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Prepare cake mix ... the package. (Bake in a 13x9 inch cake pan.) Remove cake ... refrigerator until ready to eat. This is better if made the day before.
Mix nuts, butter and flour. Press in 9x13 inch pan. Bake at ... Mix pudding and milk and spread over crust. Spread other 1/2 of Cool Whip on top. Chill.
Mix pecans, flour, ... x 13 inch pan. Bake at ... pudding. Let set. Cover with remaining Cool Whip. Garnish with shaved chocolate. Can be made ahead and frozen.
Soften butter; stir in flour and walnuts. Spread in baking pan. Bake 10-15 ... topping. Garnish with nuts. Refrigerate or freeze up to 2 weeks. Serves 16.
Mix flour, sugar, ... nuts together. Spread in bottom of 13 x 9 inch pan; pat down. ... Whip on top. Sprinkle nuts or chocolate shots on top; chill 2 hours.
Mix pecans, flour ... x 13 inch pan. Bake at ... topping. Put the remaining whipped topping over that. Top with shaved chocolate bar or with chopped pecans.
Cut butter into ... or 9x13 inch pan. Bake at ... until smooth. Stir in vanilla and Cool ... layer. Sprinkle with crushed wafers. Refrigerate until served.
Bake at 325°F degrees for 25 minutes. Let cool. Spread over crust. Beat 1 minute and spread over the second layer. Shred Hershey's chocolate bar and ...
Combine and press in a 13"x9" pan. Bake 25 ... Pour over cheese filling. Spread 8 ounces Cool Whip over top. Sprinkle chocolate chips on top if desired.
Combine flour, butter and pecans. Spread in 9"x12" pan. Bake at ... spread over vanilla pudding. Top with Cool Whip. Garnish with chopped pecans. Chill.
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