep).

Bake 40-45 minutes in a 350F oven. When it's done, a butter knife inserted into the centre will come out clean. Serve warm with cream.

• 1 c. flour
• 3/4 c. margarine
• 1/2 c. nuts
• 4 oz. Philadelphia Cream Cheese
• 1 c. icing sugar

• 1 c. Cool Whip
• 1 lge. pkg. chocolate instant pudding
• 1 lge. pkg. vanilla instant pudding
• Cool Whip for topping
• Nuts for garnish

Mix flour, margarine and finely-chopped nuts. Press into 9" x 13" pan. Bake at 350F for 10 to 15 minutes. Cool.

Mix cream cheese, icing sugar and Cool Whip. Place on top of cake layer. Prepare chocolate instant pudding according to package directions. Place on top of cheese layer. Prepare vanilla instant pudding according to package directions and place on top of chocolate layer. Top with Cool Whip and sprinkle with finely-chopped nuts. Chill.

This is a favourite around this house.

• 3 eggs separated
• 2 c. mascarpone cheese, at room temperature
• 1 pkg. of vanilla sugar

• 3/4 c cold, very strong black coffee
• 1/2 c. Kahlua or other coffee-flavoured liqueur
• 18 sponge lady fingers
• sifted cocoa powder and grated bittersweet chocolate to finish

Put the egg whites in a grease free bowl and whisk with an electric mixer until still and in peaks. Mix the mascarpone, vanilla sugar and egg yolks in a separate large bowl and whisk with electric mixer until evenly combined. Fold in the egg whites, then put a few spoonfuls of the mixture in the bottom of a large serving bowl. Spread out evenly.

Mix the coffee and liqueur together in a shallow dish. Dip a sponge finger in the mixture, turn it quickly so that it becomes saturated but does not disintegrate. Place it on top of the mascarpone in the bowl. Add 5 more dipped sponge fingers, placing them side by side.

Spoon in about 1/3 of the remaining mixture and spread it out. Make more layers in the same way ending with mascarpone. Level the surface. then sift cocoa powder all over. Cover and chill overnight.

Before serving, sprinkle with cocoa and grated chocolate.

• 1/2 c. milk
• 1/2 c. marshmallows
• 2 c. graham wafers, crushed finely

• 1/2 c. sugar
• 1/2 c. melted margarine
• 1 tin cherry pie filling
• 1 envelop Dream Whip

Melt milk and marshmallows; let cool completely. Mix crushed wafers, sugar and melted margarine; press into a square pan. Spread pie filling on crumb bottom. Mix Dream Whip until stiff; blend in cool mixture of marshmallows and milk. Spread on top of pie filling.

Place in fridge overnight until settled.