Chocolate Crunch Pie Ingredients 1 package jello chocolate instant pudding 1 cup milk 3 1/2 cups cool whip; thawed 20 chocolate sandwich cookies; ground 1 1/2 cups rocks * 1 chocolate cookie crust ( 8 or 9 inch) Method * Use any combo of chocolate chips, chopped peanuts, granola bar chunks. Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1-cup cookies and "rocks" into pudding mixture. Spoon into piecrust. Sprinkle with remaining cookies. Freeze until firm
Adobe Pie Ingredients 1 3/4 cups chocolate wafer cookies; crumbled 1/4 cup butter 1 teaspoon Amaretto 1 pint vanilla ice cream; softened 1 pint coffee ice cream; softened 2 ounces semi sweet chocolate; grated Method In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together. Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350°F. Bake the pie crust for 6 - 8 minutes. Let cool and then freeze for 15 minutes. Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 minutes or until ice cream is firm. Spread the coffee ice cream evenly on top of the vanilla ice cream. Sprinkle chocolate shavings over the top and freeze.
Chocolate Cherry Cream Pie Ingredients 22 graham crackers 2 tablespoons sugar 6 tablespoons butter; melted 1 (4 serving package) instant chocolate pudding mix 1/2 tub Cool Whip 1 can cherry pie filling Method Crush crackers with rolling pin, between wax paper. Combine with sugar and butter, stir well. Press firmly into 9" pie plate. Bake at 350 F for 8 minutes, cool before filling. Prepare pudding as directed for pie filling. Chill for 30 minutes, spread into crust. Spread cool whip carefully on top. Spoon cherries on top. Chill for 2 hours before serving.
Black Magic Pie Ingredients 42 Oreo cookies 2 tablespoons margarine; melted 1 quart chocolate ice cream 1 pint vanilla ice cream; melted 1/2 cup whipped topping chocolate fudge sauce Method Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.
Apple Crumble Pie Ingredients 1 unbaked pie shell 5 cups sliced apples 1/2 cup white sugar 3/4 teaspoon cinnamon 1/3 cup white sugar 3/4 cup all purpose flour 6 tablespoons butter or margarine Method Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples. Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples. Bake at 400°F for 35 to 40 minutes, or until done.
Chewy Caramel Brownie Pie Ingredients Brownie 1/2 cup butter or margarine 2 unsweetened chocolate squares 1 cup sugar 3/4 cup flour 2 eggs; slightly beaten 1/2 teaspoon slat 1/2 teaspoon baking powder 1 teaspoon vanilla Caramel 8 ounces caramels; unwrapped 3 tablespoons whipping cream 1/2 cup chopped pecans 1/4 cup semi sweet chocolate chips vanilla ice cream Method Heat oven to 350°F. In 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in remaining brownie ingredients. Spread batter into greased 9-inch pie pan. Bake for 20 to 25 minutes or until brownie is firm to the touch. Meanwhile, in 1-quart saucepan cook caramels and whipping cream over medium low heat, stirring occasionally, until caramels are melted. Remove brownie from oven' spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5 minutes or until caramel mixture is bubbly. Let stand 30 to 45 minutes, cut into wedges. Serve with ice cream.
Frosty Chocolate Chip Pie Ingredients 1 cup semi sweet chocolate chips 1/3 cup milk 1 (3 ounce package) cream cheese, softened 2 1/2 cups frozen non dairy whipped topping, thawed 1 baked (8 inch) pie crust, cooled or a graham cracker crust additional whipped topping fresh fruit slices Method In medium microwave safe bowl, combine chocolate chips and milk. Microwave at HIGH 1 1/2 minutes or until hot. With whisk or spoon, beat in cream cheese until well blended and smooth. Cool just to room temperature. Gently fold 2 1/2 cups whipped topping into chocolate mixture; spoon into crust. Cover; freeze until firm. Garnish with whipped topping and fresh fruit. Yield: 6 - 8 servings
Greek Pie Ingredients 2 cups all purpose flour 3 teaspoons sugar 1 cup margarine (melted) 2 (8 ounce) packages cream cheese 1 cup white sugar 1 (3 ounce) package lime jello 1 (8 ounce) cool whip topping thawed 2 teaspoons vanilla Method Mix thoroughly first three ingredients. Press into bottom of 13 by 9 inch pan (not sides). Bake about 30 minutes at 350ºF, or until lightly brown. Let cool slightly. Prepare jello in 2 cups boiling water. Cool. Cream the cheese, sugar and vanilla. Mix well with cooled jello and cool whip on low speed. Pour into baked crust. Sprinkle with finely chopped pecans. Put into refrigerator until firmly set.
Baby Ruth Bars by Jellyqueen Here is a recipe to use up all that Special K cereal we have been so excited about here lately. Actually this is a really good recipe that I got from my SIL several years ago. It is fairly quick to put together. It just has to be done a little ahead of time so it will get a good chill in the refrigerator. Cook time is estimated and does not include chill time. 1 cup sugar 1 cup light corn syrup 1 3/4 cups crunchy peanut butter 5 cups Special K cereal 1 (6.00 ounces) package chocolate chips 1/2 cup creamy peanut butter 1. Bring sugar and corn syrup to a boil. 2. Remove from heat and add crunchy peanut butter. 3. Blend well. 4. Add cereal, stirring to coat. 5. Pour into buttered 9x13 inch dish. 6. Melt chips and plain peanut butter, stirring until smooth. 7. Spread over cereal mixture. 8. Refrigerate until cool, then cut into squares another recipe for baby ruth bars: Baby Ruth Bars by carolinafan 1 cup light Karo syrup 1 cup white sugar 1 1/2 cups crunchy peanut butter 4 cups Rice Krispies 6 ounces chocolate chips 6 ounces butterscotch chips 1. Bring sugar and syrup to a boil. 2. Remove from heat and immediately mix in peanut butter. 3. Pour over cereal and mix well. 4. Press into a 9x13 inch buttered pan. 5. Melt chocolate chips and butterscotch chips and spread over top. 6. Chill and cut into squares.
English Toffee by Bruce Gurnick This recipe is unbelievably tasty. This toffee make a delicious gift at holiday times. You won't be able to control yourself from eating more. Other nuts can be substituted for almonds if you wish. 1 lb butter 2 cups sugar 6 tablespoons water 2 tablespoons light corn syrup 1/3 lb raw slivered almonds 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts 1. -Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?)-Combine butter, sugar, water and corn syrup in a medium saucepan. 2. Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling. This is hot stuff!). 3. Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy. 4. -At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees. 5. -Removefrom heat and pour onto slightly greased pan. 6. -Spreadout candy to edges and corners. 7. -Topwith chocolate chips. 8. The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee. 9. -Sprinklewith walnuts if desired, though some people prefer to make skip the walnuts. 10. -Coolcompletely, about 2 or more hours. 11. -Breakinto pieces and try not to eat too much yourself.
