Ingredients

• 1 cup butter or margarine
• 2 cups flour
• 1/4 tsp salt
• 2 tsp Imperial granulated sugar
• 4 eggs well beaten
• 2 cups pecans
• 2 cups Imperial brown sugar
• 1/4 cup all purpose flour
• 2 tsp baking powder
• 1 cup shredded coconut
• ICING:
• 3 cups powdered sugar
• 6 T. butter
• 2-3 T milk or cream
• 2 tsp. vanilla

Directions

Mix butter, flour, salt, and sugar until crumbly in food processor. Press into a 9 x 13 inch pan sprayed with cooking spray. Bake in preheated oven 10 to 15 minutes at 375 degrees.

Mix eggs, pecans, Imperial Brown Sugar, 1/4 cup flour, baking powder, and coconut together. Spread over cooked pastry and bake 20 minutes at 375 degrees. Cool before icing.

Icing:
Combine all ingredients and mix well. Spread over cooled bars. Cut into 1 x 1 1/2 inch bars.

Ingredients

• 18 Oreo cookies
• 1/4 cup melted butter
• 1 Qt. coffee ice cream
• 1 8 oz. carton of Cool Whip
• 1 cup coarsely chopped pecans
• chocolate syrup

Directions

Crush Oreos very fine, stir in butter, press into a 10-inch pie pan and chill. Soften 1 quart of coffee ice cream. Fill pie shell and cover with plastic wrap. When ready to serve, cut pie into 6 or 8 pieces. Top each serving with chocolate syrup, cool whip, more chocolate syrup and chopped nuts. Garnish with a cherry.

Ingredients

• 1 package (21 ounces) brownie mix, batter prepared according to package directions
• 2 packages (8 ounces each) cream cheese, softened
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Coat a 9″ x 13″ baking pan with nonstick cooking spray. Spread half of the brownie batter into the baking pan.
In a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, eggs, sugar, and vanilla until fluffy. Spoon over the brownie batter, then top with the remaining half of the brownie batter.

Using a table knife, cut through the batter and swirl to create a marbled effect. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool, then cut into bars and serve, or cover and chill until ready to serve.

Ingredients

• 2 Packages Dream Whip
• 1 Cup Powdered Sugar
• 1- 3 Ounce Cream Cheese
• 1 Angel Food Cake, baked and broken into small pieces.
• 1 Can Cherry Pie Filling

Directions

Prepare dream whip according to package directions. Add sugar and cream cheese. Beat till well blended.
Fold angel food cake pieces into mixture.
Pour in 9X13 pan and top with pie filling.

YIELD: 12 servings – IF YOUR LUCKY

Ingredients

• COFFEE CAKE:
• 2 packages 8 ounce refrigerated crescent rolls
• 1 package 8 ounce cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla or almond extract
• 1 can 21 ounce cherry pie filling
• GLAZE:
• 1/2 cup powdered sugar
• 2-3 teaspoons milk

Directions

Preheat oven 350. Unroll crescent doug, separate into 16 triangles, reserving 4 triangles for decoration. On large round pan arrange 12 triangles in circle with wide ends toward the outside edge of baking pan or large round stone and points towards the center. Points will NOT meet. Using lightly floured bakers roller roll the dough to 14-inch circle, pressing seams together to seal. There should be a 3-inch diameter opening in the center.

In medium bowl, whisk cream cheese and powdered sugar until smooth. Whisk in egg and vannilla until well blended. Spread cream cheese mixture over dough to within 1/2-inch of edge. Top with cherry pie filling.

Using pizza cutter cut each remaining dough triangle into thirds, starting at wide end cutting lengthwise to the point. Arrange dough drips evenly in spole like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until edges are golden brown. Cool slightly.

For glaze mix powdered sugar with milk until smooth. Drizzle over coffee cake.

Cut coffeecake into wedges using pizza cutter.

Serve warm.
YIELDS 12 servings