Mix all ingredients together. Chill.

This can be spread on sugar cookies to make individual mini fruit pizzas.  Top with assorted fruit.

Topping:

• 1/2 C brown sugar
• 2 Tbsp white sugar
• 1 tsp cinnamon

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Makes about 3 cups of icing.

• 2 C all-purpose flour
• 1/4 C sugar
• 1 C cold butter

Filling:

• 2 C sugar
• 7 Tbsp flour
• 1 C whipping cream
• 3 eggs, beaten
• 5 C finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

• 2 pkgs (3 oz each) cream cheese, softened
• 1/2 C sugar
• 1/2 tsp vanilla extract
• 1 C whipping cream, whipped (can also use 2 C cool whip)

In a bowl, combine flour and sugar; cut in butter until the mixture resembles coarse crumbs.  Press into a greased 9×13 pan.  Bake at 350 degrees for 10 minutes.  Meanwhile, for filling, combine sugar and flour in a bowl.  Whisk in cream and eggs.  Stir in the rhubarb.  Pour over the crust.  Bake at 350 degrees for 40-45 minutes or until custard is set.  Cool.  For topping, beat cream cheese, sugar, and vanilla until smooth; fold in whipped cream.  Spread over top of custard layer.  Cover and chill.  Store in the refrigerator.

Preheat oven to 375 degrees. Spray a 9×13-inch pan and set aside.  In a small mixing bowl, combine the flour, baking powder, and salt; set aside.  In a large bowl, whip together the butter and sugar until pale and fluffy, about 3-4 minutes.  Beat in the eggs.  Add sour cream and vanilla and mix until well-blended.  Slowly add the dry mixture and stir until well combined.  Gently press the batter into the sprayed baking dish.  Bake approximately 15 minutes, until toothpick inserted into the center comes out clean and edges are lightly golden.  Cool completely, then frost and cut into 18-24 bars.

Vanilla Frosting:

• 1/4 C unsalted butter, softened
• 2 C powdered sugar
• 3 Tbsp lowfat half and half
• 1 tsp vanilla extract
• pinch of salt
• several drops of food coloring

In a mixing bowl, with an electric mixer, whip together butter, powdered sugar, and half and half until fluffy.  Stir in the vanilla and salt.  Add in food coloring and mix until well blended.

In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes; set aside. In a small bowl, beat the cream cheese, sugar, extract and remaining milk. Fold in whipped topping.

Spoon half of the pudding into four parfait glasses. Top with cream cheese mixture. Top with remaining pudding. Garnish with candies if desired. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without candies) equals 323 calories, 16 g fat (11 g saturated fat), 41 mg cholesterol, 555 mg sodium, 39 g carbohydrate, 1 g fiber, 7 g protein.

My NI calculated as above (including 4 Andes candies), plus an additional Tbsp of cool whip on top of each parfait, came to 238 calories per parfait.

Soften the butter then stir in the vanilla.  Add the powdered sugar and milk and stir well.  If needed, add just a touch of milk and stir until the frosting reaches the desired consistency.  Stir in food coloring (and any flavoring, if desired).

• 1 package (18-1/4 ounces) lemon cake mix
• 1/2 cup butter, softened
• 1 egg
  FILLING:
• 1 can (16 ounces) lemon frosting
• 1 package (8 ounces) cream cheese, softened (I used reduced fat)
  
• 2 eggs

In a large bowl, beat the cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13-in. x 9-in. baking pan.

In another bowl, beat frosting and cream cheese until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed just until combined. Spread over crust.

Bake at 350° for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator. Yield: 16 servings.

Nutrition Facts: 1 bar equals 370 calories, 21 g fat (11 g saturated fat), 70 mg cholesterol, 375 mg sodium, 44 g carbohydrate, 0 fiber, 3 g protein.

My calorie calculations using reduced fat cream cheese:  16 servings 353 calories; 18 servings 305 calories; 24 servings 229 calories.  These bars are pretty rich; I cut into 24 servings and thought it was actually a decent serving size.

• 1 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups shredded zucchini
  FROSTING:
• 2/3 cup semisweet chocolate chips
• 1/2 cup creamy peanut butter

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars. Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (1 piece) equals 307 calories, 17 g fat (8 g saturated fat), 52 mg cholesterol, 283 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Mix crushed cookies and butter; press onto the bottom of an 8-inch square pan.  Refrigerate.

Add milk gradually to the peanut butter in a large bowl, stirring with whisk until well blended.  Add dry pudding mixes; beat for 2 minutes (mixture will be thick).  Stir in 1 cup of cool whip.  Spread onto the Oreo curst; cover with remaining cool whip.

Refrigerate for 3 hours or until firm.  When ready to serve, microwave the fudge topping as directed on package; drizzle over dessert.  Top with Reese’s pieces.  Makes 12 servings.  275 calories per serving.  (16 servings = 206 calories per serving)