Desserts

Leave a comment with your favorite recipes and I will add it to my post so everyone can enjoy! Thanks! ~Marianne

Peach Fluff - I love it when my mother-in-law makes this in the summer. Super YUM!

Crust:
2 cups flour
½ cup brown sugar
1 cup nuts
2 sticks butter or margarine, melted
Mix and press in a 9 x 13 pan. Bake at 350º for 15 minutes. Do not over-bake. Cool

Filling:
1 (8 oz.) package cream cheese (softened)
1 c. powdered sugar
1 large Cool Whip
Cream the powdered sugar and the cream cheese till smooth and creamy. Fold in Cool Whip. Spread mixture over cooled crust.

Topping:
1 cup water
1 cup sugar
2 tablespoons cornstarch
1 small package peach Jello
about 6 cups of fresh peaches
Cook sugar, water and cornstarch until thick. Remove from heat and stir in peach Jello until dissolved. Add the peaches, and mix. Pour over filling. Refrigerate for several hours before serving.

Candy Bar Cake
18.25 oz Swiss chocolate cake mix
8 oz Cream Cheese, softened
1 cup Powdered sugar
1/2 cup Granulated sugar
10 1.5 oz Hershey w/ almonds (or two 7 oz bars)
12 oz Cool Whip, thawed

Make cake as directed; pour batter into three 8" greased and floured round pans; bake at
325 degrees for 20 - 25 minutes; cool in pans for 10 minutes on a wire rack; cool completely on wire rack out of pans.

Beat cream cheese, powdered sugar, and granulated sugar at medium until creamy; chop 8 candy bars (or all but 7 squares from the two 7 oz bars); fold chopped candy bars into cream cheese mixture; fold in cool whip; spread icing on each layer and sides (the icing is easier to work with when cold).

Three-Berry Lemon Trifle - My friend Suma made this and it was spectacular!
1 (14 ounce) can sweetened condensed milk
6 oz lemon yogurt
1/3 cup lemon juice
1 (8 ounce) container whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes or ready made angel food cake
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted - optional

DIRECTIONS
1. In a large bowl, combine the milk, yogurt, and lemon juice. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.