While the peanut butter mixture is in the refrigerator, clean and dry the pot Melt the remaining ingredients, and spread them on top of the peanut butter mixture. Chill for two hours.

During past winters, when our refrigerator was overstocked so that there was no room for the pan. I would just leave the pan on a window sill and open the window, letting the cold air chill the fudge. This year, though, it might not be cold enough on most days to do this.

Looter's Trifle

This is a recipe that you are really encouraged to adapt. Almost all the ingredients are optional, and the amounts you use of each is really up to you.

I package instant vanilla pudding

1 1/2 cups dining hall milk (use a mug to approximate a cup)

Half of a 10-oz. Frozen pound cake, thawed (or 6-8 pieces of dining hall cake with the frosting removed.)

1/4 cup sherry or rum

1 cup of your favorite dining hall jam or frozen, sweetend fruit such as blueberries or strawberries

I cup another fruit, canned or frozen, such as peaches, raspberries, or fruit cocktail

1/2 cup blanched, slivered almonds (Z oz. Package)

1 9-oz container Cool Whip or other whipped lopping

Prepare the pudding with 1 1/2 cups of milk You don't need a rotary beater, just beat briskly with a fork. Chill (Pudding is not absolutely necessary for the recipe to work well, so only use it if you really like pudding.)

Although trifle is traditionally made in a large bowl, a more convenient method is to prepare approximately six separate servings using clear plastic cups of similar containers, such as deep wine glasses.

Cut the cake into small cubes and sprinkle with sherry, let stand a few minutes so the sherry soaks in. Put half the cubes into the serving cups. Layer half the jam, fruit, and almonds on top.