inch pan and bake for 15 minutes. Let cool completely
Combine flour, pecans and butter well.
Spread into 9 x 13 inch baking dish.
Bake at 350 degrees F for 15 minutes then allow to completely cool.
Mix together cream cheese, sugar and half of the cool whip.
Spread evenly over cooled crust.
Mix together pudding mixes and milk and pour over cream cheese mixture.
Top with other half of the cool whip.
Sprinkle top lightly with pecan pieces if desired.
For crust, mix flour, pecans and melted butter; spread in 13 x 9-inch pan.
Bake at 350\u00b0 for 20 minutes.
In medium pan, mix flour and butter with pastry blender.
Stir in walnuts and press mixture into bottom of a 13 x 9-inch pan. Bake for 20 minutes at 325\u00b0 or until lightly browned. Remove from oven and cool.
For first layer, mix first 4 ingredients together and bake at 350\u00b0 for 20 minutes.
Mix next 3 ingredients together and spread on crust.
Mix pudding and milk together and pour onto second layer. Top with remainder of Cool Whip.
Sprinkle with chopped nuts, if desired.
Mix together flour, butter and pecans until crumb-like.
Press in bottom of a 9 x 13-inch pan.
Bake until golden brown (350\u00b0) for 15 to 20 minutes.
Cool.
Mix cream cheese, powdered sugar and 1/2 of the topping.
Whip.
Spread over cool crust.
For the top layer, mix pudding mixes with milk until thickened.
Spread over cream cheese mixture.
Spread remaining topping over top and sprinkle with grated chocolate bar.
Refrigerate until served. Serves 16.
Mix ingredients together and put into a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes.
Let cool.
Mix flour, butter, sugar and pecans.
Press in a 13 x 9-inch ungreased pan.
Bake in a 350\u00b0 oven for 15 minutes.
Cool.
Mix ingredients.
Spread into 9 x 13 pan.
Bake at 350\u00b0 for 15 minutes.
Cool.
Mix and press into a 9 x 13-inch pan.
Bake at 325\u00b0 for 15 minutes.
Cool.
Melt margarine; add flour and nuts.
Spread and pat down in bottom of a 9 x 13-inch pan.
Bake at 375\u00b0 for 15 minutes (until slightly brown).
Cool.
Mix cream cheese, powdered sugar and 1 cup Cool Whip together.
Spread carefully on cooled crust.
Mix pudding and milk; blend for 2 minutes, until smooth.
Spread over cheese mixture.
Top with 8 to 9 ounces Cool Whip.
Sprinkle with finely chopped nuts.
For the crust, mix flour, butter
Mix together flour, butter and pecans; press into bottom of 9 x 13 pan. Bake at 350\u00b0 for 15 minutes. Cool.
Combine flour, butter and nuts and press into bottom of ungreased 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes. Let cool.
Combine cream cheese, sugar and half of the whipped topping; blend until smooth.
Spread over baked crust.
Beat together the two puddings and milk.
Whip until well blended. Pour into crust.
Spread remainder of whipped topping on top. Refrigerate.
Bottom Layer:
Mix butter, flour and nuts until crumbled.
Pat into a 9 x 13-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Mix and press into a 9 x 13 x 2-inch greased pan.
Bake at 350\u00b0 for 20 minutes.
Cool.
In a 13 x 9-inch pan, mix and mash flour, margarine, 1/2 cup nuts and 1 tablespoon sugar.
Bake at 350\u00b0 for 15 minutes; cool. Mix cream cheese, confectioners sugar and 1/2 of the Cool Whip. Spread on top of cooled crust.
Mix pudding and milk; spread on cream cheese layer.
Spread with Cool Whip and top with nuts.
Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9\" baking pan.
Bake at 350~F for 15 to 20 minutes until lightly golden. Cool.
Beat cream cheese with sugar until smooth. Fold in half of Cool Whip.
Spread mixture over cooled crust.
Combine chocolate pudding mixes. Beat in milk until smooth and thickened.
Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with.
grated chocolate. Cover and refrigerate overnight.
and let the dough rest for 15 to 20 minutes. The
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.