Cherry Dump Cobbler
Loi Palmer, April 2006 MMCW
1 can crushed pineapple, 1 can cherry pie filling, 1 yellow cake mix, 1 stick butter, 1/4 cup coconut, 1/4 cup chopped pecans.
   Dump pineapple and cherry pie filling into a 9 x 13 casserole dish. Sprinkle dry cake mix over the top of the cherry mixture. Melt one stick of butter and drizzle over cake mix. Sprinkle on coconut and pecans. Bake at 350 degrees for one hour. Delicious served warm with vanilla ice cream.

Ice Cream Sandwich Dessert
Loi Palmer, June 2005 MMCW
24 ice cream sandwiches, 1 jar fudge ice cream topping, 1 jar butterscotch or caramel ice cream topping, 1 large Cool Whip tub, 1 cup roasted/salted peanuts or your favorite candy bar cut up.
   Unwrap 12 ice cream sandwiches and line a 9 x 13 casserole pan. Drizzle fudge topping followed by caramel topping on sandwiches. Spread half of the Cool Whip on the sandwiches. Unwrap remaining sandwiches and make a second layer. Top with Cool Whip. Drizzle with fudge topping and sprinkle on roasted peanuts or your favorite candy bar. Keep in the freezer until ready to serve. Cut into squares. Your friends will start to call you Martha. This is an excellent summertime dessert. It can also be made in advance and will store in the freezer for up to 3 months.

Peach Delight
Loi Palmer, April 2007 MMCW
  1 large can crushed pineapple with juice, 2 small packages of peach Jello, 2 cups buttermilk, 1 cup chopped pecans, 8 oz Cool Whip.
  Heat the pineapple in a medium sauce-pan. Add Jello; dissolve and set aside to cool. Mix in buttermilk, Cool Whip and nuts. Pour into a 9 x 13 glass pan. Refrigerate until ready to serve. This can be made a day in advance.