Mix the chocolate pudding with whole milk and half and half. Pour in Oreo pie crust.
Cover with chocolate whip cream.
Shave or grate one chocolate candy bar on top of chocolate whip cream.
The candy bar can be your choice.
Combine coconut and butter or margarine; press into 8-inch pie plate.
Bake at 325\u00b0 until coconut is golden, about 10 minutes. Cool thoroughly.
In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar.
Stir chocolate mixture over low heat until melted; cool.
Fold in whipped dessert topping; pile into coconut crust.
Chill in freezer several hours or overnight.
(It will not freeze solid.)
Melt candy bar over low heat; cool slightly.
Fold in whipped topping.
Spoon into pie shell.
Chill well.
Combine coconut and margarine; press into an 8-inch pie pan. Bake in a 325\u00b0 oven for 10 minutes or until golden.
Cool thoroughly.
nd broken chunks of milk chocolate candy bar.
This requires a very
ix well.
Toss Snickers bar pieces with reserved flour mixture
he partially baked dough with chocolate bars, breaking up as needed
Combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt. Set aside 1/4 cup. Add remaining dry ingredients to the egg mixture. Mix well. Toss Snickers pieces with reserved flour mixture. Stir into batter. Transfer to a greased 13 x 9 x 2-inch baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350\u00b0 for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Chill before cutting.
To decorate cake, gather 20 to 30 rose leaves from garden. Wash thoroughly and dry leaves.
Melt an 8 ounce milk chocolate candy bar in double boiler.
Lay waxed paper on cookie sheet.
Hold leaf in hand; put chocolate on the underneath side with knife or paint brush.
Put in refrigerator.
When chocolate has hardened, peel off rose leaves.
Place chocolate leaves in storage container in refrigerator until needed for decorating.
ottom of a 9-inch pie pan. Bake for 10 minutes
Place one candy bar, marshmallows and milk ina heavy saucepan.
Cook over low heat.
Stirring constantly until chocolate in melted and mixture is smooth.
Cool.
Fold in whipped cream.
Pour into crust.
Break candy bar into pieces and place on pie.
Refrigerate for at least 3 hours.
ith remaining frosting. Garnish with candy bars, if desired.
ver crust.
Sprinkle chopped candy bars over cream cheese layer
venly over crust. Sprinkle chopped candy bars over cream cheese layer
Melt the candy bar over hot water. Let it cool.
Blend in the Cool Whip.
Pour into the pie shell.
Serve. Add the chocolate and almond shavings for presentation.
Crush 5 of the candy bars.
Combine Cool Whip,
Melt large candy bar, then mix with 9 ounces Cool Whip.
Pour into crust and top with 4 ounces Cool Whip.
Grate small candy bar and sprinkle over Cool Whip.
Chopped nuts may also be used to garnish.
50\u00b0.
Bake the pie crust for 5 to 7
In a medium bowl combine pudding mix and coffee granules. Add milk, and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust. Refrigerate 30 minutes.
Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. If garnish is desired, soften chocolate candy bar in microwave on low power for 30 seconds. Carefully make chocolate curls with a vegetable peeler. Sprinkle curls on top of pie before serving.
hopped up candy bars (save a little for top of pie): Set