lumicero/recipes-ing2inst huggingface dataset:
Title: 15 Layer Russian Honey Cake
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 baking soda
- 1 liquid honey
- 100 margarine
- 2 butter
- 750 flour
- 1/2 sour cream
- 1 sugar
- 250 -300 honey
- 1/2 - 1 ground walnuts
Instructions:
1. Preheat oven to 180°C.
2. Beat eggs well with sugar; add baking soda and liquid honey (warm).
3. Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot).
4. Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.
Title: Slow Cooked Praline Apple Crisp
Ingredients:
- 6 tart apples
- 1 ground cinnamon
- 1/2 quick-cooking oats
- 1/3 brown sugar
- 1/4 Gold Medal all-purpose flour
- 1/2 butter
- 1/2 pecans
- 1/2 ice cream
Instructions:
1. Spray 3- to 4-quart slow cooker with cooking spray. In large bowl, mix apples and cinnamon to coat. Place in slow cooker.
2. In medium bowl, mix oats, brown sugar, flour and butter with pastry blender or fork until crumbly. Stir in pecans and toffee bits. Sprinkle crumb mixture evenly over apples.
3. Cover; cook on Low heat setting 4 to 6 hours. Serve apple crisp with ice cream.
4. Tip: If you'd like the apple slices to retain their shape and have a slightly firm texture, use the low end of the cook time range.
Title: Danescook Cookie Mold Classic Shortbread
Ingredients:
- 1 butter
- 2/3 sugar
- 2 vanilla extract
- 2 1/4 flour
- 1/8 salt
Instructions:
1. Preheat oven to 325°F In a medium mixing bowl, cream butter, sugar and vanilla. Add 2 cups flour and mix until dough is smooth. If dough feels sticky add additional 1/4 cup flour as needed.Dough should be soft but not sticky.
2. Spray cookie mold lightly with vegetable pan spray.
3. Flour mold, shake out excess. Firmly press dough into mold, making sure dough is even.
4. Prick surface with fork and bake in mold 30-35 minutes or until lightly browned.
5. Cool in mold 15 minutes.
6. Loosen edges of shortbread with tip of knife and flip mold over onto cooling rack. Makes 4 cookies.
7. Note:For Cookies Press dough in mold and bake flowing recipe directions. For best results, bake in mold. For easier handling, place mold on a cookie sheet before baking. If desired, to make more than one cookie at a time, you may release dough from mold and bake directly on cookie sheet. To unmold after cooling, run knife blade on the edge of mold and release.
8. For Candy: Freeze mold at least 20 minutes before molding candy. Melt Chocolate or confectionery coating as directed on package. Fill mold cavity to top; freeze approximately 10 minutes to set and release.
9. For Rolled fondant: It's easy to create a fondant "plaque" to add dimension to any type of cake. Press fondant paste lightly into cavity, then release.
10. Cool mold completely before washing. To clean hand wash in warm soapy water; rinse thoroughly.
Title: Pop Tart Icing
Ingredients:
- 1 powdered sugar
- 2 heavy whipping cream
- 1/4 vanilla extract
Instructions:
1. Mix everything together.
2. Spread on cooled Pop Tarts.
3. Sprinkle with sprinkles.
4. Let dry and enjoy!
Title: Chilled Fruit Soup
Ingredients:
- 3 strawberries
- 1/4 sugar
- 3/4 yogurt
- 1/4 sour cream
- 1 vanilla
Instructions:
1. in a food processor or blender mix strawberries or other frozen fruit.
2. Next add sugar, vanilla, and sour cream.
3. Blend all thoroughly.
4. Then add yogurt.
5. Serve in dessert type dishes.
6. May put on whipped cream and garnish with fruit.
7. Also, cinnamon can be added to peaches, 1/4 teaspoons.
Title: Ma Lai Koe (Chinese Steamed Sponge Cake)
Ingredients:
- 125 plain flour
- 90 brown sugar
- 1 butter
- 225 vanilla essence
- 125 molasses
- 3/4 eggs
- 3/4 evaporated milk
- 3 baking powder
- 180 -190
- 1 1/2
Instructions:
1. Sift flours and custard powder into a large mixing bowl. Stir in sugar; mix. Add melted butter, essence, treacle and milk. Beat in eggs and use a hand whisk to mix until mixture is smooth.
