1 (18 ounce) package cream cheese, softened
1/2 cup butter
1 1/2 cups white sugar
1 1/2 cups shortening
3 eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup honey
1/3 cup chopped pecans
1/3 cup chopped walnuts
1/3 cup butter
1 (8 ounce) container vanilla ice cream
1 (4 ounce) can evaporated milk
1 (4 ounce) can honey-roasted almonds
1 (2 ounce) can crushed pineapple with juice
1 (3 ounce) can sliced almonds
1 (3 ounce) can pumpkin seeds
1 (3 ounce) package pumpkin seeds
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
3 tablespoons dried currants
1 pint vanilla ice cream
4 eggs
2 teaspoons vanilla extract
1 (9 inch) prepared graham cracker crust
1 (18 ounce) can cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (6 ounce) can evaporated milk
1 (2.5 ounce) package sliced almonds
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch square pan with parchment paper or aluminum foil.
In a medium bowl, beat cream cheese, 1/2 cup butter or margarine, 1 1/2 cups sugar, shortening, eggs and milk until well blended. Mix in pecans. Press mixture evenly into the 9 inch square pan.
Bake in preheated oven for 50 to 60 minutes, or until pastry is golden brown. Cool completely before cutting into squares.
To Make Cream Cheese Filling: In a large bowl, beat cream cheese, 1/2 cup butter or margarine, 1 1/2 cups sugar, 2 eggs and 1 teaspoon vanilla until well blended. Mix together the pecans, walnuts and pecans. Spread over cream cheese filling.
To Make Cream Cheese Frosting: In a small bowl, mix the 1/3 cup butter and 1/3 cup