Apple to the Core

Delicious Dessert Recipes



Blueberry-Peach Crisp

  • 2 bags (10 oz each) frozen sliced peaches, thawed, drained

  • 1 bag (10 oz) frozen blueberries, thawed, drained

  • 2 teaspoons lemon juice

  • 2 tablespoons all purpose flour

  • 2 tablespoons sugar

For the Topping:

  • 1/2 cup quick-cooking or old-fashioned oats

  • 1/3 cup firmly packed brown sugar

  • 1/4 cup chopped almonds

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon nutmeg

  • 1/4 cup butter or margarine

Heat oven to 350 degrees F. In 8 inch square (1 1/2 quart) ungreased baking dish, gently toss peaches, blueberries and lemon juice. Stir in 2 tablespoons flour and sugar.


In small bowl, stir together topping ingredients except butter. With fork or pastry blender, cut in butter until crumbly. Sprinkle topping over fruit. Bake about 30 minutes or until golden brown and bubbly.



Classic Minute Rice Pudding

  • 1¾ cups milk

  • 1/2 cup MINUTE White Rice, uncooked

  • 2 Tbsp. sugar

  • 2 Tbsp. raisins

  • 1/4 tsp. salt

  • 1 egg

  • 1/4 tsp. vanilla

COMBINE milk, rice, sugar, raisins and salt in medium saucepan. Bring to boil, stirring constantly. Reduce heat to medium-low; simmer 6 min., stirring occasionally.


BEAT egg and vanilla lightly in small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 min. until thickened. (Do not boil.)


REMOVE from heat. Let stand 30 min. Serve warm. Store any remaining pudding in refrigerator.



Chessman Cookie Supreme Dessert

  • 2 Bags Pepperidge Farm Chessmen cookies

  • 6 to 8 bananas, sliced

  • 2 cups milk

  • 1 (5 oz) box instant French vanilla pudding

  • 1 (8 oz) package cream cheese, softened

  • 1 (14 oz) can sweetened condensed milk (Not Evaporated)

  • 1 (12 oz) container Cool Whip, thawed or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and cover with sliced bananas. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.


*Pepperidge Farm Chessman Cookies may be too expensive for families on a budget, try using generic butter cookies.  They should work out just fine.  You just need enough to cover the bottom of the baking dish and and to top the dessert.

Orange White Chocolate Cheesecake

  • 1½ cups chocolate graham crackers crumbs

  • 1/3 cup butter, melted

  • 1/2 cup orange juice

  • 1 envelope (7 grams) unflavored gelatin

  • 2 cups (12 oz pkg) Nestle Toll House Premier White Morsels

  • 2 pkgs (8 oz each) cream cheese, softened

  • 1/3 cup granulated sugar

  • 1 cup heavy whipping cream

  • 2 tbl finely grated orange peel

  • Fresh orange slices and chocolate graham cracker crumbs, optional

Preheat oven to 350º. Combine crumbs and butter in medium bowl. Press crumb mixture onto bottom of ungreased 9" springform pan. Bake 10 minutes; cool in pan on wire rack.

Combine orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, until gelatin dissolves.

Melt morsels in medium, uncovered, microwave-safe bowl on medium-high for one minute. Stir. The morsels may retain some original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until melted.

Beat cream cheese and sugar in large mixer bowl until combines. Gradually stir in gelatin mixture and melted morsels.

Beat whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over curst. Cover; refrigerate for 6 to 24 hours or until firm. Garnish with orange slices and chocolate graham cracker crumbs, if desired. Remove side of pan.

3 Minute Apple Cobbler

  • 6 NILLA Wafers

  • 1/4 cup applesauce

  • 1 Tbsp. thawed COOL WHIP Whipped Topping

  • Ground cinnamon

PLACE wafers in microwaveable bowl. Top with applesauce.  MICROWAVE on HIGH 15 sec. or until hot. Let stand 1 min. to cool slightly. TOP with whipped topping. Sprinkle with cinnamon, if desired.

