"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pecan Delight Recipe

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This recipe for Pecan Delight, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Andra Troyer
Added: Saturday, December 17, 2005


Step 1:
1 c. finely chopped pecans
1 1/4 c. flour
1/3 c. sugar
1/3 c. melted butter
Step 2:
1/2 c. butter
3 c. coconut
1/2 c. crushed pecans
Step 3:
8 oz. cream cheese, softened
1 can Eagle Brand milk
2-12 oz container Cool Whip

Mix all step 1 ingredients, place in bottom of 9x13 pan. Bake 20-30 minutes at 325 until brown. Cool.
In a skillet brown all step 2 ingredients. Set aside to cool.
In a bowl, combine cream cheese and Eagle Brand milk, cream together. Fold in Cool Whip.
Layer 1/2 Cool Whip mixture on crust, 1/2 coconut mixture and repeat.
Top with another 12 oz container of Cool Whip.
Sprinkle with remaining coconut

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Personal Notes:
Butler County Farm Bureau




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