|Hot Food, Cool Jazz|
|by Jeanne Rankin|
Paul and Jeanne Rankin from the Michelin-starred Roscoff restaurant in Belfast share two passions - hot food and cool jazz.
1 - 10 of 432 for chocolate cool whip dessert
Mix crust and ... over bake. Let cool. Blend Cool Whip (leave 1/3 of ... cooled crust. Spread chocolate pudding on cheese ... overnight or at least 8 hours.
Mix graham cracker ... candy bars. Pour chocolate mixture over graham cracker crumbs. Cool in refrigerator for ... Top with Cool Whip. Sprinkle with ... for about 4 hours.
Mix crust and ... over bake. Let cool. Blend Cool Whip, leave 1/3 ... cooled crust, spread chocolate pudding on cheese ... hours before serving. Serves 10.
Combine first 4 ... crust. Blend pudding and milk; add to second layer. Frost with Cool whip and refrigerate. Can use lemon pudding as an alternate flavor.
Combine all ingredients ... spread on top of cooled crust. Mix with electric mixer and spread on top of filling. Top with remaining Cool Whip. Refrigerate.
Melt butter and chocolate together. Stir in ... peanut butter and vanilla until smooth. Fold in whipped topping and turn into crust. Top with chocolate sauce.
Press flour, butter ... at 350 degrees. Cool. Blend with ... 1 cup Cool Whip and spread over ... can also be topped with grated chocolate or chopped nuts.
Heat caramel topping ... a full boil. Cool 5 minutes, stirring ... around edge of pie. Drizzle with additional topping and garnish with pecans, if desired.
Place caramel topping ... a full boil. Cool 5 minutes, stirring ... pie. Drizzle with additional topping and garnish with additional pecans, if desired.
Place caramel topping ... a full boil. Cool 5 minutes, stirring ... additional topping and garnish with additional pecans, if desired. Makes one 8 or 9 inch pie.
top of page