Peach Cobbler

  • 1 quart sweet fruit (peaches, cherries, canned fruits will work if you drain half the juice)
  • 1/2 cup butter or margarine
  • 1 cup sugar
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup milk

Preheat oven to 400º.  Heat fruit in pan or microwave. Melt butter in bottom of 2 qt. casserole dish. In a bowl mix flour, sugar, baking powder and salt. Add milk and beat until smooth. Pour flour mixture onto melted butter in casserole - do not stir. Pour hot fruit in the middle of batter. Do not stir. Bake for one hour until top is browned. Batter will rise up a little around and over parts of the fruit, but will be gummy.

Banana Pudding

  • 1 Large pkg instant Vanilla Pudding

  • 2 1/2 cups cold milk

  • 1 can sweetened condensed milk (14 ounces)  NOT EVAPORATED MILK

  • 1 container whipped topping (16 ounces)

  • 1 large box of Vanilla Wafers

  • 5-6 Bananas sliced

Mix pudding and milk as directed on box. Add condensed milk, blend well. Fold in the whipped topping.  Alternate layers of pudding, bananas, pudding, vanilla wafers, pudding, etc. Refrigerate overnight before serving.

Ooey Gooey Karo Krispers

  • 1 cup light or dark Karo corn syrup

  • 1 cup granulated sugar

  • 1/2 tsp salt

  • 1 cup crunchy or creamy peanut butter

  • 1 cup oatmeal

  • 2 cup corn flakes or other favorite cereal

  • 1 cup (6 oz) semi-sweet chocolate chips

  • 1/2 cup (3 oz) peanut butter chips (optional)

Pour corn syrup, sugar and salt into a large saucepan. Stir over medium high heat until sugar dissolves and mixture begins to boil. Stir in peanut butter. REMOVE from heat and stir in oatmeal, corn flakes and crisp rice cereal. Pour into greased 8" square pan and set aside. Melt chocolate chips in small saucepan over low heat, stirring constantly. Spread over bars. Cut into 32 squares or triangles. 

Option: Melt peanut butter chips in small saucepan over low heat. Using small spoon, dot onto bars in any design you prefer. 

Peach Shortcake

  • 2 cups all-purpose flour

  • 2 tbl brown sugar

  • 1 tbl baking powder

  • 1/2 tsp salt

  • 1/2 tsp ginger

  • 1/2 cup butter or margarine 

  • 2/3 cup milk


  • 1½ pounds ripe, fresh peaches or nectarines, peeled and thinly sliced

  • 6 tbl brown sugar, divided

  • 1/4 tsp ground ginger

  • 1 cup whipping cream

  • 1/4 cup chopped pecans, toasted

Combine the first five ingredients in a bowl; cut in butter until mixture resembles coarse crumbs. Add milk, stirring only until moistened. Turn onto a lightly floured surface; knead 10 times. Pat evenly into a greased 8" round baking pan. Bake at 425º for 20-25 minutes or until golden brown. Remove from pan to cool on a wire rack. Just before serving, combine peaches, 4 tbl brown sugar and ginger. hip cream with remaining brown sugar until stiff. Split shortcake into two layers; place bottom layer on a serving platter. Spoon half of the peach mixture over cake; top with half of the cream. Cover with second cake layer and remaining peach mixture. Garnish with remaining cream; sprinkle with pecans. Makes 8-10 servings. 

Berry Squares

  • 1 pkg (12 oz) pound cake, cut into 10 slices

  • 3 tbl orange juice

  • 2 pt fresh berries (strawberries, raspberries or blueberries)

  • 2 tbl sugar

  • 2½ cups cold milk

  • 2 pkg (4-serving size each) Jell-O Vanilla Flavor instant pudding and pie filling

  • 1 tub Cool Whip

Arrange cake slices in bottom of 13x9" baking dish. Drizzle cake with juice. Top with berries;  sprinkle with sugar. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Gently stir in 1 cup of the whipped topping. Spoon mixture over berries in pan. Top with remaining whipped topping. Refrigerate until ready to serve or overnight. Garnish as desired Makes 15 servings.  

