I got this recipe from my neighbor. I sampled it at her house, and it was wonderful and easy to make!

Line cookie sheet with foil to the rim.

Cover with saltine crackers.

Boil 3 minutes: 1 cup white sugar and two sticks butter

Spoon over crackers.

Bake at 400 degrees for 5-8 minutes or until golden.

Remove from oven and pour 12 oz chocolate chips over the top.

Let melt. Spread over the crackers.

Refrigerate.

When cool break into pieces.

Store in the refrigerator.

One of my good friends sent me this recipe – it is one of her favorites!

Crust
1-1/2 cups graham cracker crumbs
1-1/2 cups toasted nuts
3/4 cup butter

Filling
16 ounces cream cheese softened
1 cup sugar
1/2 cup sour cream
1-1/2 cup (15 ounces) cooked pumpkin
1 teaspoon vanilla
3 eggs
1/2 teaspoon cinnamon
pinch nutmeg
pinch cloves

Combine graham cracker crumbs, toasted nuts, and melted butter.

Place in a springform pan. Form a crust going up the sides of the pan.

Bake for 10 minutes at 350 degrees.

Cool.

In a large mixing bowl, combine and cream the cream cheese and sugar.

Add sour cream, pumpkin, and vanilla. Mix in cinnamon, nutmeg, and cloves.

Mix in eggs.

Thoroughly mix.

Pour into graham cracker crust.

Bake at 300 degrees for 1 hour and 30 minutes.

Turn oven off, and let cake sit in oven for 30 more minutes.

Remove from oven, and let cheesecake come to room temperature. Refrigerate.

1 box lemon cake mix
2 small boxes of sugar free lemon pudding
1 cup of egg substitute
1-1/2 cups water
1/2 cup vanilla baking chips
1 cup applesauce

Mix together and pour into a sprayed bundt pan.

Bake at 350 degrees for 45-50 minutes.

Serves 16
WW PointsPlus: 5

1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter, cubed

Filling
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 teaspoons grated lemon peel
2 teaspoons grated orange peel
1 teaspoon baking powder

Topping
2 cups (16 ounces) sour cream
1/3 cup sugar
1/2 teaspoon vanilla extract

In a food processor, combine the flour, confectioners’ sugar, and lemon and orange peel.

Add butter; cover and process until mixture forms a ball.

Pat into a greased 13 inch x 9 inch baking pan.

Bake at 350° for 12-14 minutes or until set and the edges are lightly browned.

In a large bowl, combine all the filling ingredients. Pour over hot crust.

Bake for 14-16 minutes or until set and lightly browned.

In a small bowl, combine topping ingredients. Spread over filling.

Bake 7-9 minutes longer or until topping is set.

Cool on a wire rack.

Refrigerate overnight.

Cut into bars just before serving.

Store in the refrigerator.

Yield: 3 dozen.

1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled Granny Smith apples
1 cup shredded carrots
1/2 cup chopped pecans

Praline Icing
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

In a small bowl, beat cream cheese and 1/4 cup sugar until smooth.

Beat in 1 egg; set aside.

In a large bowl, beat oil with remaining sugar and eggs until well blended.

Combine the flour, baking powder, cinnamon, salt, and baking soda. Gradually beat into oil mixture until blended.

Stir in the apples, carrots, and pecans.

Transfer half of the apple batter to a greased and floured 10 inch fluted tube pan (you can use baking Pam).

Layer with cream cheese mixture and remaining apple batter.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a large saucepan, bring the brown sugar, butter, and milk to a boil.

Cook and stir for 1 minute.

Remove from the heat.

Whisk in confectioners’ sugar and vanilla until smooth.

Drizzle over cake.

Sprinkle with pecans.

Yield: 12 servings.

1/2 (20.5 ounce) package low-fat fudge brownie mix
1/3 cup water
Vegetable cooking spray
1 cup fat-free fudge topping, divided
6 cups low-fat vanilla ice cream, softened
1/3 cup semisweet chocolate mini-morsels
1/4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)
1-1/2 tablespoons flaked coconut, toasted
Strawberry fans (optional)

Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use.

Pour batter into a 9-inch springform pan coated with cooking spray.

Bake at 350 degrees for 15 minutes or until edges pull away from pan slightly. Let cool in pan on a wire rack.

Spread 1/2 cup fudge topping over brownie.

Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well.

Spread ice cream mixture over brownie. Freeze 2 hours or until firm.

To serve, remove pie from pan.

Drizzle remaining 1/2 cup fudge topping over the pie. Place topping in a plastic bag, cut a small hole in the corner of the bag, and squeeze the topping out of the hole.

Sprinkle with coconut.

Garnish each slice with a strawberry fan, if desired.

12 servings

Fat 7.7 grams, Protein 5.6 grams, Carbs 56.2 grams, Fiber 2.3 grams

Weight Watcher PointsPlus Value = 8 points

This recipe looks beautiful served in a trifle bowl.

1 5.1 ounce package fat and sugar free vanilla instant pudding
3 cups skim milk
1 teaspoon vanilla
1 8-ounce carton fat free Cool Whip
1 12-ounce angel food cake
1 16-ounce package frozen sliced peaches, defrosted and drained on paper towels
1 12-ounce package frozen mixed berries, defrosted and drained and blotted on paper towels
Fresh berries for garnish

In a large bowl, mix pudding, milk, and vanilla on low speed for 2 minutes.

Set aside for 5 minutes or until thick.

Fold in Cool Whip.

Cut or tear cake into 1-1/2 inch chunks.

Stir into pudding.

Spoon a layer of pudding mixture in bottom of a large glass bowl.

Top with a layer of peaches and berries.

Repeat layers, reserving some peaches for the top.

Refrigerate for several hours or overnight.

Before serving, garnish with sliced peaches and fresh berries.

Makes 12 servings.

2 15-ounce cans of peaches minus all but 2 or 3 tbsp of the juice
1 yellow cake mix (about 18 ounces)
1 stick melted butter
Cinnamon to taste

Mix in crock pot, and cook on low about 3 hours.