Combine flour, half the nuts and melted butter; mix well. Spread into a 9-inch square pan and bake 15 minutes at 375\u00b0. Chill. Beat cream cheese with powdered sugar until smooth. Add 1 cup of Cool Whip and stir until blended.
Spread over chilled crust. Mix the pudding and milk according to package directions; spread over cheese layer. Top with rest of Cool Whip and sprinkle with remaining nuts. Chill for several hours.
1st Layer:
Mix flour, margarine and pecans and press down with fork in 9 x 13-inch pan.
Bake at 350\u00b0 until edges are browned.
Cool.
Press flour, margarine and nuts in a 9 x 13-inch pan.
Bake at 375\u00b0 for 15 minutes.
Cool completely and make next layer.
First Layer:
Melt butter and add flour and nuts.
Press in a 9 x 13-inch pan. Bake 15 minutes at 375\u00b0 or 30 minutes at 325\u00b0. Let cool completely.
1st Layer:.
Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
2nd Layer:.
Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
3rd Layer:.
Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
4th Layer:.
Before serving, cover with remaining cool whip.
First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350\u00b0F for 15 minutes. Cool.
Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
orm second layer. After first layer has cooled, spread second layer on top
cream together margarine with 1/4 cup confectioners' sugar. Mix in
br>Pour over cream cheese layer.
Spread remaining cup of
Blend together flour, butter and pecans.
Pat out this mixture smoothly into a 9 x 13-inch pan.
Bake at 375\u00b0 for 20 to 30 minutes.
Let cool completely.
Blend together cream cheese, 1/2 bowl Cool Whip and powdered sugar.
Beat the pudding and milk until thick, 1 to 2 minutes.
Pour the lemon instant pudding mixture on top of the Philadelphia cream cheese and Cool Whip layer.
Place other half bowl Cool Whip on top of this layer and sprinkle with nuts.
Cool overnight.
Keeps well in refrigerator for one week or more.
he tapenade over the hummus layer. (The recipe will make slightly more
On bottom of 9 x 13-inch dish, place graham crackers.
Pour melted butter over crackers and mash down.
Pour layer of chocolate chips and pour 1/2 can of condensed milk over chips. Pour layer of nuts and layer of peanut butter chips.
Pour remaining can of condensed milk and top with coconut flakes.
Bake at 325\u00b0 for 20 to 30 minutes.
Mix flour and pecans; melt margarine and pour into flour mix. Stir until well mixed.
Press in bottom of large Pyrex baking dish. Bake at 350\u00b0 until brown.
Cool.
Blend cream cheese, confectioners sugar and 1 cup Cool Whip.
Spread on crust.
Mix pudding mix and 3 cups milk for next layer.
Spread Cool Whip over this and sprinkle with nuts.
Refrigerate until served.
1st Layer:
Mix oleo, flour and nuts; pat into 13 x 9-inch baking pan.
Bake 20 minutes in oven at 350\u00b0.
Cool completely.
Mix first layer ingredients together and put into a 9 X 13 dish.
Bake for 20 to 25 minutes at 370 degrees.
Cool completely.
First Layer:
Mix flour, margarine and finely chopped pecans well and pat into a 9 x 13-inch pan.
Bake 15 minutes at 375\u00b0. Cool.
1st Layer:
Mix flour, melted oleo and pecans in oblong pan. Bake at 350\u00b0 for 15 minutes.
Let cool completely.
Then add 2nd Layer.
Layer the toasted pecans in the
Mix flour and nuts together.
Melt oleo and pour into mixture. Blend well.
Press mixture out in a 9 x 13-inch Pyrex dish.
Bake at 350\u00b0 until brown.
Remove and let cool completely.
Blend the cream cheese, confectioners sugar and 1 of the
cartons of Cool Whip together.
Spread on top of crust.
Mix milk with both packages of pudding and spread over second layer.
Spread the last carton of Cool Whip over pudding and sprinkle with chopped nuts.
Refrigerate for 4 hours.
1st Layer:
Mix flour, butter and 3/4 cup pecans.
Bake at 350\u00b0 for 15 minutes.
Let cool.