Fruity Deserts

	1 lg. can peaches 1 c. flour 1 egg 1 c. sugar 1 stick butter 1/4 c. milk 1 tsp. vanilla (optional) Cinnamon (optional)
Place peaches and 1/2 the juice in a loaf pan. In mixing bowl, combine the rest of the ingredients and drop by tablespoons over peaches. Sprinkle with cinnamon if desired and bake at 400°F for 30 minutes. Serve with ice cream for an ala mode.

Fruity Jell-o

	2-4oz Boxes Gelatin Desert 2 Cups boiling water 2 Cups cold water 1 can Fruit Cocktail or canned fruit of your choice, drained 4oz Nondairy whip topping
In large bowl, mix Jell-o with boiling water until jell-o is completely dissolved. Add cold water and fruit, stir well. Refrigerate until slightly stiff, stir to mix fruit throughout bowl. Spread nondairy whip topping on top and refrigerate until done.

Easy Chocolate Covered Fruit

	Bananas, Strawberries or fruit of your choice Popsicle sticks or toothpicks “Magic Shell” chocolate syrup
Put Popsicle sticks or toothpicks in fruit and place in freezer for 2 hours or more. Dip in Magic Shell” chocolate syrup, wait a minute and enjoy!!

Ambrosia Salad

	4 Bananas, sliced 2 Cans Crushed Pineapples, well drained 3 Cans Mandarin Oranges, well drained 1/2 Bag Mini Marshmallows (Colorful ones are more fun) 1/4 Cup Shredded Coconut (Optional) 8 oz Cool Whip
Mix first 5 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Fruit Salad W/Cool Whip

	1 Orange, Peeled and separated, wedges cut in half 4 Bananas, sliced 1 Can Pineapple Chunks, drained 1 Cup Cantaloupe, cubed	1 Cup Honeydew Melon, cubed 1/2 Bag Mini Marshmallows (Colorful ones are more fun) 1/4 Cup Shredded Coconut (Optional) 8 oz Cool Whip
Mix first 7 ingredients well together. Chill Until ready to serve. When ready to serve, remove from refrigerator and stir in Cool Whip.

Melon Basket

½ Seedless Watermelon
½ Cantaloupe
½ Honey Dew Mellon
1 Pint Strawberries
Seedless Green & Red Grapes
1 Pint Blue Berries

Using melon-baller, scoop out all 3 melons in a large bowl. Scrape out the watermelon, cantaloupe and melon shells and turn upside down on paper towels to drain. Toss the rest ingredients in the large bowl of melon balls. Mix well. Turn the shells up right again and pour the mixed fruit in. Chill until ready to serve.

For an added touch, try cutting a design around the top edge of the watermelon, cantaloupe and melon shells.

Tossed Fruit Salad

	2 Oranges, Peeled and wedges cut in half 4 Bananas, sliced 1 Pint Strawberries, stemmed and quartered	1 Can Pineapple Chunks, drained 1/2 Bag Mini Marshmallows (Colorful ones are more fun) 1/4 Cup Sugar 1/4 Cup Shredded Coconut (Optional)
Mix all ingredients together. Chill Until ready to serve.

Watergate Salad

	1-4oz Box Instant Pistachio Pudding Mix 1 20 oz Can Crushed Pineapples, un-drained 1 Can Mandarin Oranges, well drained 1 Cup Bag Mini Marshmallows (Colorful ones are more fun) 2 Bananas, sliced 1/2 Cup Shredded Coconut (Optional) 2 Cups Thawed Cool Whip Topping
Stir pudding mix, pineapple with juice, mandarin oranges, marshmallows, bananas and coconut in a large bowl until well blended. Gently fold in whip topping and chill 1 hour or until ready to serve.