Fruit Cookie Delight............................................Sharlene C.,, Robersonville, N.C.

1 roll of frozen Sugar Cookie Dough
1 8ounce  Cool Whip  low calorie
fruit : 3 Kiwi, 1 pkg strawberrys (not frozen) or 1 pkg blueberries, and 1 sm can pineapple chunks 

Thaw cookie dough to roll out on cookie sheet or cut round slices to join together on cookie sheet. Bake cookie dough for 10 to 15 min until light brown. Let cool.
Then add Cool Whip; spread as a layer on sheet of cookie dough.
Slice Kiwi in sm slices, and Slice strawberries in sm slices and place on layer of cool whip along with blueberries and pineapple chunks. Make your own special design with fruit. Cut sheet into squares and serve.

Keep in refrigerator until served.

Crescent Layer Bars .........................................Dolly O., Seven Springs, N.C..

1 (8oz) can Pillsbury refrigerated crescent dinner rolls
1 cup vanilla chips
1 cup semisweet chocolate chips
1 cup slivered almonds
1 cup cashew halves and pieces
1 (14 oz) can sweetened condensed milk (not evaporated)

1) Heat oven to 375 degrees.. (350 degrees for dark pans). Grease bottom and sides of 13x9 inch pan. Unroll dough into 2 long rectangles. Place in greased pan; Press over bottom and 1/2 inch up sides to form crust. Bake at 375 degrees for 5 minutes.

2) Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almond and cashews evenly over crust. Pour sweetened condensed milk evenly over top.

3) Return to oven; bake an additional 20 to 25 minutes or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into bars.