1. Prepare lime, orange and one package of the strawberry gelatins in 3 separate bowls as directed on packages, using 1 cup of the boiling water and ½ cup of the cold water for each flavor.
2. Pour each flavored gelatin into a separate 8-inch square pan. Refrigerate until firm. Cut gelatin into ½-inch cubes. Measure out 1½ cups gelatin cubes from each flavor for a total of 4½ cups. (Remaining gelatin cubes can be used for snacking, if desired.)
3. Add the remaining 1 cup boiling water to the remaining package of strawberry gelatin; stir until completely dissolved. Stir in remaining ½ cup cold water. Refrigerate until slightly thickened (the consistency of unbeaten egg whites). Fold in half of the whipped topping and the 4½ cups gelatin cubes; stir gently until well blended. Pour into 9 x 5-inch pan which has been sprayed with cooking spray.
4. Refrigerate until firm, about 4 hours. Unmold.
5. Pipe remaining whipped topping on dessert to garnish, if desired. Cut into slices to serve. Store in refrigerator.

1. Drizzle the cake slices with the liqueur. Let them soak for 10 minutes.
2. Combine the cheeses, sugar, cocoa powder and espresso powder.
3. Crumble some of the cake into each of 6 serving dishes. Add a layer of the cheese mixture. Add a layer of crumbled cake.
4. Top each serving with some whipped topping and a dusting of cocoa, then garnish with berries and serve.

1. In a small saucepan combine gelatin and water; let stand 5 minutes to soften. Heat and stir until gelatin dissolves. Cool. In a large bowl combine orange juice concentrate, yogurt, Equal® sweetener and vanilla; stir in gelatin mixture.
2. Pour into a 4-quart ice cream freezer; freeze according to manufacturer's directions.

1. Beat cream cheese, sour cream, Equal® and lemon juice in medium bowl until smooth; gently mix in fruit.
2. Spoon mixture into 12 paper-lined muffin cups, or spread in baking dish, 10 x 6-inches. Garnish with pecan halves and additional fruit, if desired.
3. Freeze until firm, 6 to 8 hours. Let stand at room temperature until slightly softened, 10 to 15 minutes, before serving.

1. Heat milk just to simmering in medium saucepan. Beat eggs until foamy in medium bowl; gradually whisk milk into eggs. Stir in Equal® and vanilla.
2. Pour mixture through strainer into ungreased 1-quart casserole or souffle dish. Place casserole in roasting pan on middle rack of oven and cover with lid or aluminum foil. Pour 2-inches hot water into roasting pan.
3. Bake at 325°F (160°C) until custard is set and sharp knife inserted halfway between center and edge comes out clean, 1 to 1¼ hours.
4. Remove dish from roasting pan and cool to room temperature on wire rack. Refrigerate until chilled, 5 to 6 hours.
5. Spoon custard into dishes; top with Orange Sauce and orange segments. Garnish with mint.

1. Combine Equal®, cornstarch, vanilla bean and salt in medium saucepan; stir in milk and margarine. Heat to boiling over medium-high heat, whisking constantly. Boil until thickened, whisking constantly, about 1 minute.
2. Whisk about 1 cup milk mixture into egg product in small bowl; whisk egg mixture back into milk mixture in saucepan. Cook over very low heat, whisking constantly, 30 to 60 seconds. Remove from heat and stir in vanilla. Let cool; remove vanilla bean. Refrigerate until chilled, about 1 hour.
3. Freeze mixture in ice cream maker according to manufacturer's directions. Pack into freezer container and freeze until firm, 6 hours or overnight. Before serving, let stand at room temperature until slightly softened, about 15 minutes.

1. Combine apples, ½ cup Equal®, water, flour, lemon juice and cinnamon.
2. Toss gently to coat apple slices.
3. Place in an 8-inch square baking pan.

1. Preheat oven to 350°F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
2. Place all topping ingredients in the bowl of a food processor. Blend until crumbly. Set aside
3. Toss together all filling ingredients. Place in prepared baking pan. Cover with topping.
4. Bake in preheated oven 40-45 minutes or until bubbling around the edges.

1. Combine milk, tapioca, egg and salt in medium saucepan. Let stand 5 minutes. Cook over medium-high heat, stirring constantly, until boiling. Remove from heat; stir in Equal® and vanilla.
2. Spoon mixture into serving dishes; sprinkle lightly with cinnamon and nutmeg. Serve warm, or refrigerate and serve chilled.

1. Beat cream cheese, sour cream, Equal® and lemon juice in mixing bowl on medium speed of mixer until smooth and well combined. Fold in fruit by hand.
2. Spoon mixture into 12 paper-lined muffin cups or spread into 11x7-inch baking dish. Garnish with pecan halves, if desired.
3. Freeze 6 to 8 hours or until firm. Let stand at room temperature 10 to 15 minutes or until slightly softened before serving.