1 loaf (1 pound) frozen pound cake
21 oz. can cherry, apple or blueberry pie filling
1 8 oz. package frozen whipped topping, thawed
Chopped nuts or grated chocolate

Cut cake while frozen into 4 equal lengthwise slices. Place one slice on serving plate and spread with some of the pie filling. Continue layering, ending with cake layer. Frost sides and top of cake with thawed topping. Sprinkle with nuts or chocolate, as desired. Chill before serving. From “Thank You Cherry Pie Filling” can.

Cookies:
2 cups flour
3/4 cup light molasses
1/4 cup sugar
6 tablespoons margarine or butter, melted
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg

Filling:
6 tablespoons margarine or butter, softened
1 cup confectioner's sugar
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract

Preheat oven to 350. Grease two large cookie sheets. Prepare cookies. In large bowl with spoon mix all cookie ingredients until smooth. Drop 12 heaping tablespoons batter two inches apart on cookie sheet. Place cookie sheets on 2 oven racks. Bakes cookies about 12 minutes or until puffy and toothpick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking time. With wide metal spatula, transfer cookies to wire racks to cool completely.
Prepare filling: In large bowl, with mixer at medium speed, beat margarine until smooth, occasionally scraping bowl with rubber spatula. At low speed gradually beat in sugar, marshmallow creme and vanilla until blended.

Spread 1 rounded tablespoon filling on flat side of each of 12 cookies. Top with remaining cookies to make a total of 12 sandwiches. Cover and refrigerate if not serving within 2 hours.

Each cookie has about 345 calories; 3 g protein; 57 g carbohydrate; 12 g total fat (2 g saturated); 1 g fiber; 18 mg cholesterol; 325 mg sodium.

1/2 cup butter
1 cup brown sugar, loosely packed
1/4 cup molasses
1 egg
2-1/4 cup flour
1/4 tsp baking soda
1 tbsp. Gingerbread spice

Cream butter with brown sugar. Add molasses and egg. Mix spices with dry ingredients. Blend with butter mixture. Refrigerate for 1 hour. Roll out dough 1/8 inch thick. Cut out cookies. Bake at 350 for 8-10 minutes, until just golden.
Note: This recipe came with the Gingerbread spice!

Brownie Layer:
1 package (4 oz.) Baker's German sweet chocolate
1/4 cup margarine (1/2 stick)
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/2 cup chopped nuts

Cream Cheese Topping:
4 oz. cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon flour

Prepare the brownie layer. Melt chocolate and margarine in large microwaveable bowl on high for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch square pan. In same bowl, mix cream cheese, sugar, egg, and flour until smooth. Spoon over brownie mixture; swirl with knife to marbleize. Bake at 350 for 35 minutes or until wooden pick inserted in center comes out almost clean. Do not overbake. Cool in pan. Cut into 16 squares.

3/4 cup plus 1/3 cup margarine or butter, softened
3/4 cup 10X sugar
1-1/2 cups unsifted flour
1/2 cup cocoa
1 14 oz. can Eagle Brand milk
1-1/4 cups almonds, toasted and coarsely chopped
1/2 cup hot water
2 eggs, well beaten
1/2 teaspoon almond extract
1/2 teaspoon salt

Preheat oven to 350. In large mixing bowl beat 3/4 cup margarine and sugar until well blended. Add flour, mix well. Press on bottom of ungreased 13 x 9 inch baking pan. Bake 15 minutes or until lightly browned. Meanwhile, in medium saucepan, over low heat, melt remaining 1/3 cup margarine; stir in cocoa. Remove from heat. Stir in remaining ingredients. Pour evenly over prepared crust. Bake 25 to 30 minutes or until center is set. Cool. Chill thoroughly. Cut into 24-36 bars. Store covered in refrigerator.

