Recipes by Gloria

Rave Reviews Coconut Cake

1 pkg Yellow Cake Mix
1 small pkg Jello Instant Pudding
1 1/3 Cups Water
4 Eggs
1/4 cup Vegetable Oil
2 Cups Angel Flake Coconut
1 Cup chopped walnuts or pecans

*NOTE: For a delectable taste toatoasted coconut and nuts are best.

Blend cake mix , water, eggs and oil in a large mixing bowl. Beat at medium speed of mixer 4 min. Stir in coconut and nuts. Pour into three greased and floured 9" layer pans. Bake at 350 degrees for 35 minutes. Cool in pans 15 minutes; remove and cook on rack. Fill and top with Coconut Cream Cheese frosting.

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Coconut Cream Cheese Frosting

4 Tablespoons butter or margarine
2 Cups Angel Flake Coconut
1 pkg Cream Cheese
3 1/2 Cups Confectioners Sugar
1/2 Teaspoon Vanilla
2 Teaspoons Milk

Melt margarine in skillet. Add coconut stirring constantly over low heat until toasted. Spread coconut on absorbent paper to cool. Cream 2 tablespoons margarine or butter with cream cheese. Add two teaspoons milk** and beat in sugar gradually. Blend in vanilla; stir in 3/4 cups of the coconut. Spread in between cake layers (do not frost sides of layers).

Top cake with frosting and sprinkle remainder of toasted coconut on top.

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Chocolate Pie

First Layer

1 1/2 Cups Plain Flour
1 1/2 Sticks Margarine (melted)
1/2 Cup Chopped Nuts

Mix together. Press into 9x13 pan. Bake at 300 degrees until brown. Cool.

Second Layer

8 oz. Cream Cheese
1 Cup Cool Whip (buy large)
1 Cup Confectioners Sugar

Blend cream cheese with mixture until soft. Add confectioners sugar slowly. Stir in Cool whip and spread over first layer.

Third Layer

2 small pkg instant chocolate pudding
3 cups milk

Mix over low speed of mixer for 2 minutes. Spread over second layer.

Fourth Layer

Spread with remainder of Cool Whip. Sprinkle with 1/2 cup chopped nuts.

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PEANUT BUTTER PIE (Weight Watcher Style)

CRUST

8 Graham Crackers (crushed)
2 Tablespoons plus 2 teaspoons Diet Margarine

Mix and put into pie pan. Bake at 350 degrees for 15 min. and cool.

FILLING

1 pkg low calorie pudding ( chocolate)
1 3/4 cup milk
6 T crunchy peanut butter

Cook Pudding. Add peanut butter while hot and pour into shell. Refrigerate until set.

4 servings

Weight Watcher Equivalents

1 bread
1/2 protein
2 fats
1 milk