}
]
]
]
]
]
]
]
(
]
]
{
}
]
]
l

ANGEL CAKE DESSERT Mrs. V. Smith

1 Angel Food Cake Mix le. milk
1 pkg. Instant Chocolate Pudding 1/2 pt. whipping cream

Slice cake in 4 or 5 slices, and ice each layer. (Top and sides).

"BUSY -DAY'' LEMON CHEESE CAKE Jeanette McCallum
1-8 oz. pkg. cream cheese 1 pkg. Jell-O lemon instant
2c. whole milk pudding

1 - 8 inch graham cracker crust

Stir cheese until very soft, blend in 1/2 c. milk. Add remain-
ing milk and pudding mix. Beat slowly with egg beater - just
until well mixed. (Don't overbeat!!) Pour at once into crust.
Sprinkle crumbs lightly on top. Chill about an hour.

Graham Cracker Crust:

Mix together 1 1/4 c. graham cracker crumbs, 1/4 c. soft
margarine or butter, and 1/4 c. sugar. Press into pie pan.
Bake for 8 minutes in 375 degree F. oven. Cool.

FLORIDA SNOWBALL DESSERT Jill Botham
2 pkgs. plain gelatine 1/4 c. cold water

1c. boiling water 1c. sugar

1 can fresh orange juice 1 Tbsp. lemon juice

2 small cans Carnation Milk 1 cooked Angel Food Cake

1/2 pt. whipped cream Cocoanut

-25- North Vancouver, B. C.