This recipe is great for a crowd and is even better when prepared the night before

Hershey's Caramel and Fudge Ice Cream Pie

  • 1/2gallon vanilla ice cream

  • 16 oz Hershey's Hot Fudge

  • Chocolate crumb crust

  • Reddi-Wip Topping

Place chocolate crumb crust in a 9x12" baking dish, following crust instructions. Allow ice cream to soften for 5 minutes. Spread ice cream over chocolate crust. Cover with Hershey's hot fudge. Refreeze for 30 minutes and serve. Top with a generous amount of Reddi-Wip. 

Apple Custard

  • 2 tbl butter

  • 3 tart apples (about 1½ lbs), cored, peeled and thinly sliced

  • 6 tbl sugar

  • 1 tsp cinnamon

  • pinch nutmeg

  • 4 eggs, well beaten

  • 2 tbl flour

  • pinch salt

  • 3 cups milk (heated until tiny bubbles form around the edges)

  • 1 tsp vanilla extract

  • confectioner's sugar

Preheat oven to 400º. Great a 12x8" glass baking dish. In large skillet, melt butter. Add apples and sauté until tender, about 3-5 minutes. In a small bowl, mix 1 tablespoon sugar, 1/2 tsp cinnamon and pinch nutmeg.  Sprinkle apple evenly with the cinnamon mixture. Place apple in baking dish. Mix eggs, flour, 3 tbl sugar and slat together in a medium bowl.. Gradually add heated milk and stir until well mixed.; stir in the vanilla extract. Pour this mixture over the apple slices in the baking dish (the apples will float). Sprinkle top with remaining 2 tablespoons sugar and 1/2 tsp cinnamon. Set the glass baking dish into a large shallow pan. Set pan on the middle shelf of the oven. Fill the pan with boiling water and bake for 30 minutes or until lightly browned. The custard will be firm to the touch. (It will be slightly watery). Sprinkle with confectioner's sugar and serve warm or cool. Makes six servings.

Betty Crocker Lemon Bars

  • 1 egg

  • 1/3 cup butter or margarine, softened

  • 1 pkg Betty Crocker lemon cake mix

  • 2 eggs

  • 1 cup granulated sugar

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2 tsp grated lemon peel

  • 1/4 cup lemon juice

  • powdered sugar

Heat oven to 350º. Mix 1 egg, butter and cake mix, dry until crumbly; reserve 1 cup. Pat remaining mixture lightly in ungreased 9x13" pan.  Bake about 15 minutes or until light brown. Beat 2 eggs, granulated sugar, baking powder, salt, lemon peel and lemon juice with rotary beater until light and foamy. pour over hot crust; sprinkle with reserved crumb mixture. Bake about 15 minutes or until light brown. Sprinkle with powdered sugar. Cool. Cut into bars about 2x1½". Makes 32 bars. 

High altitude: For lemon bars heat oven to 375º. Continue as directed.

High altitude: For Orange bars, below: Reduce granulated sugar to 3/4 cup. Continue as directed.

Orange Bars: Heat oven to 375º. Substitute 1 package Orange cake mix for lemon cake mix, orange peel for the lemon peel and orange juice for lemon juice.

Easy Creamy Chiffon Whip

  • 1 pkg orange gelatin

  • 1/3 cup evaporated milk

  • 1 cup drained peach slices (fresh, frozen or canned will do)

Prepare orange gelatin as package directs but use only 1½ cups water. Chill in small electric mixer bowl (or a 1½ quart bowl) until firm. With electric mixer at low speed, beat gelatin until it is broken into small pieces. Beat in 1/3 cup evaporated milk. Beat at high speed until mixture fills bowl. Fold in 1 cup drained peach sliced. Chill in dessert dishes. Top with more fruit before serving.

