Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.
CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
FOR PIE CRUSTS (2 crusts).
Mix
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Melt chocolate with coffee in top of double boiler over hot water.
While mixture is hot, whisk in the eggs, rum and vanilla until smooth.
Cool 5 minutes.
Whip 1 cup cream until stiff. Gently fold into chocolate mixture.
Blend completely.
Pour into crust and freeze about 1 hour before serving.
Transfer to refrigerator.
Whip remaining 1/2 cup cream and dollop over pie. Sprinkle with chocolate shavings.
Pie can be frozen up to 3 months.
Can use plain or chocolate graham crust.
Prepare 9-inch baked pie shell as directed on package.<
Whip cream until stiff and fold into the chocolate frosting. Spoon mixture into crust.
Then mix 1 pint heavy whipping cream sweetened with a little sugar and vanilla.
Put over top of pie. Freeze.
This pie is a lot better than the frozen pie you buy at the store.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
Add cocoa alternately with milk; mix well.
Fold in whipped topping.
Pour into pie shell.
Freeze for 8 hours or overnight.
If desired, garnish with chocolate curls or chips.
Serve directly from the freezer (pie does not need to be thawed to cut).
**Freeze time not included in \"cook\" time.
luffy.
Blend in the chocolate and vanilla.
Then, on
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Cream peanut butter and cream cheese together.
Add powdered sugar and Cool Whip.
Pour into 2 chocolate pie crusts.
Sprinkle with grated chocolate (I use a Hershey candy bar).
May be frozen.
Place candy bars, marshmallows and milk in a 2-quart microwave bowl.
Heat in microwave for 3 minutes, stirring with a spatula after each minute.
When thoroughly melted, cool in refrigerator or freezer.
Fold Cool Whip into the cooled mixture.
Pour into pie crust and freeze overnight.
Garnish with leftover Cool Whip before serving.
Combine both pudding with the milka nd blend until smooth.
Mixture will be quite thick.
Fold in the ice cream.
Pour into pie shell.
Top with cool whip.
Freeze until firm.
Remove from freezer, about 1/2 hour before serving.
Can garnish with nuts and cherries or chocolate curls.
Slowly\tmelt chocolate squares in small saucepan with 3 tablespoons milk, stirring frequently over very low heat.
Beat cheese and condensed milk until fluffy.
Add lemon juice, vanilla and cocoa.
Pour into chocolate pie crust.
Let stand in refrigerator at least
1 hour before serving.
Can be frozen for future use.
Combine flour, margarine, sugar and nuts.
Press mixture in a 9-inch pie pan.
Bake for 15 minutes at 375\u00b0.
Cool.
Melt Hershey bar with liquid coffee.
Cool until warm.
Fold in the Cool Whip. Freeze.