Preheat oven to 375 degrees.
Stir the Butter Pecan Cake Mix, Oats and Brown Sugar together.
Add the oil and eggs and mix until incorporated.
Add the Pecans and mix until evenly distributed.
Using a small ice cream scoop (1 Tablespoon size) place dough on a cookie sheet lined with parchment paper. Flatten each cookie slightly.
Cook at 375 degrees for 8 minutes.
After removing from oven dust with powdered sugar.
Mix all ingredients.
Spoon drops onto ungreased cookie sheet. Bake at 350\u00b0 for 10 minutes, or until lightly browned around edges.
Makes a bunch.
Cream cake mix, eggs, vanilla and margarine together with mixer.
Stir in brickle chips and pecans.
Drop onto greased or parchment-lined cookie sheet.
Bake at 350 degrees F for about 10 minutes.
Let cool for 2-3 minutes.
Transfer cookies to cooling rack.
rosting:
Melt 2 tablespoons butter in a large skillet. Add
Prepare the butter pecan pudding.
Add Cool Whip and half of the Pecan Sandies cookies broken into small pieces.
Mix and add the rest of the crumbled cookies on top.
Mix and roll into walnut size balls.
Bake at 350\u00b0 for 12 to 15 minutes.
Mix together all ingredients and bake on a greased cookie sheet for 10 to 12 minutes at 350\u00b0. Do not overbake. Bake only until lightly brown around edges.
Mix well. This will be thick. Spray cookie sheet with Pam. Spread mixture on cookie sheet. Bake at 375\u00b0 for 15 to 20 minutes.
Mix together.
Drop by spoonfuls on cookie sheet. Bake at 350\u00b0 for exactly 10 minutes. Let cool.
Melt 3 tablespoons butter in a 13x9x2 inch baking
FOR BUTTER:
With an electric mixer,
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.
Crumble 60 Ritz crackers and combine with 1/2 stick butter (melted).
Save 1 cup for topping.
Place rest in 9 x 13-inch pan and press down with fork.
Mix milk with instant vanilla pudding. Add butter pecan softened ice cream to pudding, then spread over crackers.
Follow directions for pudding on package.
Pour into pie crust.
(You may make a graham cracker crust and you may add bananas to pudding; this is optional and according to your taste.) Take Cool Whip and other package of dry butter pecan pudding mix and mix together.
Drain juice from pineapple and add 1/2 small can to Cool Whip mixture.
Spread on top of pudding mixture in pie crust.
Refrigerate for 20 minutes and serve.
Mix crushed Ritz crackers and melted butter together.
Put in oblong cake pan and pat out evenly for crust.
Mix ice cream, butter pecan instant pudding and milk.
Pour on crust.
Top with Cool Whip and crushed pecans.
Bundt(R)).
Mix butter pecan cake mix, water, vegetable oil
Mix all ingredients together except butter pecan icing.
Fold it in last. Bake at 350\u00b0 for 55 minutes.
Ice with bought caramel icing.
In a large bowl stir together milk, beaten egg yolks, maple flavoring and butter pecan flavoring.
Fold in cream, which has been whipped.
Melt 2 teaspoons butter in a small pan.
Add nuts. Cool and stir into other ingredients.
Pour into a 9 x 5-inch foil-lined loaf pan; cover and freeze for 6 hours.
Remove from pan and peel foil; slice or it can be scooped out.
br>Add instant butter pecan pudding (dry).
Add butter and brown sugar
Mix chopped dates and half of pecans with half box of dry cake mix.
Set aside.
Add eggs, brown sugar and water to other half of cake mix.
Beat well; stir in other half of cake mix.
Bake in a greased and floured jelly roll pan at 350\u00b0 for 20 minutes.
When cool, spread with a can of butter pecan frosting mix.
Top with pecans.