Chocolate Brownie Pudding Cake

1/2 cup brown sugar
3/4 cup water
2 Tbsp cocoa
2 1/2 cups brownie mix (half of a 21.5oz pkg)
1 egg
1/4 cup peanut butter
1 tablespoon soft margarine
1/4 cup water
1/4 to 1/2 cup milk chocolate chips, if desired

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered crockpot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart (I'll try that size next). Spoon into dessert dishes while warm; serve with whipped cream or ice cream.
Serves 6 to 8.

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Chocolate-Peanut Butter Pudding Cake

1 c all-purpose flour
1/2 c sugar
2 Tb unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 c milk
2 Tb cooking oil
1 tsp vanilla
3/4 c peanut butter flavored pieces
3/4 c sugar
1/4 c unsweetened cocoa powder
2 c boiling water
1/2 c chunky peanut butter
2 Tb chopped unsalted dry-roasted peanuts
vanilla ice cream (optional)

In a mixing bowl, stir together flour; the 1/2 cup sugar; the 2 T cocoa powder; and baking powder: Add the milk, oil, and vanilla; stir until batter is smooth. Stir in peanut butter pieces. Spread batter evenly in bottom of a greased 3 1/2-4 qt crockery cooker.

In another mixing bowl, combine the 3/4 cup sugar and 1/4 cup cocoa powder. Stir together boiling water and peanut buter; stir into cocoa mixture. Pour evenly over batter in the crockpot. Cover, cook on high for 2-2 1/2 hours or until toothpick inserted 1 inch into center comes out clean. Let stand uncovered, for 30-40 minutes to cool slightly.

To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream. "This pudding cake is a dessert lover's dream. A warm chocolate-peanut butter pudding develops under the cake layer as it 'bakes'. Spooned over ice cream, it's the best."
Source: Better Homes and Gardens, "New Flavors from your Crockery Cooker."

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Cinnamon Coffee Cake

"For an easy continental breakfast to serve to company, team this tender, buttery coffee cake with a fresh fruit compote and brew your favorite flavored coffee or tea." Prep: 20 min. Baking: 30 min.

2-1/4 cups flour
1 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground ginger
1/2 cup butter
1 tsp. baking powder
1 tsp. baking soda
1 cup buttermilk or sour milk*
1 beaten egg
1/2 cup slivered almonds, walnuts, or pecans, chopped

Grease a 13x9x2-inch baking pan; set aside.

In a large mixing bowl, combine flour, brown sugar, granulated sugar, 1 teaspoon of the cinnamon, the salt, and ginger. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup of the flour mixture. Add baking powder and baking soda to remaining flour mixture; mix well.

In a small bowl, combine buttermilk or sour milk and egg. Add to flour-soda mixture all at once; stir just until moistened. Spread batter into prepared pan. For topping, combine the reserved flour mixture, nuts, and the remaining cinnamon; sprinkle over batter in baking pan.

Bake in a 350 degree F. oven for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Serve warm. Makes 12 servings.

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Coca Cola Cake

Ingredients:
1 stick butter
1 cup cocoa cola
3/4 cup Miniature marshmallows
1 sq.semi-sweet baking chocolate
1/2 cup shortening
1/2 cup vegtable oil
3/4 cup cocoa
2 eggs
1/2 teasp.salt
2 teas.vanilla
3/4 cup Buttermilk
2 cups sugar
2 1/3 cup flour
1 teas.baking soda
1 1/2 teas.baking powder

Preparation:
place in a sauce pan butter, coke, semi-sweet baking square and bring to a boil, remove from heat and add marshmallows and stir till marshmallows dissapear. Set aside to cool enough to tepid or room temp.

In mixing bowl blend the shortening, oil, vanilla and sugar till fluffy. Add eggs and buttermilk and beat until smooth. Mix flour with baking soda, baking powder and salt. Add half of the flour mixture to the shortening and egg mixture and beat. Scrape bowl time to time to clean the sides off so ingreidents are cpmpletly blended in batter. Add cooled cocoa cola mixture mixture and beat. Add remaining of flour and beat until completly smooth--about 3-4 minutes. Batter will be thick.
Place batter in a 13"x9"x2" oiled and floured baking pan.

Set pan on top shelf of preheated 350 degrees oven for 35-40 minutes. Check baking time with toothpick. If toothpick comes out clean by sticking in the middle of the cake its time to come out of the oven and cool.

