Orange Fluff Fruit Salad

2 (3oz) packages orange jello

1 (3.75oz) package french vanilla instant pudding

3 cups boiling water

1 (8oz) container of Cool Whip

2 (11oz) cans mandarin oranges (drained)

Combine gelatin & pudding add boiling water and stir until dissolved. Chill until slightly congealed. Fold in Cool Whip and mandarin oranges. Pour into serving dish and chill thoroughly.

Peanut Butter Rice Crispy Bars

1 cup sugar

1 cup creamy peanut butter

12 oz package chocolate chips

12 oz package butterscotch chips

5 cups Rice Krispie cereal

1 cup light corn syrup

In a large sauce pan, over low heat melt sugar and corn syrup together. Remove from heat and add peanut butter, mix together well. Add Rice Krispies and mix (with hands) until well coated. Press hard into a well buttered 9x13 pan. Melt chocolate/butterscotch chips together in sauce pan. pour over Rice Krispie mixture and spread evenly with spatula. Let sit and cool until chocolate hardens.

Cut and Enjoy!

*Chocolate Torte (aka - sex in a pan)*

*please note that this would not be considered a "budget friendly" recipe. However it is very good and well worth it. This is one that my mom made when I was growing up and we all fell in love with it. Great for holidays/special occasions.

Crust:
1/2 cup (1 stick) margarine or butter, melted
1 cup finely chopped pecans
1 cup flour

Filling:

1 cup powdered sugar
1 (8-ounce) package cream cheese, softened at room temperature
1 (12- or 16-ounce) container thawed Cool Whip or other whipped topping, divided
1 (6-ounce) box or 2 (3-ounce) boxes instant chocolate pudding
3 cups milk, cold

Directions:
Preheat oven to 350 degrees.

Crust: Mix melted margarine with pecans and flour. Press into bottom of a 9X13 pan. Bake for about 15 minutes or until the crust becomes lightly brown and fairly firm. (Watch carefully and don't allow to burn.) Remove from the oven and cool crust completely.

Filling: In a mixing bowl, combine powdered sugar, cream cheese and 1 cup whipped topping. Mix until smooth. Spread gently over the cooled crust.

In a bowl, mix together chocolate pudding and milk according to package directions. Spread over cream cheese mixture. Cover with whipped topping (I take a heaping spoonful and gently place it on the filling in various places all over the top, then repeat until all the pudding is covered.) Then I lightly swirl the topping together. Top the final layer with pecan pieces or grated chocolate bar.
Cover with plastic wrap or tight fitting lid.
Refrigerate several hours or overnight.