Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (21 ounce) can cherry pie filling
• 3 medium firm bananas, cut into chunks
• 1 (8 ounce) can crushed pineapple, drained
• 1/2 cup chopped nuts

Directions

1. In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 cup cold milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1 (8 ounce) carton frozen whipped topping, thawed
• 52 vanilla wafers
• 4 medium firm bananas, sliced

Directions

1. In a mixing bowl, beat cream cheese until smooth. Beat in condensed milk; set aside. In another bowl, whisk milk and pudding mix; add to cream cheese mixture. Fold in whipped topping. Place a third of the vanilla wafers in a 2-1/2-qt. glass bowl. Top with a third of the bananas and pudding mixture. Repeat layers twice. Refrigerate until serving.

Ingredients

• 1 (18.25 ounce) package lemon cake mix
• 2 eggs
• 1 egg white
• 1 1/4 cups water
• 1/4 cup unsweetened applesauce
• FROSTING:
• 2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 tablespoons fat-free milk
• 1/2 cup 100% raspberry spreadable fruit

Directions

1. In a large mixing bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. baking pans coated with nonstick cooking spray. Bake at 350 degrees F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool.
2. In a mixing bowl, beat first five frosting ingredients until smooth. Place a cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 (4 ounce) jars apricot baby food, divided
• 1 egg
• 3/4 cup milk
• 3 tablespoons vegetable oil
• 1 teaspoon almond extract
• 2/3 cup sliced almonds, coarsely chopped
• 1/2 cup diced dried apricots
• GLAZE:
• 1/2 cup confectioners' sugar
• 1 teaspoon milk
• 1/8 teaspoon almond extract

Directions

1. In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, milk, oil, extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan to a wire rack.
2. For glaze, combine the confectioners' sugar, milk, extract and reserved baby food until smooth. Drizzle over cooled bread.

Ingredients

• 1/4 cup butter, melted
• 3/4 cup white sugar
• 2 eggs, beaten
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup eggnog
• 1/2 cup chopped pecans
• 1/2 cup raisins
• 1/2 cup chopped red and green candied cherries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
3. Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

Ingredients

• 1 (.75 ounce) packet honey mustard salad dressing mix
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil
• 2 tablespoons orange juice
• 1 pound skinless, boneless chicken breast halves
• 8 cups mixed salad greens
• 1 cup sliced fresh strawberries
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 8 ounces sugar snap peas
• 1/2 cup toasted pecans

Directions

1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.