Praline Cheese Bars

  • 1 cup brown sugar

  • 3/4 cup chopped pecans

  • 3 cups flour

  • 1 cup melted butter (no substitutes)

  • 2 (8 oz) pkgs cream cheese

  • 1/2 cup sugar

  • 2 eggs

  • 4 tbl sour cream or milk

  • 2 tbl lemon juice

  • 2 tsp vanilla

Combine brown sugar, pecans and flour. Stir in butter. Mix by hand until crumbly.  Remove 1½ cups of mixture to use as topping. Press remaining mixture into the bottom of a 9x13" baking dish. Bake at 350º  for 15-20 minutes. Beat together, BY HAND ONLY, DO NOT USE AN ELECTRIC MIXER, cream cheese and sugar until smooth. Beat in eggs, sour cream or milk, lemon juice and vanilla, again by hand.  Pour mixture onto baked cooled crust. Sprinkle top with reserved flour mixture. Bake at 350º for 15-20 minutes until filling is set and edges become golden brown. Cool and cut into squares. Refrigerate.

Redenbacher's Ribbon O' Fudge Bars

  • 4 cups miniature marshmallows

  • 1 cup butterscotch chips

  • 3 tbl butter

  • 3 qts popped Orville Redenbacher Gourmet Popping corn

  • 1 (12 oz) jar hot fudge sauce

In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter; stir occasionally until smooth. Add popcorn; toss until well coated. Press half the mixture firmly in a greased 9" square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide a spatula under entire mixture and slide onto a cutting board to cut into bars. Makes 16 bars.

Spiked Peach Sorbet

  • 1¼ pounds fresh peaches, peeled, pitted and cut up (about 2½ cups)

  • 3 tbl lemon juice

  • 1 cup sugar

  • 1 cup boiling water

  • 1 cup dry white wine

  • 1½ tsp grated orange peel

  • Long, thin strips of orange peel, optional for garnish

  • Raspberries, optional for garnish

In blender container or food processor bow., combine peaches and lemon juice; cover and blend or process until smooth. In large mixing bowl, stir together sugar and one cup boiling water until sugar is dissolved. Stir in peach mixture, wine and grated oranges peal. Turn into a 9x9x2" pan; cover and freeze 3-4 hours or until firm. Break into chunks; transfer to a chilled, large mixer bowl. Beat with an electric mixer on medium speed till smooth. Return to pan; cover. Freeze for several hours or till firm. To serve, let stand 20 minutes at room temperature before using an ice cream scoop for scooping into dessert dishes. Serve with orange peel strips and berries. Makes 8 servings.

Raspberry Delight 

  • 1 pkg raspberry Jell-O (3 oz)

  • 1 cup hot water

  • 1 cup vanilla ice cream

  • 3 tbl orange juice

  • 1 can (9 oz) crushed pineapple, undrained

  • 1/2 cup chopped pecans

  • 1 medium sliced banana

Combine Jell-O and hot water in a bowl. Add ice cream and then orange juice. Transfer to a 9x13" baking pan. Let partially thicken . Combine pineapple, nuts and banana and add to Jell-O mixture. Chill until firm. makes 15 servings.

Fairy Pudding

  • 3 tbl tapioca

  • 2 cup water

Cook until clear and cool. Add:

  • 1 (10 oz) can crushed pineapple, drained

  • 1 pint whipped cream or 9 oz Cool Whip

  • 1 cup powdered sugar

Mix well. Chill and serve.

