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Crust: Combine 1/2 cup chopped nuts with 1 cup of flour and 1 stick of butter. Mix well. Press into ungreased 9 x 13 inch pan. Bake for 20 minutes at ...

Mix flour, butter and nuts and press into a 9x13 pan. Bake at 350 for 15 minutes. Cool. Blend cream cheese and sugar. Fold in 1 cup Cool Whip. Spread ...

Mix cake and ... in cake. Let cake cool, then prepare instant pie and pudding mix (according to box). Spread over cake. Spread Cool Whip over this. Serve.

1. In a bowl, combine 2 tablespoons of the cake mix with the chocolate chips and pecans. Stir to coat and set aside. 2. Combine remaining cake mix, ...

Mix cake according ... Mix pudding and pie filling according to ... let set for 20 minutes, then spread over cake. Top with Cool Whip, coconut and pecans.

Put together first 6 ingredients and mix. Fold chocolate chips and walnuts in with a spoon. Bake at 350 degrees. DO NOT open door for 1 hour. Test, ...

Bake cake mix according to package directions, using a 9"x13" pan. Combine crushed pineapple and juice with sugar in saucepan and simmer until sugar ...

Place cake mix, pudding mix, sour cream, milk, oil, butter and eggs in large mixer bowl. Beat for 2 minutes at medium speed. Beat until smooth. Stir ...

Preheat oven to 350 degrees. Grease and flour a 10-inch tube or bundt pan. Place cake mix, pudding mix, sour cream, milk, oil, butter, and eggs in a ...

Remove a spoon ... will become more firm as it cools, so resist the urge to add too much powdered sugar. Frosting should be just slightly firmer than runny.

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