18 crushed Oreo cookies
1 square unsweetened chocolate
1/2 c. oleo, melted
1/2 c. sugar
1 qt. coffee ice cream, softened
1 T. oleo
2/3 c. evaporated milk
1 (8 oz.) tub Cool Whip

Mix Oreo cookies and oleo. Press into pie plate. Bake at 375 degrees for 8 minutes. Cool. Add ice cream to pie plate. Put Cool Whip over pie. Freeze. Combine last four ingredients. Cook until thick. Pour over pie. Freeze.

3 c. rhubarb
Baked pie crust
1 1/2 c. sugar
3 egg whites
3 egg yolks
6 T. sugar
2 to 3 T. butter
1/3 tsp. cream of tartar
3 T. flour

Mix thoroughly in large saucepan the rhubarb, sugar (1 1/2 c.) egg yolks, butter, flour. Place over low flame until juice appears, then increase heat until it starts to boil. Stir it while doing this. Reduce heat; cook until thick. Watch closely, as it scorches easily. Put into baked pie crust. Cover with meringue made with egg whites, cream of tartar, and (6 T.) sugar. Bake in quick moderate oven until meringue is golden brown.

1 unbaked 9 inch pie shell
3 eggs
1 c. light corn syrup
1/2 tsp. salt
4 T. butter
1/4 c. Kahlua
1 c. brown sugar
3/4 c. pecans

Cream butter and sugar together well. Beat in eggs, one at a time. stir in salt, corn syrup, and Kahlua. Arrange pecans in pie shell and carefully pour Kahlua mixture over them. Bake in 375 degree oven for 30 minutes. Cool thoroughly. Serve with a topping of Kahlua cream: Cool Whip seasoned to taste with Kahlua.

Before you ask advice, explore your own head, there may be something in it.

2 c. milk
1 c. coconut
3/4 stick oleo
1 c. sugar or 3/4 c. honey
2 tsp. vanilla
Dash salt
1/2 c. Bisquick

Mix by hand or in blender. Pour into a greased pie plate. Bake 50 minutes at 350 degrees. It makes its own crust Serves 6.

8 oz. cream cheese, room temperature
1 c. cottage cheese
1 c. sugar
1/2 tsp. vanilla (or Kahlua)
3 eggs
4 graham crackers
Butter

1 pt. sour cream
1/2 c. sugar
1/2 tsp. vanilla (or Kahlua)

Preheat oven to 375 degrees. Mix first five ingredients. Grease with butter a glass pie pan. Crumble finely graham crackers and flour pan with them. Bake at 375 degrees for 20 minutes. Remove from oven. Mix sour cream, sugar, vanilla, and pour on. Bake at 475 degrees for 5 minutes. Cool 1 hour. Refrigerate.

1 (8 inch) vanilla wafer pie shell
1 quart peppermint stick ice cream
1/2 c. fudge sauce

Make pie shell according to direction on box. Place 1/2 c. fudge sauce in chilled pie shell, spreading sauce evenly. Chill so sauce will be stiff. Spread 1 quart of ice cream over sauce. Freeze. You may use whipped cream, shaved chocolate or chocolate Jimmies as a topping.

6 to 8 servings. This is the favorite dessert at Wellesley College.

Mrs. Horton writes the following interesting account of the recipe she sends:
"Oddly enough the recipe which has won most favor among my friends is one which I sampled in Ann Arbor at dinner at the Michigan League, and was sent to me, thanks to Miss Wilma Stekette, Manager Michigan League."
"I send it back home."

COFFEE CREAM PIE
1 (9 inch) pie Baking time 1 hour
Temperature 275 degrees - 300 degrees
2 egg whites
1/4 tsp. salt
1/2 c. granulated sugar
1 c. nutmeats (finely chopped)

Beat egg whites until stiff but not dry; add sugar and salt gradually and beat until stiff and satiny. Add nutmeats and blend. Press onto bottom and sides (not rim) of one well greased 9 inch pie pan. Prick well with fork. Bake at 275 degrees - 300 degrees for about 1 hour. Cool.

Filling for Coffee Cream Pie
2 t. instant coffee powder
1 1/2 c. whipping cream (whipped) (1 c. is enough)
1/4 c. water
1/2 lbc miniature marshmallows
1/2 tsp. almond extract
2 egg yolks (slightly beaten)

Combine coffee, water and marshmallows; cook over medium heat, stirring constantly until melted. Add coffee mixture slowly to beaten egg yolks, stirring constantly. Return to saucepan and cook over medium heat 1 to 2 minutes. Chill until mixture begins to set. This takes just a little time. Beat at medium speed until mixture is smooth. Fold in the whipped cream and almond extract. Pour into cooled shell and chill several hours. If desired, decorate with additional whipped cream (gilding the lily!). Serve very cold.

A Dab of Whipped Cream When You Need It. Whip 1 c . heavy cream. Spoon out onto cookie sheets lined with waxed paper in amounts about the right size for topping a serving of dessert. Freeze hard on the trays. Quickly peel off into a freezer storage bucket or box. Store in freezer until needed. They can be used individually.

Three pounds of raisins, stone and chop them a little, three pounds of currants, three pounds of sugar, three pounds of suet chopped very fine, two ounces candied lemon peel, two ounces of candied orange peel, six large apples grated, one ounce of cinnamon, two nutmegs, the juice of three lemons and the rinds grated, and half pint of brandy. Excellent.

One quart of stewed pumpkin, pressed through a sieve; nine eggs, whites and yolks beaten separately; two scant quarts of milk, one teaspoonful of mace, one teaspoonful of cinnamon, and the same of nutmeg; one and a half cup of white sugar, or very light brown. Beat all well together, and bake in crust without cover.

Line a pie-tin with puff-paste, fill with pared peaches in halves or quarters, well covered with sugar; put on upper crust and bake; or make as above without upper crust, bake until done, remove from the oven, and cover with a meringue made of the whites of two eggs, beaten to a stiff froth with two tablespoons powdered sugar; return to oven and brown slightly. Canned peaches may be used instead of fresh, in the same way.