Pink Lemonade Salad
Faith Harrold, Broken Bow, Neb.
55 Ritz Cracker Crumbs
1/4 c. Sugar
1/2 c. Oleo
1 (16 oz) carton Cool Whip
1 (14 oz) can Sweetened Milk
1 (12 oz) can Frozen Pink Lemonade, thawed
Reserve 1/2 cup cracker crumbs for topping. Mix cracker crumbs, sugar and oleo. Put in a 9-by-13-inch pan. Mix cool whip, sweetened milk and pink lemonade. Pour over cracker crust. Sprinkle remaining cracker crumbs on top.
Colored Rocky Road
Iola Egle, Bella Vista, Ark.
4 blocks White Almond Bark
2 c. Colored Mini Marshmallows
1/2 c. Peanuts
1/2 c. Mini M & M’s
Melt bark in microwave. Add marshmallows, peanuts and M & M’s. Drop candy sized pieces on foil to dry and harden.
Chocolate Peanut Butter Easter Eggs
Sharon Raasch, Imperial, Neb.
4 Egg Whites, well beaten
1/8 t. salt
1-1/2 to 2 c. Reduced Fat Peanut Butter
4 to 5 c. Powdered Sugar Substitute
1 t. Vanilla
1 Reduced Fat Dark Chocolate Bar
6 oz. Carob Chips
Mix the egg whites, salt, reduced fat peanut butter, powdered sugar, and vanilla in order listed to make a dough. Form dough into egg shapes. Melt the chocolate bar and the chocolate chips in a double boiler. Dip egg shapes into chocolate mixture. Arrange on waxed paper until set. Yields: 8