Pam Griffin

Chocolate Toffee Graham Treats

11 whole honey graham crackers, broken into squares

1 cup butter

1 cup sugar

1/2 cup finely chopped pecans

1-2 cups semi-sweet chocolate chips

Preheat oven to 350.

Arrange graham crackers in a single layer on a 15 x 10 baking sheet.

Combine butter and sugar in saucepan and bring to a boil over medium heat, stirring constantly until butter melts; then boil 2 minutes.

Remove from heat and stir in pecans.

Pour mixture evenly over crackers and spread carefully to edge of pan, covering crackers completely.

Bake for 10 minutes.

Remove from oven and sprinkle evenly with chocolate chips; when chips melt, smooth evenly to cover top.

Cool in pan for 5 minutes; carefully separate and transfer squares to a wax paper lined cookie sheet.

Refrigerate until chocolate hardens. Makes 22.

Raspberry Parfaits

2 oz. cream cheese, softened

2 Tbsp. seedless raspberry jam

1/2 cup whipped topping, divided

1/2 cup fresh or frozen raspberries

In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping.

Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.  Makes 2 servings.

Chocolate Cherry Pie

3/4 cup dried cherries

2 cups boiling water

3 1/2 cups chocolate ice cream, softened

3/4 cup miniature semisweet chocolate chips

1 (9 inch) chocolate crumb crust

Hot fudge ice cream topping and maraschino cherries, optional

Place dried cherries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.

In a large bowl, combine the ice cream, chocolate chips and cherries. Spread into crust. Cover and freeze until firm.

Slice; drizzle each piece with fudge topping and garnish with a maraschino cherry if desired. Makes 8 servings.

Five ingredients do not count salt, pepper, butter, oil and optional ingredients.