Chocolate Cake -GREAT!
1 box chocolate cake (any kind like Duncan Hines chocolate fudge)
1 can cherry pie filling
2 eggs (Can use Egg Substitute)
1 teaspoon almond extract

Mix together until well blended. 
Banke about 30 minutes at 350 oven.

Frosting:
1 cup sugar
5 tablespoons butter or margarine
1/3 cup milk

Boil one minute.  Remove from heat. 
Add 1 cup chocolate chips
Stir until melted and smooth
Let cool a little.
Pour over cooled cake
Frosting thickens up as it cools.


Chocolate Eclair Wazoo
Submitted by:  Darlene Marchina, Diocese of Gary Schools Office
2 packages Instant French Vanilla Pudding
3 3/4 cups Milk
8 oz. Cool Whip
Graham Crackers
1 Can Milk Chocolate Icing

Mix pudding and milk for 2-3 minutes.  Fold in Cool Whip.
Line a 9 x 13 pan with whole graham crackers.  Then pour half of the pudding mix on the graham crackers.  Add another layer of graham crackers.  Then add the rest of the pudding mix. Frost individual graham crackers with the chocolate icing and set on top of pudding mix. 
Chill and serve.

Cinnamon Nut Sticks
Submitted by:  Bobbi Homola, Our Lady of Consolation, Merrillville
1/2 lb. Butter
1 cup Sugar
1 Egg Yolk (save egg white)
2 teaspoons Cinnamon
1/2 teaspoon Salt
2 cups Flour
1 teaspoon Vanilla
finely Ground Nuts

Cream butter.  Add sugar and egg yolk, cinnamon, salt and flour.
Add vanilla last.
Pat onto a cookie sheet, real thin, like a jelly roll pan or large cookie sheet.
Spread unbeaten egg whites on top.
Sprinkle nuts on top.
Bake 375° for 8-10 minutes.
Cut immediately upon removal from oven into finger-length rectangles.

Cranberry Carmel & Date Bars
Submitted by:   Joyce Ilyes, Pastoral Center

1 cup Cranberries
1/2 cup plus 2 Tbsp. Sugar
2 1/3 cups Flour
1/2 cup packed Light Brown Sugar
2 cups Oats
1/2 tsp. baking soda
1 cup Butter, melted
1 1/2 cups chopped Dates
3/4 cup chopped Walnuts
1 cup Carmel Ice Cream Topping

Preheat over to 350°.
   In bowl, combine cranberries and 2 tbsp. sugar, set aside.  In another bowl, combine 2 cups of flour, oats, 1/2 cup sugar, brown sugar and baking soda.  Add melted butter and mix well.  Reserve 1 cup of mixture.  Press remainder firmly on bottom of 13" x 9 " baking pan.  Bake for 15 minutes.
   Sprinkle dates, walnuts and cranberry mixture over crust.  Mix carmel topping and remaining 1/3 cup of flour.  Spoon over fruit and walnuts.  Top with reserved crumb mixture.  Bake 20 minutes or until lightly browned.  Cool completely and cut into bars or squares.

Dreamsicle Jello
2 cups Graham Cracker Crumbs
1/2 cup sugar
1 stick butter
2 (8 oz.) packages Cream Cheese
1/2 cup sugar

Mix and press into 9 x 13 pan the 2 cups Graham Cracker Crumbs, 1/2 cup sugar and the 1 stick butter
Bake 375 for 8 minutes
Beat till fluffy:
2 (8 oz.) packages cream cheese
1/2 cup sugar
Mix in 8 ounces of cool whip
Spread over crust
Dissolve 6 ounces orange jello in 1 cup bioling water
Stir in 2 cups softened orange sherbert
Mix in 8 ounnces cool whip
Pour over cream cheese layer
Refrigerate immediately
Can also be made with:
raseberry jello/sherbert
cherry jello/sherbert
lime jello/sherbert  etc...

Lemon Layered Dessert
Submitted by:  Darlene Marchina, Diocese of Gary Schools Office
First Layer:
1 1/2 cup Flour
1 cup Chopped Nuts
1  1/2 sticks Butter
Mixed together like pie dough; press in bottom of 9 x 13 pan.  Bake for 15 minutes at 350°.  Let cool completely.
Second Layer:
8 oz. softened Cream Cheese
1 cup Powered Sugar
1 cup Cool Whip
Beat together and spread on cookie dough.
Third Layer:
3 small packages Instant Lemon Pudding
3 1/2 cups Milk
Beat until thick, about 2 minutes.  Spread on top of cheese layer.
Fourth Layer:
Spread 2 cups of Cool Whip on top and sprinkle with chopped nuts.
Refrigerate for 2 hours.
You can substitute any flavor instant pudding like pistachio or banana cream.

Polish Drumstick Torte
Submitted by:  Darlene Marchina, Diocese of Gary Schools Office
Layer 1:
2 cups crushed Vanilla Wafers
1/2 cup soft Butter
2/3 cups Salted Peanuts, crushed
Layer 2:
8 oz. Cream Cheese
1/3 cup Peanut Butter
1 cup Powdered Sugar
2 cups Cool Whip
Layer 3:
2 small boxes Instant Chocolate Pudding
3 cups Milk
Layer 4:
2 cups Cool Whip
1/2 cup crushed Peanuts
1 Hershey Chocolate Bar, grated or curled

Mix layer 1 and spread on bottom of 9 x 12 pan.
Bake at 350° for 10 minutes.  Let cool.
Mix cream cheese, peanut butter, and powdered sugar until smooth.
Fold in cool whip.  Spread on cooled first layer.
Combine pudding and milk until smooth.  Chill to set.  Spread over second layer.
Spread cool whip over third layer.  Sprinkle crushed peanuts and grated Hershey bar over top.  Let chill for several hours.

Toffee Squares
Submitted by:  Bobbi Homola, Our Lady of Consolation, Merrillville
1 cup Margarine
1 cup Brown Sugar
1 Egg
1 teaspoon Vanilla
2 cups Flour
1/2 teaspoon Salt
1/2 lb. Hershey Chocolate Candy Bar
1 cup Nuts, chopped

Cream butter and sugar.  Drop in egg and beat.  Add vanilla and flour and salt.  Spread evenly in ungreased jelly roll pan.
Bake 25 minutes in 350° oven.
Melt chocolate in double boiler.  Spread chocolate on squares, sprinkle with nuts.  Cut bars while slightly warm. 

Vocation's Cake
Submitted by:  Kevin Driscoll, Pastoral Center

1 box Devils Food Cake Mix
1 can Sweetened Condensed Milk
1 jar of Carmel
1 tub of Whipped Topping
A few Heath candy bars

Bake the cake according to directions on box.  Let cake cool.
Punch several birthday-candles-sized holes in top of cake.

Mix together 1 can of sweetened condensed milk and 1 jar of carmel topping. 
Pour over top of cake.
Let it soak into the cake, preferabley overnight.

The next day, Crush the Heath candy bars into pieces, and cover the top of cake with whipped topping and more crushed heath candy bar.
Serve and enjoy.