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Just a Trifle

6

1 Frozen( of fresh) pound cake( 10 3 / 4 oz), thawed

1 / 2 cup orange juice

2-3 cups vanilla pudding 2-3 cups chocolate pudding 2 cans cherry pie filling 2-3 cups chopped pecans

1 cup chopped Heath Bars, Butterfingers, and / or Snickers

1 carton Cool Whip

Cut cake into 1 / 2-inch cubes. In a pretty glass bowl, place a layer of cake cubes. Sprikle with orange juice. Spread about 1 cup of pudding over cake, forming a thin layer. Top with a few spoonfuls of cherry pie filling, sprinkle with chopped pecans and chopped Heath Bars, Butterfingers and / or Snickers. Continue layering until ingredients are used( except Cool Whip). Make final layer of Cool Whip. Refigerate at least 2 hours before serving.

From the kitchen of:

Lucia Ball, VP Office

Prep time: 30 min. Cook Time: Serves: Ingredients: Directions:

From the kitchen of:

Vegan Peach Cobbler

40 min. 6

Pillsbury Doughboy pie crust

Preheat oven to 375 and lightly butter a round baking dish. In a medium bowl, toss( pack of 2) 3 lbs medium peaches, the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the coconut oil peeled, pitted and cut into 1 / 4” slices( you can use canned or butter. Spoon half of the peach mixture into the prepared dish. Place a piece of peaches as well, no syrup)

2 tablespoons cornstarch rolled out pie crust on top of peaches, top with remaining peaches. Place last piece 1 cup sugar( organic) of pie crust on top. Crimp edges of top crust. Cut a few slits in top, place on pan to

2 teasponns fresh lemon juice 1 / 2 teaspoon ground catch any drips. Bake until the fruit juices are bubbling and the top is golden brown, cinnamon, plus more for the top crust about 40 minutes. Sprinkle cinnamon on top and

4 tablespoons melted coconut oil OR( 1 / 2 stick) vegan butter enjoy with non-dairy ice cream!( earth balance brand) chilled, cut into small pieces

Melanie Cloud, SEES Comm

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