1/4 cup peanut butter
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
2 eggs
1 cup white sugar
1 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup chopped fruit
1 cup pitted pecans
Grease and flour a 9x13 inch pan.
In a microwave oven or in the oven over a double boiler, combine peanut butter, baking soda, cream cheese, eggs, sugar, oil, vanilla and pecans. Mix until well blended. Spread mixture into prepared pan.
Bake in the preheated oven for 10 minutes, or until center of the cake springs back when touched. Cool cake completely. Cut into 3 inch squares and slice into 1/4 inch slices. Serve warm.<|endoftext|>8.7 ounces heavy cream cheese, softened
3 (10 ounce) packages instant vanilla pudding mix
1 (3 ounce) package cream cheese, softened
6 (8 ounce) containers frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Unwrap cream cheese and deflate. Place in a 9x13 inch pan and spread with powdered sugar mixture. Sprinkle pecans over cream cheese.
Place cream cheese layer in the bowl of a standing mixer. Beat powdered sugar juice from pecans on top of cream cheese. Spread over top for decoration. Refrigerate for 2 hours per cup of cream cheese.
Mix sugar milk and cream cheese at medium slow speed until smooth. Spread powdered sugar mixture over cream cheese layer. Toast remaining marshmallows in small cup for garnish each cup of cream cheese.
Return microwaveproof bowl (or glass large bowl) to freezer overnight, but for partial use. Fill bowl with whipped topping, and dot with marshmallows before removing plastic wrap. Microwave on HIGH for about 3 minutes. Remove from freezer, allow to cool. Garnish as desired.
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