Butter Pecan Crunch

Recepie Ingredients:
2 c. graham cracker crumbs
1/2 c. butter or margarine, melted
2 pkg. (3.4 oz. each) instant vanilla pudding mix
2 c. milk
1 quart butter pecan ice cream, softened slightly
1 carton (8 oz.) frozen whipped topping, thawed
2 Heath candy bars (1.4 oz. each), crushed

Directions:
In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 9 X 13 in. pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.

Old Fashioned Peach Cobbler

Recepie Ingredients:

1/2 c Light-brown sugar (packed)
1/2 c Whole-wheat flour
1/2 ts Cinnamon, ground
1 tb Baking powder
1 ts Grated lemon rind
1/4 c Butter (1/2 stick)
1 tb Lemon juice
2 Egg whites, beaten
4 c Sliced peeled peaches
1/2 c Milk
3/4 c All-purpose flour
1/2 ts Vanilla

Directions:
1. Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.
2. Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.
3. Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.