BANANA SPLIT PIE

1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.

LIGHT WAFFLES

3 eggs, separated
2 c. milk
2 c. flour
4 tsp. baking powder
3/4 tsp. salt
1/3 c. oil
1 tsp. vanilla

Beat egg whites in grease-free bowl until stiff. Combine all remaining ingredients including egg yolks into separate bowl and mix until just smooth. Fold egg whites gently into batter mix. Bake in waffle iron on high setting, approximately 4 minutes. These may be frozen after they cool and reheated in a toaster.

EASY CHEESE BALL

12 oz. cream cheese
1 tsp. Worcestershire sauce
3 tbsp. liquid smoke
4 oz. sharp Cheddar cheese, finely
grated
1/4 c. EACH celery and bell peppers,
finely chopped, mixed
1/3 c. pecans, finely chopped
2 tbsp. dried minced onions
Dash Tabasco sauce
1/2 tsp. garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated. Chill completely before serving.