Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.

Eclair Dessert

Bottom Layer:

• 1 cup water
• 1 stick margarine
• 1 cup all purpose flour
• 4 eggs

Boil water & margarine. While briskly boiling add flour. Mix until dough leaves the side of the pan. Remove from heat. Beat in eggs rapidly, one at a time, until well mixed. Spread into 9″x13″ pan. Bake at 400ºF for 25 minutes. Let cool.
Filling:

• 8 ounces cream cheese
• 2 small packages or 1 large package Pudding
• 3 cups cold milk

Beat cream cheese and pudding until smooth. Add milk. Beat until thick. Pour over cooled crust.
Topping:

• 8oz cool whip topping
• Drizzle fruit / chocolate/ caramel (optional)
• toppings/sprinkles/ nuts/ fruit (optional)

Spread cool whip over filling. Decorate with fruit sauce, chocolate syrup, caramel, butterscotch or other appropriate drizzle. Pull knife through to marbleize. Garnish with fruit, nuts or candies.  Keep refrigerated.