Mix well:
3 c graham cracker crumbs
3/4 c melted margarine
1/2 c sugar

Put 1/2 of mixture in 9×13 greased pan. Top with:
3 c mini marshmallows
12 oz chocolate chips

Add second half of mixture over top.

Bake 10 minutes at 375. Remove from oven and press with spatula.

4-6 c blueberries
1/2 c sugar
1/4 c water
1 t lemon juice

Mix, pour into 9×11 pan. Sprinkle 1 jiffy mix (dry) on top. Melt 1 stick butter and pour over top. Bake 30 minutes at 350.

2 small boxed of frozen strawberries, partially thawed
1 large can crushed pineapple, undrained
3 medium bananas, mashed
1/2 c to 3/4 c chopped pecans
16 oz sour cream
1 c hot water
1 large (or 2 small) pkg strawberry jello

Mix strawberries, pineapple, bananas, and pecans. Dissolve jello in hot water and pour into fruit mixture. Pour half the mixture into serving dish and jell until firmed (about 1 hour).

Spread sour cream over jellied half and add remainder of mixture over the sour cream. Return to refrigerator to jell.

1 angel food cake, mix or scratch
1 pkg instant vanilla pudding
1 c milk
1 c whipped cream
1 box strawberry danish desert
1 c water
1 pt strawberries

After cake is baked and cold, cut in half. Prepare pudding mix using only 1 cup of milk. After its thick, add whipped cream. Spread on bottom layer and replace top. Cook dessert mix and water until thick, then cool. Add strawberries and whipped cream and spread on cake.

1 small box strawberry jello (3 oz)
1 1/2 c boiling water
1 box frozen strawberry (10 oz)
1/2 cool whip

Add jello to boiling water.
Add frozen strawberries (with juice of berries), let set until almost set then stir in cool whip. Refrigerate at least 2 hours.

Great to make a day ahead of time.

3/4 c margarine
3 c sugar
2/3 c evaporated milk
12 oz semi-sweet chocolate chips
7 oz marshmallow cream
1 t vanilla

Microwave margarine in 4 quart bowl on high until melted. Add sugar and milk, mix 5 minutes or until boil (stir at 3 minutes). Microwave 3 minutes, stir. Microwave 2 1/2 minutes and add chips. Add remaining ingredients.

Makes 3 pounds.

18 oz chocolate chips
14 oz Eagle-brand condensed milk
dash salt
1 1/2 t vanilla

Melt chips with milk, remove from heat. Stir in remaining ingredients. Pour into 8×8 pan.

3/4 c (1 1/2 sticks) margarine
3 c sugar
5 oz evaporated milk (2/3 cup)
12 oz chocolate chips
7 oz jar marshmallow cream
1 t vanilla

Lightly grease 9×9 or 13 x 9 pan. Melt butter, sugar, milk. Bring to full boil on medium heat, stirring constantly. Continue to boil 5 minutes. Remove from heat. Gradually stir in chips and remaining ingredients.

2 packs instant vanilla pudding
3 c milk
1 medium tub Cool Whip
Graham crackers

Topping:
Melt:
2 squares semi-sweet baking chocolate
6 T butter
2 T white corn syrup
1 t vanilla
1 1/2 c powdered sugar
3 T milk

Makes 1 gallon.

4 eggs
2 1/2 c sugar
5 c milk
4 c whipping cream
4 1/2 t vanilla
1/2 t salt

Beat eggs, add sugar gradually to eggs. Continue to beat until mixture is very stiff. Add remaining ingredients and mix throughly.

For Slippery Nipple flavor add:
1/2 c Butter Shots
1/2 c Irish Cream