Post a favorite recipe of yours...thanks!

Give me a little time to figure all this stuff out and I'll start posting mine...yours look awesome!

I made this for my sons graduation party,it is light and easy to make. I used sugarfree pudding and lite cool whip.

~ANGEL LUSH~
1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries



MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with 1-1/3 cups of the pudding mixture. Cover with middle cake layer and an additional 1 cup of the remaining pudding mixture. Top with remaining cake layer; spread top of dessert with the remaining pudding mixture.
REFRIGERATE at least 1 hour. Top with strawberries just before serving. Store leftover dessert in refrigerator.

1-1/2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
1 pt. strawberries, sliced
1 cup blueberries



POUR milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in 1-1/2 cups of the whipped topping.
PLACE 1/2 of the cake cubes in large serving bowl; top with 1 cup of the strawberries and 1/2 cup of the blueberries. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Top with remaining 1-1/2 cups of the whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

2 c. graham cracker crumbs
5 tbsp. melted butter
2 c. powdered sugar
2 egg whites
1 stick butter
4 bananas
1 lg. can drained pineapple, crushed
1 lg. container Cool Whip
Nuts (Walnuts)
Maraschino cherries

Mix cracker crumbs and melted butter and pat into 9 x 13 inch cake pan. Mix sugar, egg whites and stick butter; beat 10 minutes. Pour over crust. Next, split bananas longways and lay over mix batter. Pour drained pineapple chunks over bananas. Cover with large container of Cool Whip. Sprinkle nuts and cherries on Cool Whip. Refrigerate until ready to serve.

CHOCOLATE SURPRISE
2 c sugar
1/2 c milk
1/2 c margarine
1/4 c cocoa
3 c oatmeal
1/8 tsp. salt
1/2 c coconut
1/4 c peanut butter
Combine sugar, milk, margarine, salt and peanut butter into saucepan, bring to boil and boil for 3-5 minutes
(keep stirring) Mix other ingredients in another bowl, pour syrup over mixture. Mix. Drop by spoons on to wax paper and set aside to harden or in fridge to cool off. These keep well in freezer.