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.
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.
Cover snugly with foil.
Bake covered at 350 F for
emove the foil from the fudge; cut in small squares.
Melt chocolate chips until smooth.
Remove from stove.
Add evaporated milk and vanilla.
Pour mix into 9 x 9-inch metal or glass pan.
Refrigerate until solid.
Cream the cream cheese until soft and smooth.
Slowly blend in sugar; add melted chocolate and other ingredients.
Press into well-buttered shallow pan; refrigerate until firm.
For softer fudge, blend in 1 teaspoon milk.
an) using a spoon.
Bake until the filling bubbles all
f the pan and transfer fudge onto a cutting board and
mall bowl, stir together hot fudge sauce and rum. Reserve 3
Boil milk, butter, sugar, cocoa and salt until a little ball hardens in cold water.
Stir frequently.
Lay tinfoil 20-inches in length out.
After fudge hardens, add peanut butter, vanilla and oatmeal.
Mix, spoon out fudge onto foil.
Cool.
Happy eats to you.
nd sides with Mocha Fudge Sauce.
Mocha Fudge Sauce:
In
Preheat oven to 325\u00b0F Grease an 8-inch square baking pan.
In a large bowl, combine brownie mix with chocolate chips, oil, beaten eggs and water; stir until well combined. Stir in nuts. Pour batter into prepared pan.
Bake for 50 minutes, or until a wooden pick inserted near the center comes out nearly clean (will continue to cook as it cools). Allow to cool on a wire rack.
Combine all ingredients.
Mix well with spoon or fork (not electric mixer) until thick.
Pour into 1 Keebler ready crust (graham or cookie crust).
Top with lite Cool Whip.
Refrigerate.
Melt butter and Velveeta on low heat.
In large mixing bowl add melted mixture and vanilla, nuts and cocoa mix thoroughly with a mixer.
You can mix in the first 2 lbs of sugar with a mixer usually with no problem.
After that you will need a spoon mix in any remaining sugar.
Spread into shallow wax paper lined pans. Smooth out with a wet spoon. Cover loosely with plastic wrap. Refrigerate overnight. Cut into squares.
Heat oven to 350\u00b0.
Prepare brownie mix according to package directions, reducing water to 2 tablespoons and using only one egg white; stir mashed banana into batter.
Bake in an 8-inch square baking pan for 25 minutes; cool as directed.
Cut cooled brownies into 9 squares.
Serve each brownie topped with 1/4 cup scoop of frozen yogurt and 1 teaspoon of chocolate syrup.
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.
Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
In bowl mix pudding and milk. Stir in Cool Whip.
Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
Eat! Yummy!
In saucepan, mix sugar, margarine and Milnot.
Boil 5 minutes. Stir frequently.
Remove from heat.
Add Marshmallow Fluff and peanut butter.
Mix well.
Pour in greased 9 x 13-inch pan.
Top with fudge ice cream topping.
Chill.