Fresh Fruit Pie

A Yummy summer refreshing treat!
1 pkg. (.6oz) sugar-free gelatin
2 cups boiling water

Place gelatin in a medium bowl, add boiling water and stir to dissolve

1 pkg. (5.1oz) instant vanilla pudding
1 1/2 cups milk

In a large bowl mix together with an electric mixer. It will be thicker than usual, add the dissolved gelatin and mix until smooth.

2 lg (9oz) graham cracker crusts
1 quart fresh strawberries
2 bananas
4 fresh peaches or nectarines
1 pint blueberries

Place fruit in crust to fill
Pour 1/2 of the pudding mixture over each pie
Refrigerate until firm about 2 hours.

Pumpkin Pie Cake (Todd's Favorite)

Crust:
1 box Yellow Cake Mix (remove 1cup)
1/2 C. margarine
1 egg
Filling:
1 lg. can pumpkin
2/3 C. brown sugar
2 t. cinnamon
1 t. nutmeg
3 eggs
1/4 C. milk
2 t. vanilla
Topping:
1 C. reserved cake mix
1/4 C. margarine (soft)
1/4 C. sugar
1 C. chopped walnuts

Mix cake mix, 1/2 C. margarine, and 1 egg well. Pat evenly in 9X13 greased and floured baking dish. Set aside. In a large bowl mix pumpkin, brown sugar, cinnamon, nutmeg, 3 eggs, milk and vanilla well and pour onto cake mixture. In small bowl mix topping ingredients and crumble over filling. Bake @ 325 for 55-60 minutes. Serve with cool whip. Keep refrigerated.

Carmel or Cinnamon Rolls

Carmel Rolls

-- Rhodes Roll (or any frozen dough roll)
-- Butterscotch COOK and SERVE pudding
-- 1 stick of butter melted
-- 1 Cup brown sugar

- Spray the bottom of the bunt pan with a none stick spray
- place rolls in the bottom of the pan 15-25
- pour the melted butter all over the rolls
- pour the powdered package of butterscotch cook and serve pudding
- Add brown sugar

Let rise about 3-4 hours
cook at 350 degrees for 30-60 minutes depending on how many rolls you put in. 15 rolls is closer to 30minutes. The rolls on the top should be dark brown and almost look burnt. If you want to make cinnamon rolls you add cinnamon (keep the brown sugar) and use Vanilla Cook and Serve pudding instead of the butterscotch.