Becky's Scotcheroos (Easy No-Bake Bars)

1 c. sugar
1 c. light corn syrup
1 c. peanut butter (creamy or crunchy)
5 1/2 c. Rice Krispies
1 1/2 c. milk chocolate chips
1 c. butterscotch chips
1 T. butter

Measure Rice Krispies in a large bowl and set aside. Also, spray a 13 x 9" pan with non-stick spray and set aside.

In a saucepan bring sugar and corn syrup to a just to a boil (the sugar will be mostly dissolved.) Remove from heat. Stir in peanut butter and continue stirring until the peanut butter is completely melted.

Pour the mixture over the Rice Krispies and fold gently with a large spoon until cereal is coated evenly. Press into the 13 x 9" pan. 

Melt the chocolate chips, butterscotch chips and butter either in a double boiler (or in the oven @ 185° using an oven safe bowl. Stir every 3 - 4 minutes until melted.)

When melted and smooth, pour over the Rice Krispie layer and spread evenly. Allow to cool until the bars are set.

Cut into 36 bars.

Becky's Lemon Jello Cheesecake

1 small pkg. lemon Jello
1 ½ c. boiling water
12 oz. cream cheese, softened (1½ pkgs.)
¾ c. sugar
1 can evaporated milk, very well chilled*
2 c. Graham cracker crumbs
1/3 c. sugar
½ c. melted butter

*Before making this recipe, chill the can of evaporated milk for several hours or overnight. Also, chill a metal bowl and the beaters before whipping the canned milk.)

Make the graham cracker crust by stirring together the crumbs and sugar. Add melted butter and stir. Press into a 13x9" pan and set aside.

Dissolve the Jello in the boiling water. Add sugar and stir until dissolved. Whisk in the softened cream cheese until smooth. Set aside.

Pour the chilled milk into the chilled bowl and whip on high speed with an electric mixer until soft peaks form - similar to making whipped cream.)  Gently fold in the lemon jello mixture.

Pour the fluffy mixture over the graham cracker crust. Chill until firm. To serve, top with cherry, blueberry or peach pie filling or sweetened fresh strawberry slices, fresh raspberries or whatever fruit you like.

(I layered the ingredients in 1/2 pint jars with lids for individual servings!)