Frosting:
1 stick butter
1/4 cup cocoa
1/2 cup Cocoa cola
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup Hershey's Chocolate Syrup

Cream butter, add cocoa, vanilla, Hershey's Syrup and cocoa cola. Add powdered sugar a little at a time and beat constantly. Scrape the sides of bowl time to time to get all ingreidents into the frosting. If the frosting seems a little dry add a little more cocoa cola and beat well.

Frost warm cake. Can be served with natural vanilla bean ice cream and enjoy.

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Magnificent Molasses Cake

Ingredients:
1/4 teaspoon salt
1 teaspoon soda
1/2 teaspoon ground cloves
1/2 cup (1 stick) soft butter or margarine

1/2 cup sugar
1 cup unsulphured molasses
2 large eggs
2 1/2 cups sifted all-purpose flour
1/2 cup sour cream

Preparation:
Blend the first 4 ingredients together until fluffy. Gradually add sugar, mixing well. Mix in molasses and 1/2 cup of the flour. Beat in eggs, 1 at a time. Add remaining flour alternately with sour cream. Beat batter 1/2 minute. Turn into a well-greased, lightly floured 9 x 5 x 3-in loaf pan. Bake in a preheated slow oven (325 deg F.) 1 1/4 hours. Cool in pan 20 minutes. Turn onto a wire rack to finish cooling. When cold, frost if desired,(Butter frosting recommended). Sent by Kathy in California

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Orange Slice Cake

Ingredients:
4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup buttermilk
3 1/2 cups self-rising flour
1 box dates
1 pound orange slice candy
1 cup coconut
2 cups chopped pecans or walnuts
Topping:
1 cup fresh orange juice
2 cups powdered sugar

Preparation:
Mix all ingredients and bake for 2 1/2 hours at 200*F. Pour topping over cake while warm, and let stand overnight.

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Peanut Butter Chocolate Cake

1 package chocolate fudge cake mix
2/3 cup peanut butter chips
1 cup hot fudge sauce
1 cup caramel sauce
Whipped topping

Mix cake according to package directions and stir in peanut butter
chips. Bake according to cake box directions. Poke holes in the
cake as soon as it is removed from the oven and pour caramel and
hot fudge over the cake. Allow the cake to cool and spread whipped
topping over the cake.

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Raspberry Angel Food Cake

"If you don't have a mixer, you're in for a long afternoon with this recipe. If you do, you'll find that your cake is the lightest you've ever made."

15 egg whites (take them out of the fridge so that they reach room temperature at preparation time)
1-1/4 cups sugar
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla extract
2 cups raspberries

Place the egg whites in a large mixing bowl and set aside.

In a separate bowl, mix together the flour, one cup of the sugar, and the salt; set aside.

Whip the eggs until foamy. Add the cream of tartar and vanilla, and continue to whip until soft peaks begin to form. Slowly add the remaining sugar and continue to whip.

Stop whipping and fold the flour mixture into the whites until combined. Add the raspberries.

Place an aluminum foil collar around a 10-inch tube pan; extend it about four inches above the top of the pan.

Spoon the batter evenly into the pan.

Bake at 350 degrees F for 50 minutes. The cake will be done when it springs back when touched.

Remove cake from the oven and invert it. Place the hole over a wine bottle to hold the pan off the surface. Allow to cool for several hours.

When cool, remove from pan.

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Creamy Peanut Butter Cups

2 sticks margarine
2 c. peanut butter
1 tsp. vanilla

Cream together with 1 -1/2 lb. (6 c.) powdered sugar. Press into jelly roll pan. Melt 6 oz. or more of chocolate chips. Pour over peanut butter mixture and cut.

Good & Easy!

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Fudge Truffle Cheesecake

1 chocolate crumb crust
3 (8-ounce) packages of cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups (12-ounce) semi-sweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract

Preheat oven to 300 degrees.
Prepare chocolate crumb crust in large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk then remaining ingredients until smooth.
Pour into pan.
Bake 1 hour and five minutes (65 minutes) or until set.
Cool.
Chill.
Garnish.
Refrigerate leftovers.

Chocolate Crumb Crust:
In bowl combine 11/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup confectioners' sugar and 1/2 cup each unsweetened cocoa and margarine or butter, melted. Press into 9-inch springform pan

Yields: 1 9-inch pie.

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Chocolate-Amaretto Cheesecake

Crust:
3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted

Filling:
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels

Combine crust ingredients and pat into a 7-inch springform pan.

