April's Fool Fries
Baklava
Bananas Foster
Nanner Puddin’ (Banana Pudding)
Buttercream Frosting
Cappuccino Parfaits
Cappuccino Trifle
Caramel Popcorn (easy)
Caramel Popcorn (hard)
Cherry Fluff
Cranberry Relish
Crockpot Apple Butter
Crockpot Baked Apples
Dirt Cake
Edible Play Dough
Four Layer Dessert
Fudge Frosting (Easy)
Frozen Pudding Sandwiches
Kool-Aid™ Sherbet
Layered Fruit Delight
Loopy Loops
Marshmallows
Mock Royal Icing
Old Fashioned Fudge Frosting
Peanut Butter Frosting
Popcorn Balls (Molasses)
Puppy Chow
Royal Icing
Shake-n-Make Ice Cream
Strawberry Cheesecake Trifle
Strawberry-Pretzel Stuff
Strawberry Trifle
Streusel Topping
Traci's Strawberries in the Snow
White Trash

April's Fool Fries
2 Rome baking apples, peeled, halved, and cored
14 cup sugar
14 teaspoon ground cinnamon
1/4 cup apricot jam
Red food coloring

Preheat oven to 400F.

Cut apples to look like French fries, place in bowl, toss with sugar, cinnamon, and transfer to lightly greased cookie sheet. Bake 10 minutes, but check them after 5 minutes -- you want them to tender, not mushy. Cool to room temperature. Mix the jam with food coloring for "ketchup".

Baklava
Popular in Greece and Turkey, this sweet dessert consists of many layers of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrup is poured over the warm pastry after it's baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with coarsely ground nuts.

No, I haven't made this yet, but I plan to!

1 pound Phyllo Pastry Dough
3/4 pound sweet butter (unsalted); melted
2 1/2 to 3 cups walnuts and/or almonds; finely chopped or ground
2 tablespoons sugar
2 teaspoons ground cinnamon

Syrup Ingredients:
2 cups sugar
1 cup water
1 cinnamon stick
Juice from 1 lemon slice
1/2 cup honey

In a saucepan, combine the sugar, water, cinnamon stick, and lemon juice over medium heat. Bring to a boil and simmer for 10 minutes. Add honey and return to boiling. Remove immediately from heat and set aside. Skim any foam off the top of the syrup if form during heating.

In a small mixing bowl, combine nuts with sugar and cinnamon and set aside. Butter a 9x13-inch ovenproof baking dish. Place in a sheet of phyllo on bottom of ban and brush with melted butter. Either fold over or trim any excess phyllo.

Repeat process for another 8 sheets, buttering each. Sprinkle about 1/4 cup of nut mixture evenly over the phyllo and cover with 2 more sheets, buttering each. Continue sprinkling nuts every 2 sheet-layer until all but 8 sheets are used between 4 nut-filling layers.

Use remaining 8 sheets for the top layers, buttering each sheet of phyllo. Before buttering the last sheet, tuck in all loose edges or trim neatly, and press down the layers with palms of your hands. Pour remaining butter over top. Cut into 5 strips lengthwise, about 1/2-inch deep.

Bake at 350º for about 50 to 60 minutes or until golden brown. Remove from oven and immediately pour cooled syrup over Baklava. Allow to cool thoroughly. Cut strips diagonally to form diamond shapes and serve.

Bananas Foster
2 tablespoons butter
Pinch of cinnamon
4 tablespoons brown sugar
1 tablespoon banana liqueur (optional)
2 bananas
1 oz. rum or brandy (you could just use 2 teaspoons vanilla)
Vanilla ice cream

Mix butter and brown sugar in saucepan. Cook over medium heat until it is caramelized. Cut bananas into quarters. Add the bananas and cook until tender. Add cinnamon and liqueur; stir. Add rum/brandy/vanilla to top of mixture (DO NOT STIR) and light it, as in strike a match, as in set on fire. Spoon over vanilla ice cream. No, no, you won't get drunk; the flame burns off the alcohol.

Nanner Puddin’ (Banana Pudding)
I don't want any hate mail over this recipe, so I’ll just go ahead and say now that this is the quick and easy recipe and, yes ma’am, it ain’t nowhere near as good as the long and slow recipe.

