I'm not going to make these - too fattening and expensive, but let's all dream.

These recipes are from "Pleasures from the Good Earth" published by the Crockett Springs United Methodist Women, in Shawsville, Virginia.

Seven Layer Cookies

1 stick butter
2 cups graham cracker crumbs
1 small can shredded coconut
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
1 can Eagle Brand milk
1 cup chopped pecans

Spray a 9 by 13 inch baking pan with Pam. Preheat the oven to 350 degrees and melt the butter in the pan in the oven. Layer each item in the pan in the order given. Bake 30 minutes. Cool and cut into squares.

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This next one is much simpler.

Praline Grahams

1 package graham crackers
1/2 cup sugar
3/4 cup butter
1 cup chopped pecans

Separate the graham crackers into two sections. Arrange on a jelly-roll pan with the edges touching. Melt the butter in a saucepan, add sugar and pecans. Bring to a boil and cook 3 minutes, stirring frequently. Spread the mixture evenly over the graham crackers and bake at 300 degrees for 12 minutes. Remove from the pan and let cool on waxed paper.

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I've shared this one before, but it's worth sharing again. The ingredients are really simple, but the combination is really good. I have cut the recipe in half, and didn't go through all the steps of freezing, just put made layers and froze it once.

Fudge Ice Cream Dessert

12 to 14 ice cream sandwiches
1 (16 oz) carton Cool Whip, thawed
1 jar caramel or hot fudge ice cream topping, warmed
(Chopped nuts)
Cherries for garnish

Place the ice cream sandwiches in a single layer in a 13 by 9 inch dish. Spread 1/2 of the Cool Whip over them and freeze. After frozen, spread the warmed ice cream topping over the Cool Whip. Freeze. Spread on the remaining Cool Whip. Garnish with nuts and cherries, if desired. Take out of the freezer 10 minutes before serving.