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.
br>Frost with Quick and Easy Chocolate Frosting, if desired.
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.
Blend sugar and cocoa in bowl (microwave-safe).
Add butter and milk.
Put in microwave for 1 minute and 45 seconds (or until butter is melted).
Add the remaining ingredients; mix fast, as it starts to harden.
Put into small square pan.
Place in refrigerator until hard, then cut into small squares.
This is so good, and so easy!
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.
dd Flour and Salt. Mix fast with a wooden spoon until
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
ak clean.
Stir the fudge thoroughly but not vigorously
br>Frost with Shannon's Fast and Easy Fudge Frosting.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
egrees F.
The original recipe says to grease a 12
lueberry pie filling for this recipe!
Mix together Cake mix, Butter, Eggs,until well blend.
Add chocolate chips and nuts.
Bake in 350F oven.
Mix all ingredients well with hands.
Press into pan.
Cut and serve.
Fast, easy and delicious.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Fudge -- First, line a 8x8\" pan
he temp will come down fast enough to prevent the growth
Mix in saucepan all ingredients (except chips, vanilla and nuts) while stirring constantly and heat to boiling for 5 minutes. Remove from heat and add 1 1/2 cups chips and vanilla and nuts last.
Spread in buttered pan.