2-4 ripe bananas, sliced 1/2-inch slices
1 large package (5-something or another oz.) instant vanilla pudding
3 cups COLD milk
1 8-oz. container Cool Whip lite, thawed
1 box Nilla wafers cookies (sorry for being redundant with the wafers-cookies, but there just might be somebody out there that don't know that a wafer is a cookie

Mix milk with pudding mix. In a large bowl, put a layer of cookies on bottom, and then put on a layer of bananas (using a third of them). Pour a third of the pudding on bananas and spread a third of the container of Cool whip on top of the pudding.

Put another layer (or two) of cookies (I like to use a lot of cookies so that I don't get that nasty nanner pudding juice that you sometimes get after a couple of days), put on a layer of bananas (again, using a third of them), pour a third of the pudding, and spread a third of the container of Cool whip on top of the pudding.

You should know what you're gonna do next ... another layer of cookies, the last of the nanners, the last of the pudding, and top it off with the last of the Cool Whip.

If you want to get fancy, you can crumble some cookies on top of the Cool Whip as garnish.

Chill for a while. It's best to serve this the next day, but I'll understand if you can't wait.

Buttercream Frosting
This frosting is great for sugar cookies or gingerbread people. This makes enough to frost 3 dozen cookies.

4 cups powdered sugar
1/2 cup butter - don't substitute margarine, now
3 to 4 tablespoons milk
2 teaspoons vanilla

Combine all ingredients and beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, color frosting.

Cappuccino Parfaits
Makes 5 servings.

4 teaspoons instant coffee
1 tablespoon hot water
1 1/2 cups cold milk
1 (4-serving size) package vanilla or chocolate pudding
1/2 teaspoon ground cinnamon
1 cup thawed Cool Whip
2 Chocolate sandwich cookies, crushed

Dissolve coffee in hot water in medium bowl. Add milk, pudding mix, and cinnamon. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes or until thickened. Gently fold in Cool Whip.

Spoon 1/2 of the pudding mixture into 5 dessert dishes. Sprinkle with crushed cookies. Spoon remaining pudding mixture over crushed cookies. Garnish each serving with additional one tablespoon Cool Whip Refrigerate until ready to serve.

Cappuccino Trifle
This is about 12 servings.

1 (14-oz.) package low-fat pound cake, cubed
3/4 cup brewed coffee
1 (8-oz.) package cream cheese (fat free, preferably), softened
1 1/2 cups cold skim milk
1 (4-serving size) vanilla instant pudding
1 teaspoon ground cinnamon
1 (8-oz.) carton Cool Whip, thawed

Place half the loaf cubes in bottom of 2-quart serving bowl; set aside. Beat cheese and coffee in large bowl with wire whisk until smooth. Add, milk, pudding mix and cinnamon; beat until blended. Fold in Cool Whip.

Spoon half of the pudding mixture over cake cubes in bowl. Sprinkle with remaining cubes and top with remaining pudding mixture. Refrigerate until ready to serve.

Caramel Popcorn (easy)
This recipe doesn’t take as long as the next one. You can popcorn balls out of this, too. Just grease your hands after you stir together caramel and popcorn, form popcorn into balls, and place them on the prepared cookie sheet.

10 cups popped popcorn
2 teaspoons salt (only 1 teaspoon if popcorn is salted)
1 cup butter
1 1/4 cup brown sugar
1/4 cup light corn syrup
2 teaspoons vanilla
1/2 teaspoon baking soda

Place popcorn in a large bowl, line a large cookie sheet with waxed paper, and grease the bowl of a large spoon or spatula; set aside.

Melt butter in a medium saucepan, then add brown sugar and corn syrup; stir until mixed.

Bring the sugar mixture to a boil on medium heat, stirring occasionally. When it reaches a boil, cook for 5 minutes without stirring.

Remove from heat and stir in vanilla. Add baking soda and immediately pour over the popcorn. Stir until all the kernels are covered.

Spread popcorn out onto prepared cookie sheet to cool. Store in airtight container.

