[img]https://thumbsnap.com/i/NloAFM66.jpg[/img] My phone doesn't take the best pics sorry.

What you need:

1 brick 8 ounce cream cheese
1/2 cup powdered sugar
1/4 cup sugar
2 tsp vanilla
1 and a half to 3 bananas
1 small can crushed pineapple drained (You probably won't use it all)
some strawberries
a graham cracker pie crust or a chocolate graham cracker pie crust
Whipped cream
chopped nuts
Merachino cherries
chocolate sauce or hershey's hard shell chocolate

Mix together the cream cheese, powdered sugar, sugar, and vanilla. Spoon into a pie crust and refrigerate 4 to 6 hours. After it's firm slice up the bananas and strawberries and drain the pineapple. Layer the bananas pineapples and strawberries on top of the cheesecake base. Top with whipped cream, nuts, and cherries. Drizzle chocolate sauce or hard shell chocolate on it (I prefer the hard shell chocolate as it doesn't run or make a mess). Refrigerate until you serve (at least a couple minutes if you use the hard shell chocolate to make it get hard).

Some notes:

It's easiest to mix the cream cheese if it's room temperature but you don't have to have it room temperature if you don't want.

If you like you can add a little gelatin so it'll set better but I've never done that.

You can use more or less sugar to suite your tastes. My sister doesn't use powdered sugar, instead she uses 1 cup of sugar. I prefer my way she prefers hers. You can takes the cream cheese mix to make sure it's as sweet as you want before putting it in the pie crust.

[img]http://i63.tinypic.com/1hzo.jpg[/img]

I vary my recipe a bit each time, I'm diabetic so don't do as much sugar as my recipe calls for sometimes other times I do it just depends.

What you need
1 1/2 cup peanut butter
1 cup softened butter
1/2 teaspoon vanilla extract
6 cups confectioner's sugar
4 cups semi sweet chocolate chips
1 tsp shortening
Toothpicks

Directions
In a large bowl mix peanut butter, butter, vanilla, and confectioner's sugar. The dough will look dry. Roll into 1 inch balls and place on a wax lined cookie sheet (or don't use wax paper but I always do so it might be best to?)
Press a toothpick into the top of each ball and freeze 30-45 minutes

In a double broiler melt chocolate chips and mix in shortening. OR melt it in the microwave by heating 15-30 seconds and stirring and repeating till it's all melted. Make sure it's smooth and frequently stirred.

Dip frozen peanut butter balls in chocolate (use the toothpick as a handle. Leave a small portion of the peanut butter showing at the top to make them look like buckeyes. Put back on the cookie sheet. OPTIONAL remove the toothpick, smooth over the hole with your finger to make them look prettier. Refrigerate until serving, refrigerate left overs.