Cream Cheese Pecan Delights Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
• In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
• In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
• Spread remaining whipped topping over the top, and garnish with chopped pecans.

Steps:

• 1. In large bowl beat cream cheese and white sugar with electric mixer on medium speed until fluffy. Add egg yoke and vanilla. Beat on low speed until blended.
• 2. Unroll 1 can of dough into 1 large rectangle. Press seams and perforations to seal. Press onto bottom of ungreased 13x9 inch glass baking dish.
• 3. Spread with cream cheese mixture. In small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle half the pecan mixture over the cream cheese layer.
• 4. On lightly floured surface, press or roll out remaining dough into 13x9 inch rectangle. Place over filling. Sprinkle remaining pecan mixture over top.
• 5. Bake at 375 degrees for 20-25 munutes or until golden brown. Cool slightly on cooling rack. Sprinkle with powdered sugar. Cover and refrigerate leftovers.

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, pecans and brown sugar. Stir in butter until crumbly. Lightly pat into an ungreased 13-in. x 9-in. baking dish. Bake until golden brown, 18-20 minutes. Cool completely., For filling, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Carefully spread filling over crust. Top with pie filling. Cover and refrigerate for at least 2 hours.

Steps:

• In a large bowl, combine cookie crumbs and butter until crumbly. Press into a greased 13-in. x 9-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a small bowl, whisk milk and dry pudding mix for 2 minutes. Let set for 2 minutes or until soft set; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. , Cover and refrigerate for at least 6 hours or until set. Cut into squares; drizzle with remaining caramel topping.

Steps:

• 1. Preheat oven to 375^. In a large bowl, beat the cream cheese and sugar with electric mixer on medium speed until fluffy. Add egg yolk and vanilla; beat on low speed until blended.
• 2. Unroll 1 can of dough into a large rectangle; press seams and perforations to seal. Press onto bottom of ungreased 13x9-inch glass baking dish. Spread with cream cheese mixture.
• 3. In a small bowl, mix pecans, brown sugar, butter and cinnamon. Sprinkle 1/2 the mixture over cheese layer. Repeat with the remaining dough and place over filling. Sprinkle the remaining nut mixture over top.
• 4. Bake 20-25 minutes or until golden brown. Cool slightly on cooling rack. sprinkle with powdered sugar, Cover and refrigerate leftovers.

Steps:

• Mix all ingredients into softened cream cheese.

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.