Caramel Popcorn (hard)
I discovered that the best popcorn to use in this recipe is the "movie" popcorn - the type that’s already buttered and salted. (I usually double this recipe - don’t do both batches all at once, just make one after the other.)

3/4 cup butter
1 1/4 cup brown sugar
1/2 cup corn syrup
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon vanilla extract
10 cups popcorn, popped

Preheat oven to 250ºF.

Grease two 9x13-inch baking dishes and a huge bowl. Put popped corn into large bowl.

In a medium sauce pan over medium heat, melt butter. Next, stir in the brown sugar, corn syrup, and salt. Bring to a boil, then let simmer WITHOUT STIRRING for four (4) minutes.

Remove from heat and stir in baking soda and vanilla extract. Pour over popcorn and stir to coat.

Place popcorn in the two prepared 9x13-inch pans, and bake for one (1) hour – stirring popcorn every 15 minutes. Remove from oven, cool, and break into pieces.

Seal in airtight container.

Cherry Fluff
1 8 ounce container Cool Whip
1 14 ounce can sweetened condensed milk
1 21 ounce can cherry pie filling
1 20 ounce can crushed pineapple, well drained
2 cups mini marshmallows
1 cup shredded coconut (unsweetened or sweetened is fine)
1/2 cup chopped pecans (optional)

Combine first four ingredients in a large bowl.

Fold in remaining three ingredients and refrigerate for one hour before serving.

Cranberry Relish
The Granny Smith apples make this relish really sour. If you aren't fond of tart dishes, might want to either add 1/4 cup of sugar or leave out the apples. The fresh orange also adds a little bit of tartness, but not as much as you'd think. I put it in because it adds a nice layer of flavor to this dish.

2 3-oz. boxes Cherry Jell-O
2 medium sized peeled and finely diced Granny Smith apples (optional)
1 medium sized peeled and seeded orange, pureed in blender (optional)
2 cans cranberry sauce with whole cranberries
1 cup crushed pineapple
2 cans mandarin oranges
1 1/4 cups crushed pecans
Water

Drain crushed pineapple, and mandarin oranges, reserving juice. Add enough water to the juice to equal 2 cups. Pour juice mixture into sauce pan and add Jell-O mix; heat on low and stir until Jell-O is dissolved.

Fill your sink with about 1-2 inches of cold water, then dump in some ice and or ice packs to make an ice bath. Set pan of cranberry mixture into ice bath, being very careful to not dump the contents of the pan into the water!

Add in 2 cans of cranberry sauce and stir until that cranberry jelly stuff melts. Add in remaining ingredients - apples, pineapple, mandarin oranges, and crushed pecans - stirring to mix.

Let the pan sit in the ice bath for about 5 minutes, or until it thickens and all of the ingredients don't sink to the bottom of the pan, stirring occasionally. Remove from sink, pour into storage container, and store in fridge.

Crockpot Apple Butter
Dozen or so apples (Granny Smith if you want it tart, Yellow Delicious if you want it sweet, and Fuji, Rome, or Gala if you want it in-between)
Water
2-3 cups sugar
2 teaspoons cinnamon
1/2 teaspoon cloves

Peel and slice apples to fill your crockpot. Put the lid on and cook it on high overnight or six to eight hours, adding water if needed.

Turn it to low and add in sugar to taste, cinnamon, and cloves (adjust these to suit your tastes). Keep the cover off and stir occasionally. You may have to skim it as a skin sometimes forms on this. After about 3-4 hours on low, it is ready to refrigerate, freeze, or can (put hot mixture into clean pint jars leaving 1/4 inch headspace, put lids on and put into boiling water bath for ten minutes). I got about 6 pints out of this (of course it depends on the size of your crockpot etc.).

Crockpot Baked Apples
Makes 10 servings.

6 large baking apples, Granny Smith if you want it tart, Yellow Delicious if you want it sweet, and Fuji, Rome, or Gala if you want it in-between
2 tablespoons lemon juice
2 tablespoons butter, melted
3 tablespoons brown sugar
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Peel, core, and cut apples in halves. Place in crockpot. Drizzle with lemon juice and butter. Sprinkle with sugar & spices. Cover and cook on low for 4 hours, then high for 2 hours.

