Mix ice cream and peanut butter together on low speed for 1 minute. Put into crust and freeze until firm. Drizzle chocolate topping over pie, and return to freezer for a few more minutes. When serving, drizzle more chocolate topping on each piece so that it runs off the sides. Put Cool Whip on top of each piece.
ixture in half. Beat dark chocolate into one portion and white
irm.
For the chocolate topping, melt chocolate and oil in a heatproof
ven.
Meanwhile, for the chocolate topping, combine the peanut butter, butter
erving plate.
For the chocolate topping, place chocolate and coffee in a
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
o 325 degrees F.
Chocolate Filling:
In top of
nd cinnamon.
Add white chocolate and beat until mixture is
oom temperature.
FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl
fold in whipped topping and set aside.
CHOCOLATE FROSTING: In another
large bowl, combine the Chocolate Bottom ingredients and mix until
o 30 minutes.
Mix chocolate chips, almond milk, and powdered
oom temperature.
For the chocolate topping: Melt chocolate and butter in a
irm.
For the chocolate topping, put the chocolate and copha in a
Preheat oven to 350 degrees. Grease and flour pan. Beat cake mix, pudding, butter eggs and spice blend in bowl on low speed 2 minutes scraping bowl occasionally. Pour into pan. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Invert from pan onto cake plate. Cool 30 minutes. Prick top and side of warm cake with fork; spread chocolate topping over cake. Sprinkle with nuts. Cool completely about 1 hour. Store in cake taker.
ogether three times.
Add chocolate topping to liquid mixture; beat until
For topping - Mix molasses, hot water & vanilla.
ixture and remaining ingredients except Chocolate Topping in large bowl on high
br>Sprinkle evenly with Streusel topping.
Bake 30 minutes, or
Prepare cake mix as directed, or make your own chocolate cake recipe and bake in a 9 x 13 inch pan.
When done, remove from the oven, poke holes in the cake and pour the kahlua over the cake.
Let cool.
Meanwhile prepare the pudding or mousse.
Tear or crumble the cake into pieces.
In a glass trifle bowl layer in this order: 1/3 of cake, 1/3 of pudding, 1/3 of whipped topping and 1/3 of candy bars.
Repeat layers ending with chopped candy bars on top.
Chill well.