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.
Prepare pudding in separate bowl.
Crush candy in wrappers; put in another bowl.
Crush 2/3 package of chocolate wafers in another bowl.
Defrost Cool Whip.
In a clear bowl, place in layers:
pudding, sprinkle candy bars, Cool Whip and sprinkle wafers.
Enough ingredients to repeat 3 times.
Crush and mix together the chocolate wafers and margarine. Spread in a 9 x 13-inch pan.
Beat the milk into the pudding. Spoon in softened ice cream.
Pour into pan.
Cover with whipped topping and chocolate chips.
rush up the package of Chocolate Wafers (Save 1/4 cup crushed
he oven.
Place the chocolate wafers in the bowl of a
Crush the wafers and spread in a 13 x 9-inch dish.
Beat margarine, sugar, chocolate, vanilla and eggs until fluffy. Spread over crumbs. Top with ice cream and freeze.
Into a 9-inch pie plate, place a graham cracker crust.
In saucepan, melt large Hershey almond chocolate bar with water. Pour into crust and freeze.
Gently heat chocolate, cream, sugar and vanilla over low heat for 5 mins, or until chocolate melts and mixture is smooth. Add bloomed gelatin and stir until melted. Let cool for 15 mins. Whisk in yogurt then distribute between 4 serving glasses (8.5 oz each). Cover loosely with plastic wrap and chill for 3 hours, or until set.
Whisk together gelatin and 1/2 cup boiling water. Add 1/2 cup cold water then gently pour over panna cotta. Cover with plastic wrap and chill for 2 hours, or until set. Serve with chocolate wafers.
Set aside 8 chocolate wafers and about 12 of the
Place the chocolate wafers in a microwave safe dish.<
pearance).
Measure out the chocolate wafers, put chocolate into small ramekin microwavable
Crush up the chocolate wafers a few at a time
rom heat and stir in chocolate chips and vanilla.
(Reserve
Crush chocolate wafers and mix with butter. Then spread the mixture into the bottom of a spring-form pan.
Beat eggs, cream cheese
and vanilla until smooth.
Add melted chocolate squares by\tswirling
into the cream cheese mix.
After it is poured into the pan.
Bake at 350\u00b0 for 1/2 hour to 40 minutes. Cool.
Melt chocolate
chips and add sour cream to them.
Ice the cool cheese cake.
Grind the chocolate wafers and 3 ounces of chocolate in a food processor; the
Crush chocolate wafers and place in bottom of 9 x 13-inch pan. Save some for topping.
Soften gelatin in 1/4 cup cold water. Separate eggs.
Beat yolks with 1/2 cup sugar and 1/4 teaspoon salt.
Scald milk; add to yolk mixture.
Return to stove and cook slowly until mixture coats a spoon.
While hot, add gelatin and stir until dissolved.
When cool, add 3 beaten egg whites, 1 cup whipped cream and 1 teaspoon vanilla.
Pour over crushed wafers. Sprinkle with remaining wafers.
Set in refrigerator to cool.
Crumble the chocolate wafers into a medium-size mixing bowl. Combine the chocolate crumbles
ake the crust: pulse the chocolate wafers in a food processor until
Sprinkle crushed chocolate wafers in bottom of a 7-inch spring-form pan.
Set aside.
Place chocolate wafers and butter in a 9-inch pie plate; press into crust.
In blender, place chocolate chips, egg yolks, coffee and cream; blend until smooth.
The hot cream will cook the eggs. Pour into pie crust and refrigerate until firm.