Caramel Pecan Cream Slab Pie by CK
1 box Pillsbury™refrigerated pie crusts,softened as directed on box
12 oz cream cheese,softened
1 1/2 cups powdered sugar
1/4 cup caramel sauce
3 cups Cool Whip™,thawed (from 12-oz container)
2 1/2 cups chopped toasted pecans
1 cup caramel sauce,room temperature
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17×12 inch rectangle.Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust underneath and slightly on top edges of pan, fluting edges and poking bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown; remove from oven, and cool completely. In large bowl, beat cream cheese, powdered sugar,and 1/4 cup caramel sauce with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 3 cups of the whipped topping. Spread on top of cooled crust; refrigerate 20 minutes.
In medium bowl, mix pecans and 1 cup caramel sauce. Drop spoonfuls of mixture evenly on top of cream cheese layer; carefully spread to cover. Refrigerate 3 to 4 hours or until chilled and set. Serve with additional whipped topping.

CRUNCHY ASIAN NOODLE SLAW by GKT
2 Tbsp. sesame seeds
1 tsp. celery seeds
1/3 c. sesame oil, peanut oil or vegetable oil
1/3 c. rice vinegar or cider vinegar
2 Tbsp. sugar
1 tsp. grated fresh ginger or 1 Tbsp. finely chopped pickled ginger
1 Tbsp. soy sauce
1/3-1/4 tsp. crushed red pepper
1 3-oz. package chicken or beef-flavored ramen noodles, broken into small pieces
4 c. shredded green cabbage (about 1/2 of a medium head) or 1/2 of a 16-oz. package shredded cabbage with carrot (coleslaw mix)
2 c. broccoli florets, coarsely chopped
In a shallow baking pan, spread out sesame seeds and celery seeds. Bake in a 300 degree oven about 10 minutes or until lightly toasted, stirring once. Remove from oven;cool.
For dressing, in a screw-top jar, combine oil, vinegar, sugar, ginger, soy sauce, red pepper, seasonings from the flavoring packet of ramen noodles and toasted seeds. Cover and shake well; set aside.
In a large bowl, toss together the broken dry ramen noodles, cabbage and broccoli, Shake the dressing well; pour over the cabbage mixture. Toss lightly to coat. Serve immediately for maximum
crispness or cover and chill for up to 2 hours before serving. Make 8 to 10 side-dish servings.