First layer: mix well.

Press into 9x13 inch pan.

Bake at 350* for 15 to 20 minutes.

Cool.

Second layer: Beat the cream cheese and sugar together (5 minutes).

Fold in cool whip and spread on crust.

Third layer: Beat milk and pudding mixes slowly; spread over second layer.

Fourth layer: Top with remaining cool whip.

Decorate with chopped nuts, shaved chocolate or cherries.

Chill 24 hours.

1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.

2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.

3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown.

4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth (or wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.

5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sautéed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately. Enjoy!

Preheat oven to 375°. Grease the inside of four 6-ounce ramekins well with butter including the top of the outside rim. Sprinkle a little sugar in each and tap it around to coat the inside well. Dump out any excess sugar. Place on a small baking sheet.

Create a double boiler by placing a large bowl over a pot of simmering water, ensuring that the bottom of the bowl does not touch water. Add chocolate and butter to bowl and stir until completely melted. Remove from heat and stir in vanilla and salt. Let cool while you whip egg whites.

Add egg whites to a medium bowl and beat with a hand mixer. Once at soft peaks start adding sugar slowly, 1 tablespoon at a time. Continue beating until egg whites reach stiff peaks.

Add egg yolks one at a time to cooled chocolate, whisking well after each one. Add about ½ cup of whipped egg whites to chocolate and stir until just combined. Add the remaining egg whites in 2 batches, gently folding in after each addition just until no white streaks remain.

Gently pour batter into prepared ramekins, filling just below the top rim and smooth tops.

Bake until soufflés have risen tall and are just slightly wobbly, about 20 minutes.

Dust with powdered sugar and serve immediately.