Spray a 9-inch glass pie plate with non-stick cooking spray.
In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
Finely grind the chocolate wafer crumbs in a processor.
Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
Press into the prepared pie plate.
Freeze until firm (about 30 minutes).
mooth and stir in the chocolate wafer crumbs, chocolate chips and half the
Preheat oven to 325 degrees F.
Spray a 9-inch pie dish with nonstick cooking spray.
In a medium bowl, beat egg whites and salt at high speed with an electric mixer until foamy.
Gradually add sugar, beating until stiff peaks form.
Gently fold in chocolate wafer crumbs, pecans and vanilla.
Spoon mixture into prepared pie dish, and bake for 30-35 minutes or until the center of pie is firm.
Let cool completely on a wire rack.
Spread whipped topping over pie before serving.
Garnish with grated chocolate, if desired.
Line a 9X3\" pan with aluminum foil, with an overhang of 2\".
Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
Spread a layer of ice cream over the cookies.
Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
Cover the pan tightly with aluminum foil, and freeze until needed.
15 minutes before serving, remove the cake from the freezer.
Whip the cream.
Grab the overhanging foil on the sides of the pan, and lift ...
op of each wafer, and topping the final wafer in the stack
Place the chocolate in the top of a
illing.
For filling: Melt chocolate chips in the top half
Make the chocolate macadamia nut crust: Position a
easpoons vanilla and melted white chocolate (refer to note # 2),
Process chocolate wafer cookies in a food processor
Mix chocolate wafer crumbs and melted butter and
Melt the chocolate, and combine with sour cream. Stir in 1 cup of the chocolate wafer crumbs. Mix well. Cover and refrigerate until firm.
Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
Roll dough in confectioners sugar (for white mice), or in chocolate wafer crumbs (for dark mice).
On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
Refrigerate for at least two hours until firm.
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
Crust:
Crush 1/2 package Nabisco chocolate wafers in a blender.
Add enough softened butter to make the crumbs hold together, press into a 9-inch pie pan and chill.
Place butter in a microwave-safe bowl; microwave at High 55 seconds or until melted.
Stir in chocolate wafer crumbs, mixing well; set aside.
For Crust: Combine chocolate wafer crumbs and melted butter or
).
Place about 30 chocolate wafer cookies in a blender; pulse
Mix chocolate wafer crumbs and butter together in
oil baking cups.
Combine chocolate wafer crumbs and butter in a
until completely smooth.
Combine chocolate and cocoa in a medium