Beat the cheeses with the sugar until smooth; add eggs and whipping cream and beat for about 3 minutes on medium speed of an electric hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for about 1 more minute. Stir in semi-sweet chocolate morsels; pour into prepared pan. Place the cheesecake on a rack in the crock pot (or use a "ring" of aluminum foil to keep it off the bottom of the pot). Cover and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

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White Chocolate and Lime Ribbon Cheesecake

3/4 c. toasted slivered blanched almonds, about 3 oz.
7 whole graham crackers, broken
2 1/2 tbsp. sugar
5 tbsp. chilled, unsalted butter, cut into pieces

Filling:
2 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
9 oz. imported white chocolate, melted, lukewarm
3 extra lg. eggs, room temperature
1/4 c. whipping cream
1 tsp. light rum
1 tsp. vanilla
Pinch of salt
Lime curd (following)
3 extra lg. egg whites, room temperature
White Chocolate Whipped Cream (following)
1 oz. imported white chocolate, grated

Position rack in center of oven, and preheat to 325 degrees. Lightly butter 9 inch diameter springform pan. Finely chop almonds with crackers and sugar in processor. Add butter and process until crumbs begin to stick together. Press crumbs into bottom and 2 inches up sides of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.

Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add white chocolate and beat just until blended. Beat in eggs, then cream, rum, vanilla, and salt. Spread half of filling evenly over crust. Bake until barely set, about 20 minutes. Cool 5 minutes on rack. Maintain oven temperature.

Mix 1 1/2 cups Lime Curd with 3 egg whites in small bowl (refrigerate remaining curd for decoration). Starting at outer edge, carefully spoon Lime Curd mixture over cheese filling, covering completely. Bake 20 minutes. Transfer to rack and cool 5 minutes. Starting at outer edge, carefully spoon remaining cheese filling over curd, covering completely. Bake cheesecake until edges are set and center moves only slightly when shaken, about 25 minutes. Cool completely on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.)

Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Spoon White Chocolate Whipped Cream into pastry bag fitted with large star tip. Pipe rosettes of cream over cheesecake, spacing 1/2 inch apart and leaving 1/2 inch border at edge. Spoon remaining Lime Curd into pastry bag fitted with small star tip. Pipe Lime Curd rosettes between cream rosettes and round outer edge of cheesecake. Sprinkle grated white chocolate over Lime Curd around outer edges if desired.

White Chocolate Whipped Cream
1 c. whipping cream
2 oz. white chocolate
Simmer cream. Remove from heat. Add chopped white chocolate. Stir until melted. Chill. Whip.

Lime Curd
1 c. plus 2 tbsp. sugar
2 tbsp. cornstarch
1/2 c. plus 1 tbsp. strained fresh lime juice
1/2 c. whipping cream
5 extra lg. egg yolks
2 tbsp. plus 1 1/2 tsp. grated lime peel
1 drop green food coloring
6 tbsp. unsalted butter, diced

Mix sugar and cornstarch in heavy small saucepan. Gradually add lime juice, stirring until smooth. Mix in cream, yolks, lime peel, and food coloring. Add butter. Bring to boil over medium heat, stirring constantly. Reduce heat to low and stir until thickened and butter is melted, about 1 minute. Immediately pour into small bowl. Press plastic wrap onto surface of curd to prevent skin from forming. Refrigerate curd until well chilled. (Can be prepared up to 1 week ahead.)

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Brown Sugar Shortbread Cookies

1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 325°F. Lightly butter 9-inch-diameter springform pan. Using electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add brown sugar and beat will. Using rubber spatula, mix flour and salt (do not overmix).

Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using ruler as guide and cutting through dough.

Pierce each wedge several times with toothpick. Bake until shortbread is brown, firm at edges and slightly soft in center, about 1 hour.

Cool shortbread completely in pan on rack. Remove pan sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Makes 12.

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Deep-fried Strawberries

1 cup pancake mix
1/2 cup milk -- plus 2 tablespoons
24 strawberries -- large

1 cup sifted powdered sugar
1/3 cup water
1 tablespoon cornstarch -- plus 3/4 teaspoon
1/4 cup sherry

Combine sugar and water in a small saucepan; bring to a boil. Combine
cornstarch and sherry, stirring until cornstarch dissolves. Gradually stir
cornstarch mixture into hot mixture; cook over medium heat, stirring
constantly until sauce is smooth and thickened. Meanwhile, Combine pancake
mix and milk, stirring well. Dip strawberries in batter and deep-fry in hot
oil (375 degrees F.) until golden brown. Drain on paper towels. Serve
strawberries immediately with the sherry sauce. Yield: 8 servings.

