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.
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.
package directions for a pie that will contain a
Melt chocolate and butter, stirring to blend,
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
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.
In a bowl, mix Thank You pie filling and broken up cookies. Pour mixture into pie shell.
Put Cool Whip on top of pie mixture. Refrigerate pie until ready to serve.
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.
FOR PIE CRUSTS (2 crusts).
Mix
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
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.
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.
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.
Cream butter and powdered sugar (sifted).
Add eggs, vanilla and Frangelica; mix.
Melt chocolate with whipping cream.
Pour chocolate mix into butter mix.
Stir and pour into chocolate pie shell and chill.
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.
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.
Add filling to 2 3/4 cups of milk.
Beat one minute at low speed with mixer or beater.
Immediately pour into baked 8 or 9-inch pie shell.
Chill at least one hour.