Crust:
1		(8 oz.) package Jiffy yellow cake mix
2		tbls. water
1		egg
2		tbls. butter
2		tbls. brown sugar
1/2		cup chopped nuts (optional)
Topping:
1		(12 oz.) package cream cheese, softened
1/2		cup sugar
1		tsp. vanilla
1		pint of fresh strawberries
1		(16 oz.) can pineapple slices
1		(16 oz.) can sliced peaches
3		bananas, sliced
Glaze:
1/2		cup apricot preserves
2		tbls. water

Use your choice of fruit. Combine cake mix, water, egg, butter and brown sugar. Mix thoroughly. Fold in nuts. Spread batter onto heavily greased and floured 12-inch pizza pan. Bake at 375 degrees for 15 minutes; cool. Mix cream cheese, sugar and vanilla well. Spread cream cheese mixture over crust. Arrange fruits in a circular pattern over cream cheese. Heat 1/2 cup apricot preserves with 2 tablespoons of water until preserves are melted. Remove from heat; cool. Brush glaze on fruits. Cool and cut into pie-shaped wedges. Refrigerate until serving time. Yields 12 servings. Mrs. Mahlon J. Miller, Clark, Mo.
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Petite Cherry Cheese Cake

2		(8 oz.) packages cream cheese, softened
3/4		cup sugar
2		eggs
1		tbls. lemon juice
1		tsp. vanilla
24		vanilla wafers
1		(21 oz.) can cherry pie filling

Beat cream cheese, sugar, eggs lemon juice and vanilla until light and fluffy. Line small muffin tins with paper baking cups. Place a vanilla wafer in the bottom of each tin. Fill the cups 2/3 full with cream cheese mixture. Bake at 375 degrees for 15 to 20 minutes or until set. Remove from oven and top each with approximately one tablespoon of pie filling; chill. Yields 2 dozen. Melissa Newswanger, Latham, Mo.
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Butterscotch Delight

1/2		cup cold butter
1		cup all purpose flour
1		cup finely chopped walnuts
1		(8 oz.) package cream cheese, softened
1		cup confectioners sugar
1		(8 oz.) carton frozen whipped topping, thawed
3-1/2		cups cold milk
2		(3.5 oz.) packages instant butterscotch pudding mix
1/2		cup coarsely chopped walnuts

In a bowl, cut butter into flour. Stir in the finely chopped walnuts. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool on a wire rack. In a mixing bowl, beat the cream cheese and sugar; fold in 1 cup whipped topping; spread over crust. In another bowl, beat milk and pudding mix for 2 minutes or until thickened. Spread over cream cheese layer. Spread with the remaining whipped topping. Sprinkle with coarsely chopped walnuts. Chill until set. Yields 12-15 servings. Ella Miller, Clark, Mo.
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Festive Cream Cheese Dessert

Crust:
1/2		cup butter or oleo
1/2		cup brown sugar
1		tsp. baking powder
		Pinch of salt
1		egg
1-1/3		cups flour
Filling:
1		(8 oz.) package cream cheese
1/2		cup powdered sugar
1/2		tsp. vanilla
1		cup whipped topping
2		cups any fruit

Cream together butter, sugar and egg. Add baking powder, salt and flour; press into a 7 x 11-inch greased pan. Bake 10 minutes at 370 degrees until lightly browned. Cream together cream cheese and powdered sugar. Add vanilla and whipped topping. Spread cream cheese mixture on cooled crust. Top with your choice of fruit; chill. Yields 8 servings. Susie E. Miller, Clark, Mo.
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Banana Pudding Dessert

1		(8 oz.) package cream cheese, softened
1		(14 oz.) can sweetened condensed milk
1		cup cold milk
1		(3.4 oz.) package instant vanilla pudding mix
1		(8 oz.) carton whipped topping
52		vanilla wafers
4		medium sliced firm bananas

In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl whisk milk and pudding mix and add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2 quart glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving. Yields 10-12 servings. Katie Yoder, Clark, Mo.
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White Christmas Pie

1		can Eagle brand sweetened condensed milk
1/3		cup lemon juice
1/3		cup flake coconut
1/2		cup chopped pecans or black walnuts
1		(16 oz.) can crushed pineapple, well drained
1/2		tsp. vanilla flavoring
1		(12 oz.) container whipped topping
2		baked 8-inch pie crusts

Combine milk, lemon juice, coconut, nuts, pineapple and flavoring. Stir in whipped topping and pour mixture into pie crusts. Chill at least 1 hour. Yields 16 servings. Frances Kleeman, Stotts City, Mo.
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Pretzel Dessert

2		cups crushed pretzels
3/4		cup sugar
3/4		cup stick margarine, melted
2		envelopes whipped topping mix
1		cup cold milk
1		tsp. vanilla extract
1		(8 oz.) package cream cheese, cubed
1		cup confectioners sugar
1		(21oz.) can cherry pie filling

In a bowl, combine pretzels, sugar and margarine; set aside 1/2 cup for topping. Press the remaining mixture into an ungreased 13 x 9 x 2-inch dish. In a mixing bowl beat whipped topping mix, milk and vanilla on high speed for 4 minutes or until soft peak forms. Add cream cheese and confectioners sugar; beat until smooth. Spread half of mixture over crust. Top with the pie filling and remaining cream cheese mixture. Sprinkle with reserved pretzel mixture. Refrigerate overnight. Yields 16 servings. Mrs. Jake Petersheim, Clark, Mo.
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Strawberry Gelatin Dessert

1		cup graham cracker crumbs (about 16 squares)
1		tbls. sugar
2		tbls. butter or stick margarine, melted
2		cups sliced fresh strawberries
2		tbls. sugar
1		(3 oz.) package sugar free strawberry gelatin
1		cup boiling water
4		cups miniature marshmallows
1/2		cup fat-free milk
1		(8 oz.) carton reduced fat whipped topping

In a bowl, combine cracker crumbs, sugar and butter. Press into a greased 9-inch square baking dish. Bake at 350 degrees for 10 minutes or until golden brown. Cool on a wire rack. Combine strawberries and sugar in a small bowl; let stand 20 minutes. In another bowl, dissolve gelatin in water. Drain berries, reserving the juice; add enough water to juice to measure 1 cup. Stir berry and juice mixture into gelatin. Refrigerate until partially set. Meanwhile, combine marshmallows and milk in a saucepan. Cook and stir over low heat until blended and smooth. Cool to room temperature for about 15 minutes. Fold in whipped topping then gelatin mixture. Pour into prepared crust. Refrigerate for 4 hours or until firm. Yields 9 servings. Mrs. John Miller, Clark, Mo.
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