Mix first three ingredients in a 13 x 9-inch pan.
Bake in a 350\u00b0 oven for 15 minutes. Mix cream cheese, 1 cup crust layer. Mix together the chocolate pudding mix, milk and vanilla flavoring.
Spread this on top of cream cheese mixture. Top with remaining Cool Whip.
ake in 3, nine inch layer pans in preheated slow oven
Mix flour, pecans, 2 tbsp powdered sugar, and butter and spread into 9x13-inch pan.
Bake for about 15 minutes at 315\u00b0F.
Let cool.
Mix cream cheese and 1 cup powered sugar.
Spread onto first layer.
Mix pudding together as per the package instructions and spread onto second layer.
Let pudding set up.
Add Cool Whip as desired onto pudding layer.
Add to top of cream cheese mixture.
Do the same with instant vanilla pudding and layer on top of chocolate.
Top with remaining Cool Whip and sprinkle with nuts.
Mix mousse or pudding according to directions.\tCook brownies and cool.
Pull brownies apart and layer half in the bottom of a clear glass bowl.
Then layer pudding over that, then Cool Whip, and end with crushed Heath bars.
Repeat layers, ending with crushed Heath bars on top.
Mix one stick of butter (melted).
Flour and chopped nuts and spread in a 13 x 9-inch pan and bake at 350\u00b0 for 15 minutes.
Than let cool.
Mix cream cheese, sugar and about 1 to 2 cups of cool whip (just enough cool whip to make it easy to spread).
Mix 2 pkg of pudding with 3 1/2 c milk and vanilla.
Spread cream cheese mixture onto crust than spread pudding on top.
Use the remaining cool whip for the top layer.
1st layer:
Preheat oven to 350 degrees.
Combine all ingredients in a bowl and mix thoroughly.
Pour into a greased 9 x 13 pan and bake for 30 minutes.
Cool completely.
2nd layer:
Combine all ingredients in a bowl and mix thoroughly.
Spread on cool brownies.
Refrigerate until firm.
3rd layer:
Melt butter and chocolate chips together.
Cool.
Pour over brownies.
Refrigerate brownies until chocolate is firm.
Cook butter, cocoa and sugar over low heat until blended.
Add vanilla and egg, cook 5 minutes longer, stirring.
Add graham cracker crumbs and nuts.
Press into buttered 9\" pan and cool.
Second Layer:
Mix milk and pudding-add to butter. Mix well.
Add sugar and beat until smooth.
Spread on first layer and let set.
Third Layer: Melt chocolate chips and butter in a double-boiler. Spread on top of other layers.
Score into squares and refrigerate.
Blend together; spread over layer 2. Spread remainder of Cool Whip on top for final layer.
br>Bottom Layer - Mix together first three ingredients for the bottom layer. Place
repare the box of Danish Dessert according to directions.
While
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.
nside each circle. Pipe another layer around the edge to form
Heat oven to 350\u00b0.
Grease a 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth.
Pour into pan.
Bake for 25 to 30 minutes, or until top springs back when touched.
Cool completely in pan.
Spread mint cream layer on cake (recipe follows).
Chill.
Pour chocolate topping over dessert (recipe follows).
Cover and chill.
prepare the three flavors of gelatin separately, using
First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350\u00b0F for 15 minutes. Cool.
Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
ixture evenly over graham crackers. Layer another 12 graham crackers over
ake another batch of the recipe while the first is baking
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
til firm.
This cheesecake layer can be prepared up