2 cups graham cracker crumbs (about 28 squares)

3/4 cup chopped nuts

3/4 cup packed brown sugar

1 1/4 tsp. ground cinnamon

3/4 cup butter, melted

1 cup water

1/3 cup vegetable oil

3 eggs

1 box any flavor cake mix

Powdered Sugar Glaze

 

Heat oven to 350.  Grease and flour rectangular pan, 13x9x2.  Mix cracker crumbs, nuts, brown sugar, cinnamon and butter; reserve.  Beat cake mix (dry), water oil and eggs in a large bowl on low speed until moistened.  Beat on medium speed 2 minutes.  Pour about 2 13/ cups batter into pan; sprinkle with about 2 cups reserved crumb mixture.  Pour remaining batter into pan; sprinkle with remaining crumb mixture.  Bake until cake springs back when touched lightly in center,  45 to50 minutes, cool.  Drizzle with Powdered Sugar Glaze.

 

Powdered Sugar Glaze

Mix 1 cup powdered sugar and 1 tbsp. water.  Stirin additional water, 1 tsp. at a time until smooth and desire consistency.

Spiced Pear Layered Dessert

1 pkg. (14.5 oz.) gingerbread mix
2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding &
Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP French Vanilla Whipped Topping, thawed, divided
2 cans (16 oz. each) sliced pears, drained

PREPARE gingerbread as directed on package; cool completely. Cut into
1/2-inch cubes.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat
with wire whisk 2 min. or until well blended. Gently stir in 2 cups of
the whipped topping. Layer one-third each of the gingerbread cubes,
pears and pudding mixture in 3-qt. serving bowl; repeat layers twice.
REFRIGERATE at least 1 hour. Top with the remaining 1 cup whipped
topping just before serving. Cover and refrigerate any leftover dessert.