Butterscotch/Caramel/ Chocolate Morsel Cake
1 Dark Chocolate Cake Mix, prepared in a 9" X 13" pan
1 jar of caramel ice cream topping, the thick kind
1 jar of Butterscotch ice cream topping
1 small container Cool Whip
1 bag of chocolate bits
Bake and Cool cake leaving it in the pan according to the box for a 9" X
13" pan. Pour the caramel ice cream topping over the cake and spread
evenly. Refrigerate for 15 minutes to set the caramel. Remove from the
refrigerator. Pour the Butterscotch ice cream topping over the caramel
layer and spread evenly over the caramel. Refrigerate for 15 minutes to
set . Top with the Cool Whip. Sprinkle the bits
over the Cool Whip. Refrigerate the cake until ready to serve.
Tuesday, September 25, 2007
Saturday, September 22, 2007
Mushroom Meat Balls
Mushroom Meat Balls
1 package dry mushroom soup mix
1 pound ground beef
1 egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1 tablespoon shortening
1 1/2 cups water
A pinch of dill weed, optional
Combine 1/2-package dry soup mix (2-tablespoons), ground meat,
egg, onion and pepper in a mixing bowl. Shape into small (about
18) meatballs. Heat shortening in heavy skillet and brown
meatballs well. Add 1/2-cup water and simmer uncovered 5
minutes. Remove meatballs to heated platter. Stir 1-cup water
into remaining 1/2- package sup mix. Add to pan drippings and
stir in dill weed. Heat, stirring constantly, until gravy is
thickened. Stir in meatballs and reheat. Serve with noodles or
rice.
Makes 4 servings.
1 package dry mushroom soup mix
1 pound ground beef
1 egg, slightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1 tablespoon shortening
1 1/2 cups water
A pinch of dill weed, optional
Combine 1/2-package dry soup mix (2-tablespoons), ground meat,
egg, onion and pepper in a mixing bowl. Shape into small (about
18) meatballs. Heat shortening in heavy skillet and brown
meatballs well. Add 1/2-cup water and simmer uncovered 5
minutes. Remove meatballs to heated platter. Stir 1-cup water
into remaining 1/2- package sup mix. Add to pan drippings and
stir in dill weed. Heat, stirring constantly, until gravy is
thickened. Stir in meatballs and reheat. Serve with noodles or
rice.
Makes 4 servings.
CHOCOLATE LOVER'S COOKIES
CHOCOLATE LOVER'S COOKIES
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
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Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
order listed. If there is any space left after adding the last ingredient, add
more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric
over lid; secure in place with a rubber band, then ribbon or raffia. Decorate
as desired.
Note: When measuring brown sugar, crumble it between your fingers for
uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the
baking mix from sifting down through it.
Make a gift card to attach as follows: "Empty contents of jar into medium
bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon
vanilla until well combined. Shape into 1-inch balls. Place on baking sheets
coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until
cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1
stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla
until well combined. Press into an 8x8-inch baking pan coated with cooking
spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden
brown and center is almost set
Makes 16 bar cookies."
1/3 cup milk chocolate chips
1/3 cup white chocolate or vanilla milk chips
1/3 cup semisweet chocolate chips
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
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--
Instructions for layering ingredients:
In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the
order listed. If there is any space left after adding the last ingredient, add
more baking chips, dried fruits or nuts to fill the jar
Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric
over lid; secure in place with a rubber band, then ribbon or raffia. Decorate
as desired.
Note: When measuring brown sugar, crumble it between your fingers for
uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the
baking mix from sifting down through it.
Make a gift card to attach as follows: "Empty contents of jar into medium
bowl. Stir in 1 stick of butter or margarine, melted; 1 egg, and 1 teaspoon
vanilla until well combined. Shape into 1-inch balls. Place on baking sheets
coated with cooking spray. Bake at 375 degrees for 10 to 12 minutes or until
cookies are light golden brown.
Makes 2-1/2 dozen cookies
Substitute almond extract for vanilla in cookies containing almonds.
"To make cookies as bars: Empty contents of jar into medium bowl. Stir in 1
stick of butter or margarine, melted; 1 large egg, and 1 teaspoon vanilla
until well combined. Press into an 8x8-inch baking pan coated with cooking
spray. Bake at 350 degrees for 20 to 24 minutes or until bars are light golden
brown and center is almost set
Makes 16 bar cookies."
Chilled Chocolate Crumb CakeIngredients (Serves 8) (1 ¾oz) butter 100g (3 ½oz) digestive biscuits, crushed 150ml (¼ pint) double cream 400g (14oz) low fat soft cheese 1 teaspoon vanilla extract 25g (1oz) dark muscovado sugar 4 chocolate chip cookies, broken into pieces 100g bar dark chocolate, chopped into small pieces Sauce 100g bar dark chocolate, broken 2 tablespoons golden syrup 25g (1oz) butter
Tuesday, September 11, 2007
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes.
