ale. Whisk in flour, then hot milk mixture.
Return to
s very cold, using a hot knife(wiping in between cuts
irm.
Meanwhile, for the hot fudge sauce, place all ingredients in
poon half of jar of hot fudge over the brownies.( You can
Toast slices of pound cake in oven on cookie sheet.
Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
ach of Peanut Butter and Hot Fudge for the decorative (and tasty
lates.
Pour Hot Fudge Sauce over and serve.
Hot Fudge Sauce:.
ith ice cream and hot fudge on top.
Hot Fudge Sauce:
Combine
Cream cheese and sugar together thoroughly.
Add peanut butter and milk.
Whip with mixer until light and fluffy.
Fold in Cool Whip (use mixer).
Pour hot fudge into bottom of baked pie shell. Layer peanut
mixture on top of hot fudge.
Cool 5 to 6 hours in refrigerator.
br>Drizzle half of hot fudge over top (fudge will solidify).
Spread
Bake brownies as per directions on box.
You might want to add some of the crushed nuts to the brownie mix.
Take the jar of hot fudge and place jar in a saucepan full of water.
Set it on a stove to get the fudge hot.
Or, place jar in a microwave oven.
Set vanilla ice cream out to soften slightly.
Spread carmel topping in the bottom of oreo cookie crust.
Spread partially thawed vanilla ice cream over carmel topping.
Put in freezer until firm; about 1-2 hours.
Remove and drizzle hot fudge topping over top.
If desired sprinkle with nuts and a dollop of whipped topping.
Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.
Preheat oven to 350\u00b0. Grease a 9-inch square pan.
Combine first five ingredients.
Add milk and shortening.
Mix well.
Stir in pecans.
Pour into pan.
Sprinkle with mixture of brown sugar and cocoa.
Pour 3/4 cup of hot water over the top.
Bake for 45 minutes.
Invert onto serving plate.
Cut into squares.
Spoon hot fudge over top and serve with whipped cream.
Mix brownie mix as directed on back, except use the same amount of applesauce that it directs for oil and use 2 egg whites in place of the whole egg.
Cook brownies and let cool.
Cut a piece of the brownie and top with 1/2 cup fat-free ice milk, 2 tablespoons Cool Whip, 2 tablespoons light hot fudge and a cherry. (The applesauce takes the fat out of the brownie mix, except for 2.5 grams in the mix.)
Tastes great, just as a brownie, too.
Pour milk in bowl, add pudding and mix with mixer; place in refrigerator.
Line 13 x 9-inch pan with graham crackers.
When pudding has set, add Cool Whip.
Pour half over graham crackers and then cover with graham crackers again.
Now pour the rest of pudding mixture and add more graham crackers.
Follow directions on hot fudge for microwave and pour over top graham crackers.
Place in refrigerator until needed.
You can also use any fruit topping.
Mix and bake cake according to package.
Bake in 9 x 13-inch greased pan.
Let cake cool.
Then cut cake in half horizontally. Slice ice cream into about 1/2-inch slices.
Cover 1st layer of cake with ice cream slices.
Place 2nd cake layer on top of ice cream.
Frost top of cake with whip cream.
Freeze for 2 hours. Top with hot fudge, nuts and cherries before serving.
Make brownie mix and let cool.
After cool, cut into 2-inch squares.
Add a scoop of ice cream on top.
Add Hot Fudge Sauce, whipped cream and nuts.
Mum, mum, good!
ecret compartment to conceal the hot fudge payload.
Spoon about 2
Preheat oven & spray an 8x8 baking dish generously with cooking spray. Combine brownie mix, eggs, and oil as directed on the back of the box, but do not add the water. Add ice cream and hot fudge to the brownie batter and stir to combine. Pour half of the brownie batter into the baking dish, layer with Oreos, then top with remaining batter. Bake for 40-50 minutes or as directed on the back of the box.
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.