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No Bake Peanut Butter Fudge

Ingredients:
2 sticks of margarine
1 cup of peanut butter(creamy or crunchy)
1 teaspoon of vanilla
1/2 bag of confectionary sugar

Preparation:
In sauce pan melt margarine and peanut butter add vanilla, turn off heat, add confectionary sugar stir. Put mixture on platter smooth out cut in pieces chill in refrigerator for 15 minutes and enjoy.

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Awesome Applesauce Muffins

Ingredients:
1 C. Flour
2/3 C. Packed Brown Sugar
1 tsp. Soda
1/2 tsp. Salt
1 tsp. Pumpkin Pie Spice
1/4 C. Melted Shortening
1 C. Applesauce
1 Egg

Preparation:
Combine first 5 dry ingredients in bowl. Add mixture of shortening, applesauce and egg; mix well. Fill greased muffin cups 2/3 full. (I lightly spray with Cooking Spray) Bake at 400 degrees for 20 minutes. Yield: 12 muffins

**Approx per muffin**
Cal 151; Prot 1.7g; T Fat 5.3 g; Chl 21.1 mg; Car 24.9g; Sod 166.7mg; Pot 71.4mg.

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Pecan Pie Mini Muffins

Ingredients:
1 Cup packed brown sugar
1/2 cup ALL PURPOSE Flour(must be all-purpose; not self-rising)
1 cup chopped pecans
2/3 cup butter (no substitutes), melted
2 eggs, beaten

Preparation:
In a bowl, combine brown sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes OR until muffins test done. Remove immediately to cool on wire racks. Yields: about 2 1/2 dozen.

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Fresh Apple Custard Pie

9 inch unbaked pie pastry pie shell
1-1/2 cups sour cream
1 14ounce can Eagle Brand sweeted condensed milk ( not evaporated milk)
1/4 cup frozen apple juice concentrate (thawed)
1 egg
1 1/2 t. vanilla
1/4 t. ground cinnamon
3 to 4 medium apples (cored, pared, and sliced)
2 T. butter.

Preheat oven to 375 degrees.
Bake pie crust 15 minutes.

Meanwhile, in a small mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla, and cinnamon until smooth. Pour into prepared crust; bake 30 minutesor until set. Cool. In a large skillet, cook apples in butter until tender-crisp.

Arrange on top of pie; drizzle with apple cinnamon glaze.

Serve warm or chilled.

Apple Cinnamon Glaze:
In a small saucepan, combine 1/4 cup frozen apple juice concentrate, thawed, 1 t. cornstarch and 1/4 t. ground cinnamon; mix well. Over low heat cook and stir until thickened.

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Gourmet Apple Pie

1. Prepare your favorite apple pie recipe (or pick-up your favorite
frozen pie from the grocery store).
2. Preheat on your gas grill to a medium heat or build a medium-hot
fire in your charcoal grill.
3. Place 1/2 cup Apple Wood Chips (soaked in water) in a can on
the gas heating element (gas grill) or directly into the coals.
4. Place pie on the center of the grill as far from direct heat
as possible.
5. Bake pie for as long as the recipe calls for. Crust should be
golden brown. If crust starts to brown too quickly cover edges
or top with foil.

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Banana Blueberry Pudding Pie

34 Vanilla wafers
2 medium bananas, sliced and dipped in ReaLemon Lemon juice from Concentrate and well drained
1 cup fresh blueberries, rinsed and drained
2 (3-ounce) packages of cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup cold water
1 (4-serving size) package instant vanilla flavor pudding mix
1 cup (1/2 pint) Borden Whipping Cream, whipped

Line pie plate with vanilla wafers; top with bananas and blueberries.
In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
Chill 10 minutes.
Fold in whipped cream.
Pour into prepared pie plate.
Chill
Garnish as desired.
Refrigerate leftovers

Yields: 1 9-inch pie

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Banoffee Pie

Ingredients for 4 digestive biscuits butter
1 can condensed milk
whipped cream
2 or 3 bananas
a little grated chocolate

First of all, simmer the can of condensed milk in pan on boiling water for two hours. In the meantime, melt the butter in a small saucepan and add the crushed digestives. Mix well and flatten at the base of a medium-sized bowl. Leave to chill. Open the can of milk (carefully!) and pour over the digestives. Once it has cooled down, spread the whipped cream on top and place the chopped bananas over the lot. Sprinkle with grated chocolate and chill of at least one hour.

WARNING: THIS IS VERY FILLING!

