Chocolate Brownie Trifle from Amy

Ingredients:
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)

Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!

Hot Fudge Ice Cream Bar Dessert from Magen

20 ice cream sandwiches
1 16oz. jar of Hot Fudge topping
3/4 cup Peanut Butter
12 oz. Cool Whip
1 cup Peanuts

Microwave the Hot Fudge syrup for about 2 minutes (do not allow to boil).
Stir in Peanut Butter until smooth. Set aside to cool.
In a 13x9 pan, line bottom with 10 ice cream sandwiches. Spoon 1/2 of the Hot Fudge/Peanut Butter mixture on top, then half of the cool whip and top with 1/2 cup peanuts. Repeat to make second layer. Freeze until firm, about 1 hour.

Frozen Lemon Squares from Jeanette

1 1/4 cup graham crackers, crushed
1/3 cup margarine
1 quart frozen vanilla yogurt, slightly softened
1 can (6oz) of lemon concentrate (I really like the raspberry lemonade but it gets too sweet so I do half lemon and half raspberry)

Mix grahams and margarine and press on bottom of 9" square pan. Bake at 350 for about 5 minutes to set.
Blend frozen yogurt and lemonade in lg bowl on medium speed.
Spread mixture on crust.
Freeze 4 hours until firm, garnish with cool whip.

Strawberry Margarita Pie from Jenni

3 tablespoons margarine
2 tablespoons honey
1 ½ cups crushed pretzels (unsalted, if possible)
3 cups strawberry frozen yogurt, softened
1 ½ cups thawed frozen cool whip (can use light)
1 package (16 ounces) strawberries in syrup, thawed (or fresh strawberries, sliced)

*Combine margarine and honey in medium microwavable bowl. Microwave on high 30 seconds or until smooth when stirred. Add pretzels; stir until evenly coated. Press into bottom and side of 9-inch pie plate; freeze 30 minutes or until firm.
*Combine frozen yogurt and cool whip in medium bowl; gently fold with rubber spatula. Spoon into pie plate. Freeze 2 hours or until firm.
*Spoon strawberries over each slice of pie and serve.

***Any type of fruit-flavored frozen yogurt with matching fruit can be used.