Part 38 (2/2)

1 tsp vanilla

1 Tbsp sugar (Optional-use this if you like your whipped cream sweetened.)

1 cup coa.r.s.ely chopped dark chocolate truffles

Directions: Cut pound cake into slices, then cut the slices into thirds. Line the bottom of a trifle bowl (or any large cut-gla.s.s bowl) with half the slices. Sprinkle with half the liqueur. Next spread on half the jam. Mix the pudding and milk until thick and layer half of that over the jam. Add half the raspberries and half the cut-up truffles. Repeat the process, using what's left of the ingredients. Add vanilla and sugar to the cream and whip it until stiff, then frost the top of the trifle.

ICICLE FALLS MOOSE MUNCH.

(This one is courtesy of our friend Dee Dee Giordano.) Yield: anywhere from 24 to 36, depending on what size you make them Ingredients: 2 cups Cap'n Crunch peanut b.u.t.ter cereal

2 cups broken pretzel sticks

2 cups roasted peanuts

1 bag of vanilla or chocolate candy disks such as Wilton's Candy Melts

Directions: Mix the first three ingredients together. Then melt the disks in the microwave until completely melted. Pour over the mixed ingredients. Working fast, so the chocolate doesn't set up, drop by spoonfuls onto wax paper. If the chocolate sets before you can spoon them all out microwave for several seconds to reheat chocolate and continue spooning.

WHITE LAVENDER FUDGE.

Yield: 9 to a dozen (You can make more or less, depending on how big you want your pieces of fudge.) Ingredients: 2 cups granulated cane sugar

1 cup half-and-half

1 Tbsp light corn syrup

tsp salt

1 Tbsp b.u.t.ter

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