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Chocolate Fried Pies

1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 cup milk
2 tablespoons butter or margarine
1/2 teaspoon vanilla
2 cups packaged biscuit mix
1/2 cup milk
Cooking oil for shallow-fat frying
sifted powdered sugar

For the filling, in a saucepan combine sugar, flour, and unsweetened
cocoa powder. Stir in 1/2 cup milk and butter or margarine. Cook and
stir over medium heat till the mixture is thickened and bubbly. Cook
and stir 1 minute more. Stir in vanilla. Cool.

For the dough, in a mixing bowl stir together the biscuit mix and
1/2 cup milk. On a well-floured surface knead the dough 12 strokes.
Roll the dough to slightly less than 1/8-inch thickness. Cut dough
into twelve 4-inch circles. Reroll as necessary. Place about
1 tablespoon filling in the center of each circle of dough. Brush the
edge of the dough with water. Fold the dough over the filling; press
the edges together with tines of a fork to seal. In a skillet heat
1 inch cooking oil to 375 . Fry the pastries, several at a time,
about 2 minutes or until golden, turning once. Drain on paper
towelling. Sprinkle warm pastries with sifted powdered sugar.

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Hershey Pie

Ingredients:
20 large marshmallows
2/3 cup milk
6 Almond "Hershey" bars
1/2 pt whipping cream
1 graham cracker crust or vanilla wafer crust

Preparation:
Melt the marshmallows and milk in a pot on low heat. Add Hershey bars and melt in the marshmallow mixture. Let this cool and then fold in the whipped cream. Pour into the crust. Let sit in refrigerator until firm.

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Lemon Chess Pie

9 inch pie crust
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
3 eggs
1 Tbsp. cornmeal
2 Tbsp. lemon juice
1 tsp. vanilla extract

Mix butter and sugar together. Mix in the eggs, cornmeal, lemon
juice and vanilla. Pour mixture into pie shell and bake for 45
minutes in preheated 350 degree oven until pie is nicely browned.

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Creamy Lemon Pie

9 inch baked and cooled single pie shell
3 Egg Yolks
1 14 ounce can Eagle Brand Sweetened Condensed Milk
1/2 cup Lemon Juice from Concentrate
1 t. grated lemon rind (optional)
Yellow Food Coloring (optional)
Whipped Cream

Preheat oven to 350 Degrees.
In medium bowl, beat egg yolks, stir in sweetened condensed milk, lemon juice, lemon rind, and food coloring if desired. Pour into prepared crust; bake 8 minutes. Cool. Spread with Whipped Cream.

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Fudgy Brownie Pudding

3/4 cup flour
3/4 sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/3 cup plus 1/4 cup unsweetened cocoa
1/2 cup skim milk
1 T. butter
1 t. vanilla
1/3 cup brown sugar
1 3/4 cups boiling water.

Heat oven to 350 degrees.

Coat 9 inch square baking pan with cooking spray.

Combine flour, sugar, baking powder, baking soda, salt, and 1/3 cup cocoa in medium bowl. Combine milk, butter, and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared pan. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over top; DO NOT STIR. Bake 35 minutes, until toothpick inserted in center comes out clean.

Cool 10 minutes.

Serve warm.

Makes Nine Servings

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Tropical Layer Pudding

Ingredients:
2 packages sugar-free vanilla pudding
3 cups milk
2 cans chunky pineapple (unsweetened)
4 bananas
1 cup pineapple juice
1 package regular or sugar-free vanilla wafers

Preparation:
Prepare pudding using pineapple juice to replace 4th cup of milk. Layer vanilla wafers, bananas, and pineapple ending with pudding. Decorate top with cookies.
Optional: Sprinkle coconut with each layer.

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Tiramisu

20 lady fingers
3 eggs, separated
2 Tbsp. cognac
1/4 cup sugar
8 oz. Mascarpone cheese
1/4 cup espresso coffee
whipped cream
chocolate curls for garnish

Soak lady fingers in espresso coffee. For best results, pour coffee
onto plate, place lady fingers on the plate and allow
lady fingers to soak up coffee from the bottom. This keeps the
coffee flavor from getting too strong in the lady fingers. Meanwhile
beat egg yolks, sugar, cognac and Mascarpone cheese until smooth.
In a separate bowl beat egg whites until soft peak form. Add egg
whites to cheese mixture and mix well. Place half the soaked
lady fingers in a glass dish followed by half the cheese mixture,
Place the remainder of lady fingers on top of the cheese and follow
with the rest of the cheese mixture, Top with whipped cream and
chocolate curls.

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