Chocolate crumb crust (recipe follows)
2 cups (12 oz. package) chocolate chips
3 packages (8 oz. each) cream cheese, softened
1 14 oz. can Eagle Brand Sweetened Condensed Milk
4 eggs
2 teaspoons vanilla extract

Heat oven to 300. Prepare chocolate crust crust; set aside. In heavy saucepan over very low heat, melt chips, stirring constantly. In large bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Add melted chips and remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Refrigerate leftovers.
Chocolate Crumb Crust:
In medium bowl, combine 1-1/2 cups vanilla wafer crumbs, 1/2 cup 10X sugar, 1/3 cup cocoa and 1/3 cup melted butter or margarine. Press firmly onto bottom of 9-inch springform pan.

1-1/2 sticks butter or margarine
3/4 cup sugar
2 egg yolks
2 tablespoons milk
1 tsp vanilla extract
2-1/4 cups flour
1/4 tsp. salt
2/3 cup your favorite jam

Preheat oven to 375. In large bowl beat butter and sugar until fluffy and light, about 5 minutes. Beat in egg yolks, milk and vanilla until smooth. Beat in flour and salt until blended. Roll dough on lightly floured board, with floured rolling pin. Roll half of the dough 1/4-inch thick. With 2-1/4 inch fluted round cookie cutter, cut out cookies. With 1-2/inch fluted round cutter, cut out centers from 1/2 of the rounds. Repeat with remaining dough, rerolling scraps. Place on ungreased baking sheets 1/2 inch apart. Bake 8 minutes or until golden. Cool on baking sheets 2 minutes. Remove to wire rack to cool completely. On bottom side of solid cookie, spread 1 tsp of your favorite jam; top with a cookie with a hole in it, top side up, to make a sandwich. Repeat with remaining cookies and jam. Makes about 2 dozen.

1-1/4 cups chocolate wafer cookie crumbs (about 24 cookies)
1/4 cup sugar
1/4 cup butter or margarine, melted
1 8-oz. package cream cheese, soft
1 14-oz. can Eagle Brand Sweetened Condensed Milk
2/3 cup chocolate flavored syrup
2 tablespoons instant coffee
1 teaspoon hot water
1 cup whipping cream, whipped

In a small bowl, combine crumbs, sugar and margarine. In buttered 9-inch springform pan pat crumbs firmly on bottom and up sides of pan. Chill. In large mixer bowl beat cheese until fluffy; add Eagle Brand and chocolate syrup. In small bowl, dissolve coffee in water; add to Eagle Brand mixture. Mix well. Fold in whipped cream. Pour into prepared pan. Cover. Freeze 6 hours or until firm. Garnish with additional chocolate crumbs if desired. Return leftovers to freezer. From Parade Magazine, January 17, 1982.

1 3 oz. package strawberry Jell-O
1-2/3 cups boiling water
1 4-1/2 oz. container thawed Cool Whip
2 tablespoons sugar
1 baked 9-inch graham crust
1-1/2 cups strawberry halves

Dissolve Jell-O in boiling water. Chill until slightly thickened. Measure 1/2 cup and blend into Cool Whip mixture until firm enough to mound. Spread over bottom and up sides of crust. Stir strawberries into remaining thickened gelatin and gently spoon on top of Cool Whip mixture. Chill at least three hours. From Mary Albert.

1-3/4 cups cold milk
1 tablespoon orange liqueur or orange juice
1 package (4-serving size) Jell-O Vanilla Instant Pudding
1 cup thawed Cool Whip
6 cups fresh fruits (blueberries, melon balls, raspberries, sliced strawberries, bananas and peaches)

Pour milk and liqueur into a bowl; add pudding mix. Beat slowly with hand beater or at lowest speed of electric mixer for 1 minute. Add 1 cup of the whipped topping and beat 1 minute longer; just until blended. Arrange half the fruits in a large glass serving bowl; add the pudding mixture and top with remaining fruit. Garnish with additional whipped topping and fruits, if desired.