Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
CHOCOLATE PIE CRUST:
Sift the salt and
Mix together peanut butter and sugar until they resemble pie crust mix.
Gradually stir in Cool Whip; mix until smooth and creamy.
Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture.
Spread more hot fudge sauce on top of pie.
Sprinkle with walnuts, if desired.
Freeze for at least 3 hours before serving.
Stays fresh in freezer.
Sift flour, sugar and cocoa together; add enough milk to stir.
Add egg yolks, beat well with electric mixer.
Add rest of milk.
Cook 5 minutes on high power in microwave.
Stir melted butter and vanilla.
Cook additional 5 minutes and stir. Microwave watts may vary cooking time.
You want filling to be thick.
Pour into baked pie crust.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Preheat oven to 350\u00b0.
In a large bowl, combine the sugar, butter, cornstarch, eggs and vanilla.
Mix well. Stir in chocolate chips and nuts. Pour the mixture into the pie crust (may substitute regular pie crust). Bake for about 40 minutes or until filling begins to pull away from the sides of the crust.
Cool.
Serve with a dollop of whipped cream.
Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Beat milk, cream cheese and peanut butter together until smooth. Stir in container of Cool Whip. Pour into graham cracker or chocolate pie crust. Garnish with chocolate syrup.
Mix pudding as directed.
Pour pudding evenly into pie crust. Refrigerate 15 minutes.
Spoon Cool Whip to form top layer. Sprinkle crumbs of Oreo cookies over Cool Whip.
Place chocolate chips in a glass bowl alongwith half of the whipping cream.
Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
Allow the mixture to cool.
In the meantime, beat the rest of the whipping cream till soft peaks form.
Add vanilla and sugar and beat continuously.
Slowly add the chocolate mixture and mix well.
Place in the chocolate pie crust.
Refrigerate for several hours before serving.
Place the sliced bananas in the bottom of the pie crust. Beat together the remaining ingredients and pour into crust. Chill in refrigerator until set.
Top with fat free Cool Whip.
Place half the peaches into the chocolate pie crust.
In a 1-quart bowl, prepare the pudding with a cup of milk.
Beat 1 minute.
Fold whipped cream (save a bit for the top) and lemon extract into pudding and spoon into the shell.
Top with the rest of the peaches and the cream.
Refrigerate.
Prepare pudding using half and half instead of package directions.
Let stand 5 minutes.
Fold in Cool Whip.
Cut into pieces and add the peanut butter cups.
Pour into pie crust and freeze.
Remove from freezer 10 minutes before serving.
In microwave or double boiler, just barely get Hershey bars soft (do not melt).
Fold in Cool Whip.
Put in chocolate pie crust and refrigerate, at least 3 hours before serving.
Keep refrigerated.
On low heat, break candy bar up and melt.
Remove from heat and let slightly cool.
Fold in Cool Whip and coffee.
Stir well.
Pour in pie crust and freeze at least 1 hour before serving.
Very rich! Makes 8 to 10 slices.
Beat cheese and condensed milk until fluffy.
Add lemon juice, vanilla and cocoa.
Pour into chocolate pie crust.
Let stand in refrigerator at least
1 hour before serving.
Can be frozen for future use.
double boiler, combine the chocolate, butter, coffee, and rum.