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Serve the taco bar family style, immediately.
*For
Bake cake in 9 x 13 inch dish according to recipe on the box. Cool. Cut into 1 inch pieces. Prepare chocolate pudding according to package directions. Layer twice in trifle compote: Cake pieces, Heath bar crumbs, chocolate pudding and cool whip. On top of the last Cool Whip, sprinkle some Heath Bars crumbs.
ith a copy of this recipe: http://www.guardian.co.uk
Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on the package.
Combine 1 cup of the prepared Dream Whip with the Jell-O instant pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with mixer until well mixed.
Pour into pie shell. Chill in refrigerator until set, about 2 hours.
Top with remaining Dream Whip.
Serves 6.
ote: I have modifided the recipe so my kids can help
Crush enough Oreos to line bottom of 13 x 9 x 2-inch pan.
Mix pudding according to package directions.
Fold in Cool Whip and candy bar pieces.
Spread on top of Oreos.
Line rim of pan with remaining Oreos.
Garnish with bits of cookies.
Put in fridge. Serve cold.
Melt in top of double boiler Hershey bars, marshmallows and milk.
Cool.
Whip 1 package of Dream Whip and fold into mixture. Pour into crust and chill.
Top with the other package of Dream Whip (prepared according to package directions) or 9 ounces Cool Whip.
Mix crumbs and sugar and add melted butter.
Mix well.
Pour into a 9 x 9-inch pan.
Spread evenly.
Put 2 1/2 cups of chocolate pudding on crumbs and spread evenly.
Mix 1 1/2 cups of chocolate pudding with 2 cups of Dream Whip.
Spread evenly on top of pudding.
Then spread the rest evenly with remainder of Dream Whip.
Put a drop of syrup on and run a toothpick and make cobwebs on top with chocolate chips and nuts.
Mix sugar, salt and milk and bring to boil, then cook over medium heat 4 1/2 minutes, exactly, stirring constantly, to prevent scorching.
Break chocolate bar; mix with chocolate chips, marshmallow cream and butter.
Pour hot mixture over chocolate mixture and mix thoroughly.
Let stand a few minutes, then beat until very creamy.
Add vanilla and nuts.
Pour into large, flat pan (cookie sheet with sides).
Cut into squares when cool. Makes 6 pounds.
ver baked crust.
Prepare Dream Whip according to directions on
Put coffee and chocolate bar in blender.
Cover and run on liquefy until chocolate is liquified.
Add bourbon and ice cream. Cover and run on blend until smooth.
Prepare cake mix as directed and bake in a 9 x 13-inch pan. Take out of oven and spread with caramel topping.
(Mrs. Richardson's is best.)
When cool, spread with Cool Whip. Sprinkle chopped Heath bar on top.
Cook first 3 ingredients over low heat until chocolate and marshmallows are melted.
Cool.
Whip Dream Whip according to directions on package; fold into chocolate mixture.
Pour into baked pie shell.
Mix graham cracker crumbs, nuts and melted oleo and pat into 13 x 9-inch pan.
In bowl, beat 5 egg whites, 1/2 teaspoon cream of tartar and water until stiff.
Add sugar and beat until stiff. Pour and spread evenly over crust.
Bake 1 hour at 250\u00b0.
Cool. Crush Heath bars and divide into 2 parts.
Whip 2 packages Dream Whip and fold in one part candy.
Spread over dessert.
Sprinkle remaining candy on top.
Chill 1 hour.
Crush crackers; melt oleo.
Mix together and press into a 9 x 13-inch pan.
Mix the pudding, milk and ice cream; spread over crumbs.
Cover with Dream Whip or Cool Whip.
Crush the Heath bars and spread on top.
Cool 4 hours in refrigerator.
Blend cookies and place in bottom of deep dish pie pan for crust.
Make chocolate pudding and chill 1/2 hour.
Fold marshmallows and cherries into pudding.
(Save 1 cherry for top.) Fold in 1/2 container Cool Whip.
Pour over crust.
Top with rest of Cool Whip, saving 1 tablespoon for center.
Sprinkle top with nuts and grated candy bar.
Put tablespoon of Cool Whip in center with one cherry.
Keep chilled until serving.
Bake cake, using box directions, except use 1 cup buttermilk and 1/2 cup water.
Cool cake.
Punch holes in cake using a drinking straw.
Pour sweetened condensed milk over top of cake. Pour caramel topping over cake.
Frost with Cool Whip.
Sprinkle broken Heath bar on top.
Refrigerate several hours.
Crush Oreo cookies and press in bottom of pan.
Fix pudding as directions on box.
Then add Eagle Brand milk and 1 Cool Whip. Mix well together, then pour mixture over crushed cookies.
Then cover top with the other Cool Whip and grate a Hershey bar on top of Cool Whip.
Chill for 2 hours.
mix crumb layer and pat into a buttered 9x9\" pan.
bake approximately 10 minutes at 350* til slightly browned -- for bar mixture.
mix all ingredients together.pour over baked crumb layer --
bake again at 350* for 20-25 minutes or till brown --
cool and cut into bars.
Bake cake mix as per recipe on box.
While still hot, poke small holes with toothpick.
Heat Jell-O up and pour over cake slowly to drain in cake.
Chill completely in refrigerator until cold.
Frost with whipped cream.
Chill and serve.