Shamrock Pudding

• 2 1/4 cups milk
• 3 T cornstarch
• 1/3 cup sugar
• 1/4 tsp. salt
• 1/4 tsp. vanilla

Scald two cups milk over double boiler. Mix cornstarch, sugar and salt together. Add 1/4 cup cold milk to dry ingredients. Stir until smooth. Add to hot milk and cook 15 minutes until mixture thickens, stirring often. Cool slightly and add vanilla. Chill. Top with cream if desired.

Lime Ribbon Delight

• 1 package white cake mix
• 1 package (3 oz.) lime-flavored gelatin
• 1 cup hot water
• � cup fruit juice or water
• � cup drained crushed pineapple
• � cup chopped nuts
• Few drops lemon juice
• 1 cup whipping cream
• � cup confectioner's sugar

Bake cake in two round layer pans as directed on the package. Cool. Dissolve gelatin in hot water. Add fruit juice and chill until almost firm. Add pineapple, nuts and lemon juice. Place two strips of aluminum foil across the bottom of each layer pan, letting strips extend over edge. Replace cake layers, placing one layer back in pan upside down and the other right side up. (This will make a better looking cake when gelatin layers are put together.) Spoon the fruit gelatin over the two layers. Chill until firm. Whip cream with confectioner's sugar. Lift cake layers out of pans, using extended edges of foil. Stack layers gelatin side up. Frost sides with whipped cream. Refrigerate until serving time. Decorate with miniature white clay pipes or shamrocks for St. Patrick's Day.

MAGIC LEPRECHAUN PIE