Here's some good dessert recipes that are light and very tasty.

Peppermint Dessert

1 pint cream whipped

add--10 crushed peppermint sticks

1 pkg. min. marshmallows

1-2 c. nuts chopped

Put vanilla wafer crumbs in dripper pan and pour cream mixture over. Put more crumbs on top and chill before serving.

Pineapple Mallow Cream

1 c. miniature marshmallows

1/2 c. crushed pineapple

1/2 tsp lemon juice

1/4 c. heavy whipping cream, whipped

In pan, combine marshmallows, pineapple and lemon juice. cook and stir over low heat until marshmallows are melted and mixture is blended. Cover and chill until partially set. Fold in whipped cream. Spoon into serving dishes and chill for 30 min.

Raspberry Shortcake Pie

In bowl whisk:

1 c. Cool Whip (thawed)

1 7oz. jar Marshmallow creme

Gently stir in 1 c. raspberry sherbet that is softened

1 6 oz. container raspberry yogurt

Place 1 c. fresh or frozen red raspberries in a ready made shortbread pie crust.

Spoon cream mixture over raspberries. Freeze at least 4 hours or until firm.

Let stand at room temperature for 15 minutes before cutting.

Fluffy Mint Dessert

1 pkg. cream-filled chocolate sandwich cookies crushed (about 40)

1/2 c. melted margarine

2 12oz cartons Cool Whip thawed

2 c. pastel miniature marshmallows

1 1/3 c. small pastel mints (5 1/2 oz)

Reserve 1/3 c. of crushed cookies for garnish. Combine the remaining cookies with butter; press into an ungreased 9x13 baking dish. Fold together Cool Whip,

marshmallows, and mints. Pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.