Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
9 inch pan and bake in 350\u00b0 oven for
CHOCOLATE PIE CRUST:
Sift the salt
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.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
lour, brown sugar, nuts, baking chocolate.
Stir in melted butter
Beat eggs and beat in sugar and butter.
Stir the flour, cocoa and salt into the egg mixture.
Beat well until well blended. Stir in the chocolate chips and nuts and pour into the buttered pie pan.
Bake 35 to 40 minutes until it is set.
(Toothpick test doesn't work in this recipe.)
Cool completely before cutting.
FOR PIE CRUSTS (2 crusts).
Mix
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.
Powdered Sugar & vanilla.
Melt Chocolate chips in double broiler or
In a medium bowl, whip together cream cheese and confectioners' sugar until light and smooth.
In a large bowl, prepare chocolate mousse mix with milk, as directed on package.
Gently fold cream cheese mixture into mousse, until mixture is no longer streaky.
Sprinkle the bottom of pie crust with some of the chocolate chips, if using.
Spoon mousse mixture into pie crust and decorate with remaining chocolate chips.
Refrigerate for 2 hours before serving.
Store in refrigerator.
Preheat oven to 375F (190 degrees C).
In a large bowl combine the sugar, flour, cornstarch and cocoa.
Add water and melted butter; whisk until combined.
Add the eggs one at a time, beating well after each one.
Add the milk and beat until well blended.
Stir in the coconut, pecans and vanilla.
Pour batter into the pie shell.
Bake for 45 minutes or until firm.
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.
n a small saucepan combine chocolate pieces and shortening. Cook and
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Melt chocolate chips over hot (not boiling) water; stir until smooth.
Add sweetened condensed milk, chocolate wafer crumbs and one-half cup of nuts; stir until well blended.
Press into foil-lined 8-inch square pan.
Press remaining 1/2 cup of nuts into top of brownies.
Let stand at room temperature until firm. Cut into 2-inch squares.
lmost globs, pour into baked pie crust.
Mean while, beat
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Pour filling into unbaked pie shell.
Bake in preheated oven for