Goop--french refrigerator pudding.

24 HOUR FRENCH VANILLA PUDDING DESSERT

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graham crackers
2 small boxes French vanilla
instant pudding
3 c. milk
1 (9 oz.) thawed Cool Whip

Butter the bottom of a 13 x 9-inch pan and line with
graham crackers. Then prepare instant pudding, except use only
a total of 3 cups milk for both of the boxes. Set the pudding
in the refrigerator to firm. When firm, add Cool Whip; fold
it in. Pour 1/2 of this mixture over the graham crackers.
Then add another layer of graham crackers on top of the pudding
mixture. Then pour the other half of the pudding mixture on
top of the second layer of grahams.

Frosting:
2 oz. melted unsweetened
chocolate
2 tsp. light Karo syrup
3 Tbsp. milk
1 tsp. vanilla
3 Tbsp. softened margarine
1 1/2 c. powdered sugar
Mix ingredients and frost grahams. Lay on the pudding
mixture and then fill in any cracks with rest of the frosting.
Refrigerate. Make 24 hours ahead.

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FIVE LAYER REFRIGERATOR CAKE

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1 Duncan Hines yellow cake mix
(pudding in the mix)
1 large can crushed pineapple
(or other fruit)
1 large box (not instant)
vanilla pudding
1 (8 oz.) cream cheese
1 large container Cool Whip
1 c. (or more) coconut

Bake cake according to directions on box, using a 9 x
13-inch pan. While cake is still hot, punch holes with fork
and spread with the pineapple (including juice). Set aside to
cool. While cake is cooling, cook pudding according to direc-
tions. Place cream cheese in 2 quart bowl and pour hot pudding
over it. Set aside to cool and let the cream cheese melt.
Making sure both cake and pudding mix are cool, whip the
pudding and cream cheese until smooth and pour over cake. When
pudding is completely set, cover with Cool Whip and sprinkle
with the coconut. Cake must be kept in refrigerator.

BANANA SPLIT CAKE

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1 1/3 c. powdered sugar

2 eggs

2 sticks butter

1 (16 oz.) can crushed

pineapple

1 box graham crackers

4 to 6 bananas

1 large bowl Cool Whip

1 small jar cherries

1 c. crushed pecans

Melt butter; let cool, then pour over powdered sugar.
Add eggs and beat for 15 minutes. No more than 15 minutes and
no less! Crush graham crackers; put a layer of crackers in a
9 3/4 x 9 3/4 x 2-inch pan. Pour pudding over crackers. Add
another layer of graham crackers. Slice bananas long ways.
Add a layer of bananas and a layer of graham crackers. Add a
layer of drained pineapple and a layer of graham crackers.
Layer the Cool Whip and top with cherries and nuts. Refriger-
ate overnight.

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GRAHAM CRACKER DELIGHT

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whole graham crackers
1 c. butter
1 c. sugar
1/2 c. milk
1 egg
1 c. chopped nuts
1 c. coconut
1 c. crushed graham crackers

Frosting:
2 c. powdered sugar
1/2 c. butter
orange juice

Cover bottom of 9 x 13-inch cookie sheet with whole
graham crackers. Melt 1 cup butter or oleo. Add 1 cup sugar,
1/2 cup milk and 1 unbeaten egg. Cook until boiling, stirring
constantly. Add 1 cup chopped nuts, 1 cup coconut and 1 cup
crushed graham crackers. Pour this mixture over the whole
graham crackers in pan. Top with another layer of graham
crackers. Frost with 2 cups powdered sugar, 1/2 cup butter and
enough orange juice to make a good spreading consistency.
Chill overnight. Cut into 1-inch pieces to serve.

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GRAHAM CRACKER FROZEN CAKE

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1 small box graham crackers
2 c. granulated sugar
1 1/2 c. chopped nuts
1 c. oleo
1 small can undrained crushed
pineapple

Set aside 12 double graham crackers. Crush remaining
crackers. Melt oleo and add to crushed crackers which have been
combined with sugar. To this mixture add nuts and pineapple.
Mix thoroughly. Line cracker box with foil. Lay 3 double
graham crackers across the bottom of box. Place a layer of
filling mixture 3/4-inch thick on top of the crackers. Contin-
ue adding these alternately until you have about 3 layers of
filling and 4 layers of crackers. A layer of crackers should
be on top. Place box in freezer. Slice to serve.