INGREDIENTS:-

2 pkgs. “slice ‘n bake” frozen cookie dough, chocolate chips
2 (8 oz.) pkgs. cream cheese
2 eggs
2 tsp. vanilla
1/2 c. sugar

DIRECTIONS:-

Slice 1 package cookie dough thinly and spread over bottom of greased 9×13 inch pan.
To make filling: Combine cheese, eggs, vanilla and sugar. Mix until smooth. Spread over cookie dough. Slice thin and spread other package of cookie dough on top of cream cheese mixture. Bake at 375 degrees for 35 minutes. Slice while warm.

INGREDIENTS:-

1 1/2 pkgs. (12 oz.) Baker’s Semi-Sweet Chocolate
10 tbsp. melted butter
2 1/2 c. chocolate cookie crumbs
1 c. caramel topping (heat slightly in microwave; makes it easier to pour)
1 c. milk
2 pkgs. Jello instant vanilla pudding
2 (8 oz.) cartons Cool Whip
1 1/2 c. chopped peanuts (or pecans)
3 tbsp. butter

DIRECTIONS:-

Chop 8 squares of chocolate. Set aside. Mix melted butter and chocolate cookie crumbs. Press into the bottom of a foil-lined 13×9 pan. Top with caramel.
Pour milk into bowl and add pudding. Beat with a whisk for 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chopped chocolate and nuts. Spread over caramel. Freeze 4 hours or until firm.

Melt remaining 4 squares with 3 tablespoons of butter. Spread over pudding. (Chocolate will harden immediately.) Lift dessert from pan using “foil” handles

INGREDIENTS:-

Graham crackers (enough to cover bottom of cookie sheet)
1 c. butter
1 c. brown sugar
1 c. walnuts or pecans, chopped

DIRECTIONS:-

Cook butter and brown sugar over medium heat until well combined. Add chopped nuts. Pour sugar mixture over graham crackers and bake at 300 degrees for 18-20 minutes.