This week, I wrap up my series of recipes from Flora Presbyterian Church Heavenly Delights with a sweet finale. To purchase these recipes (and 389 others for $15), contact: Ann Brown (967- 3261), Jackie Davis (967-3807) or Ava McGill (967-3793), all members of the cookbook committee.

Ann Brown turns sweetened condensed milk into caramel pie. Amy Clawson's Crazy Lemon Cake is a moist, sweet-tart delight. Eunice Lowery will have you breaking off a piece of her Kit Kat Bars. And, for you calorie counters out there, John Helvie offers up his recipe for Splenda Fruit Pie.

Don't forget to buy your cookbook. Happy eating!               Ann Brown's         Easy Caramel Pie 1 baked 10-inch pie shell 2 cans sweetened condensed milk whipped cream or whipped topping   Cover cans of condensed milk with hot water in a large pot. Boil for 3 hours. Make sure cans are always covered with water. Cool until just slightly warm. Open and pour the caramel filling into the baked pie shell. Refrigerate overnight. Top with whipped cream before serving.             Amy Clawson's       Crazy Lemon Cake 1 lemon supreme cake mix 4 eggs 1 pkg. instant lemon pudding 3/4 C. canola oil 3/4 C. water Glaze 2 C. powdered sugar 1/3 C. lemon juice 2 T. water 2 T. softened butter

Blend pudding mix, eggs, oil and water together until mixed well. Add cake mix and bake as directed on box. While cake cools, blend together powdered sugar, lemon juice, 2 T water and butter. Stir all ingredients together to form a glaze. Using a fork, make holes in the top of baked, slightly cooled cake. Pour glaze over cake.             Eunice Lowery's             Kit Kat Bars Keebler Club or Waverly crackers 2 C. graham cracker crumbs 1/2 C. margarine 1/3 C. white sugar 1 C. brown sugar 1/2 C. milk 1/2 C. chocolate chips 1/2 C. butterscotch chips 2/3 C. smooth or crunchy peanut butter

Mix graham cracker crumbs, margarine, white sugar, brown sugar and milk in a heavy pan. Bring to boil and cook 5 minutes. Stir constantly as it burns easily. Cover bottom of 9x13- inch pan with crackers (may have to cut the crackers with scissors for the last row to fit). Pour half of cooked mixture over crackers. Put another layer of crackers over mixture. Add last half of cooked mixture. Add another layer of crackers. Melt chocolate chips, butterscotch chips and peanut butter and spread over top layer of crackers. Let cook before cutting into bars.               John Helvie's         Splenda Fruit Pie 2 deep dish crusts, your own recipe or frozen 1 C. fresh cranberries (can omit if you like) 4 lg. Granny Smith apples, peeled, cored and sliced (or any other fresh fruit of your choice) 1/2 C. Splenda granular 1 T. all-purpose flour 1/2 tsp. ground cinnamon

Coarsely chop cranberries. Add apples, Splenda, flour and cinnamon. Mix all filling ingredients together in a medium bowl. Place filling in prepared pie crust, place second crust on top, seal and crimp edges. Brush crust with milk for browning. Place in preheated oven and bake 50 to 60 minutes until crust is golden.