Decadent Tropical Fruit Salad

Decadent Tropical Fruit Salad

1 (8 oz.) package cream cheese, softened
2 (6 oz.) containers lemon yogurt
3/4 cup sugar
3 bananas, diced
1 (20 oz.) can crushed pineapple in juice, drained
1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole
cherry for garnish)
1/2 cup sweetened flaked coconut
1 cup chopped pecans
Mint leaves (for garnish)

In a large bowl, beat together first three ingredients until well mixed. Stir in
remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish
by putting reserved cherry in center and arranging mint leaves around it to form
a flower. Cover and chill 1 to 2 hours before serving.

Number of Servings: 10-12

Lemon White Chocolate Drop Cookies

Lemon White Chocolate Drop Cookies

These great and light cookies are prepared with lemon pudding and white
chocolate chips for a for a great flavor blend.

2 1/4 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup butter
2/3 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp lemon juice
1 3.4 oz pkg instant lemon pudding
1 12 oz pkg white chocolate chips

Pre-heat oven to 375 degrees. In a small bowl, mix together flour, baking soda,
salt and chocolate chips and set aside. In large mixing bowl, cream together
butter and sugars. Add eggs, lemon juice and pudding. Mix together until well
blended. Stir in flour mixture until dough is well combined. Drop by teaspoonful
on ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden
brown. Remove from oven and let stand for 1 minute. Remove cookies to wire rack
to cool.

Number of Servings: Approx. 3 1/2doz cookies

French Chocolate Christmas Candy

French Chocolate Christmas Candy

12 oz. pkg. chocolate chips
1 c. chopped walnuts
3/4 c. condensed milk
1 tsp. vanilla
1/8 tsp. salt
2 or 3 bottles chocolate sprinkles

Melt chocolate chips over medium heat, stir in nuts, milk, vanilla and
salt. Cool 5 minutes and shape into 2 inch balls and roll in chocolate
sprinkles. Makes about 50 pieces of candy