Island Kitchen Party

1/2 cup finely chopped pecans 1 cup flour 1/2 cup butter or margarine 1 (8oz) package cream cheese, softened 1 cup icing sugar 1 tub whipped topping, 32 ounces 1 package (4oz) vanilla instant pudding 1 package (4oz) chocolate instant pudding 2 1/2 cups cold milk Preparation:Combine flour, butter and pecans and press into a 9x13x2-inch baking pan. Bake at 350° for 20 minutes. Cool in pan on rack. Combine cream cheese and icing sugar and spread over cooled pecan mixture. Spread half of the whipped topping over the cream cheese layer. Mix package of vanilla pudding using 1-1/4 cups of milk. Spoon evenly over the whipped topping; spread until layer is even. Mix package of chocolate pudding using remaining 1-1/4 cups milk. Spread on top of vanilla pudding. Spread remaining whipped topping on top and sprinkle with shaved chocolate or mini chocolate chips. from Linda's kitchen

Noodle Salad 1 Bag coleslaw. 1 Veg. Mr.Noodle pkg. Slivered almonds. 1/3 cup oil 1 Tbsp. soy sauce 1 Tbsp. sugar packet of seasoning mix from the noodles. Mix together coleslaw, noodles and almonds. Mix together the oil, soy sauce, sugar, and seasoning in a small bottle and shake to mix together. Just before serving put the dressing in the coleslaw mixture and toss together. The dressing will make everything soggy if mixed too early. You can also omit the sugar in this recipe if so desired Enjoy!!! From Cindy's kitchen

Broccoli Salad 2 bunches Broccoli { cut in bite size pieces } 1 1/2 cups grated cheddar cheese 10 - 12 slices bacon { crisp & crumbled } I use bacon bits 1/2 cup red onion { chopped fine } Dressing: 3/4 cup mayonnaise 1/2 cup white sugar Mix together well. Gradually add 4 tbsp of vinegar. Pour dressing over broccoli mix. Cover and chill at least one hour. Stir again before serving. Enjoy! From Kelli's Mother-in-law Cindy