Creamy, Cheesy Artichoke Dip

1 14oz. can artichoke hearts, drained and chopped
1 8oz. pkg. cream cheese
1/2 cup Real mayonnaise
1 clove garlic, pressed or finely minced
1/4 tsp. dry dill weed
1/4 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese

Drain and finely chop artichoke hearts. Combine with all ingredients. Mix well with big spoon or hands. Spoon into buttered pie plate or small decorative stoneware container. Bake for 20 min. at 350 degrees till hot and bubbly. Serve with Triscuts or your favorite cracker. I always double this recipe when making it for a party. It goes fast and any leftovers can be microwaved the next day for a snack.

Italian Cream Cake

1 pkg. Duncan Hines yellow cake mix
1 1/3 cups water
1/4 cup oil
2 cups coconut
1 (3oz) pkg. vanilla instant pudding
1 cup chopped pecans
4 eggs

Blend cake mix, water, eggs, oil, and pudding in mixer bowl. Beat med. speed 4 min. Stir in coconut and nuts. Grease and flour 3 9" pans or a 13 x 9" pan. Pour batter into pan. Bake at 350 for 35 min. or until pick comes out clean.

Coconut Cream Frosting

4 tbs. butter
1 pkg. cream cheese
2 tsp. milk
2 cups coconut
1 lb. powdered sugar
1/2 tsp. vanilla

Melt 2 tbs. butter in a non-stick skillet. Stir in coconut. Toast until light golden brown. Watch carefully as it burns easily. Spread on paper towel to cool. Meanwhile, cream remaining 2 tbs. butter, vanilla and cream cheese. Add milk and powdered sugar. Beat gradually until well blended. Stir in 1 3/4 cup coconut. Frost cake. Sprinkle remaining 1/4 cup coconut on top.

When using a 13x9 pan, I turn it out on a cake board so I can frost the sides too. A tupperware 13 x 9 cake saver works well for this or even a cookie sheet covered with foil or white freezer paper.