Peanut Butter Pie

1 pkg Cream Cheese, softened
2/3 C Peanut Butter
1 Tbsp Milk
2 C Confectioners' Sugar
1 carton Frozen Whipped Topping, thawed
2 Graham Cracker Crusts

In a large mixing bowl, beat the cream cheese, peanut butter, and milk until smooth. Gradually beat in confectioners' sugar. Fold in whipped topping.

Spoon into crusts. Cover and refrigerate at lease 4 hours before serving.

Pecan Pumpkin Dessert

2 cans Pumpkin (15 oz)
1 can Evaporated Milk (12 oz)
1 C Sugar
3 Eggs
1 tsp Vanilla
1 pkg Yellow Cake Mix
1 C Butter, melted
1 1/2 C Chopped Pecans

Frosting:
1 pkg Cream Cheese, softened (8 oz)
1 1/2 C Confectioners Sugar
1 tsp Vanilla
1 carton Frozen Whipped Topping, thawed (12 oz)

Line a 13x9 pan with waxed paper. In a large mixing bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla. Pour into prepared pan, sprinkle with cake mix, drizzle with butter, and top with pecans. Bake at 350 for 1 hour until golden brown. Cool completely on wire rack. Invert onto a large serving platter. Carefully remove wax paper.

In a large mixing bowl, beat the cream cheese, confectioners sugar, and vanilla until smooth. Fold in whipped topping. Frost dessert and store in the refrigerator.

Cherry Cheese Bars

To all my INVISTA buddies, these are Delicious. (with a capital "D")

Base:
1 C Walnut Pieces, Divided
1 1/4 C Flour
1/2 C Firmly Packed Brown Sugar
1/2 Butter Flavor Crisco Stick (or 1/2 C)
1/2 C Flake Coconut

Filling:
2 pkgs (8 oz) Cream Cheese
2/3 C Granulated Sugar
2 Eggs
2 tsp Vanilla
1 can Cherry Pie Filling
(can substitute cherry with another fruit pie filling)

Heat oven to 350. Grease a 13x9 pan. Chop 1/2 C nuts coarsely. This will be reserved for the topping. Chop remaining 1/2 C nuts finely.

For base, combine flour and brown sugar in a medium bowl. Cut in shortening until fine crumbs form. Add 1/2 C finely chopped nuts and coconut. Mix well. Remove 1/2 cup of mixture (this will be used for the topping). Press the remaining crumbs in the bottom of the pan. Bake at 350 for 12-15 minutes until edges are lightly browned. Do not overbake.

For filling, combine cream cheese sugar, eggs and vanilla in a small bowl. Beat at medium speed with an electric mixer until well blended. Spread over hot baked base. Return to oven for another 15 minutes.

Spread cherry pie filling over cream cheese layer.

Combine the coarsely chopped nuts and the reserved crumbs. Sprinkle over the pie filling. Return to oven. Bake for 15 minutes. Allow to cool in pan and refrigerate.