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Here are some awesome desserts that are sure to tempt your sweet tooth!! Enjoy!!

Sky-High Strawberry Pie

3 quarts fresh strawberries, divided

1-1/2 cups sugar

6 tablespoons cornstarch

2/3 cup water

Red food coloring, optional

1 deep-dish pastry shell (10 inches), baked

1 cup heavy cream

1-1/2 tablespoons instant vanilla pudding mix

In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water, mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. REmove from the heat and add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. Chill for 2-3 hours. In a small mixing bowl, whip cream until soft peaks form. Sprinkle puding mix over cream and whip until stiff. Pipe around edges of pie or dollop on individual slices. Yeild: 8-10 servings

Hot Fudge Pudding Cake

1 cup all purpose flour

3/4 cup sugar

6 tablespoons baking cocoa, divided

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup packed brown sugar

1-3/4 cups hot water

Whipped cream or ice cream, optional

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9 inch square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at 350 degrees for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired. Yield: 9 servings

Fluffy Fruit Salad

2 cans (20 oz ea.) crushed pineapple

2/3 cup sugar

2 tablespoons all purpose flour

2 eggs, lightly beaten

1/4 cup orange juice

3 tablespoons lemon juice

1 tablespoon vegetable oil

2 cans (17 oz ea.) fruit cocktail, drained

2 cans (11 oz ea.) mandarin oranges, drained

2 bananas, sliced

1 cup heavy cream, whipped

Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside. To saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. Bring to a boil, stirring constantly. Boil for 1 minute; remove from the heat and let cool. In a salad bowl, combine pineapple, fruit cocktail, oranges and bananas. Fold in whipped cream and the cooled sauce. Chill for several hours. Yield: 12-16 servings

Peanut Butter Pie

Crust:

1-1/4 cups chocolate cookie crumbs (about 20 cookies)

1/4 cup sugar

1/4 cup butter or margarine, melted

Filling:

1 package (8 oz) cream cheese, softened

1 cup creamy peanut butter

1 cup sugar

1 tablespoon butter or margarine, softened

1 teaspoon vanilla extract

1 cup heavy cream, whipped

Grated chocolate or chocolate cookie crumbs, optional

Preheat oven to 375 degrees. Combine crust ingredients; press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. REfrigerate. Yield: 8-10 servings

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