Peanut butter pie

Peanut butter pie

1/2 pkg (4oz) of cream cheese softened

1/3 c.powdered sugar

1 c. peanut butter

1 graham cracker pie crust

1 small pkg vanilla pudding

1 t. vanilla extract

1 small pkg chocolate pudding mix hot fudge for drizzling

1-8oz tub coolwhip

Make each pudding mix seperately, according to their packages, and let chill in fridge. Mix cream cheese, peanut butter, vanilla extract, and powdered sugar together until well blended. add vanilla pudding mix and blend well. pour a thin layer of hot fudge on bottom of the crust then pour on the peanut butter mixure. then pour chocolate pudding on top of that. Lastly layer on coolwhip. place in freezer or fridge for atleast 1 hr before serving. just before serving drizzle hot fudge over the coolwhip.

Extra crispy Apple crisp

Extra crispy Apple crisp

7 apples 2 c. cold water

1 T cornstarch 1/2 c. white surgar

1 T cinnamon 3 t. vanilla (divided)

1 1/2 c. flour 1 1/2c. brown sugar

1 1/2 c. old fashioned oats 3/4 c. butter melted

1 t. salt

Peel, core, and slice the apples thin. Place in greased 9x13. mix cold water with cornstarch the place in a small sauce pan over med.-high heat. Add sugar and stir til thick and syrupy, remove from heat and add 1 t. vanilla and cinnamon. Drizzle that mixture over apples evenly. In medium bolw add remaining ingredients (including the 2 t. vanilla) mix until they form a crumbly mixture. Crumble over apples and bake at 350 for 45 minutes.

By Shawnna Oblander