ith 1/3 of the chocolate syrup. Layer with 1/2
emaining COOL WHIP over dessert; top with chocolate curls and cherries. Garnish
Bake chocolate chip cake according to box
Pour milk into large bowl, add pudding mixes.
Beat 2 minutes. Let stand 5 minutes. Gently stir in 2 cups Cool Whip.
Cut the marble loaf into 1/2-inch cubes.
Arrange 1/2 of the cake cubes in 3 1/2-quart serving bowl.
Drizzle with 1/2 of chocolate syrup, layer with 1/2 of chopped candy bars and 1/2 of pudding mixture. Repeat layers, ending with pudding mixture. Refrigerate 1 hour or until firm.
Makes 12 servings.
Pour milk into a large bowl, add pudding mixes.
Beat with a wire whisk 2 minutes, let stand 5 minutes.
Gently stir in 2 cups of whipped topping.
In trifle bowl, layer 1/2 marble cubes, drizzle with 1/2 the chocolate syrup, then 1/2 the toffee bars. Repeat layers again.
Garnish with remaining Cool Whip. Refrigerate 1 hour before serving.
Keep refrigerated.
Pour milk into large bowl.
Add pudding mix; beat with wire whisk 2 minutes.
Let stand 5 minutes.
Gently stir in 2 cups Cool Whip.
Arrange 1/2 of the cake cubes into 3 1/2-quart serving bowl. Drizzle with 1/2 of the chocolate syrup.
Layer with 1/2 of the chopped candy bars and 1/2 of the pudding mix.
Repeat layers ending with pudding mix.
Refrigerate 1 hour or until ready to serve.
Garnish with remaining Cool Whip.
Sprinkle with additional chopped candy bars.
Makes about 12 servings.
Beat together until thickened.
Spread over cream cheese mixture.
Top with remaining Cool Whip.
Decorate with chocolate sprinkles or shavings of chocolate.
Chill.
Pour milk into large bowl.
Add pudding mixes.
Beat with wire whisk 2 minutes.
Let stand 5 minutes.
Gently stir in 2 cups of whipped topping.
Arrange 1/2 of the cake cubes in bowl.
Drizzle with 1/2 of the chocolate syrup.
Layer with 1/2 of chopped candy and 1/2 of pudding.
Repeat layers, ending with pudding. Refrigerate 1 hour.
Garnish with remaining Cool Whip.
Sprinkle with chopped candy.
Mix margarine, flour and pecans and spread in greased 13 x 9-inch pan.
Bake 25 minutes at 350\u00b0.
Mix cream cheese, powdered sugar and 1 cup Cool Whip.
Pour on cooled crust.
Mix chocolate pudding, vanilla pudding and 3 cups cold milk and pour over cream cheese layer.
Top with remainder of Cool Whip and grated Hershey or chocolate sprinkles.
Stir into melted chocolate; combine thoroughly. Press chocolate crumb mixture firmly into
Preheat oven to 325 degrees Fahrenheit.
Melt butter and add to a 9x13 pan.
Add chocolate chips.
Add butterscotch chips.
Add coconut.
Add chopped pecans.
Pour sweetened condensed milk over top.
Gently shake pan.
Bake for 25 minutes.
Stir boiling water into JELL-O in a bowl until dissolved.
Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
Pour into small clear drinking glasses.
Refrigerate at least 3 hours, until set.
Top layered dessert with remaining whipped topping and ENJOY!
nto a mixing bowl. Melt chocolate in a bowl placed over
ith cocoa powder to create chocolate custard. Spoon a couple of
Sometimes I drizzle melted chocolate or chocolate ice cream topping over the
MMANDMENT #1: Only Select Great Chocolate. Only use chocolate you like the taste
Mix pudding and milk.
You can mix some Cool Whip Light with pudding to make a creamier dessert.
Spread remaining Cool Whip Light on top.
Pour milk into large bowl.
Add pudding mixes.
Beat with wire whisk 2 minutes.
Let stand 5 minutes.
Gently stir in 2 cups of Cool Whip.
efrigerator 1 hour.
Melt chocolate chips and peanut butter.
Pour milk into large bowl.
Add pudding mix and beat with whisk.
Let stand 5 minutes.
Stir in 2 cups of the whipped topping.