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.
Mix flour, nuts and butter.
Spread in 9 x 13-inch pan and bake at 375\u00b0 for 15 minutes.
Cool.
Cream the cream cheese and add powdered sugar.
Fold in 1 1/2 cups Cool Whip.
Spread over cooled crust.
Mix chocolate pudding and milk, beat until thick. Spread over cheese layer.
Top with remaining Cool Whip and cover with shaved or grated chocolate.
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.
br>COCOA MERINGUE LAYER:
Put the 4 egg whites, cream
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.
1st Layer: In a bowl, mix flour, nuts and margarine. Put in 9 x 13 pan. Bake at 375\u00b0 for 25 minutes.
Mix first 3 ingredients and bake in a 13 x 9 pan at 350\u00b0 until light brown. Mix 1/2 of Cool Whip, cream cheese and sugar. Put on top of crust. Then mix chocolate pudding with 2 cups of milk and pour over cream cheese mixture. Mix vanilla pudding with 2 cups of milk and pour over chocolate mixture. Top with rest of Cool Whip and sprinkle with chopped pecans.
Cookie Layer:
Mix butter and brown
Layer No. 1:
Melt margarine and mix with flour and nuts; press into a 9 x 13-inch pan and bake at 350\u00b0 for 20 minutes.
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, melted oleo and pecans in oblong pan. Bake at 350\u00b0 for 15 minutes.
Let cool completely.
Then add 2nd Layer.
Mix cream cheese, powdered sugar and 1 c. Cool Whip until smooth.
Spread over crust.
Mix chocolate pudding with 1 1/2 c. cold milk until thick.
Spread over cream cheese mixture.
Prepare the vanilla pudding with 1 1/2 c. milk.
Spread over chocolate pudding.
Top with Cool Whip.
Refrigerate.
Cut into squares to serve.
5 minute
4.\tLet cool.
Cream Layer.
1.\tMix
Mix pudding and milk.
Spread over cheese mixture, then spread rest of Cool Whip over pudding layer.
Top with nuts.
Refrigerate and serve.
First Layer:
Combine flour and pecans.
Melt margarine and pour over flour-pecan mixture.
Pat in bottom of pan.
Bake at 325\u00b0 for 30 minutes or until brown.
First Layer:
Mix flour, pecans and melted butter.
Press on bottom of pan.
Bake at 375\u00b0 for 15 minutes.
(Cool well.)
First Layer:
Mix together butter, flour and pecans.
ntil firm. Let cool.
CHOCOLATE GANACHE LAYER: In a bowl, place
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.