Dirt Cake
I first tried this recipe at work in 1991. At first, I thought someone had brought in a tacky arrangement of flowers, complete with the fake fishing worms. Then the lady who made the cake started serving it and it was a major hit. About four years later, I decided to try it out on the people at my current job just to freak them out. I couldn't get the original recipe, so I made up my own. My kids love this stuff.

NOTE: If you're in a fancy mood, don't mix together the chocolate and vanilla puddings, but prepare them separately so you can have a pretty layered look when you dip into this. First, prepare the vanilla pudding, then stir in the chocolate chips. Pour this into your serving bowl. Next prepare the chocolate pudding, pour half of it over the vanilla pudding. Fold the Cool Whip into the last half of the chocolate pudding and spoon this over the chocolate pudding layer. Top with crushed cookies and worms.

1 (4-serving size) package instant vanilla pudding
1 (4-serving size) package instant chocolate pudding
1 8oz container Cool Whip, thawed
1 1/2 to 2 cups of crushed Chocolate sandwich cookies
4 cups COLD milk (don't hide it under your bed for an hour first and don't use skim milk)
1 cup semisweet chocolate chips (optional)
3 or 4 (clean!!!) plastic flowers and gummy worms for garnish (optional) - don't use those you stole from the graveyard, either. Shame on you.

Mix chocolate and vanilla puddings with the milk in a large bowl.

Stir in chocolate chips, if desired. Fold in whipped cream. Spoon this mixture in a "planter-looking" container.

Top with crushed cookies and chill for an hour or two. Before serving, place flowers and worms into cake to make it look like a planter of flowers with worms crawling about.

Edible Play Dough
The lady that I got this recipe from said, "I used maple syrup instead of honey because my youngest is not two yet. If this mixture is too sticky add more powdered milk, one tablespoon at a time. I didn't add anything to the dough, but I put out little bowls of marshmallows, chocolate chips, granola, and raisins. They got out their play dishes and rolling pin and made things then ate them. Having a dog really helps with cleanup."

1/3 cup creamy peanut butter
1/4 cup honey
1/2 cup powdered milk

Knead together all ingredients.

Four Layer Pudding Dessert
This is from Sherri's files.

First layer: preheat oven to 350F. Mix together margarine, flour, sugar, and pecans. Press into 9x13-inch pan. Bake for 15 minutes; cool completely.

Second layer: cream together cream cheese and sugar. Fold in half of Cool Whip; spread on first layer.

Third layer: Mix instant chocolate pudding with milk as directed on package. Spread on second layer.

Fourth layer: spread remaining Cool Whip on top of third layer. Refrigerate.

Fudge Frosting (Easy)
This frosting is best warm and poured over your cake. NOTE: To thin frosting, add 1 to 2 tablespoons milk.

1/2 cup butter, Crisco, margarine
1/3 cup milk
1/4 cup cocoa
1 (1 pound) package powdered sugar
1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat. Whisk in milk and cocoa, and bring mixture to a boil. Remove from heat. Gradually add powdered sugar, stirring until smooth; stir in vanilla extract.

Frozen Pudding Sandwiches
What a nightmare!!! Make these at your own risk! I made them and my kitchen and nerves were a total wreck!

1 (4-serving size) package instant vanilla or chocolate pudding
2 cups cold milk
1 cup creamy peanut butter
24 (2x2-inch) graham crackers

Gradually add milk to peanut butter by blending with wire whisk until smooth. Add pudding mix and beat slowly with mixer to about 2 minutes until smooth. Next, let pudding mixture stand 5 minutes.

Spread pudding mixture on one half of a graham cracker, and then place the remaining half of cracker on top; pressing lightly. Smooth around the edge with a spatula. Repeat with remaining crackers. Freeze for about 3 hours.

