Mix pudding, milk, Eagle Brand, cream cheese and vanilla with ½ Cool Whip (save other half). Layer vanilla wafers, bananas and pudding mixture. Top with Cool Whip. Chill.

Layer in order listed into 8" square pan and bake at 350º for 35-45 minutes. Other flavors of pie filling may be substituted.

Chill thoroughly.

Put fruit and juice of a large can of fruit in a deep baking dish and spoon the dough in. Cook until dough is done and brown on top. You can use any kind of fruit. It is better if fruit juices are not thickened.

Mix dry ingredients with milk. Put 2 tablespoons butter in bottom of baking dish. Pour in batter and arrange fruit on top of batter. Bake at 350º for 30 minutes.

In large pan, melt butterscotch morsels and peanut butter over low heat, stirring constantly until smooth. Stir in cereal. Press half the mixture in buttered 8x8x2 inch pan. Chill. Set remaining mixture aside. Melt over hot water semi-sweet chocolate morsels, sugar, margarine, and water, stirring constantly until smooth. Spread over chilled mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill until firm (1 hour).

Yield: 25 squares 1½ x 1½ inches.

Cook the above in double boiler 10 minutes. Stir as you cook. Add 3 tsp. vanilla. Pour into freezer can. Stir in: 4 cups milk, 2 cups water (for harder frozen ice cream use 3 cups water.) Freeze in ice cream freezer.