2. Sift in baking powder to combine. Pour batter into a lightly greased 20–22cm round cake tin.
3. Put into a steamer and steam over rapid boiling water on high heat for 30–35 minutes or until cooked through.
4. Remove steamed sponge from the steamer and set aside to cool completely before cutting into pieces.
Title: Lemon Pound Cake
Ingredients:
- 3 plain flour
- 3 sugar
- 1/2 baking powder
- 1/4 salt
- 1/2 shortening
- 1/2 butter
- 3 eggs
- 1 pure vanilla extract
- 1 milk
- 1
Instructions:
1. sift flour and baking powder first.
2. preheat oven to 350.
3. mix baking powder and salt together well.
4. add crisco, butter, and sugar untill creamy.
5. add 3 eggs mix well.
6. add flour and milk mix well.
7. add vanilla and lemon mix until creamy.
8. grease and flour pan.
9. bake 1 hour 25 minute.
Title: Simple Strawberry Shortcake
Ingredients:
- 8 fresh strawberries
- 1 sugar
- 1 lemon juice
- 1 mint
- 4
- 2
Instructions:
1. In a ceramic bowl (retains the cold) sprinkle sugar and lemon juice over strawberry slices, mix until combined.
2. Cover bowl with saran wrap and place in the refrigerator for about one hour.
3. Place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1/4 cup of whipped topping. Place second slice of cake over whipped topping, top with 2 oz strawberries and 1/4 cup of whipped topping. Garnish with mint sprig if desired.
4. Repeat with second shortcake.
Title: Lemon Delicacy
Ingredients:
- 2 butter
- 1 white sugar
- 1 lemon
- 2 flour
- 2 milk
- 1
- 2
Instructions:
1. Combine the butter and sugar.
2. Add lemon juice, grated rind, egg yolks and flour; mix.
3. Add milk and beaten egg whites.
4. Pour into a 1-quart baking dish; set in pan of hot water.
5. Bake for about 45 minutes at 350°F.
Title: Frozen Fruit Salad
Ingredients:
- 2 fresh strawberries
- 1 walnuts
- 2 maraschino cherries
- 8 sour cream
- 2 sugar
- 3/4 fresh lemon juice
- 2 salt
- 1/8 crushed pineapple
- 1 fresh blackberries
- 1/2
Instructions:
1. Peel peaches, half and slice. Hull strawberries, cut in half. Chop walnuts. Cut cherries in half.
2. Blend together sour cream, sugar, lemon juice and salt in a medium bowl.
3. Gently fold in all the fruits into the cream sauce.
4. Pour into a 9-inch or 8-inch square pan; freeze until firm.
5. Cut into squares to serve.
Title: The Realtor's Banana Snack Cake
Ingredients:
- 1 butter
- 1 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 1/2 buttermilk
- 1/2 vanilla
- 1
Instructions:
1. Preheat the oven to 350'.
2. Grease and flour a 13x9 inch pan and set aside (I always spray pan with Baker's Secret).
3. In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
4. In a large bowl, cream together the butter and the sugar until fluffy.
5. Add eggs one at a time, mixing well after each addition.
6. Mix in buttermilk, bananas, and vanilla. At this point it'll look almost curdled. Just mix it well and ignore that.
7. Add flour mixture to the butter mixture and mix to blend. The batter will be a little thick.
8. Fold in 1 cup of chocolate chips.
9. Pour batter into prepared pan.
10. Bake at 350' for 30-35 minutes or until toothpick comes out clean.
Title: Mocha Frosting
Ingredients:
- 3 heavy cream
- 1 1/2 icing sugar
- 1/2 instant coffee granules
- 2
Instructions:
1. In a large mixing bowl, stir together all ingredients.
2. Cover bowl and then chill in refrigerator for 30 minutes; keep the beaters for your mixer in the fridge to chill, too.
