Chocolate Delight Recipe 395

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Steps:

• Toss nuts with flour and work in margarine until well blended. Press into bottom of 9 x 12 pan. Bake at 350°F for 15-20 minutes.
• Beat half of Cool Whip with cream cheese and Splenda until smooth and creamy. Spread over cooled crust.
• Whip instant pudding with milk and spread over cream cheese filling. Top with remaining Cool Whip and sprinkle with additional nuts.

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

Steps:

• In a small bowl, combine saltines and graham cracker crumbs; stir in butter. Press onto the bottom of a greased 13x9-in. baking pan. Refrigerate 15 minutes. , Meanwhile, in a large bowl, whisk milk and pudding mixes 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping; sprinkle with crushed candy bars. Freeze, covered, until firm. Remove from freezer 30 minutes before serving.