Hawaiian Dream Cake

1 package yellow cake mix

20 oz. can crushed pineapple, drain BUT save the juice

8 oz. cream cheese

8 oz. cool whip

1 package vanilla instant pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, SUBSTITUTING pineapple juice for water. Pour into greased and floured large cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan.

Mix softened cream cheese, with pudding, milk and pineapple. Spread on cooled cake. Spread cool whip over the top and sprinkle with coconut and chopped nuts. Refrigerate until ready to serve.

Pumpkin Cream Cupcakes

1 pkg. spice cake mix
1 pkg. (3.4 oz.) Jello Vanilla Flavor Instant Pudding
1 C. canned pumpkin
1 pkg. (8 oz.) Cream Cheese, softened
1/4 C. sugar
1 egg
1/4 tsp. ground nutmeg
1 1/2 C. thawed Cool Whip

Heat oven to 350. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon batter into paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg. Add spoonful to each cupcake.

Bake 18 to 21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes. Remove from pans. Cool completely.

Stir nutmeg and Cool Whip together. Spread over cooled cupcakes. Keep refrigerated.

Makes 24 cupcakes.

Pumpkin Layered Pie

4 oz. cream cheese, softened

1 TBS. milk

1 TBS. sugar

1 1/2 cups cool whip (will eventually use all of the 8 oz.)

1 graham cracker crust

1 cup cold milk

1 can 16 oz. pumpkin

1 large package vanilla instant pudding

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Mix cream cheese, milk, and sugar in a bowl with wire whisk until smooth. Fold in 1 1/2 cups cool whip. Spread in crust. In bowl, pour in milk, pumpkin, pudding and spices. Beat with wire whisk until combined. It will be thick! Spread over cream cheese mixture in pie crust. Refrigerate for 4 hours. Put cool whip on top when ready to serve.

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.