|From My Mother's Kitchen|
|by Jenny Linford|
From "My Mother's Kitchen" shows you how to cook a whole menu of traditional dishes to share with family and friends.
1 - 10 of 46 for chocolate fluff
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Mix together until smooth. 1 c. chocolate chips 1 c. ... Use any flavor pudding. May use coconut cream pudding and substitute coconut for chocolate chips.
Cook fluff and 2 tablespoons ... and 6 ounce chocolate morsels. Pour into ... Melt 6 ounce chocolate morsels. Pour on top. Cool in refrigerator. 12 bars.
Beat mixture until it holds its point.
Combine butter, flour and nuts. Press into 9 x 13 inch pan. Bake at 350 degrees for 15-20 minutes. Cool 1/2 hour. Whip 8 ounces cream cheese and ...
Mix together in chilled bowl 2 cups heavy cream (Dream Whip), 1 cup confectioners' sugar, 1/2 cup cocoa and dash of salt. Beat until stiff. ...
Mix and pat ... 2 packages instant chocolate pudding with 2 ... remaining Cool Whip. Decorate as desired. Can be made the night before serving. Serves 14 to 16.
Melt together milk, marshmallows and Hershey bar. Cool. Whip cream and fold cooled chocolate mixture into it. Pour into baked pie shell. Cool before serving.
1. In the ... is dissolved. 5. Slowly add melted chocolate, vanilla and salt. Chill. 6. When ready to serve, top pudding with chocolate fluff. Serves 6.
Cream 4 tablespoons ... 2 squares unsweetened chocolate, melted and ... peaks. Add to chocolate mixture, folding in gently but thoroughly enough to blend.
Prepare pudding according ... generous amount of Cool Whip. For optional garnish, grate a Skor chocolate bar over the top of the Cool Whip. Chill overnight.
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