Hot Fudge Sauce

• 2 1/2 cups sugar
• 5 tablespoons cocoa
• 1 cube butter
• 1 large can evaporated milk
• 2 teaspoons vanilla

1. Combine sugar and cocoa in heavy sauce pan & stir over low heat. Do not let the sugar melt, just heat until it is hot to the touch. Add butter and blend until melted. Add milk, stirring constantly.

2. Remove from heat and add vanilla. Pour into a glass jar that has been warmed. Cover to cool.

**If the sauce is not velvety smooth, mix with a beater, increase heat and boil rapidly for 2 minutes (stir constantly).

Pineapple Sherbet Ice Cream Dessert

• ½ gallon vanilla ice cream, softened
• ½ gallon pineapple sherbet, softened
• 4 bananas, chopped
• Juice from ½ lemon
• 1 bag frozen raspberries or strawberries, thawed

1. Slightly mash bananas and raspberries in large bowl. Add softened ice cream and sherbet. Stir together, serve immediately.