Blend together; spread over layer 2. Spread remainder of Cool Whip on top for final layer.
Combine flour, nuts, margarine and sugar.
Spread into a 9 x 13 pan.
Bake at 350\u00b0 for 12 minutes.
Cool.
For second layer, combine softened cream cheese, powdered sugar and 1 1/2 cups Cool Whip.
Spread over crust.
For third layer, combine the pudding mix and milk; beat until thickened.
Pour over the second layer. Spread Cool Whip on top; sprinkle with nuts if desired.
Chill.
br>Bake for 15 minutes at 325.
For First Layer of Filling
Melt margarine; add flour and nuts.
Work together well with fork; spread over the bottom of large baking dish (13 1/2 x 9-inch).
Bake at 350\u00b0 until light brown.
Set aside to cool. Cream the cheese, adding sugar; fold in small carton Cool Whip. Spread over cooled first layer.
Mix chocolate pudding using 3 1/2 cups milk.
Spread over second layer.
Spread large carton Cool Whip on top for final layer.
Refrigerate for 12 to 24 hours before serving.
May sprinkle chopped pecans or chocolate curls on top.
Mix first 3 ingredients and press in a 9 x 13-inch pan for first layer.
Bake at 350\u00b0 for 20 minutes.
Mix next 3 ingredients and spread over first layer.
Mix pudding and milk; spread over second layer.
Top with remaining cup of Cool Whip and nuts.
First Layer:
Mix flour, butter and 1/2 cup chopped nuts.
Pat into bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix butter, flour and chopped nuts together and spread in a 9 x 13-inch pan and bake at 350\u00b0 for 15 minutes.
Cool.
Mix oleo, flour and chopped nuts together and spread in 9 x 13-inch pan and bake at 350\u00b0 for 15 minutes.
Cool.
Layer the toasted pecans in the
epeat this 3 times. Once for each layer.
Sift flour, salt
First Layer:
Follow graham cracker crust recipe.
Spread in 9 x 13-inch glass pan; press firmly.
Chill for 30 minutes.
br>Bake at 350\u00b0 for 15 minutes.
Cool.
Melt margarine in a 9 x 13 pan that you want to serve the dessert in.
Stir in flour and nuts, press into pan.
Bake 15 minutes at 375 degrees.
Cool completely.
Mix cream cheese, 4x sugar and half of whipped topping, spread over crust.
Mix 2 packages of instant chocolate pudding with 3 cups of milk.
Blend the pudding and milk for 2 minutes, let set for a few minutes then spread on top of cream cheese layer.
Spread on the rest of the whipped topping.
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.
Melt 1 stick margarine, mix with nuts and flour.
Put evenly in pan and bake.
Let cool.
Mix butter, nuts and flour.
Press into a 9 x 9-inch dish. Bake at 375\u00b0 for 15 minutes.
Cool.
Mix cream cheese, sugar and Cool Whip.
Put on top of first layer.
Beat instant pudding and milk until thick.
Spread on top of second layer.
Spread rest of Cool Whip on top.
Can top with grated chocolate if desired.
Mix the first three ingredients together.
Press into a 9x13 pan.
Bake at 325 F for 20-25 minutes. Cool.
Beat cream cheese and icing sugar together.
Mix in 2 cups of Cool Whip.
Spread over crust.
Mix chocolate, vanilla pudding and milk together.
Spread over cream cheese.
Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
Grate chocolate over top if desired.
Refrigerate for 2 hours before serving.
Combine flour, margarine and pecans.
Press into the bottom of a pan and bake at 350\u00b0 for 20 to 25 minutes.
Cool.
Whip the cream cheese until fluffy.
Mix Cool Whip and powdered sugar into cream cheese.
Pour over first layer.
Mix pudding and milk and pour on second layer.
Take the remainder of the Cool Whip and place on top of third layer.
Refrigerate.
Cut butter into flour as for pie crust.
Add pecans.
Press in bottom of a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Beat cheese until light and fluffy; fold in whipped topping.
Spread over crust.
Prepare lemon pudding according to package, using 3 cups milk; spoon over cheese layer.
Top with whipped cream. Chill for several hours or overnight.
(Other flavored puddings may be substituted.)
First Layer:
Mix flour, chopped nuts and butter for crust. Bake at 350\u00b0 for 10 to 15 minutes.