1/4 Cup Oleo (Melt)
1/4 Cup Sugar
2 Cups Graham Cracker Crumbs
Mix together and press into 9X13 pan.
Beat together:
2 Cups Powdered Sugar
1/4 Cup softened Oleo
2 eggs - And Spread over Crumb Crust
Layer with 5 sliced Bananas, Drained (Well) Crushed Pineapple And Sliced Strawberries. Cover With Cool Whip. Sprinkle with Chopped Nuts and (Opt.) Marichino Cherries Refrigerate Overnight. VERY RICH!

2 small packages Black Raspberry Jell-O
1 c. hot water
1 can blueberry pie filling
8-oz. crushed pineapple
1 container Cool Whip

Dissolve Jell-O in hot water. Add pie filling, pineapple (juice and all) then slightly thicken for about 15 minutes. Fold in Cool whip and put in refrigerator until firm.

1 Can Cherry Pie Filling
1 Can Crushed or Tidbit Pineapple (Drained Well)
1 Can Sweetened Condensed Milk
1 8 Oz. Cool Whip
1 Cup Minature Marshmallows
In Large Bowl, Mix All Ingredients, Chill for 30 Minutes.
FAST & EASY, DELICIOUS

1 Can Crushed Pineapple (Undrained)
1 Pkg. Grape Jello
16 Large Marshmallows
1 8oz. cream cheese, softened
1/4 c. milk
1 8oz. Cool Whip
Heat pineapple, jello and marshmallows. COOL. Beat in cream chees and milk, Add cool whip. Fold in Jello Mixture... Cool and EAT!!!!!

1-16 Oz. Can Whole Berry Cranberry Sauce
1 Cup Tropical Fruit TrailMix (No Bananas)
2 Oz. Chopped Pecans or Walnuts (Optional)
12 Oz. CoolWhip (thawed)
Break up cranberry jelly with a fork. Stir in TrailMix and Nuts. Carefully fold Whipped Topping and Refridgerate. Best if prepared and served the same day.

6 Cups Rhubarb (cut up)
2 Cup Sugar
2 Pkgs. Strawberry Jello
One White or Yellow Cake Mix
1 1/2 Cups Water
2/3 Cups Butter
Spread rhubarb over bottom of 9X13 pan, sprinkle with sugar and jello. Then sprinkle dry cake mix over and pour over water and melted butter. Bake 350 Degrees for 1+ hour. Serve With: Cool Whip or Ice Cream (Optional)

1 Yellow Cake Mix
3 Eggs
3/4 Cup Cooking Oil
Small Can Of Mandarin Oranges plus juice
Beat Cake Mix and juice for 3 minutes.
Greased and floured 9X13 Pan
Bake 35 minutes @ 350 degrees.
TOPPING:
1 - 9 oz Container Cool Whip
1 tsp. vanilla
1 pkg. Instant Vanilla Pudding
1 - 20 oz Can Crushed Pineapple with juice
Mix together and spead over cooled cake
Refrigerate and eat!!!!!!!!!!!!!! Delicious!

3/4 cup of pumpkin pie filling
1 tsp of vanilla
2/3 cup self rising flour
1 cup sugar
3 eggs

Mix ingredients and bake in oblong pan lined with wax paper. Bake at 375 until done. 15-20 mins. Roll up in wax paper while still hot. Cool completely.

Filling:
1 cup cream cheese
1 cup of powdered sugar
1 tsp vanilla flavoring
1 large container of cool whip

Mix and spread on cooled cake. Roll up again and wrap, then refrigerate.

1 Cup Brown Sugar
1/2 Cup White Sugar
1/2 Cup Oleo
1 Egg
1 Tsp. Vanilla
1 Cup Buttermilk (I buy the powdered)
1 Tsp. Soda Sifted With 2 Cups Flour
2 Cups Finely Cut Up Rhubarb
TOPPING: Mix: 1/2 Cup Sugar, 1/2 Cup Coconut & 1/2 Tsp. Cinnamon
Mix together and pour into Greased 9X13 Pan, Sprinkle on Topping and Bake 350 Degrees for 45 Minutes. Can top with Cool Whip.

Crust:
2 cups crushed pretzels
1/2 to 3/4 C. brown sugar
1 Stick margarine melted
Mix Well& Bake 350 degrees for 5 minutes.
Put in refrigerator to cool.
1st LAYER:
8 Oz. Cream Cheese (Softened)
1 Tub Cool Whip
3/4 Cup Sugar
Mix and Spread over cooled crust.
Be sure to spread evenly and on edges so next jello layer doesn't run down to crust
TOP LAYER:
1 6 Oz. Pkg. Strawberry Jello (Mix With Hot Water ONLY)
Add: 20 Oz. Frozen Strawberries
Mix, Let Stand until thickened and spread over 1st layer.
Refrigerate until ready to eat.....