11 easy dreams Recipes

dream whip topping mix (a powder mix, not cool whip), vanilla, cold milk, divided (2%, 1% or skim recommended), chocolate flavor instant pudding and pie filling mix

cream cheese, dream whip, sugar, milk, vanilla extract (use real vanilla bean if possible), premade graham cracker pie crust, cherry pie filling (any fruit is usable)

crusty bread (thick slices), cheddar cheese, sliced (medium or old ), bacon

dream whip, prepared graham cracker crust, philadelphia cream cheese, table cream (nestle), vanilla extract, sugar, lime, canned pineapple

philadelphia cream cheese (room temperature ), cool whip (i prefer dream whip about 1cup and a half), sugar, lemon juice, vanilla, blueberries, graham wafers

white cake mix or 1 (18 oz) box yellow cake mix, dream whip, unprepared, eggs, cold water, ice cold milk, vanilla pudding mix, cool whip, thawed, strawberries, hulled and sliced (leave 5 or 6 nice looking berries whole)

white or yellow cake mix, butter or margarine, divided, oatmeal, divided, egg, cherry pie filling, nuts, chopped, brown sugar

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime