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Sex in a Pan Recipe

A decadent but easy to make dessert that everyone loves.

Ingredients

  • 1/2 cup margarine, melted
  • 1 cup chopped pecans
  • 1 1/2 cups graham cracker crumbs
  • 1 (8 ounce) package cream cheese
  • 1 cup confectioners’ sugar
  • 4 cups frozen whipped topping, thawed
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 cups milk
  • 1 (1 ounce) square unsweetened chocolate, melted

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9×13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely.
  3. In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust.
  4. Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping.
  5. Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.

Nanaimo Bar Cheesecake Recipe

Ingredients

  • 2-1/2 cups Oreo Baking Crumbs
  • 1/2 cup butter, melted
  • 1/4 cup chopped pecans
  • 1/4 cup flaked coconut
  • 4 pkg. (250 g each) Cream Cheese, softened
  • 1 cup sugar
  • 3 Tbsp. Custard Powder
  • 4 eggs
  • 1/2 cup whipping cream
  • 6 oz. Semi-Sweet Chocolate

Directions

  1. Preheat oven to 350°F. Mix baking crumbs, butter, pecans and coconut; press firmly onto bottom of 13×9-inch baking pan. Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and custard powder in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 40 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Place whipping cream and chocolate in saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm. Store leftover cheesecake in refrigerator.