In large bowl, cream butter, then slowly beat in eggs.
Mix in coconut, sugar, flour, cocoa, salt, vanilla and nuts.
This makes a heavy batter.
Spread in greased and floured 9 x 13-inch pan. Bake in preheated oven 45 to 50 minutes or until cake tests done.
Blend flour, margarine and pecans.
Press in bottom of 9 x 13-inch baking pan.
Bake at 325\u00b0 for 20 to 25 minutes.
Cool. Mix cream cheese, sugar and 1/2 carton Cool Whip.
Spread over cooled crust.
Mix pudding mix and milk.
Spread over cream cheese mixture.
Top with remaining Cool Whip.
Garnish with nuts and shaved Hershey bar.
Truly a good dessert!!
Drain pineapple and mix together.
Place in graham cracker crust.
Refrigerate 3 to 4 hours before serving.
Quick and easy. \"$Million $Dollar Taste.\"
Mix lemon juice and condensed milk and stir until thickened. Fold in Cool Whip, pineapple and pecans.
Pour into pie shells. Cool in refrigerator and serve.
Makes 2 Million Dollar pies.
Assemble strawberry shortcake by cutting two slices of the pound cake for each serving and then slicing those in half.
In an individual dessert bowl, place the 4 pieces of pound cake across from each other vertically, so they are sticking upright out of the bowl.
Spoon defrosted strawberries onto cake. Add one scoop of vanilla ice cream, and then top with whipped cream. Serve immediately.
Continue with remaining three servings.
Mix all ingredients together well and pour into pie shells. Sprinkle with reserved nuts and chill.
Cut into small wedges.
First Layer:
Combine flour and butter until crumbly.
Press into a 12 x 8-inch pan.
Sprinkle with nuts.
Bake 15 minutes at 350\u00b0.
Let cool.
Mix cookies and butter and put in 9 x 13-inch pan.
Bake for 15 minutes at 375\u00b0.
Cool some.
Place 1/2 cup of the coconut in a small pan and toast at 350\u00b0 until light brown (about 4 minutes); set aside.
In a large bowl, combine canned milk and lemon juice.
Mix.
Mix in pineapple, oranges and pecans.
Fold in whipped topping and remaining coconut.
Spoon into 2 pie shells and sprinkle with reserved coconut.
Refrigerate at least 4 hours.
Combine all ingredients, except nuts and coconut.
Sprinkle nuts and coconut on top.
This can be placed in 2 (9-inch) pie shells made of vanilla wafers or used as pudding in dessert cups. I prefer a vanilla crust and place in large casserole.
Place your pie in oven long enough for the pecans and coconut to slightly brown.
Put in refrigerator.
Preheat oven to 350\u00b0.
Melt oleo; add to flour and nuts.
Mix well and line bottom of dish (9 x 13-inch) with mixture.
Bake 15 minutes, or until lightly brown.
Cool.
Blend together powdered sugar, cream cheese and 1 cup Cool Whip.
Spread over the baked crust and refrigerate.
Beat instant pudding mix and milk until slightly thickened.
Spread over the cheese layer.
Top with Cool Whip.
(The most popular flavors are lemon, chocolate, pistachio and butterscotch.)
Melt margarine; press flour into melted margarine in 9 x 13-inch cake pan.
Bake in 350\u00b0 oven until browned.
Preheat oven to 350\u00b0.
Melt butter or margarine in a 12 x 9 x 2-inch pan.
Add flour and nuts.
Mix well and line bottom and sides of pan with mixture.
Bake 15 minutes.
Let stand until completely cool.
Blend together thoroughly the confectioners sugar, cream cheese and 1 cup Cool Whip.
Spread over the cooled crust and refrigerate for 30 minutes.
Make crust of flour, oleo, brown sugar and chopped pecans. Press on bottom of 9 x 13-inch Pyrex dish.
Bake 10 minutes at 375\u00b0.
Mix Eagle Brand milk and lemon juice together.
Drain and add crushed pineapple and mandarin oranges.
Add chopped pecans.
Fold in Cool Whip.
Pour into graham cracker crust and chill overnight. This recipe makes 2 pies.
f hours before cutting
Recipe variation (if desired): Gently stir
f sauce.
Check the recipe once more to make sure
br>To make the silver dollar pancakes, combine all ingredients in
Sift
together flour, sugar, cocoa, baking soda, baking powder and salt into mixing bowl.\tAdd eggs, oil, coffee, sour milk and vanilla.
Beat with electric mixer at medium speed 2 minutes. Pour batter
into greased 13 x 9 x 2-inch pan.
Bake in 350\u00b0 oven 40\tminutes,
or until cake tests done.
Cool in pan on rack. Frost with Hundred Dollar Frosting.
repare the box of Danish Dessert according to directions.
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