Hoosier Home Cookin'

Sweet tooths, take note! This week is all about simple, yet delicious desserts. Easy Cheesy Lemon Bars are made from five simple ingredients. You'll love the combination of sweet and tart. Coconut Caramel Pie is to die for with its rich, decadent layers. And, you won't even need a mixer for Coconut Pineapple Cake. Happy eating!
Easy Cheesy Lemon Bars



1 pkg. lemon cake mix
1/2 cup butter, melted (don't substitute)

3 eggs
1 can lemon frosting
1 8-oz. pkg. cream cheese

Combine cake mix, butter and 1 egg. Stir until moist. Pat into 13x9 inch pan that has been greased on the bottom only. Blend frosting into softened cream cheese, reserving half cup. Add 2 eggs to remaining frosting mixture. Beat 2 to 5 minutes. Spread over bars. Bake at 350 degrees for 30 to 40 minutes. Cool. Frost and cut into bars.
Coconut Caramel Pie


1/2 C. margarine
7 oz. flaked coconut
½ C. chopped pecans
8-oz. pkg cream cheese, softened
12th annual

1 can sweetened condensed milk
16 oz. non dairy whipped topping
2 baked (and cooled) 9-inch deep
dish pie shells
1 12-oz. jar caramel ice cream topping

Melt margarine in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside. Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in whipped topping. Put one-fourth cream cheese mixture in each pie crust. Drizzle a fourth of the caramel topping on mixture. Add coconut mixture on pie, then repeat the three layers. Cover and freeze until firm. Slice. Leave at room temperature for five minutes before serving.
Coconut Pineapple Cake



1 box yellow cake mix
2 C. crushed pineapple with juice
1 1/2 C. coconut
1 C. pecans
2 sticks margarine, sliced in quarter
inch squares

Preheat oven to 350. Pour Pineapple (with juice) into a 13X9 inch baking pan. Sprinkle with coconut and pecans. Spread dry cake mix over mixture. Place squares of margarine all over top of cake. Bake for 25 minutes or until golden brown. Serve with ice cream.