Moms Striped Delight 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:

• Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.

Steps:

• For Crust: combine graham cracker crumbs, sugar and butter.
• Press firmly into bottom of 13-by-9-inch pan.
• Chill 15 minutes.
• For Filling: Beat cream cheese, sugar and 2 tablespoons milk until smooth.
• Fold in 1 1/2 cups thawed whipped topping.
• Spread mixture over prepared crust.
• Prepare instant pudding and pie filling mixes as directed on package, using 3 1/2 cups milk.
• Pour over cream cheese layer.
• Chill several hours or overnight.
• Before serving, spread 1 1/2 cups thawed whipped topping over pudding.
• Note: A layer of chopped fruit that complements the pudding flavor can be placed on top of the crust before adding the cream cheese mixture.

Steps:

• Using a spoon, combine graham cracker crumbs, 1/4 cup sugar and melted butter in medium size bowl until well mixed. Press firmly into bottom of 13 x 9" pan with hands. Chill 15 minutes.
• Beat Philadelphia Cream Cheese with 1/4 cup sugar and 2 Tbsp. whole milk until smooth, using an electric mixer on medium low. Fold in half the tub of Cool Whip. Spread gently over crumb crust. Clean mixer bowl and beater. Rinse in cold water for next step. Dry completely.
• Prepare Jell-O Pudding as directed on packages, using 3 cups cold whole milk. Pour over Philadelphia Cream Cheese layer. Cover with plastic wrap and chill overnight.
• Spread remaining Cool Whip over pudding layer. Garnish with grated chocolate or chopped nuts, if desired.

Steps:

• Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 13x9-inch baking dish. Refrigerate 10 minutes.
• Beat cream cheese, sugar, and 2 Tablespoons milk in medium bowl with wire whisk until well blended.
• Gently stir in 1 ¼ cups of the whipped topping. Spread over crust.
• Pour 3 ¼ cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
• Pour over cream cheese layer. Let stand 5 minutes or until thickened.
• Drop remaining whipped topping by spoonfuls over pudding; spread to cover pudding.
• Refrigerate at least 4 hours.
• Cut into 24 squares.
• Store leftover dessert in refrigerator.