A friend of mine served this after Bible study one night, and we all loved it. She got the recipe from her mom. It is excellent!

1 29-ounce can of sliced peaches, drained
1/2 cup butter or margarine, softened
1 package lemon cake mix
1/2 cup flaked coconut
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg

Heat oven to 350 degrees.

Drain peaches thoroughly on paper towels.

Cut butter into dry cake mix until crumbly.

Stir in coconut.

Pat mixture lightly in ungreased 9×13 pan, building up slight edges.

Bake for 10 minutes.

Arrange peach slices on warm crust.

Mix sugar and cinnamon. Sprinkle on peaches.

Blend sour cream and egg. Drizzle on peaches. Topping will not completely cover peaches.

Bake 25 minutes or until edges are light brown.

Do not over bake.

Serve warm.

An easy, very moist cake.

1 box cake mix
1 can pie filling
1 stick melted butter

Mix ingredients together in a greased rectangular cake pan.

Bake according to cake package directions.

Servings: 8 | Prep Time: 10 minutes

3 sticks of real butter – softened
8 oz. pkg cream cheese – softened
3 cups of sugar
Dash of salt
1 tsp. vanilla
6 eggs
3 cups cake flour or all-purpose flour

Cream butter, cream cheese and sugar until fluffy.

Add dash of salt and vanilla and cream again.

Add eggs, 1 at a time and beat well after each.

Add flour 1 cup at a time and beat well.

Pour in grease/floured tube pan.

Put in COLD OVEN and turn on to 325 F.

Bake approximately 1 hr and 30 min.

Servings: 15 | Prep Time: 20 min.

68 NILLA Wafers, divided
3 cups sliced strawberries, divided
3 cups cold milk
2 (4 serving size) packages JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub COOL WHIP Strawberry Whipped Topping, thawed

1. Cover bottom of 2-1/2-quart clear glass serving bowl with 24 of the wafers; top with 1 cup of the strawberry slices.
2. Set aside.
3. Pour milk into medium bowl.
4. Add dry pudding mixes.
5. Beat with wire whisk 2 minutes or until well blended.
6. Spoon half of the pudding mixture over strawberry layer; cover with 1 cup of the whipped topping.
7. Repeat layers using 24 wafers, 1 cup strawberries, remaining pudding mixture, and 1 cup of the remaining whipped topping.
8. Refrigerate at least 2 hours.
9. Arrange 8 whole wafers and 8 strawberry slices alternately around edge of serving bowl.
10. Top with the remaining 12 wafers, 1/2 cup of the remaining strawberry slices and the remaining whipped topping.
11. Garnish with remaining strawberries.

Servings: 15 | Prep Time: 1:00

1/4 cup flour
1/2 cup sugar
1 1/2 cup scalded milk
3 eggs (separated) – room temperature
2 T. water
1/2 tsp. vanilla
1/2 cup moist shredded coconut

Combine flour and sugar in small bowl.

Scald milk and pour small amount of this into dry ingredients. Mix well.

Add flour mixture to scalded milk pan. Beat until smooth.

Cook until it thickens.

Beat room temperature egg yolks, add some to cooked mixture a little at a time, continually stirring.

When thick, add butter and vanilla.

Fold in coconut.

Beat egg whites until stiff.

Add 1/3 cup sugar, a small amount at a time.

Fold 1/3 of meringue into cooked filling, stir gently.

Spread remaining meringue over hot filling in baked pie shell.

Spread to edge of pie crust.

Sprinkle meringue with 1/4 cup moist shredded coconut.

Bake at 350 for 12-15 minutes.

Servings: 8 | Prep Time: 30 minutes

Large strawberries, as many as desired.
8oz bag of chocolate chips (whichever flavor preferred)
wax paper

1. Wash the strawberries and let them dry on paper towels.
2. Place chocolate chips in microwavable bowl and microwave in 30 second intervals, stirring after each time, until completely liquid.
3. Dip strawberries into the chocolate and place on sheet of wax paper until dry.

Servings: 10 | Prep Time: 10 minutes

2 boxes instant banana cream pudding mix
2 8-oz. containers of Cool Whip
4 cups milk
Nilla wafers – enough to fill pan
Sliced bananas – enough to fill pan

1. Layer bananas and cookies in 9 X 11 X 2 container.
2. In large bowl, mix milk and 8 ounces Cool Whip.
3. Add pudding mix and beat until well mixed
4. Do not over beat, as mix will get too thick.
5. Pour mixture over cookies and bananas.
6. Cover with another 8 ounces of Cool Whip.
7. Refrigerate overnight (preferably).

Servings: 8 | Prep Time: Minutes

1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/8 teaspoon ginger
1 (16 ounce) package light angel food cake mix

In a large bowl, combine pumpkin, vanilla, and spices.

In a separate bowl prepare cake mix according to directions.

Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.

Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown.

Cool inverted on wire rack until cool.

Slice cake into 14 slices and serve with 1 tablespoon Cool Whip Free.

1 Weight Watcher point per slice – pumpkin adds fiber