Kool-Aid Sherbet
1 package unsweetened powdered Kool-Aid (lemonade, orange, and lime would be yummy)
2 cups milk (2% works great)
1 cup sugar

Mix all 3 ingredients. Beat until well mixed, either at high speed with a mixer or use a blender. Put in a freezer container with lid and freeze. I usually go in when the mix has been in freezer for a few hours and whip it a little to give it a more airy texture. This isn't necessary, but it makes it easier to the kids to dish it out. (Wow, you mean your kids can actually get themselves something to eat without whining for you to do it?)

Layered Fruit Delight
Have you ever noticed that the older recipes have names with the words "delight" or "fantasy" or "fluff" in them? Anyway, this is another one of Meme's recipes. This makes 9 servings. I bet using chocolate pudding and cherry pie filling would make a delicious black forest type of dessert.

1 package 4-serving size vanilla instant pudding
1 can of fruit pie filling (blueberry, apple, any other fruit filling; Meme’s favorite was cherry)
1 cup Cool Whip
Graham crackers

Line a 9-inch square pan with graham crackers.

Prepare pudding mix according to directions on package and let stand 5 minutes to thicken, and then fold in Cool Whip.

Spread 1/4 of the pudding mixture over the graham crackers. Add another layer of graham crackers and ¼ of the pudding mixture. Do this two more times and then top with layer of graham crackers.

Pour the pie filling over top of the crackers. Refrigerate 3 hours.

Loopy Loops
Holiday staple. I made up this treat one Christmas when I needed a goody and found Froot Loops and white chocolate!

White chocolate bark coating stuff
Froot Loops (a couple of cups or so)

Heat the coating over low heat until it is melted.

Stir in Fruit Loops (enough so that there is a thin white coating on the loops and they could "lump together").

When the loops are coated, drop by tablespoon onto waxed paper. Allow to cool/dry and then store in airtight container (if they last that long!).

And this line is absolutely unnecessary and unneeded - did I spell those right? Yes, I did. I'm adding this line so that my purty picture of those delicious, tasty, and nummy-numster loopy loops doesn't invade the space of the marshmallow recipe. Hey look! It really, crazily, amazingly worked!

Marshmallows
This makes 40 big marshmallows or a BUNCH of small ones.

3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
1/4 cup powdered sugar
1/4 cup corn starch

Prepare a 9x13-inch pan by spraying it with non-stick spray and then dusting it with powdered sugar. Next, pour 1/2 cup cold water into the bowl of a stand mixer (or an electric mixer) and then sprinkle gelatin over the cold water. Soak for 10 minutes.

Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil until temperature passes 250º F on a candy thermometer. Turn on your mixer and pour the boiling syrup in a slow stream into gelatin and mix as high of a speed as you can go. Continue to slowly pour the syrup in and mixing until syrup is gone.

When the mixture starts to become fluffy, add the salt and beat for 8-12 minutes, or until the volume stops increasing. Add vanilla and incorporate into mixture. Scrape into the prepared pan and spread evenly. (Note: if you need to press the marshmallow mix down, lightly oil your hands and spatula or bowl scraper).

After pouring marshmallow mixture into the pan, dredge top with powdered sugar, and cover lightly with a clean dish towel. Let mixture sit for four or so hours (I let mine sit overnight).

Last, remove marshmallow "slab" from pan onto clean cutting board, and with a sharp knife (or sharp pizza cutter), cut the marshmallows into whatever size you want. I wanted the marshmallows for hot cocoa, so I cut the marshmallows into 1- to 2-inch squares.

Sift together powdered sugar and corn starch into a large-ish shallow bowl. Dredge the marshmallows with powdered sugar mixture on all sides and place into a Ziploc bag or other airtight container.

Mock Royal Icing
This is so much better than royal icing!

1 to 1 1/2 cups powdered sugar, sifted
2 teaspoons milk or cream
2 teaspoons light corn syrup
1/4 teaspoon vanilla extract or 1/4 teaspoon almond extract

Mix together milk, vanilla, and corn syrup into bowl. Slowly add the powdered sugar. Once combined, beat at low and then medium speed until you get your desired consistency, adding a little more sugar or milk.

Color with food coloring if desired. When not in use, keep icing covered with damp cloth or in an airtight container. It may be kept at room temperature several days.

Old Fashioned Fudge Frosting
This is a hybrid recipe that turned out GREAT! Try it with yellow cake.