3. After 30 minutes, remove from fridge and using electric mixer, beat until stiff.
4. Makes enough to fill and and frost an 8-inch layer cake.
Title: Peanut Butter Brownie Pizza
Ingredients:
- 1 peanut butter
- 1 egg
- 1/3 water
- 1/2
- 1
- 1/4
Instructions:
1. Heat oven to 350 degrees (325 degrees for dark or nonstick pan).
2. Spray or grease bottom of 12 inch pizza pan.
3. Make brownie batter as directed on bow using water, oil, and egg.
4. Spread in pan.
5. Bake 26 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely.
6. In medium bowl, stir frosting and peanut butter until well blended.
7. Spread on brownie.
8. Sprinkle with peanut butter pieces.
Title: Lavender Angel Food Cake With Fresh Strawberries
Ingredients:
- 1 powdered sugar
- 1 cake flour
- 1 cream of tartar
- 1 pure vanilla extract
- 1 fresh strawberries
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. On a piece of wax paper, sift the powdered sugar and flour together 3 times. Stir in the lavender buds.
3. In a large, chilled bowl on medium speed, beat the egg whites, cream of tartar and vanilla extract. Beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form.
4. Sift 1/4 of the flour/sugar mixture over the beaten eggs. Fold in {{gently}}. Repeat, adding another 1/4 of the flour/sugar mixture at a time. Fold in gently each time.
5. Transfer the cake batter to an ungreased 10" tube pan.
6. Bake on the lowest rack in the preheated oven for 40-45 minutes, or until the cake springs back when lightly touched.
7. Once the cake is done baking, invert but leave in pan. Cool thoroughly. Loosen sides of cake from the pan and remove to a cake platter.
8. Top with your favorite fresh berries and add a dollop of whipping cream to each serving.
Title: Stuffed Dates and Orange With Saba
Ingredients:
- 16 mascarpone cheese
- 16 dates
- 6 oranges
- 8 vinegar
Instructions:
1. slit open dates, remove pits and stuff with 1 tsp of mascarpone each and sprinkle with toasted almond.
2. Remove peels and white part outside orange, cut crosswise into rings.
3. Divide oranges into 8 plates with 2 stuffed dates and drizzle with 1 tsp of saba (more if you like).
Title: Refreshing Rhubarb and Tofu Layered Dessert
Ingredients:
- 1 potato starch
- 1 water
- 1 rhubarb
- 1/4 water
- 2 unsweetened applesauce
- 1/2 Splenda sugar substitute
- 1 vegan cream cheese
- 150 tofu
- 200 vanilla extract
- 1 -2 unsweetened applesauce
- 1 carob powder
- 1
- 1/4
Instructions:
1. For your rhubarb layer first combine the potato starch and 1 tbs of water in a small bowl. Set aside.
2. Place chopped rhubarb, 1/4 cup water, applesauce, almond extract and sugar in a medium saucepan. Heat until boiling, then reduce heat and simmer until rhubarb is tender and pieces start to break up. Depending on how chunky or smooth you prefer your fruit sauce, keep on cooking for another few minutes.
3. When sauce has reached desired consistency, stir in the prepared starch and water mixture. Stir until thickened and remove from heat. Allow to cool. Then stir in cream cheese.
4. To make your tofu layer place all of the ingredients listed in your blender and blend until smooth. I use a hand-held blender for this. Depending on how firm your tofu is, you might need to add a little more applesauce to get it to the right consistency.
5. To assemble your dessert, place about 2 tbs of the tofu cream each in two parfait glasses, top with half of the rhubarb sauce and top with remaining tofu cream. Sprinkle some carob powder on top if you like.
