Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
Combine first 3 ingredients; press into a 13-x 9-inch pan.
Bake at 375 degrees for 15 minutes; cool.
Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
Spread over prepared crust, and chill.
Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer, and chill.
For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.
Lightly grease inside of crock pot.
combine cake mix, sour cream, water, eggs, and oil in a large bowl until well blended.
stir in the pudding mix and chocolate chips until well blended.
Pour mixture into crock pot, cover, and cook on low 6- 8 hours, or high 3- 4 hours Serve hot or warm with the ice cream of your choice.
Melt chocolate chips and water together.
Stir constantly. Beat the egg whites stiff; set aside.
Beat egg yolks; set aside. Stir into chocolate the beaten egg whites, then egg yolks, then Cool Whip.
Using a 13 x 9-inch pan, tear angel food cake into pieces.
Layer cake, layer of chocolate, layer of cake and layer of chocolate.
Take
the whipping cream and sweeten with sugar and vanilla.
Whip stiff and spread over last chocolate layer. Garnish with chocolate shavings.
Refrigerate for at least 12 hours.
Melt chocolate and butter, stirring to blend,
Cut chocolate cake into large squares and
Prepare Duncan Hines angel food cake mix according to directions on box.
Let cool.
Break into bite size pieces.
Line 13 x 9-inch pan with pieces.
Prepare 1 package chocolate pudding mix according to directions.
As it begins to boil, stir in 1 package chocolate bits.
Cool slightly.
Fold in 1 carton Cool Whip.
Pour over angel food cake bits.
Ice with 1 carton Cool Whip.
Put pecan bits on top.
Heat oven to 375\u00b0.
Mix Bisquick, brown sugar, margarine, and chips until crumbly.
Press in an ungreased 9 x 13-inch pan.
Beat powdered sugar and cream cheese.
Add Cool Whip.
Spread over cooled crust.
Mix chocolate pudding until thick.
Spread over cream cheese layer.
Mix vanilla pudding until thick.
Spread over chocolate layer.
Mix Cool Whip and powdered sugar together and spread over vanilla layer.
Top with chopped nuts.
Chill.
Break up the chocolate and put it in a heatproof bowl.
Stand the bowl in a pan of boiling water.
Stir the chocolate until it melts, then leave it to cool.
Fold it into the yogurt.
Pour it into serving dishes.
Top with extra yogurt and grate extra chocolate over the top.
Chill for 1 hour.
If you prefer, you could flavor the yogurt with orange or lemon juice.
(Add honey or sugar to sweeten.)
Mix margarine, flour and pecans together and pat into a 9 x 13-inch dish or pan.
Bake at 350\u00b0 for 20 to 25 minutes.
Let cool. Mix cream cheese, powdered sugar and Cool Whip.
Spread over the crust.
Prepare chocolate pudding with milk until thick and spread over second layer.
Top with remaining Cool Whip and sprinkle with sweet chocolate shavings.
Chill.
In large mixing bowl, mix together cake mix, pudding, oil, water, sour cream and eggs together.
Add chocolate chips and walnuts until well blended.
Grease and flour Bundt pan.
Pour mixture into pan and bake in 350\u00b0 for 50 minutes or until toothpick when inserted comes out clean.
Combine butter, flour and pecans.
Press into a 9 x 13-inch pan and bake at 375\u00b0 for 15 minutes.
Cool.
Combine cream cheese, confectioners sugar and 1 1/2 cups whipped topping.
Spread over the cool crust and chill.
Combine pudding mixes and milk.
Beat 2 minutes with rotary mixer.
Spread on top.
Top with remaining whipped topping.
Sprinkle with pecans and grated chocolate. Refrigerate.
Mix cake mixes together in large bowl as directed on cake mixes. Add 1 cup chocolate chips and 1 cup coconut. Mix well. Bake as directed on cake mixes. Add nuts if you want.
Frost with your favorite chocolate frosting. Very rich.
Mix Jell-O.
Pour in dessert cups and chill for two hours or until fully firm.
Grate the chocolate and set aside.
Top Jell-O cups with Cool Whip and then sprinkle on grated chocolate.
Chill until ready to serve.
inute.
Whisk in broken chocolate until smooth.
Add liqueur
Heat all but 3 squares chocolate with 1/4 cup milk in heavy saucepan over very low heat.
Stir until completely melted.
Mix first three ingredients and spread in a 9 x 13-inch pan, lightly greased.
Cook at 300\u00b0 for 15 minutes, until set.
Cool completely.
Mix cream cheese and sugar; fold in 1/2 of Cool Whip. Spread on cool crust.
Mix chocolate pudding mix with milk.
Beat until it begins to set.
Spread on other mixture.
Cool in refrigerator for 30 minutes
until set.
Add rest of Cool Whip. Sprinkle on chopped nuts or shaved chocolate or lemon rind.
Melt one stick margarine.
Add cookie crumbs and press into 13 x 9-inch pan.
Allow to chill for about 20 minutes in refrigerator. Mix cream cheese and powdered sugar.
Fold in 1 cup of Cool Whip. Spread on cookie crust.
Beat pudding with milk until smooth. Spread pudding on second layer.
Spread remaining Cool Whip on top. Garnish with grated chocolate, if desired.
Mix together cake mix, pudding, oil and water.
Add eggs, one at a time, beating well after each.
Add sour cream, chocolate chips, walnuts and grated German chocolate.
Add coconut.
Put in greased tube cake pan and bake at 350\u00b0 for 50 to 55 minutes.
Heat all but 3 squares of chocolate with 1/4 cup milk in large microwavable bowl at High 1 1/2 to 2 minutes.
Stir until completely melted.
Or heat in heavy saucepan over very low heat. Beat in cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth.
Spoon into crust.
Freeze until firm.
Remove from freezer.
Let stand 30 minutes at room temperature until pie can be cut easily.
Melt remaining chocolate about 15 seconds; drizzle over pie.