4 tablespoons butter or margarine
1/2 cup Pet milk (or regular whole milk)
6 tablespoons cocoa
2 tablespoons butter or margarine
2 cups sugar
Dash of salt
1 tablespoon corn syrup
1 teaspoon vanilla
1/3 cup or so powdered sugar

Combine butter, milk, chocolate, sugar, salt, and corn syrup in a medium saucepan. Place over low heat and cook, stirring constantly until sugar dissolves and mixture is well blended.

Bring to rolling boil and boil for 3 minutes. Remember that a rolling boil is one you can't stir down. Remove from heat and add vanilla.

Cool completely then beat mixture until it is spreadable. I usually add a little bit of powdered sugar to help the "spread-ability". If the frosting gets too stiff to spread, heat it a little and it will thin out.

Peanut Butter Frosting
This is wonderful on devil's food cake! If you do not have honey, use light corn syrup.

1/2 cup creamy peanut butter
2 tablespoons honey
1/8 teaspoon salt
2 to 4 tablespoons light cream (I use milk)
2 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla

Cream together peanut butter and honey. Add salt and blend thoroughly. Add cream alternately with sugar, a small amount at a time. Add vanilla and mix until smooth. Makes about 1 1/2 cups, enough to frost two 8 or 9-inch layers of cake.

Popcorn Balls (Molasses)
Curl up by the fire, put on Brenda Lee and munch on these at Christmas time! Idea: wrap popcorn balls in red cellophane paper for a pretty Christmas tree decoration. For variety, add pieces of chocolate or candied fruit to the popcorn.

3 to 4 cups warm popped popcorn
1/2 cup molasses
1 teaspoon vinegar
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons water

Pour warmed popcorn in large, greased mixing bowl. Keep it warm! Mix molasses, vinegar, sugar, salt and water in sauce pan. Cook to 240F, or until the syrup collects in a mass and can be pushed into a soft wall between the thumb and forefinger when dropped into cold water.

Cool slightly. Pour over corn, stirring to coat all kernels. With buttered hands, shape into balls. Makes about eight 2-inch balls.

Puppy Chow
Perfect snacky-snack for the game.

1 stick margarine
1/2 cup peanut butter
6 oz. or one cup semisweet chocolate chips
1 box Crispix cereal
2 cups powdered sugar

Melt margarine, peanut butter, and chocolate chips in either microwave or over low heat.

Place cereal in a large pan, pour peanut butter mixture over cereal and coat well.

In a large paper bag pour the following: one cup of the powdered sugar, the coated cereal and then the remaining powdered sugar. Shake well; place on wax paper to dry. Store in airtight container.

Royal Icing
3 tablespoons powdered egg whites (meringue powder)
1/2 teaspoon extract (vanilla, lemon, and almond)
1/2 to 3/4 cup warm water
4 cups sifted powdered sugar

In electric mixer bowl, beat the powdered sugar and powdered egg whites to combine.

Slowly add the water and beat at low and them medium speed until your desired consistency, about 5 to 7 minutes. If necessary for desired consistency, add a little more sugar and continue beating.

Color with food coloring if desired. When not in use keep icing covered with damp cloth or in an airtight container. It may be kept at room temperature several days.

Shake-n-Make Ice Cream
Be careful when making this and possibly wear gloves. The mixture gets really cold.

2 tablespoons sugar
1 cup milk or half and half
1/2 teaspoon vanilla
6 tablespoons rock salt
1 pint sized zip lock bag
1 gallon size zip lock bag

Fill the gallon sized plastic zip bag half full with ice. Add rock salt and seal. Pour sugar, milk/half-and-half, and vanilla into the pint sized zip bag and seal. Place the pint sized zip bag into the gallon-sized zip bag and seal. Shake the bag for 5-7 minutes. Open the small zip bag and enjoy! Extras: make peppermint ice cream by adding 1/2 teaspoon peppermint extract or 3 tablespoons of crushed peppermint stick.

Strawberry Cheesecake Trifle
Try substituting 2 quarts sliced strawberries mixed with 1/2 cup sugar for the pie filling. Yield: 12-16 servings.

