1 – pkg oreo cookies

3 ½ cups of milk

2 – sm pkg vanilla instant pudding

Reg. pkg of cream cheese

½ cup powdered sugar

Med container cool whip

1. Break all the cookies, leaving a few whole for decoration (about 6-10 ) & set aside.

2. Mix milk & pudding then set to side

3. Mix cream cheese & sugar

4. Add pudding mixture into cream cheese mixture. Mix till well blended.

5. Then fold cont. of cool whip into cream cheese pudding mixture.

6. Now layer your cream mixture and broken oreos starting with oreos first then cream and so on. Final layer should be the cream mixture.

7. Now you can put your whole cookies on top to make it look nice and pretty & if there are ant sm crumbs left you can sprinkle them over the top as well.

TTThis recipe comes from my good friend, Monica:)  It’s super yummy. The kids love it so much. Paul doesn’t consider it to be a ‘real trifle’ (Mr. British and all:) but he likes it just the same, probably better actually. I don’t have a proper trifle bowl, so when I’ve made this, I use clear bowls or even clear stemmed clear glasses (we have Libby glasses:) and it looks really nice. It makes the kids feel special to have their own:) Hope you enjoy!

I

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 plus 1/3 cup Caesar dressing, divided use
• 8-10 cups chopped romaine lettuce
• 1 cup seasoned croutons
• 1/4 cup shredded Parmesan cheese

Directions

Preheat the grill.
Combine chicken and 1/4 cup dressing. Set aside for 10-15 minutes while grill heats up.
Grill chicken, turning once until done, about 10 minutes. Let rest about 5 minutes and slice thinly.
Just before serving, in a serving bowl, combine lettuce with remaining 1/3 cup dressing, or to taste. Top with sliced chicken, croutons and cheese.

To make the meal: toasted pita bread

Ingredients

• 1 small purchased angel food cake
• 6 egg yolks
• 3/4 cup sugar
• 1/2 cup pineapple juice
• 1/4 cup lemon juice
• 1 teaspoon grated lemon zest
• 1 envelope Knox gelatin
• 1/4 cup cold water
• 6 egg whites
• 3/4 cup sugar
• Whipped cream

Directions

Break up the angel food cake into small pieces and place it in the
bottom of a 13- x 9-inch glass dish.
In a non-aluminum saucepan, beat together the egg yolks; add 3/4
cup sugar, pineapple juice, lemon juice and zest. Cook until thickened,
stirring constantly. Set aside.
Dissolve the gelatin in cold water and add it to the lemon mixture.
Beat egg whites until frothy; continue to beat at high speed of electric
mixer while gradually adding 3/4 cup sugar. Beat until peaks form.
Carefully fold the meringue mixture into the cooled lemon mixture
until combined. Pour this over the angel food cake, spreading evenly.
Refrigerate until firm. Serve topped with whipped cream. Yum!

Ingredients

• 5 or 6 apples used for cooking, such as Granny Smith, Golden Delicious, Fuji, Gala, Jonagold, etc.
• 3/4 to 1 cup sugar
• 1 cup flour
• 1 tsp. baking powder
• 1 egg (unbeaten)
• 1/3 cup melted margarine
• 1 tsp. cinnamon
• Whipped cream, if desired

Directions

1. Peel apples and slice thin. Place in 8×8-inch pan coated with nonstick vegetable cooking spray.

2. Mix sugar, flour and baking powder. Stir in egg until mixture reaches crumbly stage.

3. Cover apples with crumbly mixture. Pour melted margarine over all and sprinkle with cinnamon. Bake in 350-degree preheated oven for 30 to 40 minutes. May be served with whipped cream.

Serves 6.

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 4 Granny Smith apples, grated
• 1/4 cup orange juice
• 3/4 cup flour
• 1/4 tsp. salt
• Cinnamon to taste
• Crushed cornflakes

Directions

Cream together the butter and sugar until fluffy. Mix eggs and grated apple into the butter-sugar mixture. Add other ingredients, except cornflakes, stirring until well blended. Add cinnamon to taste.

Pour into a 9-by-9-inch pan and sprinkle top with crushed cornflakes. Bake about 1 hour at 350 degrees.