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.
CHOCOLATE PIE CRUST:
Sift the salt
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.
FOR PIE CRUSTS (2 crusts).
Mix
Grease a 10-inch microwave-safe pie plate. Grease the outside edges
Combine peanut butter, honey, vanilla extract, and confectioners' sugar in a mixing bowl. Mix with an electric mixer thoroughly. Combine flour and brown sugar, and fold into the peanut butter mixture. Fold peanut butter chips into the pie filling.
In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Spread chocolate evenly over the bottom of the graham cracker crust. Pour the pie filling into the crust, spreading it evenly. Chill and serve.
Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on
utter in a 9 inch pie plate until well blended. Press
br>Pour into microwave-safe mixing bowl.
Microwave for 2 minute
utter in a 9-inch pie plate until well blended.
Microwave chocolate, milk and butter 1 to 1 1/2 minutes.
Stir every 30 seconds.
Stir until chocolate is melted.
Spread evenly in crust.
Refrigerate for 30 minutes or until firm.
Arrange banana slices over chocolate.
Mix pudding and pie mix according to directions on package with a whisk for 1 minute.
Let stand 5 minutes.
Spoon over bananas in crust.
Spread Cool Whip over pie. Refrigerate 4 hours or until set.
Mix cornstarch, sugar, cocoa and add milk gradually.
Stir well and microwave 2-3 minutes on high.
Remove, stir well and return to microwave for 4-5 minutes.
Remove, stir well and beat 1/3 of the hot mixture slowly into 3 beaten egg yolks.
Return mixture to remaining chocolate filling and mix well.
Microwave 2 minutes on high.
Remove, stir, add margarine and vanilla and mix well.
Pour into pie shell.
Top with meringue or cool whip.
Microwave chocolate squares and 2 tablespoons of milk until almost melted, stirring 1/2 way through.
Stir until completely melted.
Beat in cream cheese, milk and sugar until well mixed. Refrigerate 10 minutes.
Stir in whipped topping until smooth. Put mix in pie crust.
Freeze until firm (3 to 4 hours).
Garnish with chocolate curls or shavings.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Stir marshmallows into hot chocolate until melted. Set aside.
Whip egg whites until stiff peaks form. Whip cream until soft peaks form. Stir egg yolks into slightly cooled chocolate mixture. Fold in egg whites and whipped cream. Stir in peppermint extract. Chill 2 to 3 hours before serving.
Combine marshmallows, chocolate morsels, milk and unsweetened chocolate in a 2-quart glass mixing bowl.
Microwave at High 4 to 5 minutes, stirring once.
Cool.
Fold in whipped cream and pour into prepared Chocolate Crust.
Freeze until firm.
Yields one 9-inch pie.
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.
br>In a glass bowl, microwave chocolate chips for 1 minute or
nd margarine in 9-inch pie plate until well blended.
Microwave chocolate and milk in a large microwavable bowl on HIGH 1-3 minutes,stirring after each minute.
Stir until chocolate is completely melted!
Then stir in vanilla (and nuts if you like).
Spread in greased 8 inch square pan.
(I used butter flavored non-stick spray).
Refrigerate until firm.
Cut into squares.
Makes 1 1/2-2 dozen.
ell, stir in remaining milk. Microwave on high for 5 to