lended, maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Heat butter in a non-stick pan, Add chocolate, coffee powder and brown sugar and let it melt.
Grind digestive biscuits to a fine powder. Grease an aluminium cake tin.
Switch off the heat and add ground powder along with almonds, walnuts and raisins and mix well.
Pour the chocolate mixture into a cake tin and spread it evenly. Refrigerate for 1-11/2 hours.
Remove the cake from cake tin, cut the cake in wedges, arrange on a serving plate and serve immediately.
Melt chocolate chips in a bowl in the microwave until melted (5 to
6 minutes).
You must stir them to see if they are soft. They do not lose their shape.
Fold in cream cheese and powdered sugar until mixed.
Add nuts if desired and then in a buttered pan, spread it out and refrigerate 20 minutes.
Cut and put on a plate.
In microwave-safe bowl, combine half & half and 2 tablespoons sugar. Heat mixture in microwave on high 1-1/2 minutes. Add chocolates and vanilla, stirring until chocolate is melted. Pour mixture into pie crust. Cover and refrigerate at least 1 hour. Before serving, beat heavy cream until soft peaks form. Spread over chocolate filling.
Place a layer of WHOLE graham crackers in bottom of 9x13 inch pan so no portion of bottom of pan is showing.
In bowl mix pudding and milk. Stir in Cool Whip.
Layer 1/2 pudding mix on top of graham crackers. Add another layer of WHOLE crackers. Add remaining portion of pudding mix on top. Add a final top layer of crackers.
Take off seal and lid of frosting and microwave for about 45 seconds, until runny. Pour frosting over entire mixture and refrigerate overnight.
Eat! Yummy!
Pour into prepared pans.
Bake 30 to 35 minute or
br>Garnish with peanuts and chocolate shavings.
Refrigerate for at
Pour into prepared pan and bake for 15 to 20 minutes
Vanilla Ice Cream with Chocolate Fudge Swirl:
In a mixing
Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
Mix chocolate fudge pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.
then cool.
Break the chocolate into the cream. Stir until
Mix all ingredients together, except frosting.
Blend well. Put in a Bundt cake pan.
Cook at 325\u00b0 for 30 to 45 minutes.
Let cool.
Then frost with Chocolate Fudge frosting.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
he grated chocolate. Spoon the mixture into the prepared molds. Bake for
nd grated chocolate. Spoon mixture into the molds.
Bake about 30
he prepared muffin pan.
Bake for 15 min. Cool slightly
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Melt chocolate in small bowl over hot