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

This cake is very moist due to the 4 cups of chopped apples. I have made it with all brown sugar and 1/2 brown and half white...as well as all whtie. If you use brown sugar use 1 1/2t tps baking soda and no baking powder at all. Apple Cake 4 cups chopped apples 1 ½ cups sugar ½ cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP) ¾ tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs ¾ cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes. Linda C

Hi Cheryl! This one is T and T. I have made it several times. Hot Buttered Rum Mix 1 lb. light brown sugar 1 lb. confectioner's sugar 1/2 lb (2 sticks) butter - room temp 1 qt vanilla ice cream - slightly melted Light rum ground nutmeg Combine the first 4 ingredients with a mixer and store in the freezer. For one drink, put 2 tbsp of ice cream mixture in a mug. Add 1 shot of rum and fill the mug with boiling water. Garnish the top with nutmeg. Enjoy! Stacy

Here's mine-been making these for almost 20 years-a big favourite! From Pillsbury-sorry it doesn't 'read' well-I pasted it from their site. Recipe Tips (1) Reviews (11) RECIPE TOOLBOX INGREDIENTS 1cup sugar 1cup butter, softened1(3-oz.) pkg. cream cheese, softened 1/2teaspoon salt 1/2teaspoon almond extract 1/2teaspoon vanilla 1egg yolk 2cups all-purpose flour Colored sugar or decorator icing, if desired DIRECTIONS 1 In large bowl, combine all ingredients except flour and colored sugar; beat until light and fluffy.2 Add flour; mix well. Shape dough into 3 disks. Wrap dough in plastic wrap; refrigerate 1 hour for easier handling.3 Heat oven to 375ðF. On floured surface, roll out 1 disk of dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated.) Cut with lightly floured 2 1/2-inch round or desired shape cookie cutters. Place 1 inch apart on ungreased cookie sheets. Decorate with colored sugar.4 Bake at 375ðF. for 6 to 10 minutes or until light golden brown. Immediately remove from cookie sheets. If desired, frost and decorate plain cookies.