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 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.
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.
Melt chocolate and butter, stirring to blend,
Place pie crust into pyrex pie plate and cook as directed on package.
Cool.
Mix instant chocolate pudding as directed using 1 cup less milk for each box.
When well blended, pour into cooled pie shell. When pie filling is set, spread Cool Whip on top of filling, shave Hershey bar into curls. Sprinkle chocolate curls on top of Cool Whip topping--then sprinkle walnuts on top also.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Melt the Chocolate bar, Marshmallows and Milk together, COOL (you will add it to the whipped cream later and you don't want it to 'melt.') Fold in the cream, place in pie crust and refrigerate at least 3 hours.
You're done and it's DELICIOUS!
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.
Bake ready-made pie crust according to package instructions. Prepare instant chocolate pudding according to package instructions. Pour pudding into pie crust. Layer Cool Whip on top of pudding. Sprinkle grated chocolate bar on top of Cool Whip. Refrigerate until served.
Cook butterscotch pudding as directed on package.
When it comes to a boil, take off heat and add chocolate bits.
Stir until dissolved and smooth.
Pour into baked pie shell.
Top with Cool Whip.
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
Heat all but 3 squares of the chocolate with 1/4 cup milk in large micro bowl at High for 1 1/2 to 2 minutes.
Stir until completely melted, or heat in heavy saucepan over very low heat. Beat in the cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth.
Spoon into crust.
Freeze until firm.
Remove from freezer.
Let stand 30 minutes at room temperature until pie can be cut easily.
Melt remaining chocolate about 15 seconds, and drizzle over pie.
Makes 6 servings.
Melt the Hershey bar over low heat.
Blend into Cool Whip. Pour mixture into the pie crust.
Put in refrigerator and chill for 1 hour before serving.
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired.
Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover.
Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.
Melt Hershey chocolate bar with almonds over double boiler. When melted, gradually stir in Cool Whip.
Pour into graham cracker crust.
May garnish pie with a little of the shaved chocolate bar.
Refrigerate.
In medium microwave-safe bowl, place chocolate candy bar pieces.
Microwave at High (100%) for 1 minute or until melted and smooth when stirred.
Cool slightly.
Fold whipped topping into melted chocolate and spoon into pie crust.
Refrigerate several hours or until firm.
Melt the chocolate and butter until blended.
Beat the eggs and sugar together.
Combine all ingredients.
Pour into an unbaked pie shell and bake for 25 minutes in a 375\u00b0 preheated oven.
Top with vanilla ice cream or whipped cream, if desired.