#19 - Heaven

(by Mary Neidig - friend)

1 six oz. package of rasperry Jello
1 envelope of Dream Whip
1 eight oz. package Philly Cream Cheese
1 drained can 20 oz. Dole crushed pineapple

Make Jello according to instructions on the box. Refrigerate when cool and leave in refrigerator until it starts to gel.

In small mixer bowl, mix one envelope of Dream Whip according to directions on package. Blend in the cream cheese. Beat until smooth. Set aside.

In separate mixing bowl, whip chilled Jello until it starts to get foamy. Add the Dream Whip/cream cheese mixture to the Jello and mix until smooth. Fold in drained pineapple. Pour into plastic or glass dish the size of a cake pan. Refrigerate overnight. Use spatula to serve.

#16 - Pineapple Cheesecake

(by Linda Bauman - friend)

2 - 8 oz. packages Philly Cream Cheese
1/2 cup white sugar
3 eggs

Beat with a mixer until it's smooth. Put in a buttered 9" pie plate (glass or pyrex, but not metal). Bake 30 minutes at 325 degrees.

While cheesecake is baking, mix the following by hand:
1/2 pint of sour cream (Breakstone's reduced fat)
1/2 cup white sugar
1 - 8 oz. can Dole crushed pineapple (drained)

When cheesecake is removed from oven after 30 minutes, pour topping mixture over the top. Return to oven and bake 15 minutes longer at the same temperature. Cool and refrigerate before serving.

#13 - Pecan Nut Cups

(by Aunt Betty [Herman] Arnold)

12 oz. Philly Cream Cheese (put in microwave 20 seconds if using directly from refrigerator)
1 lb. butter (room temp. -- if using from refrigerator, microwave each stick for 9 seconds)
4 cups sifted all-purpose flour (measure before sifting)

Mix together by hand in a large bowl. Press mixture into bottom and sides of each of the 24 cups in the miniature nut cup/muffin pan holes. (This is a special pan, normally called mini-muffin or nut cup pan and has 24 open cup spaces).

For the filling:
1 One lb. box of Domino dark brown sugar
5 eggs slightly beaten
1 tsp. imitation vanilla
4 tsp. melted butter

Mix altogether with a spoon until it's runny like syrup.

Chop 1 1/2 cups of pecans.

Cover the bottom of each nut cup with chopped pecans. Put syrup in each cup on top of the nuts until each cup on the pan is half full. Sprinkle remaining pecans over the top.

Bake at 350 degrees until brown. This varies by oven, so keep watching until tops look brown and crispy.