Spaghetti Dinner & Dessert Bar (Windsor Locks Republicans

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1 (8 oz.) cream cheese. 1/2 c. sugar. 1/2 (13 oz.) Cool Whip. Pudding layer: any flavor, mix as directed on box, layer on top. Layer last half or 13 ounces Cool Whip. Sprinkle nuts or chocolate chips and refrigerate. Add review Share.

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Preheat oven to 375°F (190°C). In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well, then pat into bottom of a prepared 9×13 pan. (baking spray or parchment to prepare) Bake at 375°F (190°C) for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to cool.

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Mix like pie crust and press on bottom of 9"x13" pan. Bake at 350 degrees for 10 minutes. Cool. Spread over crust in layers: 1 lg. container Cool Whip 1 c. powdered sugar. Beat cheese and sugar until light. Fold in Cool Whip. Spread on cooled crust. Follow directions on pudding package. Spread 1 small container Cool Whip over pudding layer.

Spaghetti Dinner & Dessert Bar (Windsor Locks Republicans

Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray. In a medium mixing bowl, combine flour, melted butter, and chopped nuts until well combined and crumbly. Press into the prepared baking dish and bake for 20 to 25 minutes, or until lightly golden brown around edges.

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Set aside to cool (about 45 minutes). In the meantime, beat cream cheese, sugar, and half container of cool whip until smooth. Spread over cooled crust. Reserve 1 teaspoon of chocolate pudding mix to sprinkle over the top of finished dessert. Combine both the vanilla and chocolate pudding powders with 3 cups cold milk.

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In a bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Press into the bottom of a 9 x 13 x 2-inch pan. Bake for 10 minutes. Cool completely before assembling the layers. In a large bowl, beat the softened cream cheese with the confectioners' sugar until smooth.

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Directions. Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick.

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REPUBLICAN DESSERT : FIRST LAYER: 1 c. flour 1/2 c. butter 1/2 c. chopped nuts. Mix like a pastry. Press into 9 x 13 pan. Bake at 350 degrees for 10 to 15 minutes and cool. SECOND LAYER: 1 pkg. (8 oz.) cream cheese 1 c. powdered sugar Cool Whip. Beat until light cream cheese and powdered sugar. Fold in 2/3 large container Cool Whip.

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In a medium bowl, beat the cream cheese and powdered sugar at medium speed until smooth. Gently mix in half of the whipped topping. Spread the cream cheese mixture over the cooled crust. Top with the chocolate pudding, followed by the vanilla pudding.

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Combine and mix as for pastry. Press into 9x13 baking pan. Bake at 350 until light brown - 15 to 20 minutes. Cool. 1 8-oz. package cream cheese. 1 c sifted powdered sugar. 1 8-oz. container non-dairy whipped topping. Mix powdered sugar and cream cheese; fold in half the topping. Spread on cooled crust.

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Slip decorated cookies in stacks of three inside plastic storage bags then rest stacks in disposable plastic containers. Put containers in a cardboard box, then add crumpled newspaper so everything is tightly packed. Seal it with a kiss—or a card. —Taste of Home Test Kitchen. Go to Recipe.

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Instructions. In a medium bowl, mix together 2 (3.5 ounce) packages instant vanilla pudding mix, 3 cups milk and 8 ounce tub whipped topping, thawed. In an 9×13-inch baking dish, arrange a single layer of the 2 sleeves graham cracker squares on the bottom. You may have to break them up a bit to get enough crackers to cover the bottom of your dish.

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Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack. In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust.

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REPUBLICAN DESSERT. 1 can crushed pineapple. 1 can pie cherry filling. 1 box white cake mix. 3/4 cube of butter. Pecans to taste. Butter a 2-inch deep pan; spread pineapple, then cherries over the top. Sprinkle dry cake mix over the fruit, then dot 3/4 cube of butter pats over top. Spread pecans to taste.

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Maíz Caquiao is how it's known in the northern and Cibao regions, while Chacá is the name given to this dish in the south. In some parts of the country it's served during the Lenten season, but, for the most part, it's a year-round dessert. 4. Dulce frío (Dominican trifle) Dulce frío (Dominican trifle).

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Preheat oven to 350°. Mix flour, margarine, and 1/2 of the chopped pecans together. Press in the bottom of 9x13 baking dish. Bake for 13-14 minutes or until brown. Cool completely. Mix cream cheese and sugar with electric mixer. Fold in 1 container of Cool Whip. Spread on top of crust. Mix the pudding and milk until thick.