Chances are the menu is already set for your Thanksgiving feast tomorrow, but just in case you're in need of a dessert that offers your guests a yummy alternative to pumpkin pie, here are some family-pleasing recipes.

The Lemon Cake is light and refreshing; Broken Glass Jell-O and Frozen Chocolate Cups are just as simple to prepare but need to be made ahead of time. All are sure to be a hit. Here's wishing you and yours a Happy Thanksgiving.

LEMON CAKE

» Cake:

1 box (18.5 ounces) lemon cake mix
1 box (3-3/4 ounces) instant lemon pudding
3/4 cup oil
3/4 cup water
4 Eggs

» Glaze:

2 cups powdered sugar
2 tablespoons water
2 tablespoons butter, melted
1/3 cup lemon juice

Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.

Beat cake ingredients on low speed 30 seconds, then at medium 2 minutes. Pour into pan. Bake 35 minutes.

While cake is warm, poke holes in it with fork. Combine glaze ingredients and pour evenly over cake while it is still warm. Serves 20.

Approximate nutritional analysis, per serving: 280 calories, 14 g total fat, 2.5 g saturated fat, 50 mg cholesterol, 280 mg sodium, 37 g carbohydrate, 0 g fiber, 28 g sugar, 3 g protein

BROKEN GLASS JELL-O

5 boxes (3 ounces each) assorted flavors gelatin
5 teaspoons sugar
5 cups boiling water
4 cups milk
1 cup sugar
4 envelopes unflavored gelatin (such as Knox)

Prepare flavored gelatins in separate bowls, using 1 teaspoon sugar and 1 cup boiling water for each. Chill.

In saucepan, combine milk, sugar and unflavored gelatin, bring to boil; cool.

Dip sharp knife into hot water; cut flavored gelatins into pieces and place into 13-by-9-inch pan.

Pour milk mixture over flavored gelatin pieces. Chill until firm. Cut into 1-inch squares. Serves 12.

Approximate nutritional analysis, per serving: 250 calories, 2.5 g total fat, 1.5 g saturated fat, 10 mg cholesterol, 150 mg sodium, 51 g carbohydrate, 0 g fiber, 51 g sugar, 8 g protein

FROZEN CHOCOLATE CUPS

2 boxes (4 serving size) instant chocolate pudding
3 cups milk
1 container (8 ounces) frozen whipped topping, thawed
8 (8 ounce size) paper cups
16 chocolate sandwich cookies, crushed
Cocoa powder

Mix pudding and milk until thickened. Gently fold in 1-1/2 cups whipped topping.

Spoon 2 tablespoons cookie crumbs into each paper cup. Spoon pudding mixture in each cup and repeat layers.

Cover with foil and freeze 5 hours or until firm.

Let stand at room temperature to soften slightly. Peel away cup and unmold onto plates. Top with remaining whipped topping and sprinkle with cocoa powder. Serves 8.

Approximate nutritional analysis, per serving: 340 calories, 13 g total fat, 8 g saturated fat, 10 mg cholesterol, 550 mg sodium, 49 g carbohydrate, 2 g fiber, 33 g sugar, 5 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.