My fave desserts

Julie I know you probably have all of these, but wanted to share with the group, I just put these together for my ward's recipe blog...enjoy!

Greenies
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)

Add:
1 capful of mint flavoring
green food coloring
chocolate chips

Grease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.

Fruit Pizza
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.

Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.

Chocolate Roll
1 t. vanilla extract
2 c. heavy cream
Combine and whip

1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer adn stack together on serving platter (will be about 14 in.) Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.

Fresh Peach Pie
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell

Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.

Lemon Meringue Pie
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks

combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter.
Pour into cooled, baked pie shell

Meringue:
beat 3 egg whites until foamy
gradually beat in 6 T. sugar, beating to stiff peaks

Spread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.

Hot Fudge
1 cube butter (melt in saucepan)
6 T. (rounded) cocoa
1 1/3 c. sugar
1/8 t. salt
1 t. vanilla
1 can evaporated milk

Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.

Rice Pudding
1 c. rice, cooked until tender in 1 qt. water
to hot rice add:
1/2 c. butter
2 slightly beaten eggs
1/2 c. raisins
2 t. vanilla
3 c. milk
Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.

Apple Crisp
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft butter
combine and mix until crumbly

Filling:
3 c. tart apples, sliced
1 T. sugar
arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.

Rhubarb Crunch
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.

Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.

Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.