Ingredients

1-1/2 cups Semi-Sweet Chocolate Chips
1 (8 ounces) package Cream Cheese, softened
1 (3 ounces) package Cream Cheese, softened
1/2 cup Sugar
1/4 cup (1/2 stick) Butter or Margarine, softened
2 cups Frozen Non-Dairy Whipped Topping, thawed
1 packaged Graham Cracker Crumb Crust (6 ounces)

Directions

1.) Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.

2.) Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.

3.) Refrigerate until firm. Garnish as desired.

INGREDIENTS

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour

DIRECTIONS

1.) Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.

2.) In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.

3.) Bake for 15 minutes in preheated oven. Cookies should be pale.

INGREDIENTS

1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
1 egg, separated
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
36 pecan halves
2 (1 ounce) squares unsweetened chocolate
1/4 cup milk
1 tablespoon butter
1 3/4 cups sifted confectioners’ sugar

DIRECTIONS

1.) Cream butter or margarine, gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy.

2.) Add 1 egg, 1 egg yolk, and vanilla; beating until well blended.

3.) Combine flour, baking soda and salt; add to creamed mixture, mixing well.

4.) Chill dough at least 1 hour.

5.) Arrange pecan halves in groups of 5 on ungreased cookie sheets, resembling head and legs of turtles.

6.) Shape dough into 1-inch balls, and dip bottoms in remaining egg white. Press gently onto pecans to resemble turtle bodies. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes. Cool on wire racks. Spread frosting on top of cookies.

7.) To Make Frosting: Combine chocolate squares, milk and 1 tablespoon butter or margarine in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat. Add approximately 1 3/4 cups confectioner’s sugar; beat until smooth.