The Dynamic Duo
Yum Yum
Melt 1 stick oleo and mix with 2 c graham cracker crumbs (some I have eaten taste like they used cinnamon graham crackers)
Press into 9 x 12 pan bake at 375 for about 5 minutes. Remove and cool completely.
Beat well 8 oz cream cheese, add 1 (12 oz) Cool whip , blend well and spread over crust. (you can can top with more plain cool whip now if you want) Then spread on 18 oz of strawberry pie filling or use sliced fresh strawberries. Refrigerate til set.
Hawaiian Fluff (Genevieve)
2 eggs, beaten really well by hand in pan on stove.
Add:
15 oz crushed pineapple (1 1/3 c) (using all the juice)
1 c sugar
Cook until sugar melts (don’t boil, but almost). Stir constantly.
Pour in 1 box dry (small) lemon Jello
Cook til melts really well.
Add pinch of salt.
Set aside to cool.
After it cools; whip 1 large (13oz) can Milnot until it’s like whipped cream.
Fold Jello mixture into whipped cream. Line a 9 x 13 pan with vanilla wafer crumbs (reserving some for top)
Pour Mixture over crumbs and top with reserved vanilla wafer crumbs.
Chill At least 3-4 hours.
1 pkg. (4 oz.) Baker’s German sweet chocolate
1/4 c. butter
1 2/3 c. (14 1/2 oz. can) evaporated milk
1 1/2 c. sugar
3 tbsp. cornstarch
1/8 tsp. salt
2 eggs
1 tsp. vanilla
1 1/3 c. angel flake coconut (opt)
1/2 c. chopped pecans (opt)
1 large graham cracker pie crust
In med. sauce pan melt choc and butter over low heat until melted, remove from heat,
Gradually belnd in milk, and set aside. In med bowl mix sugar, flour, and salt thoroughly. Beat into flour the egg and vanilla, beat with wire whisk until like thick paste (this is a must), then with whisk gradually beat the choc mixture into the flour mixture. Pour into crust. Combine coconut and pecans and sprinkle over top.
Bake 375 for 45-50 minutes. Let stand 4 hours for pie to set up after baking. Thickens as it cools.
I rarely use the coconut or pecans and it makes a great chocolate pie but, if using the coconut and pecans this recipe will produce a rich chocolate pie with a crunchy coconut and pecan topping.
Rice Krispie Date Snowballs- John Chamberlain
1 stick of butter
1 cup white sugar
1 egg, slightly beaten
1 cup chopped dates
2 cups Rice Krispies cereal
1/2 cup chopped nuts (walnuts or pecans work best)
2 cups flaked coconut
Melt butter, add sugar and beaten egg over medium heat. Add the chopped dates and cook for 10 minutes. Turn off heat. Cool for 3 minutes.
Add the Rice Krispies and nuts. The mixture will be hot, so wait a minute or two before shaping into balls and rolling in coconut. I’m always burning my hands making these cookies, but they’re soooo worth it. To avoid hurting yourself try dropping the mixture by teaspoonfuls directly onto the plate with the coconut, cover the drops with coconut and then form them into balls. Place on parchment paper to cool.
Makes about 2 dozen if you like them big, or more if you make them a bit smaller.