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1-1/2 cups crushed butter-flavored crackers (about 38 crackers)
1/4 cup butter, melted
2 cans (21 ounces each) strawberry pie filling

In a large bowl, beat the cream cheese until smooth. Stir in the sour cream.

In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.

In a small bowl, combine crackers and butter.

In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, half of the crumbs and half of the strawberry pie filling.

Repeat layers. Refrigerate until serving.

Strawberry-Pretzel Stuff
2 cups crushed pretzels
3/4 cup margarine or butter
8 oz. cream cheese, softened
1 cup plus 2 tablespoons sugar
1 large box strawberry Jell-O
2 (10-oz.) packages frozen strawberries
2 cups hot water
8-oz. container Cool Whip, thawed

Preheat oven to 400F.

Mix crushed pretzels with margarine and 2 tablespoons sugar. Press into 9x13-inch pan. Bake for 8 minutes. Let cool.

Cream together cream cheese and remaining 1 cup sugar. Fold in Cool Whip; mix well. Pour over pretzels. Mix Gelatin with 2 cups hot water and the frozen strawberries. Pour over top and refrigerate.

Strawberry Trifle
My mom makes this; it is light and very refreshing. The trifle is light and refreshing. Of course, Momma can be light and refreshing too.

1 Angel food cake, broken into bite-sized pieces
2 (4-serving size) packages instant vanilla pudding
4 cups cold milk (don’t use skim milk; it won't work)
12-oz. container Cool Whip, thawed of course
2 cans frozen strawberries, thawed (or 4 cups fresh strawberries, sliced and mixed with 1/3 cup sugar)

Mix together pudding mix and milk in medium mixing bowl; add in 1/2 cup Cool Whip.

Get one of those pretty trifle dishy-thingys and alternate layers of pudding mixture, angel food cake, strawberries, and top off with remaining Cool Whip. Chill and serve.

Streusel Topping
This is the best streusel topping ever! I put it on my apple pie and sweet potato casserole.

1 cup firmly packed light brown sugar
1/4 teaspoon salt
1/2 cup flour
1/3 cup butter, melted
1 cup chopped pecans
1 teaspoon ground cinnamon

In medium mixing bowl, combine sugar, salt, cinnamon and flour.

Stir in melted butter - mixture should be the consistency of sawdust (just slightly wet). Stir in nuts.

When your pie has 10 minutes of baking time left, sprinkle this mixture on top of the pie and bake the remaining 10 minutes.

Traci's Strawberries in the Snow
Guess who gave me this recipe?

1 pint (or more) fresh strawberries
1 package (4-serving size) vanilla instant pudding
1 cup sour cream
1/2 cup milk
2 teaspoons grated lemon rind
3 1/2 cups Cool Whip (28 oz.)
1 graham cracker piecrust

Beat pudding mix, sour cream, milk, lemon rind, and 2 cups of Cool Whip with wire whisk (what if I don’t want to use a wire whisk? What if I prefer a fork? Will the recipe police get me?) until smooth.

Spoon half of the filling into crust. Arrange berries, stem side down (oh, it would be helpful if you did remove the stems from strawberries), in filling and press down. Top with remaining filling.

Freeze one hour or chill 3 hours in the fridge. Garnish with remaining Cool Whip and additional strawberries.

White Trash
This is Traci’s recipe.

3 cups Cheerios toasted oat cereal
3 cups Rice Chex
3 cups Corn Chex
2 cups salted mixed nuts
2 cups small pretzels
16 ounces M&M's plain chocolate candy
1 1/4 lbs of white chocolate bark or almond bark

Dump the cereals, nuts & pretzels in a large bowl.

Melt the white chocolate in the microwave or in a double boiler. Melt very slowly, stirring occasionally, being careful not to burn the chocolate.

Dump melted chocolate over the rest of the ingredients and stir to coat.

Let set a couple of minutes and add M&Ms and toss with mixture.

Spread the whole mess out on parchment/wax paper and set in a cool place until it sets up, then break it into pieces.

Store in zip-top bags or air-tight containers.

Come back for more SouthernAngel's Good Eatin'!