Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
Using rubber spatula, gradually fold chocolate mixture into beaten egg whites
gg yolk mixture, then fold chocolate mixture into egg whites, spread
Cream butter; add sugar and beat until light and fluffy.
Add eggs and blend into creamed mixture.
Melt chocolate, cool and beat into creamed mixture.
Add peppermint extract.
Turn mixture into crust.
Chill 3 to 4 hours.
Spread with whipped cream, to which powdered sugar has been added.
Top with crushed peppermint candy.
f the custard with melted chocolate and vanilla.
Add gelatin
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for one crust baked shell, using a 9-inch pie pan. Bake at 450\u00b0 for 9 to 11 minutes, or until lightly browned.
Cool. Layer 2 cups ice cream over cooled pie crust.
Drizzle with fudge topping.
Top with remaining 2 cups ice cream.
Freeze overnight. Garnish with whipped cream and mint chocolate sandwich cookies. Makes 6 to 8 servings.
Combine cocoa and sugar.
Add to pudding mix and prepare as directed on package.
Cool; add vanilla.
Whip cream and fold into chocolate mixture.
Pour into peppermint stick ice cream shells. Freeze.
f a food processor, pulse chocolate cookies until fine. Transfer to
double boiler, combine the chocolate, butter, coffee, and rum. Set
Sprinkle toasted pecans on pie crust.
Heat caramels and
br>Place Regular 9\" pie shell on a cookie sheet
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.
Combine 1/2 cup hot milk with chocolate peppermint patties, stirring well.
Add pinch of salt and remaining hot milk.
Heat to simmering.
Do not boil.
Add cream.
Serve hot.
ranulated sugar in 9-inch pie plate. Stir in butter until
udding mix; mix well. Add chocolate. Over medium heat, cook and
In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
Gently stir in whipped topping. Spread onto bottom of crust.
Pour 2 cup milk into clean large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Pour over cream cheese layer.
Refrigerate 4 hours or until set.
Just before serving, top with chocolate curls.
Store any leftover pie in refrigerator.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush
nto pie shell.
Sprinkle with 2/3 of chopped wite chocolate
combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
Spoon into pie crust and smooth with a spatula or rubber scraper.
chill in refrigerator for 1-2 hours.
pour pie filling on top and garnish with chocolate curls.
return to refrigerator until ready to serve.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.