nto a mixing bowl. Melt chocolate in a bowl placed over
ith cocoa powder to create chocolate custard. Spoon a couple of
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
offee beans and 1 up chocolate chips in a large bowl
he pints of Coconutmilk frozen dessert on the counter to soften
candied fruit, sugar, and dark chocolate together to make the filling
nto prepared pan. Break each chocolate into 3 or 4 pieces
Mix the first three ingredients together.
Press into a 9x13 pan.
Bake at 325 F for 20-25 minutes. Cool.
Beat cream cheese and icing sugar together.
Mix in 2 cups of Cool Whip.
Spread over crust.
Mix chocolate, vanilla pudding and milk together.
Spread over cream cheese.
Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
Grate chocolate over top if desired.
Refrigerate for 2 hours before serving.
Pour milk into a large bowl. Add pudding mix and beat with wire whisk 2 min or until well blended. Add peanut butter and mix well. Gently stir in whipped topping.
Layer 1/3 of grahams and half of the pudding mixture in a 9x13 pan, breaking grahams if necessary to fit. Repeat layers topping with graham crackers.
Microwave chocolate and butter on med heat for 1.5 min, stirring after 1 minute Stir until completely melted and then spread over grahams.
Refrigerate at least 8 hours. Store in fridge.
illing.
For filling: Melt chocolate chips in the top half
icrowave or heavy saucepan, melt chocolate chips; stir until smooth. Cool
Line a 9 x 12 inch pan with crushed graham crackers, packed tightly. Reserve some crushed graham crackers for topping. Take 1/2 gallon softened peppermint ice cream and gently spoon it over graham cracker crust. Melt 1/2 of semi-sweet chocolate bar with butter. Gently pour the chocolate mixture over the softened ice cream. Sprinkle the top with crushed graham crackers. Freeze. Before serving, let it set out at room temperature for 1/2 hour. Cut into dessert squares. Makes 12 servings.
ith 1/3 of the chocolate syrup. Layer with 1/2
Heat oven to 350\u00b0.
Grease 13 x 9 x 2-inch pan.
In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth (first 5 ingredients).
Pour into prepared pan; bake 25 minutes. Cool completely in pan.
Spread Mint Cream Layer over cake (see following); chill.
Pour Chocolate Topping over dessert (see following).
Cover; chill.
Prepare brownie mix as directed on package. Let brownies cool completely. Beat the powdered sugar, butter and water until smooth. Spread evenly on top of cooled brownie. Cover and refrigerate until set. Place chocolate chips and remaining 6 tablespoons butter in microwave-safe bowl and microwave on high for approx. one minute or until mixture is smooth when stirred. Pour over the chilled dessert. Cover and refrigerate at least one hour before serving. Cover and refrigerate any leftover dessert.
emaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish
Line a 13 x 9-inch pan with graham crackers.
Mix pudding according to package directions.
Allow pudding to stand 5 minutes.
Mix Cool Whip into pudding.
Pour half of this mixture over graham crackers.
Top with another layer of graham crackers. Top this with other half of pudding mixture.
End with third layer of graham crackers.
Spread the top with can of chocolate frosting or use your favorite chocolate icing.
Allow the dessert to stand in the refrigerator at least 24 hours.
Can stand 48 hours.
ntil chilled.
For the chocolate glaze topping: Melt the butter
ound. Spread half of the chocolate chip mixture evenly over the
Divide cake cubes and raspberries evenly among 7 dessert dishes or layer in an 8-inch square pan.
Pour milk and vanilla into medium bowl.
Add pudding mix.
Beat with wire whisk until well blended.
Let stand 5 minutes. Fold in Cool Whip. Spoon into dessert dishes.
Refrigerate at least 2 hours.
Diabetic Exchange Per Serving:
1 starch and 1/2 fat.