Cappuccino Chocolate Chip Muffins
Cappuccino Chocolate Chip Muffins
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Chocolate Chip Mini Muffins
Chocolate Chip Mini Muffins
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
Chocolate Chip Muffins
Chocolate Chip Muffins
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.
3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.
Chocolate Chip Nut Muffins
Chocolate Chip Nut Muffins
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated
Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.
1 c Chocolate Chips
2 1/3 c Whole Wheat Flour
2 ts Baking Powder
3/4 ts Salt
3/4 c Sugar
1 ea Egg; Lg, Slightly Beaten
3/4 c Skim Milk
1/2 c Orange Juice
3/4 c Walnuts; Chopped
2 ts Orange Peel; Grated
Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full. Bake at 35o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended.
Chocolate Chunky Mighty Muffins
Chocolate Chunky Mighty Muffins
1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter; or marg, melted
1 c Chocolate chunks
1 c Chopped nuts
Mix dry and wet ingreds separately. Combine--will be lumpy. Stir in chunks and nuts.
Bake in lined muffin cups 25-30 mins, until toothpick test passes, and muffins are browned.
1 1/2 c Flour
1 c Bran cereal flakes
1 c Rolled oats
1 1/2 c Brown sugar
1 1/2 ts Baking soda
6 tb Buttermilk powder
1 1/4 c Water
1 ea Egg
4 c Butter; or marg, melted
1 c Chocolate chunks
1 c Chopped nuts
Mix dry and wet ingreds separately. Combine--will be lumpy. Stir in chunks and nuts.
Bake in lined muffin cups 25-30 mins, until toothpick test passes, and muffins are browned.
Chocolate Sour Cream Muffins
Chocolate Sour Cream Muffins
5 oz Semisweet chocolate
2 Baking chocolate squares
1/3 c Margarine
3/4 c Sour cream
2/3 c Packed brown sugar
1/4 c Corn syrup
1 Egg
2 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Chocolate chips
Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
5 oz Semisweet chocolate
2 Baking chocolate squares
1/3 c Margarine
3/4 c Sour cream
2/3 c Packed brown sugar
1/4 c Corn syrup
1 Egg
2 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c Chocolate chips
Mix semisweet chocolate, baking chocolate, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt; add the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.
Peanut Butter Chocolate Chip Muffins
Peanut Butter Chocolate Chip Muffins
2/3 c Peanut butter, chunky or smooth
2 tb Butter; melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.
2/3 c Peanut butter, chunky or smooth
2 tb Butter; melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chips. Stir just until combined.
Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.
Monday, September 10, 2007
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
1/2 c Sliced almonds
1 2/3 c All-purpose flour
1 c Sugar
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 c plain canned pumpkin
1/2 c melted butter
6 ozs chocolate chips
Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.
1/2 c Sliced almonds
1 2/3 c All-purpose flour
1 c Sugar
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 c plain canned pumpkin
1/2 c melted butter
6 ozs chocolate chips
Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.
Raspberry Chocolate Chip Muffins
Raspberry Chocolate Chip Muffins
2 c Flour
2 ts Baking powder
1 c Miniature chocolate chips
1/2 c Milk
2 c Fresh/frozen unsweetened raspberries
3/4 c Sugar
1/2 c Butter
1 ts Vanilla
1 tb Orange zest
Mix together flour, baking powder and chocolate chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.
2 c Flour
2 ts Baking powder
1 c Miniature chocolate chips
1/2 c Milk
2 c Fresh/frozen unsweetened raspberries
3/4 c Sugar
1/2 c Butter
1 ts Vanilla
1 tb Orange zest
Mix together flour, baking powder and chocolate chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.
10-Minute German Sweet Chocolate Cream Pie
10-Minute German Sweet Chocolate Cream Pie
4 oz Package German sweet chocolate,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
4 oz Package German sweet chocolate,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.
Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.
Bavarian Chocolate Pie
Bavarian Chocolate Pie
1 9" baked pie crust, or crumb Crust.
1 Envelope unflavored gelatin
1 2/3 c Milk, divided
2/3 c Sugar
1/3 c Hershey's cocoa
2 tb Butter or margarine
3/4 ts Vanilla
1/2 c Chilled whipping cream
In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate mixture.
1 9" baked pie crust, or crumb Crust.
1 Envelope unflavored gelatin
1 2/3 c Milk, divided
2/3 c Sugar
1/3 c Hershey's cocoa
2 tb Butter or margarine
3/4 ts Vanilla
1/2 c Chilled whipping cream
In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate mixture.
