Cheesecake

Ingredients:

1 (8oz) Cream Cheese, softened
1 (14oz) can Sweetened Condensed Milk
1/3 cup Lemon Juice
1 tsp Vanilla
1 (16oz) Graham Cracker Pie Crust
1 (21oz) can Pie Filling, your choice

Directions:

In a large bowl, beat cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla.

Pour into crust.

Chill 3 hours or until set.

Top with pie filling.

Refrigerate leftovers.

Punchbowl Cake

Ingredients:

2 to 3 store bought Angel Food Cakes
1 pt. Strawberries
1 pkg. Strawberry Gel
1 pkg Cool Whip
1 (8oz) Sour Cream
1 cup Powdered Sugar

Directions:

Mix strawberries and gel.

Mix sour cream and powdered sugar.

Tear cake into peices into bowl. Pour sour cream mixure over cake. Let sour cream mixture soak into the cake.

Layer cake, strawberries, and cool whip into a punch bowl. Top with left over Cool Whip and strawberries.

Mississippi Mud Cake

Ingredients:

2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows

Icing:

1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk

Directions:

Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.