6. Keep refrigerated until ready to eat. Enjoy! :).
Title: Maple Cream Cheese Frosting
Ingredients:
- 3/4 maple syrup
- 4 cream cheese
- 1/2 butter
- 1/2 powdered sugar
Instructions:
1. In a 1- to 1 1/2-quart pan over medium-high heat, bring maple syrup to a boil.
2. Reduce heat and simmer, swirling pan occasionally, until reduced by about a third, 10 to 12 minutes.
3. Pour into a glass measure nested in a bowl of ice water and stir constantly until syrup is very thick and barely warm to touch, 3 to 4 minutes.
4. Remove from ice water. In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended.
5. Beat in powdered sugar. Scrape in reduced syrup; beat until smooth.
Title: Pumpkin Upside-Down Cake
Ingredients:
- 3 eggs
- 2 pumpkin
- 2/3 evaporated milk
- 2 cinnamon
- 1/2 ginger
- 1 nutmeg
- 1/2 salt
- 1 1/4 sugar
- 1 butter
- 3/4 margarine
- 1
Instructions:
1. Preheat oven to 350.
2. Combine eggs, pumpkin, evaporated milk, cinnamon, ginger, nutmeg, salt& sugar until well combined, and pour into an ungreased 13x9 baking dish.
3. Sprinkle dry cake mix on top of pumpkin mixture, drizzle with butter.
4. Bake 30 minutes.
5. Sprinkle nuts on top& bake for another 30 minutes.
Title: Bread Pudding
Ingredients:
- 4 milk
- 3 eggs
- 2 sugar
- 1/2 salt
- 2 vanilla
- 1/2 nutmeg
- 2 raisins
Instructions:
1. This will take at least 1/2 loaf of bread.
2. Mix eggs, sugar, salt, & vanilla.
3. Add scalded milk.
4. Wet the bread with water but squeeze as much of it out as possible.
5. Make layers of bread, covering with above mixture.
6. Sprinkle good with cinnamon and/or nutmeg, and add raisins if desired.
7. Bake in a greased oven safe bowl in an oven at 350 degrees for 50-55 minutes until pudding is set.
Title: Pear Cakes
Ingredients:
- 1 1/2 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 6 unsalted butter
- 3/4 sugar
- 1 nutmeg
- 1/2 ground cinnamon
- 1 egg
- 1 1/2 vanilla extract
- 1/4 sour cream
- 2 sour cream
- 1 pear
- 9 fresh pears
Instructions:
1. Heat oven to 400°F Lightly butter and flour nine 4-inch tart pans. Combine the first four ingredients in a medium bowl and set aside. Beat the butter and sugar, using a mixer on high speed, until light and fluffy. Add spices, egg, and vanilla; mix to combine. Reduce speed to low, add the flour mixture and sour cream. Stir in the pears. Pour 1/3 cup batter into each mold, top with a pear slice; bake for 20 minutes and cool.
2. Serve and enjoy!
Title: Key Lime Buttercream Frosting
Ingredients:
- 1/2 butter
- 1 1/2 key lime zest
- 1 vanilla extract
- 1/8 salt
- 1 powdered sugar
- 3 key lime juice
- 1 -2 milk
Instructions:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.
Title: Brownie Shortcakes Recipe
Ingredients:
- 1 egg
- 1 water
- 1/4 fresh strawberries
- 1/2 sugar
- 1
- 3
Instructions:
1. Start by slicing the strawberries and coating them in sugar, place in fridge to chill, this will give you a little bit of syrup on your strawberries. (You can also do this with out the sugar and just use fresh strawberries but you won't get the syrup.).
2. Mix brownie mix per the recipe on the box.
3. Bake brownies in mini cupcake pan or small cheesecake pan.
4. Bake at 350°F for about 20 minutes.
5. Allow to cool completely, then layer brownies, icing, brownies, icing, and top with strawberries.
Title: Cinnamon Apple Tart
Ingredients:
- 50 butter
- 250 puff pastry
- 2 brown sugar
- 3 apples
- 1 lemon juice
- 1 cinnamon
Instructions:
1. Brush a little of the butter into a loose bottom 23 cm pie tin. Preheat oven to 200 C / 400 F/ Gas 6.
2. Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges.
3. Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon.
4. Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon.
5. Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp.
Title: Gluten-Free Banana and Pecan Cake
Ingredients:
- 150 pecan nuts
- 350 plain flour
- 2 xanthan gum
- 2 1/2 gluten free baking powder
- 225 butter
- 225 sugar
- 1/2 vanilla extract
- 4 eggs
- 4 bananas
- 85 chocolate
Instructions:
1. Preheat the oven to 180C/160C fan/Gas 4. Line a 33x23cm shallow tin with baking paper. Put half the nuts on a baking tray and bake for 5 minutes until lightly toasted. Chop roughly.
2. Sift the flour, Xanthan gum and baking powder.
3. In a different bowl, beat the spread and sugar until creamy. Beat in the vanilla and the eggs, one at a time, adding 1tbsp of the flour mixture with each egg.
4. Mash the bananas with a fork, then fold into the mixture with the rest of the flour, chopped nuts, and dark chocolate.
5. Put into the cake tin, level the top, scatter with the remaining nuts, and bake for 40-45 minutes or until the middle of the cake springs back when lightly pressed.
6. Cool on a wire rack.
Title: Chocolate Fondant
Ingredients:
- 3 eggs
- 100 dark chocolate
- 50 plain flour
- 100 sugar
- 100 butter
- 10 cocoa powder
Instructions:
1. Preheat the oven to 180°C.
2. Prepare tins: Brush the insides of the aluminium pudding tins with soft butter, then spoon in some cocoa powder. Turn the tin in a circular motion and tap until the inside surface is fully covered with the cocoa powder. This will prevent anything sticking later.
3. Chocolate & butter: Place the chocolate and butter in the heat-proof bowl, and place it over a pan of boiling water. Leave it to melt.
4. Eggs: Beat the eggs in a separate bowl. Slowly incorporate sugar. Mix until airy and fluffy.
5. Flour: Sieve the flour into the melted butter-chocolate mixture. Mix until no flour crumbles are seen.
6. Combine: Now add the egg mixture into the chocolate-butter mixture so they are both in the same bowl.
7. Bake: Pour the mixture into the prepared aluminium dishes. Place into the oven for 6 minutes.
8. Serve with ice cream. Garnish with a sprig of mint and a sprinkle cocoa powder.
Title: Wainachsrollen German Cookies [heirloom]
Ingredients:
- 1 butter
- 1 shortening
- 1 light brown sugar
- 3/4 Egg Beaters egg substitute
- 1 eggs
- 1/2 granulated sugar
- 1 salt
- 2 baking soda
- 4 1/2 all-purpose flour
Instructions:
1. Cream the butter, crisco and brown sugar.
2. Add the rest and mix well then make into rolls and refrigerate overnight.
3. Slice 1/4 inches thick and bake on sheet [leave 2 inches in between].
4. Bake at 375F for 5 to 12 minutes [check the cookies].
5. Cool on sheet for a couple minutes and then remove to wire racks.
6. If you want to make the classic version lose the modern ingredients. The original would have prob used lard but --.
7. Amount of servings vary depending on cookie lovers hunger. If I am feeding the brother in law [a cookie monster], two nephews and two nieces plus sis [not a cookie fan] it makes for 10 people and the cookie monster don't share. Feel free to add your amount in review. I never actually counted the cookies.
Title: Traditional Australian Summer Pudding
Ingredients:
- 10 black currants
- 100 red currants
- 100 blueberries
- 100 blackberries
- 150 raspberries
- 200 strawberries
- 350 caster sugar
- 3/4 lemon juice
- 1 kirsch
- 2 water
- 4 cardamom pods
- 6 heavy cream
- 1 1/4
Instructions:
1. Cut a large round from one of the slices of bread to fit in the bottom of a six-cup pudding bowl or basin. Cut the remaining slices in half and use to line the sides of the bowl, overlapping the slices slightly and trimming where necessary. Once you have finished lining the bowl, you should have enough bread left over for the top.
