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.
Bake brownies in a
9
x
13-inch
pan.
Let cool.
Mix jello chocolate mousse as
directed
on box (except do not use the cookie crumbs).
Layer,
beginning
with
broken brownies, mousse, Cool Whip and Heath bars (crumbled).
Repeat until all ingredients are used.
Use a punch bowl or large, clear mixing bowl.
Will serve 10 to 12 guests.
FOR PIE CRUSTS (2 crusts).
Mix
Dissolve jello in 2 cups boiling water and add lemon juice. Set aside to cool a little.
Blend tofu with mixer, then add 1 carton of Cool Whip; mix, then add jello until smooth.
Pour into the 3 chocolate pie crusts and refrigerate until firm, but do not cover.
After firm, top with Cool Whip.
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.
Microwave 4 of the chocolate squares, 6 TBSP of the
In a medium saucepan, stir pudding mix into 2 cups milk with wire whisk.
Stirring constantly, cook on medium heat.
Add chocolate chips while heating, stirring until they are melted. Continue cooking until mixture comes to full boil.
Remove from heat; add butter and vanilla.
Put lid on pot and let sit for 5 minutes.
Pour into your favorite pie crust and refrigerate until set.
Serve with whipped cream or cool whip.
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.
Cook as directed on package of pudding mix.
Add remaining ingredients.
Put into a cooked pie shell.
Cover with waxed paper. Cool, remove waxed paper and put Cool Whip on top and sprinkle with shaved chocolate.
Serves 6.
Beat chocolate pudding mix with milk for 2 minutes. Pour into pie crust. Cover and put in refrigerator for 1 hour.
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.
Bake brownies according to package directions; cool.
Punch holes in brownies with fork; pour Kahlua over brownies and set aside.
Make jello chocolate mousse according to package directions.
Break Skor bars into small pieces in food processor or by tapping them with a hammer right in wrapper.
Crumble half of the soaked brownies and place in bottom of a glass trifle dish. Cover with half of the mousse, layer with half of the candy and then add half of the whipped topping.
Repeat layers with remaining ingredients.
Refrigerate.
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
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.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix together peanut butter and sugar until they resemble pie crust mix.
Gradually stir in Cool Whip; mix until smooth and creamy.
Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture.
Spread more hot fudge sauce on top of pie.
Sprinkle with walnuts, if desired.
Freeze for at least 3 hours before serving.
Stays fresh in freezer.