Chocolate Cream Cheese Crunch

I had forgotten how tasty this Gigi treat is...

1. Mix together and press into 9x13 pan:

1 1/4 cup flour

1 stick softened butter

1 cup chopped nuts

Bake 20 minutes @ 350

2. Cream well:

1 (8 oz.) pkg. softened cream cheese

1 cup powdered sugar

Fold in: 1/2 of a 9 oz. tub Cool Whip, and spread over cooled crust.

3. Mix 2 small or 1 large pkg. instant pudding according to package directions. (Chocolate is best.) Spread over cream cheese layer and top with remaining Cool Whip.

4. Refrigerate overnight. Sprinkle nuts over the top if desired.

Butterhorns

1 Tbsp. dry yeast

1 cup very warm water

1/2 cup butter, melted

3/4 cup milk, scalded

1/2 cup sugar

3/4 cup sugar

3 eggs, well beaten

4-5 cups flour

1/4-1/2 cup softened butter

Combine melted butter and milk. Stir in sugar, salt and eggs. While that is cooling (I put it in the freezer), soften yeast in water. Sprinkle a pinch of sugar on top. Once it's big and bubbly and the egg mixture is room temperature, stir it all together. Stir in enough flour to make a soft dough. Don't add too much! Cover and allow to rise for 3-4 hours, or until doubled. turn out onto lightly floured board, knead just to coat dough with flour. Dough is very soft and should remain so. Divide in two. Roll each half into a circle. Spread each circle with softened butter. Cut, pie-fashion, into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet. Allow to rise to double in size. Bake 10-12 minutes at 375.