• Container of Cool Whip
• 2 or 3 Tablespoons of mayonnaise
• ~ 1/3 cup of Tang
• cut up fruit for dipping

Scoop out a few big spoonfuls of the Cool Whip to make room in the container to add the other ingredients and to have room to stir.

Add the other ingredients….maybe start with 2 T of mayo and about 1/4 cup of Tang….see how it tastes

• Is it creamy enough?
• Orangy enough?

Add the rest if necessary.  Stir, then add back the removed Cool Whip.  Refrigerate overnight. (The grainy feeling will go away as the Tang dissolves.)

Add more Tang if necessary the next morning.  Definitely stir it well again before you serve it.

Serve with cut-up fruit.

• 8 oz. cream cheese
• 1 stick softened butter
• 1/4 tsp. vanilla
• 3/4 cup Confectioner’s sugar
• 2 tsp. brown sugar
• 3/4 cup mini semi-sweet chocolate chips
• chopped pecans
• Graham cracker sticks

Blend cream cheese and softened butter.  Add vanilla.  Fold in sugars.  Add chocolate chips.

Place a sheet of saran wrap in the bottom of a bowl (for ease in removing cheese ball once it has hardened).

Form into a ball and place in the bowl on top of the saran wrap.  Refrigerate until it solidifies.  Roll cheese ball in chopped pecans.

Serve with Graham Cracker sticks.

• 8 oz. cream cheese
• 1 stick softened butter
• 1/4 tsp. vanilla
• 3/4 cup of confectioners sugar
• 2 tsp. brown sugar
• 3/4 cup of mini semi-sweet chocolate chips
• chopped pecans
• Graham Cracker sticks

Blend cream cheese and softened butter.  Add vanilla.  Fold in sugars.  Add chocolate chips.  Place a sheet of saran wrap in bottom of bowl.  Form mixture in a ball and place in bowl on top of saran wrap.  Refrigerate until solid.  Roll cheese ball in chopped pecans.  Serve with graham cracker sticks.