Chocolate Ganche:
Bring the soy
CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
Press into a 9\" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
It can also be frozen, if you like.
Dissolve jello in 2 cups boiling water and add lemon juice. Set aside to cool a little.
Blend tofu with mixer, then add 1 carton of Cool Whip; mix, then add jello until smooth.
Pour into the 3 chocolate pie crusts and refrigerate until firm, but do not cover.
After firm, top with Cool Whip.
ith simmering water. Melt the chocolate and coffee liqueur in the
Place a small metal bowl over a saucepan with simmering water.
Melt the chocolate and coffee liqueur in the bowl.
Stir in vanilla.
Combine the tofu, chocolate mixture, and honey in the blender jar.
Liquefy until smooth.
Blend in nuts.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
ver medium heat.
Add chocolate chips and liqueur to a
Over a double boiler or in a microwave, melt the chocolate and coffee liqueur together, stir in vanilla.
Combine the tofu, chocolate mixture, and honey in a blender jar, liquefy until smooth.
Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
FOR PIE CRUSTS (2 crusts).
Mix
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix together peanut butter and sugar until they resemble pie crust mix.
Gradually stir in Cool Whip; mix until smooth and creamy.
Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture.
Spread more hot fudge sauce on top of pie.
Sprinkle with walnuts, if desired.
Freeze for at least 3 hours before serving.
Stays fresh in freezer.