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A delicious combination and easy to make pudding pie. I made this for our 4th of July 2007 treat. The stars and flags are candy we found at walmart.

Ingredients:

• 1 - 4 serving package of White Chocolate Pudding
• 1 - 4 serving package of Cheesecake Pudding
• 1 3/4 cups milk
• 1 cup whipped topping
• 1 6 oz graham cracker crumb crust

Directions

1. Place pudding and milk into a mixing bowl, whisk together.
2. Whisk in whipped topping.
3. Pour into graham cracker crust.
4. Refridgerate for at least 3 hours.

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Do you need a last minute 4th of July dessert idea? Try this red, white and blue Jell-O dessert.

Ingredients:

• 1 - 4 serving box of Blue Jell-O

• 1 - 4 serving box of Red Jell-O

• 1 small tub of Whipping Cream

• 2 cups boiling water

Directions:

1. Place blue jello in a medium bowl and red jello in a seperate bowl.

2. Add 1 cup of boiling water to each bowl.

3. Stir until gelatin has dissolved.

4. Pour blue Jello into 4 clear glasses, keep red jello in the bowl.

5. Cover the glasses and bowl and let refridgerate for 3 hours.

6. Spread whipping cream on top of blue Jello.

7. Add the red jello on top of the whipping cream and add more whipping cream on top of the red jello.

8. Enjoy!

Nutrition Info:

• Calories: 101.5

• Fat: 2.75

• Carbs: 14.5

• Protein: 4.5

• Cholesterol: 9.25

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Ingredients:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.
4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
   Or on a lightly floured surface roll dough out to 1/4 inch thickness and cut into shapes using floured cutters.
5. Add colored sugar for decoration.
6. Bake 8 to 10 minutes in the preheated oven, or until golden.
7. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe and Picture Submitted by: Jennifer O’Leary

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