Grandma's Brownies

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1/2 cup butter (1 stick)

  • 1/2 cup shortening

  • 1 cup water or strong brewed coffee

  • 1/4 cup dark, unsweetened cocoa

  • 1/2 cup buttermilk

  • 2 eggs

  • 1 tsp baking soda

  • 1 tsp vanilla

  • 1 cups walnuts, optional


  • 1/2 cup butter (1 stick)

  • 2 tbl dark cocoa

  • 1/4 cup milk

  • 3½ cups unsifted powdered sugar

  • 1 tsp vanilla

In a large bowl, combine the flour and the sugar. In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well using a wooden spoon or high speed on electric mixer. Add nuts and mix. Pour into a well buttered 17½ X 11 inch jelly roll pan. Bake at 400º for 20 minutes or until brownies test done in the center. While the brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Tip: If you don't have buttermilk on hand, substitute 2 tsp vinegar or lemon juice. Mix into 1/2 cup milk. Or use powdered buttermilk, mixing according to package

Banana Pecan Torte

  • 1 cup butter

  • 2½ cups sugar

  • 4 eggs

  • 2 cups mashed ripe bananas (about 4 medium)

  • 2 tsp vanilla extract

  • 3½ cups all-purpose flour

  • 2 tsp vanilla extract

  • 2 tsp baking soda

  • 3/4 tsp salt

  • 1/2 cup buttermilk

  • 1 cups chopped pecans, toasted


  • 1 pkg (8 oz) cream cheese softened

  • 1/2 cup butter or margarine, softened

  • 3½ cups confectioners' sugar

  • 1 tsp vanilla extract

  • toasted chopped pecans

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in pecans. Pour into three greased and floured 9" round cake pans. Bake at 350º for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, beat cream cheese, butter, sugar in a small mixing bowl. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans. Makes 12-16 servings.

Peaches-n-Cream Mousse

  • 1 pkg (3 0z) peach or orange gelatin

  • 1 cup boiling water

  • 3 medium ripe peaches, sliced

  • 2 tbl honey

  • 1/4 tsp almond extract

  • 1/2 cup whipping cream, whipped or 1 cup whipped topping

  • additional peach slices for garnish

In a large mixing bowl, dissolve gelatin in water. In a blender, combine peaches, honey and almond extract; cover and process until smooth. Stir into gelatin mixture. Cover and refrigerate until syrupy, about 1½ hours. Beat on high speed until doubled in volume, about 5 minutes. Fold in the whopped cream. Spoon into dessert dishes. Refrigerate until firm, about 1 hour. Garnish with a peach slice. Makes 8 servings.

Banana Split Supreme

  • 3/4 cup butter or margarine, divided

  • 2 cups confectioners' sugar

  • 1 cup evaporated milk

  • 3/4 cup semisweet chocolate chips

  • 24 cream-filled Oreo cookies, crushed

  • 3 to 4 medium firm bananas, cut into 1/2 inch slices

  • 2 quarts vanilla ice cream, softened, divided

  • 1 can (20 oz) crushed pineapple, drained

  • 1 jar (10 oz) maraschino cherries, drained and halved

  • 3/4 cup chopped pecans

  • Whipped topping

In a saucepan, combine 1/2 cup of butter, sugar, milk and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from the heat and cool completely. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 13x9" pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart of ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over dessert; top with pineapple, cherries and pecans. Cover and freeze for several hours or overnight. Remove from the freezer 1- minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped topping. Makes 12-15 servings.

Creamy Mocha Frozen Delight

  • 2 tsp instant coffee granules

  • 1 tbl hot water

  • 1 cup Oreo cookies, crushed into crumbs

  • 3/4 cup chopped pecans, divided

  • 1/4 cup butter or margarine melted

  • 2 pkg (8 oz each) cream cheese, softened

  • 1 can (14 oz) sweetened condensed milk

  • 1/2 cup chocolate-flavored syrup

  • 1 carton Cool Whip, thawed

In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into the bottom of a 13x9" baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Makes 24 servings.

