ith scraper to look like mud.
MISSISSIPPI MUD CAKE 4 eggs 1
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
Pour half and half into large mixing bowl.
Add pie filling mix and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm (about 6 hours).
Remove from freezer.
Let stand 10 minutes to soften.
Top with fudge sauce.
Store in freezer.
Preheat oven to 375\u00b0.
Combine melted chocolate and margarine in large bowl.
Mix well.
Add remaining ingredients (except nuts).
Mix well.
Pour in pie shell.
Sprinkle nuts on top.
Bake for 35 minutes.
In a large bowl with mixer at medium speed, beat cream cheese and mayonnaise until smooth; gradually beat in sugar.
Beat in eggs, one at a time; beat in chocolate and vanilla until smooth. Pour into pie crust.
Place on cookie sheet.
Bake in 350\u00b0 oven 30 to 35 minutes or until set (when silver knife inserted in center comes out clean).
Chill 4 hours.
Serve with whipped topping if desired.
Pour half and half into large bowl.
Add pie filling mix and coffee.
Beat with wire whisk until well blended, 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before serving.
Top with fudge sauce.
Set aside.
To Build Pie: Preheat oven to 350\u00b0
Spread 1/2 cup of the fudge sauce in bottom of the crust. Pour cold half and half into large bowl. Add pudding mix and flavored instant coffee. Beat with wire whisk for about 1 minute or until well mixed. Let stand 5 minutes or until thickened. Gently stir in whipped topping. Spread into crust. Freeze for 6 hours or overnight until firm. Let stand at room temperature about 10 minutes or until pie can be cut easily. Serve with remaining 1/2 cup of fudge sauce. Makes 8 servings. Store leftover pie in freezer.
Place 1/2 cup pecans and 1/2 cup fudge topping into bottom of pie crust. Spoon ice cream that has been blended with the coffee flavored liqueur and 1/2 cup whipped cream into pie crust. Freeze for 4 hours.
Remove from freezer 15 minutes before serving.
Top each piece with remaining whipped cream, pecans and fudge topping.
Combine melted chocolate and margarine in a large bowl.
Mix well.
Add remaining ingredients, mixing well.
Pour into pie shell.
Bake in a preheated 375\u00b0 oven for 35 minutes.
Spread ice cream into bottom of pie crust.
Fill it half way. Sprinkle oreo cookie crumbs over top of ice cream.
Spread a layer of whipped topping on top of cookie crumbs.
Sprinkle on top, cookie crumbs.
Scoop out a dish and enjoy!
Pour milk into large mixing bowl.
Add pie filling.
Mix in instant coffee.
Beat with wire whisk for 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust.
Freeze until firm, about 6 hours.
Remove from freezer; let stand 10 minutes to soften.
Top with fudge sauce.
Store any leftover in freezer.
Combine melted chocolate and butter in large bowl and mix well.
Add remaining ingredients for filling.
Mix well.
Pour into pie shell.
Bake in a preheated oven at 375\u00b0 for 35 minutes.
Melt margarine and chocolate in small saucepan over low heat, stirring constantly.
Beat eggs with fork in small bowl. Stir in corn syrup, sugar and vanilla;
pour this mixture into saucepan and mix
well
with chocolate mixture.
Pour into pie crust.
Bake at 350\u00b0 for 35 to 40 minutes, or until filling is set.
It should be\tfirm
on top but soft inside.
Serve warm with Cool Whip or vanilla ice cream.
Pour half and half milk into large mixing bowl.
Add pie filling and instant coffee.
Beat with wire whisk 1 minute.
Let stand 5 minutes.
Fold in whipped topping.
Spoon into crust. Freeze until firm (about 6 hours).
Remove from freezer and let stand 10 minutes to soften.
Top with sauce.
Serve immediately.
Heat oven to 250\u00b0, then melt butter and both chocolates in oven and let cool.
Increase oven temperature to 350\u00b0.
Dissolve coffee in sour cream and beat with eggs, sugar, corn syrup and vanilla until well blended.
Stir in chocolate and butter mixture, then pour into pie shell.
Bake 35 to 45 minutes or until filling puffs and forms a crisp, deeply cracked crust.
Let cool to room temperature, then serve with scoop of vanilla ice cream on top.
Preheat oven to 350\u00b0.
Melt the margarine and chocolate in the
small\tsaucepan
over\tlow heat, stirring constantly. Beat the eggs with a fork in a small bowl.
Stir in the syrup, sugar and vanilla extract.
Pour this mixture into the saucepan
and mix well with the chocolate.
Pour the filling into a pie
crust. Bake
35
to
40
minutes
until set.
Serve with vanilla ice cream.
Combine cream and water and bring to boil.
Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
Put half of mixture over the pie crust. Top with ice cream.
Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
Place in freezer until ready to use.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.