Easter Torte

Ingredients:

1 white cake mix, prepared into batter
4 egg whites, beaten until soft mounds form
3/4 c sugar + 1 T sugar
1/2 t cinnamon
1/3 c chopped black walnuts
cooled, prepared vanilla pudding

Instructions:

Place 2 strips waxed paper crisscross over bottoms of two greased and floured 9 Inch layer pans, allowing ends to extend over rims of pans for easy removal.

Pour 1/2 cake mix batter into each pan, or 1 c each and use remaining batter for 8 cupcakes.

Prepare meringue.  As beaten egg whites form soft mounds, gradually add 3/4 c sugar, beating well after each addition.  Continue beating well until meringue stands in stiff, glossy peaks.

Spread meringue over cake batter, smoothing with a spatula.  Sprinkle with a mixture of 1 T sugar and cinnamon, then sprinkle with nuts.

Bake at 350 degrees for 25-30 minutes, until lightly browned.

Place 1 cooled layer meringue-side down on serving plate.  Spread with cooled prepared vanilla pudding mix.  Top with second layer, meringue-side up.

Serves 10-12

Layered Jello Salad

Ingredients:

3 colors jello, 2 small boxes each
1 can sweetened condensed milk
1 can evaporated milk

Instructions:

***Each layer must completely be firm before continuing on to the next one!

For each clear layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c cold water.

For each opaque layer of jello, boil 1 c water and dissolve 1 packet of jello.  Then add 3/4 c of cold milk mixture.

Apricot Salad

Ingredients:

2 small packages orange jello
3 1/2 c boiling water
1 c mini marshmallows
1 lg. can apricots, drained (reserving juice), and diced
1 (9 oz) can pineapple

Topping Ingredients:

1 c Cool Whip
1/4 c sugar
1 1/2 T cornstarch
1/2 c pineapple juice
1/2 c apricot juice
1 egg, beaten
dash of salt

Instructions:

Dissolve jello in water, add marshmallows and stir until dissolved.  Let stand until almost firm and add fruit.

Topping Instructions:

Mix all together and cook until thick.  Cool.  Add Cool Whip.  Spread over the jello, once it is firm.

Sprinkle the top with chopped pecans, if desired.