9 inch pan and bake in 350\u00b0 oven for
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.
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.
Melt the chocolate bits in a double boiler and add the rice crispies and nuts.
Put in little stacks on waxed paper and refrigerate till hard.
iled 9 inch pans and bake 40 minutes at 350\u00b0F
1/2 cup milk and chocolate.\tCook and stir over medium
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.
arge microwave-safe bowl, place chocolate and butter.
Microwave at
Mix pudding and milk and cook according to directions on box. Beat in dry chocolate cake mix.
Pour into 9 x 13-inch pan sprayed with Pam.
Sprinkle with semi-sweet chocolate morsels.
Bake at 350\u00b0 for 30 minutes or until cake tests done.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Follow directions on box for pudding; when thick, pour over cake mix.
Beat 2 minutes.
Pour into greased and floured 13 x 9-inch pan.
Sprinkle with chocolate chips.
Bake at 350\u00b0 for 35 to 40 minutes.
Microwave chocolate in small microwaveable bowl on HIGH 1 minute; stir until chocolate is completely melted. Set aside.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Gently stir in COOL WHIP DIPS. Spoon into crust.
Refrigerate 3 hours or until set. Top with strawberries just before serving. Store leftover pie in refrigerator.
Mix cake mix, pudding mix and milk together.
Pour in a 9 x 13-inch pan and top with chocolate chips.
Bake in a 350\u00b0 oven for 30 minutes.
Combine sweetened condensed milk and chocolate in medium sauce pan, stir
br>Microwave 6 of the chocolate squares in microwaveable bowl on
Mix first 5 ingredients together.
Add pudding mix, cake mix and chocolate chips.
Bake in Bundt pan (lightly greased) for 1 hour at 325\u00b0.
Cool before removing from pan.
Enjoy!!!
Beat together cream cheese, eggs, sugar and vanilla until creamy.
Stir in 1/2 the chocolate chips.
Pour into Oreo crumb crust and sprinkle with other 1/2 of chocolate chips.
Bake at 350\u00b0
for 20 to 25 minutes.
Beat with fork
until smooth.
Make batter even in 13 x 9-inch pan.
Top
with
nuts and chocolate bits.
Bake at 350\u00b0 for 30 minutes or until done.
alf cream or milk with chocolate pudding mix and remaining 1