Time 1h10m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely. In medium bowl, cream together cream cheese and confectioners’ sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator. Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.
Time 30m Yield 12 servings (1 cup each). Number Of Ingredients 7 Steps:
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.
Number Of Ingredients 8 Steps:
Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.
Time 4h40m Yield 24 servings Number Of Ingredients 9 Steps:
Reserve 24 wafers. Finely crush remaining wafers; place in medium bowl. Add butter; mix well. 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. Meanwhile, melt chocolate. Arrange reserved wafers in single layer on baking sheet; drizzle with chocolate. Refrigerate until chocolate is firm. Garnish dessert with chocolate-drizzled wafers just before serving.
Time 20m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.
Time 35m Yield 10-12 serving(s) Number Of Ingredients 10 Steps:
Mix flour, pecans, sugar and margarine and press into a 9x12x2 inch baking dish. Bake 15 minutes at 350 degrees. While crust cools, mix sugar, cream cheese and 1 cup of cool whip. Spread over cooled crust. Beat pudding as directed on package and spread over cream cheese mixture. Spread Cool Whip over pudding mixture and sprinkle with some chopped pecans for garnish, if desired. Refrigerate for at least 4 hours. Cut into squares to serve.
Time 50m Yield 9 serving(s) Number Of Ingredients 12 Steps:
Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool. Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs. Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later. Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool. Fold powdered sugar and vanilla into the whipped cream. Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture. Spread this mixture into the crust and let chill 15 minutes. Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all. Chill, covered. Cut into 9 squares to serve.
Time 1h30m Yield 60 Number Of Ingredients 15 Steps:
Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap. Chill at least 1 hour. Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below). Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator. Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.