Berry Chocolate Pie
Berry Chocolate Pie
1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries in syrup (thawed)
1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed
In medium microwave safe bowl, combine chhocolate chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla.
Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate layer. Garnish with chocolate nonpareils (optional)
1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries in syrup (thawed)
1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed
In medium microwave safe bowl, combine chhocolate chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla.
Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate layer. Garnish with chocolate nonpareils (optional)
Black Bottom Pie
Black Bottom Pie
1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb Chocolate sprinkles
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.
1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb Chocolate sprinkles
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate sprinkles.
Bourbon and Chocolate Pecan Pie
Bourbon and Chocolate Pecan Pie
1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c Chocolate chips
1 9 inch pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.
1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c Chocolate chips
1 9 inch pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.
Cafe au mint chocolate pie
Cafe au mint chocolate pie
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chips and whipping cream over lowest heat and spread over pie. Refreeze.
Chocolate Chip Cherry Pie
Chocolate Chip Cherry Pie
40 Chocolate wafers, reduced calorie(5.3oz)
2 tb Sugar
2 tb Stick Margarine, melted
1 lg Egg
Cooking Spray
4 c Vanilla low-fat Yogurt
1 c Cherries, pitted,
1/2 c Semisweet choco minichips
1/2 c Black cherry preserves, melted
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
40 Chocolate wafers, reduced calorie(5.3oz)
2 tb Sugar
2 tb Stick Margarine, melted
1 lg Egg
Cooking Spray
4 c Vanilla low-fat Yogurt
1 c Cherries, pitted,
1/2 c Semisweet choco minichips
1/2 c Black cherry preserves, melted
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar, margarine, and eggwhite; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling. Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid. Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.
Chocolate Crunch Pie
Chocolate Crunch Pie
1 pk Chocolate flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 Chocolate sandwich cookies, ground up
1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips, etc.)
1 (6 oz.) chocolate crumb crust
Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer. Makes 6 servings.
1 pk Chocolate flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 Chocolate sandwich cookies, ground up
1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips, etc.)
1 (6 oz.) chocolate crumb crust
Prepare pudding mix with milk as directed on package. Fold in whipped topping. Stir in 1 cup cookies and the "ROCKS" into the pudding mixture. Spoon the mixture into the pie shell. Sprinkle with remaining cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if desired. Let stand 10 minutes, at room temperature before serving. Store leftover pie in freezer. Makes 6 servings.
Chocolate Dream Pie
Chocolate Dream Pie
2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk Chocolate Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla
repare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk Chocolate Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla
repare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours.
Chocolate Eggnog Layer Pie
Chocolate Eggnog Layer Pie
1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
Chocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved.
Divide the filling in half, setting half aside to cool. Add the melted chocolate and vanilla to half; stir well, and pour into the pie shell. Chill until set.
Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate curls, if desired. Serves 6 to 8.
1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
Chocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt. saucepan, combine the sugar, cornstarch, and salt. Gradually stir in the eggnog. Cook over med. heat, stirring constantly, until thickened. Cook for 2 mins. Remove from the heat and add the gelatin mixture, stirring until dissolved.
Divide the filling in half, setting half aside to cool. Add the melted chocolate and vanilla to half; stir well, and pour into the pie shell. Chill until set.
Add rum extract to the remaining filling. Whip 1 cup of cream and fold into the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread over the pie, or pipe from a pastry bag, and garnish with chocolate curls, if desired. Serves 6 to 8.
Chocolate Malt Shoppe Pie
Chocolate Malt Shoppe Pie
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.
1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powdr
3 tb Marshmallow Cream Topping
1 c Whipping cream
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls.
Chocolate Mint Ice Cream Pie
Chocolate Mint Ice Cream Pie
1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream
Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate covered mints.
1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream
Fill pie crust with softened mint chocolate chip ice cream. Re-freeze until firm. Garnish before serving with whipped cream and thin chocolate covered mints.
Chocolate Pie
Chocolate Pie
2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.
2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly.Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling.
Double Chocolate Pie
Double Chocolate Pie
2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling.
2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled
Combine pie filling and milk in saucepan;add butter and chocolate Cook and stir over medium heat until mixture comes to a full bubbling boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell and chill 3 hours.Garnish with whipped topping and chocolate curls,if desired.Note:Plastic wrap may be placed on surface of pie filling before chilling.
German Chocolate Pie
German Chocolate Pie
3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.
3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells
Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.
Impossible Chocolate Cream Pie
Impossible Chocolate Cream Pie
2 Eggs
1 c Milk
1/4 c Butter (1/2 stick) or marg.
