Ingredients

• 1/2 C ( 1 stick) margarine or butter, melted
• 1 lb. Oreos
• 8 oz. cream cheese
• 1 C powdered sugar
• 16 oz. Cool Whip
• 1 large box instant chocolate pudding

Directions

Pour margarine in a 9×13 pan. Crumble Oreos ( crush pretty finely, I do it in a ziploc bag) and put all but 1 1/2
cups into the margarine. Pat down. Beat cream cheese and powdered sugar; add 8
ounces of the Cool Whip ( 1/2 the container). Mix and spread over cookie layer. Make pudding by directions and let set slightly.
Spread over cream cheese layer. Add remaining Cool Whip after slightly set and sprinkle remaining Oreo crumbs on top.
Refrigerate 3 hours or best if overnight.

*note: does not work well with reduced fat or double stuffed

Ingredients

• 1 pound unsalted butter
• 1 pound plus 2 cups semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 2 1/4 cups sugar
• 1 ¼ cups flour, divided
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 cups diced walnut pieces

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

Source: The Barefoot Contessa

Ingredients

• 2 pie crusts *
• 2 cans sliced peaches (29 oz. each)
• 1 c. granulated sugar
• 1/2 c. brown sugar
• 6 tbl. butter
• 1 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 tsp. vanilla
• Additional granulated sugar, cinnamon, and nutmeg to sprinkle on crusts

Directions

Preheat oven to 325 degrees. Prepare one crust for bottom of an 8-by-8-inch baking dish. Roll out crust and cover bottom and sides of dish. Sprinkle a bit of granulated sugar, nutmeg and cinnamon on top. Using your index finger on one hand and your thumb and index finger on the other, form a ridge around the top of the pan. Bake crust in the oven until lightly brown (about 10 to 15 minutes). Remove and allow to cool. In a large saucepan, mix peaches, granulated sugar, brown sugar, and cornstarch. Bring to a boil. Reduce heat to medium. Add 4 tablespoons of butter, 1 tsp. nutmeg, ½ tsp. cinnamon, and vanilla. Continue to simmer until mixture thickens. Remove from heat and allow to cool slightly. Pour mixture into prepared crust. Roll out second crust into a 9-inch square. Cut into strips. Starting on one corner of your cobbler, lay one strip vertically across and lay a second one perpendicular to the first. Continue laying strips in an alternating pattern interlacing them with the previous strips to form a latticework top. Tuck the edges up against the ridges of the bottom crust. Sprinkle the top with granulated sugar, cinnamon, and nutmeg. Dot the top with 2 tablespoons of butter cut into small pieces. Place on the center rack of your oven and bake until the crust is golden brown.

*Pie Crusts:
1 c. flour
1/2 c. margarine
3 oz. cream cheese

Method:

Cut margarine into small cubes. Combine all three ingredients. Using your fingers, mix ingredients to form a dough. Knead for about 30 seconds and roll out to form your crust.

Source: NBC 5 (WMAQ) Chicago

Ingredients

• 1 1/3 c. graham cracker crumbs
• 1/4 c. sugar
• 1/3 c. butter or margarine, melted
• TOPPING:
• 1 (8 oz) pkg. cream cheese, soft
• 1/4 c. sugar
• 1/4 c. milk
• 1 carton frozen whipped topping, thawed
• 1 (15 oz) can sliced peaches, drained
• 1 (3 oz) pkg. peach gelatin
• 3/4 c. boiling water
• 1 1/4 c. cold water

Directions

Combine the crumbs, sugar and butter. Press in a 9×13 dish. In bowl, beat the cream cheese and sugar until smooth; gradually add the milk.

Fold in the whipped topping. Spread over crust. Cut peach slices in half lengthwise; arrange over top.

In a bowl, dissolve the gelatin in boiling water; stir in the cold water.

Refrigerate for 1 1/2 hours or until slightly thickend.

Gently spoon gelatin over peaches; refrigerate until set.

Cut into squares.

Ingredients

• 1 egg white, at room temperature
• 1/4 teaspoon salt
• 1 cup brown sugar, firmly packed
• 1 cup chopped pecans

Directions

Preheat oven to 300 degrees F. Grease a cookie sheet.

Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.

Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.