In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
In a large bowl, stir all of the ingredients until just moistened.
Spray a 9 1/2 x 13-inch glass casserole dish with a nonfat cooking spray.
Bake at 350\u00b0 for 25 to 30 minutes.
Let cool about 10 minutes and spread with fudge topping.
Mix pudding mix with milk.
Let thicken, then fold in thawed Cool Whip.
Spread a layer of graham crackers in a 9 x 13-inch pan. Top with half the pudding mixture.
Spread another layer of graham crackers.
Top with remaining pudding mixture.
Add another layer of graham crackers.
Microwave about two-thirds of an 18-ounce jar of hot fudge sauce until soft and spoon and spread over the top layer of graham crackers.
Chill until firm.
Yummmmm.
In a large mixing bowl, stir brownie mix, Hershey's syrup, Egg Beaters and water together until just moistened.
Spray casserole dish with nonfat cooking spray.
Bake at 325\u00b0 for 30 to 35 minutes. Let cool about 10 minutes and spread Braum's fudge lite topping on top.
Yields 24.
Fat:
0.5 g per serving.
br>Frost with Quick and Easy Chocolate Frosting, if desired.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
o this temperature otherwise your fudge will not set.
Add
ompartment to conceal the hot fudge payload.
Spoon about 2
Fudge sauce: Melt chocolate chips and
f the most-requested Impossibly Easy Pie recipes.
Special Touch.
bsp coffee liqueur. Pour over fudge sauce layer in pie pan
Grease a 9 x 13-inch cake pan.
Cook pudding according to directions.
Stir in dry cake mix.
Pour into pan and top with nuts and chocolate chips.
Bake at 350\u00b0 for 25 minutes.
Do not overbake.
Combine crust ingredients and pat down approximately 3/4 of this into a 9x13 glass pan.
Reserve 1/4 of the crust mixture to sprinkle on top.
Mix fudge ingredients together in a microwave safe bowl.
Microwave on 50% power for 1 minute intervals, stirring between each until mixture is smooth.
Pour fudge mixture over crust.
Crumble the reserved crust mixture over the fudge.
Bake in a pre-heated 350* oven for 30 minutes.
Combine sugar, milk and butter in large saucepan; heat to boiling.
Stir constantly about 5 minutes over medium heat; remove from heat.
Add remaining ingredients; stir vigorously until well blended.
Pour into greased 13 x 9-inch pan.
Cool; cut into squares.
Makes about 3 pounds.
Line an 8 inch square pan with foil, extending foil over edges.
Lightly butter foil.
Melt chips in large saucepan over very low heat, stirring until smooth.
Remove from heat; stir in frosting.
Add marshmallows and mixed nuts; mix until well coated. Spread in buttered foil-lined pan.
Refrigerate until firm. About 1 hour.
Remove fudge from pan by lifting foil; remove foil from fudge.
Cut into squares.
Spread an even layer of fudge topping over cake. Cover with