Fried Cinnamon Strips

  • 1 cup sugar

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 10 flour tortillas (8 inches)

  • cooking oil

In a large resealable bag, combine sugar, cinnamon and nutmeg; set aside. Cut tortillas into 3" by 2" strips. Heat 1 inch of oil in a skillet or electric fry pan to 375º, fry 4-5 strips at a time for 30 seconds on each side or until golden brown. Drain on paper towels. While still warm, place strips in the bag with sugar mixture; shake gently to coat. Serve immediately or store in an airtight container. Makes 5 dozen.

Easy Cream Cheese Clouds

  • 1 (8 oz) pkg cream cheese, softened

  • 1/2 cup powdered sugar

  • 1/4 tsp vanilla extract

  • 1 cup heavy cream

  • 1 can cherry pie filling

  • chopped nuts, optional

  • Mix cream cheese, sugar and vanilla at medium speed on electric mixer. Gradually add heavy cream; mix well. Whip until thickened. Using the the back side of the spoon, shape into ten shells. Place on waxed paper lined cookie sheet. Freeze two hours or overnight. When ready to serve, fill with cherry pie filling. Sprinkle chopped nuts on top if desired. Make 10 clouds.


  • 12 vanilla wafers

  • 2 (8 oz) pkgs cream cheese, softened

  • 1/2 cup sugar

  • 1 tsp vanilla

  • 2 eggs

  • Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Baked 25 minutes at 325 degrees. Remove from pan when cool. Chill. Top with Fruit, preserves, nuts or chocolate.

    Tropical Parfaits

    • 1/3 cup sugar

    • 2 tbl cornstarch

    • 1/8 tsp salt

    • 2 cups milk

    • 2 egg yolks, slightly beaten

    • 2 tbl butter, softened

    • 1 can pineapple tidbits, drained

    • 2 tsp vanilla

    • 1/4 cup macadamia nuts, toasted

    Mix cornstarch, sugar and salt in 2 qt saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at leash half of the hot mixture into the egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla. Press plastic wrap onto pudding. Refrigerate about 2 hours or until chilled. Layer pineapple and pudding in 4 parfait glasses; top with pudding. Sprinkle with nuts. Makes 4 servings.

    Chocolate Pudding

    • 2 egg whites

    • 2/3 cup unsweetened cocoa powder

    • 2 tbl cornstarch

    • 2 1/4 cup skim milk, divided

    • 1/2 cup granulated sugar

    • 1/8 tsp salt

    • 1 tsp vanilla extract

    In a small bowl, lightly beat egg whites and sit aside. In a large bowl, combine 2/3 cup cocoa and cornstarch. Whisk 2/4 cup of milk into cocoa mixture until complete smooth. In a large heavy saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat. Whisking constantly. Remove from heat. Gradually whish 1 cup of hot cocoa mixture into egg whites. Pour mixture back into pan. Cook over medium-low heat for 2 minutes, whisking constantly. Do not boil. Remove pan from heat. Add vanilla; blend well. Pour pudding into serving dishes. Cool to room temperature. Cover and chill for 1 hour. Garnish with berries, mint leaves and cocoa. Makes four servings.

    Quick Cherry Dessert

    • 1 cup butter (2 sticks)

    • 1 1/2 cups granulated sugar

    • 4 eggs

    • 1 tsp almond extract

    • 2 cups all-purpose flour

    • 2 tsp baking powder

    • 1 can cherry pie filling

    • Powdered sugar

    In a large mixing bowl, cream together the butter and sugar. Add the eggs. Beat until light and fluffy. Add the almond extract. Stir in the four and baking powder. Mix until smooth. Butter a 13x9" baking pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 spots, spacing 4 spoonfuls evenly in each direction. Bake at 350 degrees for 45-50 minutes or until golden and cake tests done. Filling will sink into the cake while baking. To serve cut into 16 pieces. Place Bottom side up on serving plate. Dust with powdered sugar, it used. Spoon slightly sweetened whipped cream over each serving. 

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