A few of the recipes

                               Chocolate Peanut Butter Parfait
1 1/2 cups finely crushed chocolate wafers or chocolate graham crackers
4 TB butter, melted                                     1 TB honey
1 pkg 8 oz. cream cheese, softened                1/2 cup peanut butter
1 cup powdered sugar                                  3 TB milk
1 tsp vanilla                                               1 (8 oz.) whipped topping
1/2 cup chocolate chips or 1/2 cup chocolate ice cream syrup
1/4 cup finely chopped peanuts
     Combine melted butter, honey and crushed wagers in a mixing bowl.  Fill each small glass or bowl with a heaping teaspoon of water mixture, about a 1/2 inch and pack down slightly.
     Add a few chocolate chips or drizzle with chocolate syrup.  Add some chopped peanuts on top of the cookie crumbs.
    Combine cream cheese and peanut butter until smooth.  Add powdered sugar, milk and vanilla.  Mix together until well blended.  You may need to add a little more milk to make this creamy.  Gently fold in whipped topping.
     Carefully spoon cheese mixture into glass or bowl.  Garnish with chocolate shavings or add another drizzle of chocolate syrup and some chopped peanuts.  Refrigerate a couple of hours until set.  ENJOY!!

                                            Tropical Pineapple Orange Delight
1-20 oz. can crushed pineapple with juice           1 box (3 oz.) package vanilla instant pudding
1 can mandarin oranges, drained                     1 container (8 oz.) whipped topping
1 pound cake or angel food cake
Cut the cake into small 1 inch square pieces.  Place a small square of cake in the bottom of the dessert dish.

Cut up the mandarin oranges into small bite size pieces.  Mix the orange pieces, pineapple, pineapple juice and instant pudding together.  Gently fold in the whipped topping.  Spoon into small dessert dishes over the cake.  Can be served immediately or refrigerate for an hour or so.  ENJOY!!