This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

These are also about 1" & come in pink & blue. It wouldn't be hard to decorate your cookies with one of those icing tubes available now if these aren't what you want. Here is a link that might be useful: Pink/blue crosses

Moni, so the ****notation at the bottom was pixistix's not yours. I guess I am thick headed this morning, but I am still confused as to what size pan to use for the recipe as written by pixistix. The amounts of the ingredients tells me 9 x 13. So how can it fit in the standard square pyrex dish which is 8 x 8, unless pixistix has a square pyrex dish that is say 10 x 10? Sharon, do I understand correctly that you doubled the recipe as Moni posted it to get the 9 x 13 and the 6"? Pixistix, can you clear this up for me? This cake sounds like Mom's and I am really looking forward to a really big piece for tonights dessert.

another good cake that you make a few days before Christmas is the Bacardi recipe for rum cake. 1 cup chopped pecans or walnuts 1 18 1/2 oz. package yellow cake mix 1 3 3/4 oz. pkg. Jell-O Vanilla Instant Pudding and Pie filling. (Even if pudding is already in the cake mix.) 4 eggs 1/2 cup cold water 1/2 cup Wesson oil 1/2 cup Bacardi dark rum GLAZE: 1/4 pound butter(cube) 1/4 cup water 1 cup granulated sugar 1/2 cup Bacardi dark rum Directions Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan, or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert cake onto a serving plate. FOR GLAZE: melt the butter in a saucepan. Stir in the water and sugar. Boil five minutes, stirring constantly. Remove from heat. Stir in the rum. Prick all over the top of the cake. Drizzle and smooth glaze evenly over top and sides. Allow the cake to absorb the glaze completely. Repeat until glaze is used up. Have waxed paper underneath and continue to scoop up the glaze and add it until the cake is saturated. This is a rich, moist cake. A dollop of whipped cream can be added for a special touch.