Chocolate Chiffon Dessert

Crust
1 cup vanilla wafer crumbs
1/4 cup finely chopped pecans or walnuts
3 tablespoons melted butter

Filling
1 envelope ( 1 tablespoon) unflavored gelatin
1/4 cup cold water
2/3 cup chocolate flavored syrup
1/2 teaspoon vanilla
1 cup evaporated milk, ice cold

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Pasta Dessert Recipe

4 cups Water
Rind of 1 lemon, slivered
8 oz Angel hair pasta, in thirds
2 cups Milk
1 1/2 cups Sugar
6 Egg yolks
Ground cinnamon

In a sauce pot, bring the water and lemon rind to a boil. Add pasta; cook until water is absorbed. Add the milk and sugar; bring to a boil. Lower heat and cook, stirring constantly, for 10 minutes. In a bowl, beat yolks; add a little of the hot milk mixture. Stirring constantly, slowly add egg mixture to the hot noodle mixture; cook over low heat for 5 to 10 minutes. Remove from heat and cool for 10 minutes. Pour into a serving dish. Sprinkle with cinnamon. Chill before serving.

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Pumpkin Dessert

1 can (15 oz) solid-pack pumpkin
1 can (12 oz) evaporated milk
3 Eggs
1 cup Sugar
4 tsp Pumpkin pie spice
1 package (18-1/4 oz) yellow cake mix
3/4 cup Butter or margarine, melted
1-1/2 cups Chopped walnuts

In a mixing bowl, combine the first five ingredients. Transfer to a greased 13-in x 9-in x 2-in baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with walnuts. Bake at 350 for 1 hour or until a knife inserted near center comes clean. Serve with vanilla ice cream or whipped cream.

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