Better Than Sex Pumpkin Dessert Recipe 455

Steps:

• In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms. Pour batter into a well greased 9x13 baking dish. Bake at 350ºF according to the directions for a 9x13 cake on the cake mix box. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Steps:

• 1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
• 2. Pour batter into a greased 9×13 baking dish and bake at 350 F according to the directions on the cake mix box (approx 23-28 mins).
• 3. Remove cake from oven and let cool for about 10 minutes after baking.
• 4. Using the end of a wooden spoon to poke holes all over the top of the cake.
• 5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
• 6. Refrigerate for 30 minutes.
• 7. Remove cake from refrigerator and spread Cool Whip over top of the cake. Sprinkle on the Heath bits and drizzle caramel over top. (Note: if you want it less sweet you can use less of the jar.)
• 8. Refrigerate for 3-4 hours or overnight.

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:

• 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:

• 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.