CHEESE CAKE . Dorothy Mc Clary

Dissolve 1 pkg. lemon Jell-O in 2 c. hot water. Let stand until
soft. (Just starting to set.) Mix meer and press into bottom
of 8x8-inch pan the following:

1-1/4 c. graham cracker crumbs 1/3 c. butter
1 Tbsp. sugar

Cream one 4 oz. pkg. cream cheese. Add1c. white sugar,
1 tsp. vanilla. Beat this into lemon jelly with a fork. Beat1
pkg. Dream Whip. Add lemon mixture to Dream Whip until
smooth, Pour on graham cracker mixture in pan. Sprinkle
graham cracker crumbs over top (about 3 crackers). Let
set overnight.

NEW BRUNSWICK DESSERT Diane Fromager
2c. fine vanilla wafer crumbs 1/3 c. melted butter

Mix and press (1/4-inch thick) into large tray 9x13-inch or 2
small ones.

1/2 c. butter 1-1/2 c. icing sugar
2 eggs

Cream butter and sugar. Add eggs, one ata time, beating
well after adding each. Spread over first mixture.

1/2 c, sugar 1 c. chopped nuts

2 Tbsp. cocoa 1 ripe banana

1 c. whipping cream 1/4 c. sliced maraschino
cherries

Mix and whip sugar, cream and cocoa until stiff. Fold in the
nuts, fruit. Spread over above mixture. Chill for 24 hours.
You may freeze this. |

JELLY DESSERT Gertrud Breu
1 pkg. Jell-O 3 Tbsp. cream of wheat
3c. water 3 Tbsp. sugar

Boil cream of wheat and sugar for 3 minutes. Blend the boiled
mixture into the Jell-O and let it stand to cool. Whip at high
speed till it forms peaks. Keep dessert in cool refrigerator
until ready to serve. Makes 6 to 8 servings.

-32- Gibsons, B. C.

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