Put half of cookie crumbs in bottom of 9 x 13-inch pan.
Put ingredients (except cookies and Cool Whip) in a large bowl and beat about 10 minutes.
Fold in a large container of Cool Whip. Pour on top of crushed pecan sandies and sprinkle remaining crumbs on top of filling and freeze.
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ven door closed. (In other recipes I have read that one
r until warm.
Caramel Pecan Sauce:
Melt butter in
Cream butter and sugar until light.
Add eggs, well beaten, then flour, salt, vanilla, syrup and pecans.
Pour into unbaked pie shell and bake in hot oven (450\u00b0) for 10 minutes, then reduce to 350\u00b0 for about 25 minutes longer.
(Some recipes bake at 375\u00b0 the full time.)
andy pecan cookies.
Reserve some to sprinkle on top of dessert
Crush crackers and mix with melted butter.
Press into pan and bake at 350\u00b0 for 10 minutes.
Cool.
Beat vanilla pudding and cold milk with electric mixer until stiff.
Add butter pecan ice cream. Pour into 9 x 13-inch pan and refrigerate.
Serve topped with Cool Whip and crushed Heath bars or top entire pan with Cool Whip and sprinkle crushed Heath bars on top.
Combine crumbled cookies and oleo. Spread in bottom of a 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes and cool.
Mix graham crackers, soda crackers and melted butter. Spread in pan. Mix pudding and milk. Add quart pecan ice cream. Pour on top of graham cracker crust. Put in freezer until hard. Top with Cool Whip and chopped Heath
bar. Set out just before serving.
Beat eggs in a bowl.
Add sugar, syrup, butter or margarine, vanilla and salt, one at a time, beating each until blended. Spread pecan halves evenly in the unbaked pie crust.
Slowly pour filling into pie shell.
Cover the edge of pie crust with strips of aluminum foil and bake in a 350\u00b0 oven for 45 minutes.
When a toothpick comes out clean, the pie is done.
Not as rich as most; eat all you want.
A great dessert \"Okie style.\"
Crust:
Chop pecan pieces in blender.
Combine flour, butter and pecan chips to make the crust.
Spread in bottom of 9 x 12-inch pan.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Combine sugar, pecans and egg.
Spread onto a cookie sheet that has been lined with foil and greased.
Bake at 350\u00b0 for 15 minutes or until brown.
Cool and crumble.
Mix pudding mix, sour cream and milk.
Fold in whipped topping.
Place half of pecan mixture in bottom of 9 x 13-inch pan, then sliced bananas.
Pour pudding mixture over bananas and top with remaining pecan crunch mix.
Cover and refrigerate until ready to serve.
Serves 8 to 10.
Mix cream cheese and Cool Whip.
Spread on crust.
Mix instant pudding as directed on box.
Put on Cool Whip and cheese mixture. Top with Cool Whip.
Garnish with pecan pieces if desired.
Put 60 Ritz crushed crackers mixed with melted butter in 13 x 9-inch cake pan.
Mix vanilla instant pudding with milk until thick.
Add softened butter pecan ice cream.
Add Cool Whip on top.
Top with toasted coconut.
Cut Twinkies lengthwise and lay in a 9 x 13-inch pan, cream side up. There will probably be one or two leftover.
Cover Twinkies with the butter pecan instant pudding, mixed as directed on the box. Cover the pudding with Cool Whip.
Sprinkle butter brickle bits over all.
Refrigerate for 2 hours.
(Can be made ahead, the night before.)
Bake brownies as instructed on box.
As soon as you remove from oven, put marshmallows on top; cover for 10 minutes with foil.
Take foil off and spread marshmallows evenly over brownies. Let cool completely, then ice.
Decorate with pecan halves or cherries.
Put pineapple in bottom of 13 x 9 baking pan.
Then put cherry pie filling over the pineapple.
Sprinkle the dry cake mix over fruit.
Then place patties of butter over the cake mix.
Lay pecan halves over the top.
Bake at 350\u00b0 until the cake mixture is lightly browned (or at 325\u00b0 in glass baking dish).
In saucepan, combine corn syrup, sugar and butter; bring to boil.
Boil gently, uncovered, 5 minutes.
Stir occasionally.
Cool slightly.
Prepare pie crust.
Line a 9-inch pie plate with pastry. Flute edges.
Place pecans in flat.
Combine eggs, vanilla and salt.
Pour cool syrup mix into eggs and beat well.
Pour over nuts.
Bake in 375\u00b0 oven for 30 to 35 minutes or until knife inserted near center comes out clean.
Cool before serving.
ool 15 minutes. Spoon onto dessert plates. Dust with confectioners sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl until smooth; pour into prepared baking pan. Sprinkle cake mix and pecans over pumpkin mixture; top with melted butter.
Bake in the preheated oven until a knife inserted in the center of the dessert comes out clean, 50 to 60 minutes. Cool for 30 minutes before slicing.