2. Put the redcurrants, blackcurrants and blueberries in a saucepan with the sugar, lemon juice, water and kirsch (if using) and heat gently until the sugar has dissolved and the juices start to flow from the berries. Add the remaining fruits - the blackberries, raspberries and strawberries - and heat gently for 5 minutes or until the berries have just softened. Remove from the heat.
3. Spoon the fruit and juice into the lined pudding bowl and cover with the reserved bread, then cover with plastic wrap. Stand the bowl on a plate or small plastic tray to catch any juices. Place a small, flat plate on top of the pudding and add some extra weight, ideally about 1 kilo. Two tubs of margarine would do the job! Chill the pudding overnight.
4. When you are ready to serve the pudding, remove the weights and the plate and plastic wrap, and using a palette knife, gently loosen it from the sides of the bowl. Invert the pudding onto a plate, preferably one with a small lip, to retain the juices and keep them on the plate. Shake gently to release the pudding, decorate with extra fruit around the base of the pudding and serve the pudding with cardamom cream.
5. Cardamom Cream: Mix together the cardamom seeds and the cream and chill for two hours.
6. Chef's Tip: To prevent gaps appearing in the bread as you line the bowl, trim the sides of each slice at an angle so that the slices fit more easily around the bowl.
Title: Diabetic Baked Apples
Ingredients:
- 6 gala apples
- 1 fresh strawberries
- 1 Splenda granular
- 1
Instructions:
1. Core the apples and place in a casserole dish.
2. In a small bowl, combine the strawberries and Splenda.
3. Stuff the middles of the apples with the berries.
4. Pour the soda over the apples.
5. Bake at 350 degrees until the apples are tender, anywhere from 30-45 minutes, depending on the apples.
6. Top with the Cool Whip.
Title: Sugar-Crusted Lime Cake
Ingredients:
- 2 baking powder
- 1/2 flour
- 1 sugar
- 3/4 lime zest
- 1 baking powder
- 1 salt
- 1/4 milk
- 1/3 shortening
- 1/4 lime juice
- 2 sugar
- 1/4 lime juice
- 1
Instructions:
1. Heat oven to 350°F.
2. Spray a 9-inch round cake pan with non stick cooking spray, dust with flour.
3. In a small bowl, combine egg whites and 1/2 tsp baking powder; beat until stiff peaks form; set aside.
4. Lightly spoon flour into measuring cup and level off.
5. In a large bowl, combine flour and remaining cake ingredients.
6. Beat at low speed until moistened, beat for 2 minutes at medium speed.
7. Gently fold in egg whites into batter.
8. Pour into prepared pan.
9. Bake at 350°F for 27 to 35 minutes or until toothpick inserted in the center comes out clean.
10. In a small bowl, combine topping ingredients; spread over hot cake.
11. Cool cake completely in the pan on a wire rack.
Title: Sweet Maple Parfaits
Ingredients:
- 1/4 pecans
- 1/4 maple syrup
- 1 butter
- 1/2 milk
- 1 instant vanilla pudding
- 1/3 maple syrup
- 1 3/4
- 24
Instructions:
1. Combine pecans, 2 tablespoons of the syrup and the butter in small microwaveable bowl.
2. Microwave on high 2 minute or until thickened, stirring every 30 sec.
3. Spread onto large piece of waxed paper or foil; cool completely.
4. Meanwhile, pour milk into medium bowl.
5. Add dry pudding mix.
6. Beat with wire whisk 2 minute or until mixture is well blended and starts to thicken.
7. Add 1/3 cup syrup; mix well. Gently stir in 1 cup of the whipped topping.
8. Spoon 1 tablespoons of the cookie crumbs into each of six dessert dishes; top each with layers of 3 tablespoons of the pudding mixture, 1 tablespoons of the remaining whipped topping and 2 tablespoons of the remaining cookie crumbs.
9. Repeat layers of pudding and whipped topping.
10. Sprinkle evenly with pecans.
11. Drizzle remaining 2 tablespoons syrup evenly over parfaits just before serving.