readcrumbs, milk, and the grated chocolate. Spoon the mixture into the
lates.
For the sauce, place the chocolate, cream, vanilla and butter
In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
Beat in condensed milk and peanut butter until smooth.
Add in lemon juice and vanilla; beat until combined.
Fold in the whipped cream.
Pour into prepared crust.
Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
Place in freezer and freeze until completely firm (about 5-6 hours).
Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
Delicious!
then breadcrumbs, milk and grated chocolate. Spoon mixture into the molds
then cool.
Break the chocolate into the cream. Stir until
In blender container, place chocolate milk and chocolate fudge sauce.
Add banana chunks.
Cover and blend until smooth. Through hole in lid of blender, add ice cubes, one at a time, while blender is running, until mixture is smooth.
oiler on low heat, combine chocolate chips, heavy cream, and butter
hickens. Remove from heat. Add chocolate and cocoa, stirring until well
he heat. Stir in the chocolate and coffee until smooth. Cover
ith plastic wrap.
Spoon chocolate ice cream into pan, pressing
Remove from heat. Stir in chocolate and remaining sugar until melted
lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
CAKE: Melt the chocolate with 1/3 cup water;
ifted. Gently fold in melted chocolate (mixture may lose volume).
In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix
nd vanilla then the melted chocolate.
With the mixer running
ith sliced strawberries.
For Chocolate Cheesecake Pops;,.
Repalce the
Crack two heath bars in small pieces and place in cake batter. Follow instructions on cake mix. Warm the chocolate fudge sauce and mix with eagle brand milk. Set aside. Poke holes in cake and pour mixture over it. Crack 3 heath bars and mix with cool whip. Spread on cooled cake. Sprinkle remaining heath bars on top. Refrigerate over night before serving.
Spread ice cream in crust; top with fudge sauce.
Freeze until firm, about 6 hours.
To serve, garnish pie with whipped topping and cookies.
Makes 8 servings.
mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
place ice cream containers on counter until ice cream is pliable, but not melting.
place ice creams in bowl of electric mixer or mix by hand.
mix ice cream just enough to create marbled effect.
fill cake pan, using spatula to help shape ice cream.
drizzle top with chocolate fudge sauce.
place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
freeze 12 hours before serving.
serve with whipped cream if desired.