This is my Dad's absolute favorite dessert. My Mom is expected to bring it to Thanksgiving every year! Butter Pecan Dessert 1 cup saltines, crushed 1 cup graham crackers, crushed 1 stick butter, melted 2 (3.4 oz) pkgs French vanilla instant pudding 1 1/2 cups milk 1/2 gallon butter pecan ice cream, softened 1 (8 oz) carton Cool Whip 3 to 4 Heath bars, crushed In small bowl, combine saltines, graham crackers and butter until moistened. Press into 13 x 9 inch pan with fork. Bake at 350 degrees for 10 minutes. In large bowl, mix pudding and milk, add ice cream and mix thoroughly. Pour onto crust and refrigerate until set. After set, spread Cool Whip over the top and sprinkle with crushed up Heath bars. Also posting my favorite one from my MIL too (this is waaaay better than pumpkin pie in my opinion). Make sure you have Cool Whip to put on top. Not only does this taste delicious but your house will smell excellent while it is baking! Pumpkin Pie Cake 1 (15 or 16-oz) can pumpkin 4 eggs 1 can Milnot 3/4 cup sugar 3/4 cup brown sugar 2 1/2 teaspoons pumpkin pie spice 1 (18.25-oz) pkg. yellow cake mix 2 sticks butter, melted 1 c. pecans, chopped (optional) Mix together pumpkin, eggs, Milnot, sugar, brown sugar and pumpkin pie spice in large bowl. Pour into an ungreased 9 x 13 pan. Sprinkle dry cake mix on top of pumpkin mixture in pan. Drizzle melted butter over top of cake mix. Sprinkle with pecans if desired. Bake at 350 degrees for 1 hour. Top with Cool Whip before serving. And an awesome drink I had at a x-mas party last year too: French Iced Coffee 3 cups strong brewed coffee (she used Hazelnut) 2 cups sugar 1 pint half and half 1 quart milk 2 teaspoons vanilla Dissolve sugar in hot coffee. Let cool. Mix in rest of ingredients. Pour into quart size freezer bags and freeze. Remove from freezer 2 hours before serving. Serve icy/slushy. Makes 18 to 20 servings.