Two of my faves:
1 3 oz. package Philadelphia Cream Cheese
1 pkg. lime gelatin (Jello)
1 c. chopped pecans
2 c. drained fruit cocktail
15 marshmallows, diced or 1 1/2 cups of miniature marshmallows.
1 c. Cool Whip
Combine cheese and jello. Add 1 cup boiling water gradually.
Stir until smooth and blended. Chill until partially set.
Add pecans, fruit cocktail and marshmallows.
Fold in cream. Chill until firm.
1 c. (2 sticks) butter
8 oz. Velveeta Cheese
1/2 c. cocoa
2 tsp. vanilla
2 lb. powdered sugar
3/4 c. chopped pecans
Slowly melt butter and Velveeta.
Can be done in microwave. Add cocoa and vanilla. Mix well.
Add powdered sugar and nuts. Mix well.
Pour into greased 13X9 inch pan. Refrigerate several hours or
until firm before cutting into 1-inch squares to serve.
(For longer storage, wrap tightly and freeze up to 2 months.
Thaw in refrigerator overnight before serving.)