Graham Cracker Delight 2 pkg French Vanilla Instant Pudding 1 box graham crachers 2 pkgs Nestles presweetened chocolate 9 oz. Cool Whip 3 C.Milk 2 tsp. Karo Syrup 1 tsp. Vanilla 3 T. butter 1 ½ C. Conf sugar 3 T. milk Line a buttered 13x9 pan with a layer of whole graham crachers Make instant pudding with 3 c. of milk. Mix Cool Whip with puddingmix through. Pour ½ of pudding over first layer of crackers. Lay another layer of crackers. Pour over remaining mixture. Add another layer of crackers. Icing To 2 pkg of premelted chocolate. Put under hot water before opening. Add 2 tsp. Karo Syrup, 1 tsp vanilla, 3 T. Butter, 1 ½ C.Conf. sugar, 3 T. milk. Add a little water if needed. Pour icing mixture over top of all and spread as a cake. Refrigerate. Best made the day before. Lemon Lush 1 ½ c. flour, 1 ½ sticks margarine ¾ C. chopped nuts. Blend, put into 9x13 pan. Bake 12 min. at 350 degrees. Cool. Blend: 1 8 oz. cream cheese 1 c. powder sugar 1 c. cool whip. Spread over cooled crust.
Beat until thick 2 small lemon instant puddings (or 1 large) With 3 c. milk Pour over cream cheese layer. Spread remaining cool whip and sprinkle with nuts. Chill. Make the day before. Torte 1 C. flour ¾ C. sugar 2 large T. shortening 1 t. baking powder 2 eggs 1 can pie filling (peach or apple is delicious) Mix by hand flour, sugar, shortening, baking powder and eggs. Take 1 T. of mix and put aside. Butter hands and pat mix into 8 inch pie pan up to rim. Pour in pie filling. Take a T of mix and dot top. Bake at 350 degrees for 3040 minutes. Serve warm. Can be served with ice cream.