2 packages lady fingers
24 ounces cream cheese
1 cup granulated sugar
4 eggs
1 1/2 pints sour cream
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (20 ounce) can cherry pie filling

Preheat oven to 375 degrees F. Line the sides of one 10-inch springform pan with lady fingers then line the bottom with lady fingers, cutting lady fingers, if necessary.

Cream the cream cheese and sugar together. Add the eggs, one at a time, beating after each addition. Stir in the extracts and fold in the sour cream. Pour batter into the prepared pan. Cover tops of lady fingers with foil.

Bake at 375 degrees F for 50 to 60 minutes, until almost set in the middle. Remove cake from oven and let stand for 1/2 hour, then remove sides of pan. Place in the refrigerator for at least 24 hours before serving. Top with fresh/canned fruit/s of your choice

In a 4-qt. freezer-proof container, dissolve gelatin and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving.

Yield: 32 servings

Heat oven to 350* break up cookie dough into ungreased 13×9 inch pan.  With floured fingers press dough evenly in bottom of pan to form crust.  Sprinkle one cup of the white chocolates chunks over crust press firmly into dough.
Bake at 350* for 16 to 20 minutes or until light golden brown.  Remove partially baked crust from oven. Spread jam evenly over crust return to oven and bake for an additional 10 minutes. Cool 1 hour or until completely cooled.
In small ziplock bag combine remaining white chocolate chunks and the oil partially seal bag. Microwave on high for 30 seconds squeeze bag until chunks are smooth. If necessary microwave an additional 15 to 30 seconds. Cut small hole in bottom corner of bag squeeeze bag gently to drizzle white chocolate over bars. Refrigerate about 20 minutes or until chocolate is set. Cut into bars serve at room temperature.

Prep Time 20 minutes ( Ready In 2 Hours)
Yield 48 bars

In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.

Note: This can be made with sugar free gelatin, fat free cottage cheese, and fat free cool whip for a lower calorie count. This is an EASY and quick treat! Makes 8 to 10 servings.

Source: www.aliciasrecipes.com

1 cup Sugar = 1 cup Splenda 0r 1/2 cup baking Splenda
3/4 cup Sugar = 3/4 cup Splenda 0r 6 Tbsp baking Splenda
2/3 cup Sugar = 2/3 cup Splenda 0r 1/3 cup baking Splenda
1/2 cup Sugar = 1/2 cup Splenda 0r 1/4 cup baking Splenda
1/3 cup Sugar = 1/3 cup Splenda 0r 8 Tsp cup baking Splenda
1/4 cup Sugar = 1/4 cup Splenda 0r 1/8 cup baking Splenda

In saucepan combine Jell-O and boiling water. Stir until dissolved. Add the cranberry sauce and stir until fairly smooth. Add the remaining ingredients and stir until well blended. Transfer to mold or serving dish, cover with plastic wrap and chill until firm.

Source: www.aliciasrecipes.com

Cream together shortening, sugar, eggs, oil, salt and vanilla. Sift all dry ingredients and add to creamed mixture. Roll into small one-inch balls and roll in sugar. Press one gumdrop in center of each cookie. Bake at 350 degrees for 10 minutes. Should make close to 100 cookies.

Heat oven to 325ºF. Line 13×9-inch pan with foil. Mix cookie crumbs and butter; press onto bottom of pan.

Top with layers of butterscotch chips, toffee bits, pecans, chocolate and coconut. Drizzle with milk.

BAKE 15 min. or until lightly browned. Cool completely.

Source: http://www.kraftfoods.com/kf/recipes/ultimate-seven-layer-bars-111453.aspx

HEAT oven to 350ºF. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate. (Dough will be stiff.)

ROLL tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

BAKE 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Transfer to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

Source: http://www.kraftfoods.com/kf/recipes/chocolate-candy-cane-cookies-107531.aspx

BEAT milk and pudding mixes with whisk 2 min. Let stand 5 min. Stir in 1 cup cookie crumbs.

SPOON remaining cookie crumbs into bottoms of 10 (6- to 7-oz.) paper or plastic cups; cover with pudding mixture.

DROP spoonfuls of COOL WHIP onto desserts to resemble snowmen. Decorate with gels for the eyes, noses and scarves.

Source: http://www.kraftfoods.com/kf/recipes/snowman-cups-65906.aspx