In a large bowl, combine Dream Whip, 1 cup milk and vanilla. Beat until fluffy.
Add 1 3/4 cup milk and Jell-O pudding mix at low speed until mixed good.
Beat on high speed 2 minutes.
Pour into two (9-inch) baked pie shells.
Chill four hours.
Prepare whipped topping mix with 1 cup of the milk as directed on package.
Add the remaining 1 3/4 cup milk and the pudding mix.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Spoon into pie shell and garnish with maraschino cherries, if desired.
Chill in refrigerator at least 4 hours.
Mix pudding, Dream Whip and milk with hand mixer (follow directions on pudding box).
Pour in graham cracker crust.
Chill at least 2 hours (can be chilled overnight).
Right before serving, spread thick layer of Cool Whip on top (approximately 1 to 1 1/2-inches).
Cut and serve.
Prepare whipped topping mix with 1 cup milk as directed on package.
Using large mixing bowl, add remaining 1 3/4 cups milk and the pudding mix.
Blend, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Garnish with maraschino cherries, if desired.
Chill at least 4 hours.
Prepare whipped topping mix as directed on package (using one cup of milk) in large mixing bowl.
Whip, then beat at high speed, for 2 minutes, scraping bowl occasionally.
Spoon into pie shell. Chill at least four hours.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Combine whipped topping mix with 1 cup of milk and vanilla in a large mixer bowl.
Beat on high with electric mixer, about 6 minutes or until topping thickens and forms peaks.
Add remaining milk and pudding mix.
Blend on low; beat on high for 2 minutes, scraping bowl occasionally.
Spoon into pie shell.
Refrigerate at least 4 hours.
Serves 8.
Prepare whipped topping mix as directed on package (using 1 cup milk and vanilla) in a large mixing bowl.
Add remaining milk and pudding mix.
Blend, then beat at high speed for 2 minutes, scraping bowl occasionally.
Spoon into pie shell.
Chill at least 4 hours.
Prepare whipped topping as directed on package; use 1 cup milk.
Add remaining 1 3/4 cups milk and pudding mix.
Using a mixer, beat at high speed for 2 minutes or until thick.
Spoon into pie shell and chill at least 4 hours.
hisk in milk; stir in chocolate chips and egg yolks; cook
Sprinkle toasted pecans on pie crust.
Heat caramels and
Mix pudding and add in Cool Whip.
Spread in pie shell.
Top with nuts, miniature Oreo cookies or M&M's.
Chill.
Place chocolate squares in a small, microwave-safe bowl. Microwave on high 2 minutes. Set aside. Sprinkle gelatin over boiling water and set aside to soften.
In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar, continuing to beat until whites are stiff and glossy. Beat in corn syrup and vanilla extract. Gently mix in chocolate and gelatin mixture.
Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with whipped cream and chocolate sprinkles if desired.
br>Place Regular 9\" pie shell on a cookie sheet
Blend together hot chocolate and milk.
Add sweetener and blend until smooth.
Fold in whipped topping and mix well.
Pour into pie plate and freeze.
Serve frozen.
(Great low calorie frozen dessert!)
simmer, then stir in chocolate chips. Remove from heat, and
Melt butter and chocolate together; let cool for 10 minutes. Mix topping into chocolate (not chocolate into topping). Pour into graham cracker crust and refrigerate for 2 hours. Cut small pieces because it is a very rich pie.
Blend cookies and place in bottom of deep dish pie pan for crust.
Make chocolate pudding and chill 1/2 hour.
Fold marshmallows and cherries into pudding.
(Save 1 cherry for top.) Fold in 1/2 container Cool Whip.
Pour over crust.
Top with rest of Cool Whip, saving 1 tablespoon for center.
Sprinkle top with nuts and grated candy bar.
Put tablespoon of Cool Whip in center with one cherry.
Keep chilled until serving.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
old into the chocolate mixture. Spoon into the prepared pie shell.