The weather has been so “iffy” – one day I’m making soup to warm up and the next day I’m grilling. Regardless of the temperature, dessert is always on the menu.

Fruit Cocktail Cake

1 box yellow cake mix

1 (16 oz. can fruit cocktail, undrained

1 c. shredded coconut

2 eggs

Mix all ingredients and pour into a greased 13- by 9-inch reasedpan. Bake at 350 degrees for 45 minutes to an hour.

Frosting:

1 small pkg vanilla or cheesecake instant pudding

1 c. milk

1 8 oz. container of Cool Whip

In a mixing bowl, place one cup milk and instant pudding. Whisk until blended and fold in a container of Cool Whip. Frost cooled cake.

Milky Way Cake

8 Milky Way candy bars (regular size)

2 sticks margarine

2 c. sugar

4 eggs

1/2 tsp. soda

2-1/2 c. flour

1-1/4 c. buttermilk

1 c. pecans, chopped

Melt candy bars in one stick of margarine. Cream sugar and the other stick of margarine together. Add eggs, flour and baking soda alternately with buttermilk. Add melted candy mixture and pecans. Bake in 3 (9-inch) pans, greased, at 325 degrees for 30 to 40 minutes or until done.

Milky Way Icing

2-1/2 c. sugar

1 c. evaporated milk

1 stick margarine

1 (6 oz.) pkg. chocolate chips

1 c. marshmallow creme

Mix over low heat. Combine sugar and milk. Cook until it reaches a soft ball stage. Add other ingredients. Stir until chocolate chips melt; then remove from heat. Beat until cool.

Easy Bread Pudding

2 eggs

1 tsp. vanilla

1/4 tsp. salt

cinnamon or nutmeg to taste

2 c. milk

4 slices cubed bread

1/2 c. sugar

1/4 c. butter or margarine

Beat the eggs, add milk, sugar, and vanilla and stir. Add cubed bread to the egg mixture. Stir

slightly. Sprinkle with cinnamon or nutmeg . Pour in a medium-sized sprayed or buttered baking

bowl . Bake for 45 minutes in 350 degree oven.