Crust Layer- Mix crust ingredients, press into 13x9\" baking dish, and bake 25 minutes at 325 degrees.
Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
Pudding Layer- Mix ingredients, spread over cream cheese layer.
Cover dessert and put in refrigerator to set.
Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.
Layer the toasted pecans in the
Mix first thee ingredients.
Add fine chopped pecans.
press into 9x13 pan.
Bake shell at 350 for 15 min.
Soften cheese, then blend in sugar and Cool whip.
Spread over cooled crust.
Make pudding as directed.
I like cooked pudding best but you can use instant.
You can also use 2 small packages.
And any other flavor you like.
Spread on top.
You can sprinkle chopped pecans or chocolate ants on top.
Refrigerate.
orm second layer. After first layer has cooled, spread second layer on top
Make crust: Mix flour, sugar and butter; pat into 10\" pie plate and set aside.
Make rhubarb layer: Combine rhubarb, sugar and flour.
Toss lightly and pour into crust.
Bake at 375 degrees for 15 minutes.
Meanwhile, prepare cream layer: Beat cream cheese and sugar until fluffy.
Beat in eggs, one at a time, then pour over hot rhubarb layer.
Bake at 350 degrees for about 30 minutes or until almost set.
Combine topping ingredients and spread over hot layers.
Chill.
Mix flour and 1 cup pecans and melt oleo and mix for first layer.
Press into bottom of large dish or pan.
Bake at 350\u00b0 until brown.
After it has cooled, blend cream cheese, confectioners sugar and 1 cup Cool Whip for second layer.
Mix instant chocolate pudding and 3 cups milk for third layer.
Spread Cool Whip for top layer.
1st. Layer:
Melt butter in 9 x 13 Pyrex dish.
Add flour and nuts.
Mix-spread over bottom of dish.
Bake 375\u00b0 for 15 minutes. Cool completely.
2nd Layer:
Cream 8 oz. cream cheese with 1 cup confectionery sugar (10 x).
Add 1-8 oz. container Cool Whip.
Mix well.
Spread over crust.
3rd Layer:
Mix 2 small instant chocolate pudding mixes with 3 cups milk.
Blend well.
Spread over cheese mixture.
Cool.
4th Layer:
Top with 8 oz. Cool Whip.
Sprinkle Nuts over top.
Refrigerate several hours.
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.
Mix flour and pecans.
Melt margarine and pour into the flour mixture.
Stir until well mixed.
Press mixture in the bottom of a large Pyrex baking dish.
Bake at 350\u00b0 until brown.
Cool.
Blend cream cheese, sugar and Cool Whip to form the second layer and place in dish.
Mix instant pudding and 3 cups milk and place in dish for the third layer.
Spread large container of Cool Whip over third layer and sprinkle with nuts.
Refrigerate until ready to serve.
ompletely.
Mix cream cheese layer ingredients together till well blended
Cream oleo, salt, flour and pecans with a fork.
Press into 9 x 12-inch pan.
Bake 20 minutes at 350\u00b0.
Cool.
For second layer, cream sugar, cheese and 1 cup Cool Whip.
Spread over crust. Using low speed, mix pudding with milk until thick.
Spread over second layer.
Top with remaining Cool Whip.
Sprinkle with pecans.
Refrigerate.
1st Layer:
Mix margarine, flour and cream; spread in a 9 x 12-inch pan.
Bake 20 minutes at 350\u00b0.
Mix first layer ingredients together and put into a 9 X 13 dish.
Bake for 20 to 25 minutes at 370 degrees.
Cool completely.
lightly. Spread over cream cheese layer. Top with remaining whipped topping
br>Pour over cream cheese layer.
Spread remaining cup of
Mix flour, butter and pecans.
Put into dish and bake at 350\u00b0 for 30 minutes.
Let cool.
Let cream cheese soften and mix with powdered sugar, then spread on first layer.
Mix each pudding with amount of milk called for on each package.
Pour over last layer and chill overnight.
Spread Cool Whip over top and serve.
Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
Spread the other half of the cool whip over the third layer. Refrigerate.
Third layer:
Blend well and pour over second layer.
Combine flour, softened margarine and 1/2 cup pecans in bowl; mix well.
Spread in a 9 x 13-inch baking dish.
Chill in refrigerator.
Cream confectioners sugar, cream cheese and 1 cup whipped topping in mixer bowl until light and fluffy.
Spread over chilled layer.
Chill for 15 minutes.
Prepare pudding mix using package directions, reducing milk to 3 cups.
Spread over creamed layer.
Chill for 5 minutes.
Spread with mixture of remaining 1 cup whipped topping and 1/2 cup pecans.
Yield:
15 servings.
top of cream cheese layer in dish.
Chill or