Yeah, buckets. It's a fund-raiser thing that the schools do, at least in my area. The kids usually go door-to-door, selling buckets of cookie dough (different flavors), or gift wrapping, or candles, or candy, stuff like that. It's not that great (Tim & Cass would rather eat it raw, anyway), but I thought it would be fine for "crust" purposes! LOL Lori

It sounds like you could also substitute "Lite" versions of the cream cheese and Cool Whip, use skim milk instead of whole milk, Sugar Free pudding mixes instead of the loaded variety, to make this a little bit "lighter". But could you substitute light tub margarine for the stick butter? (Light tub margarine has no trans fats. I have yet to find a stick butter that does NOT have trans fats.) PS The name of the recipe may eventually have to be updated to something like "Better Than Johnny Depp Dessert", grin. Say "Robert Redford" to most of today's youngsters and they don't have the slightest idea who you're talking about! Always on the lookout for a good lite dessert, DonnaR/CA

For some reason, I can see the photos this time, and it usually works the opposite way. I do have a couple of mini muffin pans - one is nonstick and they other one is terrible for sticking, and I might have thrown it away. I also have three 3" diameter mini tart pans, but those would not make bite sized tarts. I've made the chocolate filling recipe several times over the years, but with less sugar.

1.__________________________________________________________ DARK CHOCOLATE SAUCE Posted by: MQmoi (My Page) on Mon, Nov 18, 02 at 11:28 For a "Desserts" category... The sauce below is from a Gourmet recipe for Coffee Almond Ice-Cream Cake with Dark Chocolate Sauce. I made the sauce only and served over coffee ice cream. Mmmm! I omitted the Ameretto altogether. DARK CHOCOLATE SAUCE 1 1/2 cups heavy cream, 2/3 cup firmly packed dark brown sugar, 4 ounces fine-quality bittersweet chocolate, chopped, 3 ounces unsweetened chocolate, chopped, 1/2 stick (1/4 cup) unsalted butter, softened, 3 to 4 tablespoons Amaretto, or to taste * (Optional ingredient IMO) In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm. 2._________________________________________________________ Berry Squares Posted by: Daylilydayzed (My Page) on Tue, Mar 18, 03 at 10:59 This is a dessert recipe I found on a coupon flyer for Cool Whip. My husband gave it a Thumbs up and said you can make this again anytime! Berry Squares 1 pkg (12 oz) pound cake sliced into 10 slices, 3 Tbsp orange juice, 2 pt. fresh seasonal berries (strawberry, bluberry, raspberry etc) 2 Tbsp sugar, 2 1/2 cups cold milk, 2 pkgs(4 oz size each)Jello Vanilla or Lemon or Flavor of choice Instant pudding, 1 8oz tub of Cool Whip Topping 1. Arrange poundcake slices in bottom of a 13x9 inch pan. 2. Drizzle with the orange juice. 3. Place the berries on top of the cake and sprinkle with the sugar. 4. Make the pudding with the cold milk using whisk to blend until smooth. 5. Gently stir in 1 cup of the cool whip. 6. Spoon mixture over the berries in pan. 7. Top with remaining Cool whip. Refrigerate until ready to serve. Can be made ahead and held over night. 3.__________________________________________________________ Raspberry ice cream Posted by: Linda_inTennessee (My Page) on Thu, Apr 3, 03 at 21:42 Raspberry ice cream, 2 boxes 10 oz frozen raspberries, 1/8 cup creme de cassis, 2 1/2 cupps whipping cream, mix this in an icecream maker according to directions. place in serving dish with a cherry and a mint sprig. 4.__________________________________________________________ Fresh Peach Tart Posted by: bubbeskitchen on Mon,Aug 25,03 at 8:52 Recipe from Ren Adler Ascher's kitchen Fresh Peach Tart Source: My Recipe September 2000 Servings: 6 to 8 Prep and cooking time: 20 minutes for filling and 50 minutes baking Accompaniments: crème fraîche, vanilla ice cream, whipped cream. Ingredients: One, unbaked, cold, 10-inch Pâte Brisée (tart shell), flaky version preferred, in tart pan with removable bottom Filling: 2 Lbs. Firm, ripe peaches, peeled, stone removed and sliced thinly (about 5 medium sized)* 1/2 cup packed Golden Brown Light Sugar, Scant 1/2 tsp. ground ginger, Scant 1/2 tsp. ground cinnamon, Dash of white pepper, 2 Tbs. corn starch, 1 Tbs. dried breadcrumbs Instructions: Preheat oven to 425º Mix sugar, ginger, cinnamon, pepper and cornstarch together in a small bowl. Add to sliced peaches and let stand at room temperature for 30 minutes. Sprinkle the breadcrumbs inside the tart shell. Fill tart shell with peach slices in concentric circles starting in the center. You will have more than one layer. Let them overlap tucking small pieces in gaps retaining slices in same direction. Pour any remaining juices over top. Put tart pan on baking sheet in middle of the oven. Cook for 15 minutes. Cover tart with a sheet of foil, reduce temperature to 375º and cook 25 to 30 minutes more or until peaches are tender, juices are bubbling, and crust is brown. * Note: firm peaches will peel nicely with a sharp vegetable peeler. Alternately, drop into boiling water for 30 seconds and then into icy water and peel.