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.
Fudge -- First, line a 8x8\" pan
egrees F.
The original recipe says to grease a 12
o this temperature otherwise your fudge will not set.
Add
ak clean.
Stir the fudge thoroughly but not vigorously
In a 3 quart microwavable bowl, stir together sugar, salt and milk until well blended.
Microwave at high for 5 minutes until boiling hard and tripled in volume. (It will go back to normal volume when you remove it from the microwave.)
Add chocolate and stir until melted.
Stir in butter and vanilla.
Pour into canning jar (or something similar).
Store in refrigerator; should last at least a month.
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
ocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLE COFFEE-MATE Liquid
Combine condensed milk, marshmallows and chocolate chips in microwave 3 to 4 minutes.
See chart if microwave is less than 200 watts.
Remove and stir until creamy.
Add vanilla, salt and walnuts; stir.
Place in pan lined with wax paper and refrigerate until hard.
Store at room temperature.
t bakes make fudge layer.
While fudge bakes make filling.
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
ce when too hot the fudge will come apart).
CHOC
Break the chocolate into pieces and melt together with the milk.
This can be either done in the top of a double boiler or in the microwave.
Stir until smooth.
Add the vanilla and stir again.
Spray an 8x8 inch pan with vegetable oil spray.
Pour in the fudge and smooth over the top.
Chil in the refrigerator for about 2 hours.
Cut into squares.
f Peanut Butter and Hot Fudge for the decorative (and tasty
hite clumps throughout your smooth fudge.).
Microwave on high for 2
ondensed milk (NOT regular condensed). Microwave on high 5 to 8
Fudge:
Spray an 8x8-inch
on stick cooking spray.
Microwave the butter or margarine in
Whisk together pudding mix, sour cream and milk in medium bowl; set aside. Place 1 1/2 cups peanut butter chips and oil in microwave-safe bowl. Microwave on HIGH 45 seconds or until smooth. Using hand mixer, gradually add to pudding mixture; spread evenly into crust. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours. Prior to serving, top with remaining peanut butter chips. Servings: 8.
Break graham cracker in half crosswise.
Place one half on small paper plate or microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with fudge sauce.
Place cracker with marshmallow in microwave.
Microwave at HIGH 12 to 14 seconds or until marshmallow puffs up.
Immediately place remaining cracker, fudge side down, over marshmallow.
Press crackers gently to even out marshmallow layer.
Cool completely.