Recipes

Mix well chopped peacans, flour and butter and press into a 9 x 13 pan. Bake at 350F for 25 minutes. Blend cream cheese with icing sugar and spread over cooled crumb mixture. Spread 1/2 tub of Cool Whip. Combine chocolate and vanilla pudding packages with milk. Whip until thick then let sit for a few minutes. Spread carefully on top of Cool Whip layer. Spread remainder of Cool Whip. Grate the Jersey Milk bar over entire top. Chill.

1 cup pecans, chopped
1 cup flour
1/2 cup butter, room temp.
8 oz. cream cheese
1 cup icing sugar
1 large package instant chocolate pudding
1 large package instant vanilla pudding
1 large tub Cool Whip
3 cups milk
1 Jersey Milk chocolate bar

Preheat oven to 350° F. Place butter in a 9”x 13” pan. Put in oven until butter is melted. Spread graham cracker crumbs over the melted butter... enough to cover the bottom. Sprinkle coconut, nuts and chocolate chips over the graham cracker crumbs. . .use whatever you prefer. Drizzle sweetened condensed milk over the chocolate chips. Place in oven for 20-25 minutes... until it starts to brown. Cool and cut into squares. Enjoy!.

1/2 cup butter
1- 1 1/3 cups graham cracker crumbs
1 cup coconut
1 cup nuts
1 bag chocolate chips
1 can light sweetened condensed milk

Preheat oven to 350SF. Combine cake mix, oil and 1 egg in a medium bowl. Stir until well blended. Press mixture into the bottom of a greased, 9”x13” baking dish. Bake 20 minutes. In a large bowl, beat sugar, 4 eggs and salt until well blended, beat in corn syrup, melted butter and vanilla. Stir in pecans and coconut. Pour over hot crust. Bake 30-35 minutes or until top is lightly browned and centre is set. Cool in pan on a wire rack. Cut into 1 ½ in squares. Yield about 3 dozen squares.