Mix together:

1 stick melted butter
1 cup flour
1/2 cup nuts

Pat into a 9 x 13 inch pan. If pan is Pyrex bake at 325°F. If pan is metal, bake at 350°F for 20 minutes. Cool.

STEP 2

Mix together until spreadable:

1 cup confectioners' sugar
1 cup Cool Whip

Spread on cooled crust (Step 1). Refrigerate.

STEP 3

Mix together:

1 1/2 c. milk
1 pkg instant vanilla pudding

Spread on mixture from refrigerator. Put back in refrigerator.

STEP 4

Spread 1 layer of thinly sliced bananas on top of previous layer.:

Mix together:

1 1/2 cup milk
1 pkg instant vanilla pudding

Mix until good and thick, using a whisk or spoon. Spread this layer on top of vanilla. Top with a final layer of Cool Whip. Refrigerate until ready to serve.

2 cups flour
2 sticks butter
1/2 cup pecans

Bake at 325°F degrees for 25 minutes. Let cool.

1 cup powdered sugar
1 (8 oz.) pkg. cream cheese, softened
1 cup Cool Whip

Spread over crust.

2 boxes instant vanilla pudding
3 cup milk

Beat 1 minute and spread over the second layer.

Spread 2 1/2 cup of Cool Whip over third layer.

Shred Hershey's chocolate bar and sprinkle over top.

Best when chilled.

LAYER 1:
1 c. flour
1 stick butter
1 sm. pkg. nuts

Mix and press in pan. Bake at 350 degrees for 10 to 15 minutes. Cool.

LAYER 2:
8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip

Mix and spread over crust.

LAYER 3:
1 sm. box chocolate instant pudding
1 1/2 c. milk

Mix and spread over layer 2.

LAYER 4:

Slice bananas, evenly over layer 3.

LAYER 5:
1 sm. vanilla instant pudding
1 1/2 c. milk

Mix and spread over layer 4.

LAYER 6:
1 (8 oz.) Cool Whip

Spread over layer 5.

LAYER 7:
1 can cherry pie filling

Spread over layer 6. Chill and serve.

1st Layer: Cream cube of butter and 1 cup flour. Add 1/2 cup chopped nuts. Pat into bottom of 13 x 9 inch greased pan. Bake at 350 degrees for 20 minutes. Cool.

2nd Layer: Cream 8 ounces cream cheese and 1 cup powdered sugar. Mix in 1 cup Cool Whip (from an 8 ounce package). Gently put over 1st Layer. Sprinkle with a little coconut.

3rd Layer: Mix large package of instant chocolate pudding according to package directions. Spread over 2nd Layer.

4th Layer: Put rest of Cool Whip on top. Top with chopped nuts and coconut. Cover and refrigerate.

1 1/2 c. flour
1 stick soft butter (1/2 c.)
8 oz. cream cheese, softened
1/2 of 12 oz. Cool Whip
2 boxes instant chocolate pudding
3 c. milk

Crumble flour and butter together; spread in bottom of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes or until slightly brown, then cool. Mix together cream cheese and Cool Whip; spread on cooled crust. Mix pudding and milk; whip. Spread over Cool Whip mixture. Spread rest of Cool Whip over pudding (you might need more Cool Whip). Chill overnight. Place sliced bananas over Cool Whip-cheese mixture. Use banana cream pudding (instant) instead of chocolate pudding.

1/4 lb. (1/2 c.) butter
1 1/2 c. flour
2 tsp. ice water
1/2 c. chopped pecans
8 oz. cream cheese
1 tsp. vanilla
1 c. Cool Whip
1 c. confections' sugar
2 pkgs. instant chocolate pudding
3 c. cold milk
1 tsp. vanilla
1-2 c. Cool Whip
Grated chocolate

Make crust of butter, flour, ice water and chopped pecans. Pat into 9x13 inch pan. Bake at 350 degrees for 25 minutes. Cool.

