Oh dear! Not dessert recipes

Crunchy Chocolate Pudding Squares
Ingredients
2 cups self-raising flour

1-1/2 cups finely chopped pecans
2/3 cup packed brown sugar
1 cup melted butter or margarine
1 pkg. (8oz) cream cheese, softened
1 cup powdered sugar
1 carton frozen whipped topping, thawed
3 cups cold milk
1 pkg. Instant chocolate pudding mix
Method
In medium size bowl, combine the flour, pecans, and brown sugar. Stir in butter. Press into un-greased 13 x 9 baking pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. Cool on wire rack. In another mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in one cup whipped topping. Spread over crust. In another bowl, whisk milk and pudding mix for two minutes. Spoon the pudding mixture over cream cheese layer. Refrigerator for 15 minutes or until set. Spread with remaining whipped topping. Garnish with heart sprinkles, if desired.
Chocolate Cheesecake
Ingredients
1 pkg. (8 oz) cream cheese
1/2 cup softened butter or margarine
1/3 cup sugar
1-1/2 tsp vanilla
1-1/2 cups melted milk chocolate chips (cooled)
1 carton frozen whipped topping
1 graham cracker crust
Method
In medium size bowl beat cream cheese, butter, sugar, and vanilla until smooth. Add melted chocolate. Fold in whipped topping. Spoon onto crust. Cover and chill until serving time.