One 3 1/4-ounce package instant banana cream pudding mix (regular, not sugar-free)
1 3/4 cups milk
2 cups sliced strawberries
1 Tbsp sugar

In a blender, combine all the ingrediends and blend until smooth. Pour into ice pop molds and freeze for at least 4 hours. If you don’t have the molds, use a 5-ounce paper cup, cover with plastic and stick a wooden stick through the plastic. The cup will just tear away if you are having ahard time removing it!

8 red apples
1 cup peanut butter
1 cup raspberry or strawberry jam
8 gummy worms

Methods:

Heat the oven to 350 degrees F. Ask a grownup to help you remove the apple cores, being careful to leave the bottom of each apple intact.

In a small bowl, stir together the peanut butter and jam. Spoon and stuff this mixture into the center of the apples. Place the apples into cupcake tins and set the tin in a large, rectangular baking pan that is half full of water. Place the pan in the oven. Bake for 1/2 hour, until the apples are tender.

Cool for 20 minutes. Place apples onto serving plates. Put a gummy worm halfway into a hole, with the rest hanging over the side. Serve warm.

White cake mix (for 2 layer cake)
2 packages cherry Kool-Aid type drink mix
White frosting
1 cup granulated sugar
Green food coloring
1/3 cup raisins
Flour
Ingredients according to cake mix directions (water, oil, eggs, etc.)
Oven safe Pyrex mixing bowl

Methods:

Heat oven to 350 degrees F. Grease and flour oven safe mixing bowl. Be sure that your bowl is completely oven safe. It must say it right on the bowl to be assured of being oven safe. Most glass bowls are not oven safe.

Put cake mix in another bowl with 2 packages of Kool-Aid type drink mix and 1 cup of sugar; stir to combine. Add ingredients listed on cake mix package and mix as directed.

Roll raisins in flour and add to finished cake mix (just raisins not any extra flour). Pour into oven safe bowl. Bake 50 to 55 minutes. Checking every 5 minutes after 40 minutes. Check for doneness with knife inserted in center of cake. When it comes out clean the cake is done. Remove from oven. Let stand 10 to 15 minutes before inverting onto cake plate to remove cake. Let cool completely.

Stir green food coloring into frosting a few drops at a time to make a nice light green. Frost cake, bringing spatula from the bottom to the center (the unevenness of the frosting will resemble where the vine was attached to the watermelon.

Squeeze a few drops of food coloring onto a small dish. Dip tip of your frosting spatula into the color and onto the cake in a radial pattern. Do this around the whole cake. Don’t worry if streaks are too dark; when you do the next step they will lighten up and, besides, the streakier the better for a watermelon cake.

Starting at sides of cake run spatula all the way up the cake and almost to the center and then stop. Repeat this all the way around the cake.

1 box Twinkie Cakes
1 carton frozen strawberries with syrup, thawed
1 container Cool Whip, thawed

Methods:

Slice Twinkies in half, laying bottom half filling side up in the bottom of a cake pan, covering the entire bottom of the pan. Pour strawberries over bottom layer and place the top side of the Twinkies over berries. “Frost” the cake with Cool Whip and serve.

1 (12 ounce) Entenmann’s All Butter pound loaf
8 ounces Cool Whip, thawed
Assorted “jewels” such as Fruit Chews, candy necklaces,
Prepared raspberry gelatin, cut into cubes
Gumdrops or other small candies
1 pretzel rod, cut into 3 pieces
Miniature candy-coated semisweet chocolate candies
Black licorice
2 long pretzels, cut into 3 pieces

Methods:

Cut a 1/2 inch horizontal slice off the top of the cake; set slice aside. Carefully hollow out the center of the cake, leaving a 1/2 inch shell on the bottom and sides. Reserve removed cake for snacking or another use.

Spoon 1 cup of the whipped topping into the cake shell. Frost the sides with 1 1/2 cups whipped topping. Refrigerate until ready to serve.

Just before serving, place assorted “jewels” over whipped topping in cake shell. Angle reserved cake slice over jewels using pretzel rod pieces to resemble an open chest lid. Frost slice with remaining whipped toping. Decorate with miniature candy-coated semisweet chocolate candies and licorice. Add remaining pretzels to ends of chest for handles.

1 package Betty Crocker Super Moist white or yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (9 ounce) container Betty Crocker Parlor Perfect™ confetti sprinkles

Methods:

Heat oven to 350 degrees F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.

Fill muffin cups half full; top each with 1/4 teaspoon sprinkles. Top with remaining batter; sprinkle each with 1/2 teaspoon sprinkles.

Bake 21 to 26 minutes or until tops spring back when lightly touched. Cool 10 minutes in pan. Remove from pan; cool completely, about 30 minutes.

1 vanilla Moon Pie
Strawberries with juice
Whipped cream

Methods:

Place Moon Pie in a bowl. Use a fork to poke some holes in the Moon Pie to let the juice soak in. Cover with Moon Pie with the strawberries and juice, then add some whipped cream. Let sit for five minutes,

Oreo cookies
Orange sherbet
Chocolate ice cream topping
Caramel ice cream topping

Methods:

Put a small scoop of sherbet between two cookies; top with chocolate topping, and then drizzle with caramel. Serve immediately. Or you can crush the cookies and layer them in the bottom of a dish, top with sherbet and then more crumbs, then drizzle the toppings over that.

1/2 cup honey, lightly warmed
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon cinnamon powder
3 drops of pure essential oil of orange (available at natural food stores)

Methods:

Mix together, Stir well and store in clean glass jar. Lasts indefinitely. Can be drizzled over ice cream, cake or fresh fruit.

2 cups skim or 2% milk
1 small box instant pudding

Methods:

In a jar, mix milk with instant pudding. Put the lid on the jar and shake, shake, shake for at least one minute. Pour the pudding into dessert dishes.