Cream cheese and add vanilla, 1 cup Cool Whip and confections' sugar. Spread on crust. Beat pudding, milk and vanilla; let set until mixture thickens a little. Pour over cheese mixture. Top with remaining Cool Whip. Sprinkle with grated chocolate. Refrigerate a few hours before serving. Serves 12.

1 c. ground pecans
1 c. flour
3 tbsp. sugar
1/2 c. butter
1 c. powdered sugar
1 (35 oz.) carton Cool Whip
1 (6 oz.) pkg. instant vanilla pudding
1 (6 oz.) pkg. instant chocolate pudding
2 c. milk

Mix pecans, flour, sugar and butter. Crumble and pat into a greased 9"x13" pan.

Bake at 325°F for 25 minutes; cool. Mix the cream cheese, powdered sugar and half the Cool Whip; spread on cooled baked base.

Beat vanilla pudding with 1 cup milk and spread over last layer. Let set.

When vanilla pudding is set, beat chocolate pudding with a cup of milk and spread over vanilla pudding. Let set. Cover with remaining Cool Whip.

1 1/2 c. flour
1 1/2 sticks butter
1 c. chopped nuts
2 pkgs. instant chocolate pudding
1 (8 oz.) cream cheese
1 c. Cool Whip
1 c. confectioners' sugar
3 c. milk

Mix flour, butter and nuts together. Press into bottom of pan. Bake at 350 degrees for 20 minutes. Cool. Mix cream cheese and sugar. Fold in Cool Whip. Spread over cooled crust. Mix together chocolate pudding and milk until thick. Spread over cheese layer. Top with layer of Cool Whip. Chill 1 hour.

1 1/2 cups flour
1 stick soft butter
8 oz. cream cheese, softened
1/2 of 12 oz. Cool Whip
2 boxes instant chocolate pudding
3 cups milk

Mix flour and butter together. Spread mixture in the bottom of a 9 x 13 inch pan.

Bake at 350°F for 15 minutes or until lightly golden, then allow to cool.

Combine the cream cheese and Cool Whip; spread over the cooled crust.

Stir together pudding and milk; whip. Spread over Cool Whip mixture.

Spread the remaining Cool Whip over pudding and chill overnight before serving. The next day, top with chocolate whipped cream and sprinkle with chocolate curls or sliced bananas.

Banana cream pudding (instant) can be substituted for chocolate pudding. Banana yogurt can also be used.

Sex in a Pan #11

 

1 c. chopped pecans
1 c. flour
1/2 c. butter
3 tbsp. sugar
8 oz. cream cheese
1/4 c. powdered sugar
1/2 (8 oz.) container Cool Whip
2 c. milk
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding

Mix together first 4 ingredients and press into 9 x 13 pan. Bake at 350 degrees for 25 minutes. Cool.

Mix cream cheese, Cool Whip, and powdered sugar; spread over crust. Mix milk, and puddings; spread over top of other two layers. Let sit. Cover with remaining Cool Whip. Sprinkle with miniature chocolate chips.

1 c. chopped pecans
1 c. flour
1/2 c. butter
8 oz. cream cheese
1 c. confectioners sugar
12 oz. non-dairy whipping topping, thawed
Chocolate instant pudding
Vanilla instant pudding
3 c. milk
Shaved chocolate bar

Mix pecans, flour and butter and press into 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Mix cream cheese and sugar; spread onto crust. Layer on 1/2 of the whipped topping. Mix the chocolate instant pudding and 1 1/2 cups of the milk. Do the same with the vanilla pudding. Let them stand to thicken. Layer vanilla then chocolate pudding over whipped topping. Put the remaining whipped topping over that. Top with shaved chocolate bar or with chopped pecans.

Soften butter; stir in flour and walnuts. Spread in baking pan. Bake 10-15 minutes at 350 degrees in 9 x 13 inch pan. Cool. Cream confectioners sugar and cream cheese. Fold in whipped topping. Spread over cooled first layer. Combine pudding and milk; beat 2-3 minutes. Spread over second layer. Top with remaining whipped topping. Garnish with nuts. Refrigerate or freeze up to 2 weeks. Serves 16.