Better Than Sex Dessert Recipes

Steps:

• 1. Mix together pecans, butter & flour and press in ungreased 9 x 13 glass pan.
• 2. Bake at 350 degrees for 20 minute then let itcool
• 3. Mix together powdered sugar, 1 cup of cool wip & cream cheese and spread on cool crust
• 4. Beat together puddings and milk and spread on creamy layer.
• 5. Cover top with 2 cup Cool Whip.
• 6. Top with shaved chocolate & almond slivers.
• 7. Place in the refrigerator to cool

Steps:

• 1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 pan with cooking spray. In medium bowl, mix together flour, pecans, and butter to form coarse crumbs. Press firmly into the 9 x 13 pan. Bake in 350 oven for 10-14 minutes until lightly browned. Remove from oven and let cool for 15 minutes or more. You can place this in the freezer while preparing other ingredients.
• 2. In the same bowl you used for the crust beat together powdered sugar and softened cream cheese with the electric mixer (it is very important that cream cheese is at room temperature or you will get lumps). After it is fluffy fold in 1/2 tub cool whip mixing lightly until combined.
• 3. After crust is completely cooled, spread cream cheese/cool whip mixture over crust. This is tricky so do it in smooth motions. Put in refrigerator while preparing pudding.
• 4. To prepare pudding, put both packages of pudding mix in a bowl and whisk in 2 cups cold milk and whip by hand until smooth. Make sure everything is combined well and pudding is very smooth.
• 5. Spread pudding over cream cheese layer. Top with remaining cool whip. Chop up a few nuts finely and sprinkle over top. Cool in refrigerator for two hours or overnight covered with plastic wrap.

Steps:

• Preheat oven 350.
• Mix flour, pecans, and butter well.
• Press flour mixture into bottom of 13X9 pan. (It helps to wet hands repeatedly during this process).
• Bake flour mixture for 10 minutes. Let cool.
• Mix cream cheese, cool whip, and 2 T milk to smooth. Set aside.
• Mix chocolate pudding with 2 C cold milk. Set aside.
• Mix butterscotch pudding with 2 C cold milk.
• Layer butterscotch pudding, 1/2 cream cheese mixture, and chocolate pudding on top of cooled flour/pecan crust.
• Top with remaining 1/2 cream cheese mixture.
• Last, add chopped pecans and chocolate bar shavings.
• Refrigerate for 2 hours.
• Cut into squares to serve.

Steps:

• Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
• In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
• Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Steps:

• Mix together in processor the flour, chopped pecans and butter.
• Spread into 9x13 pan and bake 15 minutes at 350º.
• Let cool completely.
• In medium bowl mix together cream cheese, powdered suar and cool whip.
• Mix well; spread over cool crust.
• Prepare Vanilla Pudding using only 1-3/4 cup milk.
• Spread over cream cheese layer.
• Prepare Chocolate Pudding using only 1-3/4 cup milk.
• Spread over Vanilla Pudding layer.
• Top with remaining cool whip.
• Grate Hersheys Chocolate Bar over the top (I like to mix the Dark Chocolate& Milk Chocolate).
• Sprinkle with Chopped Pecans if desired.
• Cover.
• Chill overnight.