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.)
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.
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\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.
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.
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!
he instructions for making these cookies found below.
PECAN SANDIES COOKIES GIFT
utter cookies may be substituted for the pecan sandies.
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.
Crush Pecan Sandies and add 1 stick oleo (melted); mix together.
Put crumbs in bottom of 9 x 13-inch dish.
Mix with spoon 2 packages vanilla instant pudding and 1 cup milk.
Stir in 1 quart soft vanilla ice cream.
Put this mixture over the cookie crust.
Let this set in refrigerator for 1 hour.
Put layer of Cool Whip on top of pudding mixture.
Crush 5 Heath bars and put on top of Cool Whip.
Let set for 24 hours.
Combine crumbled cookies and oleo. Spread in bottom of a 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes and cool.
Crush Pecan Sandies and walnuts.
Melt butter and chocolate; add sugar.
Beat until smooth; add 3 egg yolks and vanilla.
Fold in 3 egg whites (beaten stiff).
Place half crumb mixture into a 9 x 15-inch pan.
Spread chocolate mixture over this.
Chill 2 hours.
Spread ice cream over top and sprinkle remaining crumbs on top of this.
Crush Heath bars.
Spread on top.
Freeze overnight.
Combine melted butter with pecan sandies and press into 9 x 13-inch baking dish.
Bake 15 minutes at 350\u00b0.
Let cool.
Mix together cream cheese, Cool Whip and sugar.
Spread over the crust.
Top with blueberry pie filling.
Refrigerate.
Crust: Crumble Pecan Sandies and combine with butter.
rush several vanilla wafers or pecan sandies and sprinkle into bottom of
Crush Pecan Sandies and add melted oleo; mix together.
Put crumbs in 9 x 13-inch pan.
nd shortening with electric mixer for 30 seconds. Add sugar; beat
Mix all ingredients.
Roll into balls.
Flatten and bake at 350\u00b0 for 15 minutes.
ith a pecan half if you like).
Bake for 11 to