Chocolate Pecan Delite Recipes

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

Steps:

• Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

Steps:

• Prepare sides and bottom of slow cooker with vegetable cooking spray.
• In a large bowl, mix all the ingredients listed above, and slowly pour into slow cooker.
• Cover and cook on low for 6-8 hours.
• Serve hot or warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Steps:

• Prepare cake mix according to the instructions on box and pour into two 8" cake pans. Bake at 350°F for 38 minutes. Let cool than but in freezer for 30 min to harden.
• While this is happening prepare the pudding and place in the refrigerator to get cold.
• When cake is cold cut each layer in half. Starting with first layer spread the pudding about 1/4-inch thick and continue this until you use all four layers. Then take Cool Whip and ice the whole cake then with a pastry bag or spoon. Place five big scoops on top finishing with pecans on top and sides. Then melt chocolates and dribble all over the cake. Refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour 2 tablespoons pecans into a small bowl; set aside. Stir remaining pecans, flour, and margarine together in a bowl; press pecan mixture into the bottom of a 9x13-inch baking dish.
• Bake in the preheated oven until crust is golden, 15 to 20 minutes. Cool completely.
• Beat confectioners' sugar, 1 cup whipped topping, and cream cheese together in a bowl until smooth; spread mixture over cooled crust.
• Beat milk and pudding mix together in a bowl until thick and stiff; spread pudding over cream cheese mixture. Stir remaining whipped topping and reserved pecans together in a bowl; spread over pudding layer. Sprinkle chocolate chips over the top. Refrigerate until chilled, at least 2 hours.

Steps:

• In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk; mix well. Continue cooking until a candy thermometer reads 248° (firm-ball stage). , Remove from the heat; stir in vanilla until blended. Fold in the pecans. Drop by tablespoonfuls onto a greased or parchment-lined baking sheets. Chill until firm. Loosen from paper. , Melt chocolate chips and shortening in a microwave-safe bowl. Drizzle over each cluster. Cool.