1ST LAYER: Blend butter, flour and nuts, press in 9×13-in. pan. Bake 375 degrees for 20 minutes. 2ND LAYER: Mix cream cheese and powdered sugar, add Cool Whip, spread over cooled crust. 3RD LAYER: Mix pudding with milk. Spread over 2nd layer. Spread with remaining Cool Whip.
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Melt together marshmallows and milk. Fold in a small container of Cool Whip, 8 tsp. cream de menthe, pinch of salt. Mix together chocolate cookies and butter for crust. Freeze. Enjoy.
Add a little powder sugar and vanilla to the whipped cream.
Boil butter and brown sugar on low for 3 minutes. Line a jelly roll pan with foil and spray foil with Pam. Line pan with saltine crackers. Pour sugar/butter mixture over crackers. Smooth over crackers. Bake at 350 degrees for 5 minutes. Take out of oven and sprinkle with chocolate chips. Bake 2 minutes more. Smooth out chocolate. Sprinkle with sliced almonds. Let cool. Cut while still warm, then again when completely cooled.