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.
he instructions for making these cookies found below.
PECAN SANDIES COOKIES GIFT TAG:.
1st Layer:
Crush pecan sandies cookies (finely) and mix with 1/2 to 1 stick melted butter.
Press into bottom of a 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes.
Let cool.
Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
nd shortening with electric mixer for 30 seconds. Add sugar; beat
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.
Prepare pudding as directed on box.
Crumble cookies into the pudding mixture. Stir in marshmallows and Cool Whip.
Sprinkle cookie crumbs on top. Refrigerate.
Mix all ingredients.
Roll into balls.
Flatten and bake at 350\u00b0 for 15 minutes.
ARIATIONS: If desired, double the recipe for pecan topping.
You can substitute
Preheat oven to 350\u00b0F.
Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
Roll into 1 inch balls.
Place 2 inches apart on ungreased baking sheets.
Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
Press a pecan half into each cookie.
Bake for 12-14 minutes or until lightly browned.
Cool one minute, then remove to wire racks.
Whisk glaze ingredients in a small bowl; drizzle over cookies.
uice. Set aside.
Place cookies in zipper-top plastic bag
stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
Combine crumbled cookies and oleo. Spread in bottom of a 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes and cool.
Spoon ice cream into the crust.
Freeze for 2 hours.
Crumble pecan cookies over ice cream to form second layer.
Place cherries over cookie layer.
n sheet pan and bake for 5 minutes. Remove from oven
Crush Pecan Sandies. Mix the Sandies with melted margarine. Press into a 9 x 13 pan. Bake at 375\u00b0 for 15 minutes or until lightly brown. Using a mixer, blend cream cheese, confectioners sugar and Cool Whip. Spread on cooled crust. Mix lemon pudding and milk. Spread on top of cream cheese mixture. Spread rest of Cool Whip over lemon mixture. Crush the remaining Pecan Sandies that you reserved and sprinkle on top of the spread Cool Whip.
Spoon ice cream onto pie crust.
Place crumbled cookies over ice cream.
Combine pudding mix, sugar and milk in bowl.
Blend with mixer on slow speed for 1 minute.
Fold in carton of Cool Whip.
(Save a tablespoon for dollop.) Place Heath crunches over topping and a dollop of Cool Whip for garnish.
emaining white sugar.
Place cookies 2 inches apart onto ungreased
Preheat oven to 350 degrees, and grease baking sheets.
Combine cake mix, yogurt, egg, butter, and chopped pecans in a large bowl.
Beat at low speed with electric mixer until blended.
Drop by rounded teaspoonfuls, 2 inches apart, on prepared baking sheets.
Press a pecan half into the center of each cookie.
Bake for 11-13 minutes, or until golden brown.
Cool for 1 minute on baking sheets, then remove to cooling racks and cool completely.
Store in airtight container. Makes 4 1/2 - 5 dozen cookies.
Preheat oven to 350\u00b0FF. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with electric mixer until fluffy. Add sugar, vanilla and coco powder and beat well. Add eggs, 1 at a time, beating well after each addition.
Place a pecan sandie, top side down, in each muffin cup. Spoon cream cheese mixture over pecan sandies.
Bake for 17 minutes and allow tarts to cool completely.
Spread coconut pecan frosting on top of each and refrigerate.
Enjoy!