2 oz Unsweetened chocolate (2 sqares) melted & cooled
1 c Sugar
1 ts Vanilla extract
1/2 c Biscuit baking mix*
Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for 30 min. or until set. Cool completely before serving. SErve topped with whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)
2 Eggs
1 c Milk
1/4 c Butter (1/2 stick) or marg.
2 oz Unsweetened chocolate (2 sqares) melted & cooled
1 c Sugar
1 ts Vanilla extract
1/2 c Biscuit baking mix*
Preheat oven to 350. Combine all ingredients in a blender and blend on high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for 30 min. or until set. Cool completely before serving. SErve topped with whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)
Kentucky Derby Pie
Kentucky Derby Pie
1 c Sugar
1/4 c Flour
2 Eggs; beaten
4 oz Butter; melted & cooled
1 c English walnuts
1 c Chocolate chips
1 ts Vanilla
1 Pie shell, 9"; unbaked
Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.
1 c Sugar
1/4 c Flour
2 Eggs; beaten
4 oz Butter; melted & cooled
1 c English walnuts
1 c Chocolate chips
1 ts Vanilla
1 Pie shell, 9"; unbaked
Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips & vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a toothpick in the center & bake longer if necessary. The pie should be somewhat chewy.
Light Chocolate Pie
Light Chocolate Pie
2 tb Vegetable shortening
1 c Graham cracker crumbs
2 tb Sugar PLUS 2/3 c Sugar
3 c Milk (1%)
1 Egg
5 tb Cornstarch
6 tb Cocoa
Salt
1/2 ts Vanilla
2 c Non-dairy topping
Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.
2 tb Vegetable shortening
1 c Graham cracker crumbs
2 tb Sugar PLUS 2/3 c Sugar
3 c Milk (1%)
1 Egg
5 tb Cornstarch
6 tb Cocoa
Salt
1/2 ts Vanilla
2 c Non-dairy topping
Heat oven to 375 degrees. Melt shortening. Combine the graham cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9 inch pie pan with non-stick cooking spray. Presh the crumb mixture into bottom and up the sides of pan. Bake until edges start to brown, 5-8 minutes. Cool. Beat milk and egg together. In a saucepan, combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of salt. Gradually stir in the milk mixture. Cook over medium low heat, stirring frequently, until mixture thickens and comes to a boil, 10-12 minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla. Pour into cooled pie crust. Chill til set, several hours or overnight. Spread whipped topping on pie and chill til ready to serve.
Millionaires Pie
Millionaires Pie
1 10" pie shell, partially baked in its pan
1 c Coconut flakes
1 c Semi-sweet chocolate chips
1 c Chopped pecans
1/2 c Brown sugar
3/4 c White sugar
Pinch of salt
1 1/2 T Margarine, melted
1/2 c Light corn syrup
1/4 t Vanilla
4 Eggs, beaten
Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature.
1 10" pie shell, partially baked in its pan
1 c Coconut flakes
1 c Semi-sweet chocolate chips
1 c Chopped pecans
1/2 c Brown sugar
3/4 c White sugar
Pinch of salt
1 1/2 T Margarine, melted
1/2 c Light corn syrup
1/4 t Vanilla
4 Eggs, beaten
Preheat oven to 325 degrees. Toss together the coconut flakes, chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in prepared pie shell. Bake 55-65 minutes, or until deep golden brown on top and nearly set in center. Cool at room temperature.
Pecan Pie
Pecan Pie
2 Eggs
4 oz Sugar
6 oz Corn syrup
2 oz Butter - melted
1/4 ts Salt
3 oz Chocolate - semisweet, grated
6 oz Pecans
10 Inch pie shell
Bake pie crust blind at 400F for 10 minutes. (line with foil and fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil and weights and cool. Beat eggs and stir in sugar, corn syrup, melted butter, salt and chocolate. Scatter pecans in unbaked pie shell and pour egg mixture over top. Bake at 300F for 30-45 minutes.
2 Eggs
4 oz Sugar
6 oz Corn syrup
2 oz Butter - melted
1/4 ts Salt
3 oz Chocolate - semisweet, grated
6 oz Pecans
10 Inch pie shell
Bake pie crust blind at 400F for 10 minutes. (line with foil and fill with beans or pie weights before baking). Remove foil, weights before baking). Remove foil and weights and cool. Beat eggs and stir in sugar, corn syrup, melted butter, salt and chocolate. Scatter pecans in unbaked pie shell and pour egg mixture over top. Bake at 300F for 30-45 minutes.
Snicker Pie
Snicker Pie 5 Snicker bars, king size1 1/2 tb Half & half1/2 c Peanut butter4 c Cool whip1 Graham cracker crust (Deep-Dish -OR- Chocolate)In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup.
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