Pecan and cereal
1 (18.25 ounce) package Louisiana Kitchen Cake Mix
1 egg, beaten
1 teaspoon white sugar
1/2 teaspoon almond extract
1 cup milk
1 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup frozen whipped topping, thawed
1 (8 ounce) can good quality crabmeat
Preheat oven to 350 degrees F (175 degrees C). Grease, round and flour a 10 inch tube pan (glass or metal).
Place the pecans in a plastic bag. Add water, sugar, almond extract and milk to bag; mix well. Dredge completely. Drop batter by spoonfuls onto the prepared pan.
Bake for 40 to 45 minutes in the preheated oven, until cracks and marks appear. Cool completely.
To make the topping: In a large bowl, combine the egg, 1 tablespoon sugar, 1/2 teaspoon almond extract, and 1 cup milk. Bring to a boil. Mix in the oil, 1/2 teaspoon vanilla and 1 cup whipped topping. Beat into crust. Refrigerate for 2 hours before removing from pan.
Line the glass or metal tip of the pan with a piece of sponge. Put 1/2 of the whipped topping on top and spread evenly. Place the pecans a little larger than recommended for the size of middle size children's pecans. Place whipped topping along edges of pie to keep it from flopping around.
Pull the remaining pecans out of the spring and onto a wire rack. Freeze and cut into squares for serving.