DESSERTS

Apple Gingerbread Cobbler

4 cups slice apples
1/2 cup packed light brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup water
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup sugar
1 egg
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons vegetable oil
2 teaspoons cornstarch

Combine apples, brown sugar, lemon juice, cinnamon and water in large saucepan; mix well. Cook, uncovered, until apples are just tender; do not overcook. Sift flour, baking powder, baking soda, ginger and nutmeg together. Beat sugar, egg, buttermilk, molasses and oil in large mixer bowl until blended. Add flour mixture; beat until smooth. Blend cornstarch with a small amount of water in a cup. Pour into apple mixture; mix well. Pour into a greased 1-1/2-quart baking dish. Sprinkle flour mixture over apples. Bake at 350 degrees for 35 minutes. May serve with ice cream. Makes 6 servings.

Oreo Cookie Dessert

1 pound package Oreo cookies
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
2 small packages instant French vanilla pudding
16 ounce container Cool Whip
6 tablespoons melted margarine
3 cups milk

Place Oreo cookies in food processor. When crushed, place in bowl with melted margarine. Mix together. Pat in the bottom of a 9 x 13-inch pan. Save some of the crumbs for top of dessert. Mix softened cream cheese, and powdered sugar together. In separate bowl, beat instant pudding with milk. Combine cream cheese mixture with pudding. Spread pudding mixture on Oreo crumbs. Spread Cool whip on top of pudding. Sprnkle Oreo crumbs on top of Cool Whip. Store in refrigerator.

Robert Redford Dessert

1 cup flour
1 stick margarine
1/2 cup chopped pecans
1 cup Cool Whip
8 ounces cream cheese, softened
1 cup powdered sugar
2 (3-ounce) packages Butterscotch pudding
Additional Cool Whip for top
Additional pecans for top

1st Layer:
Mix together 1 cup flour, margarine and chopped pecans. Press into a 9 x 13-inch pan and bake at 375 degrees for 15 minutes; let cool.
2nd Layer:
Mix together Cool Whip, cream cheese and powdered sugar. Spread over first layer.
3rd layer:
Make pudding according to package directions. Spread over the top of second layer. Spread additional Cool Whip on top and sprinkle with pecans. Chill until set.

Butter Pecan Turtle Dessert

Crust
2 cups flour
1 cup brown sugar
1/2 cup butter, softened
1 cup pecan halves

Caramel Layer
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips

Preheat oven to 350 degrees. For crust, combine flour, brown sugar and butter. Mix well. Pat firmly in 9 x 13-inch baking pan. Sprinkle pecans on top.

For caramel layer, in heavy saucepan over medium heat, cook butter and brown sugar, stirring constantly. Boil for 1 minute. Pour evenly over crust. Bake for 18 to 22 minutes, or until bubbly. Immediately sprinkle chocolate chips on top.

Let melt for 2 to 3 minutes. Swirl for marble effect. Cool completely before cutting.

Fluffy Pineapple Torte

1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
Filling:
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, divided

Combine crumbs, butter and sugar; press into the bottom of an 11"x7"x2" inch baking dish. Bake at 325 for 10 minutes; cool. Place can of evaporated milk in the refrigerator for 1-1/2 hours. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 1-1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for a least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Makes 12 servings.

Brownie Delight

1 package brownie mix (13-inch x 9-inch pan size)
2 packages ( one 8-ounce, one 3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding
1/2 cup chopped pecans

Prepare and bake brownies according to package directions, using a greased 13-inch x 9-inch x 2-inch baking pan. Cool completely. In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine the milk and pudding mix; beat until smooth. Refrigerate for 5 minutes; spread over the cream cheese layer. Spread with remaining whipped topping; sprinkle with pecans. Refrigerate until serving. Makes 12-15 servings.