|Home Baking (Cookery)|
|by Martha Day|
Home Baking contains over 50, concise recipes that are easy to follow and are accompanied by helpful tips and techniques as well as an informative...
Results 1 - 10 of 42 for chocolate lush
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Split cake in ... deep pan. Melt chocolate chips in top ... half of mixture over chunks of cake. Add rest of cake and chocolate mixture. Chill overnight.
Sift together the ... 350°F for 45 minutes. Cut into squares and serve warm or cold. Top the inverted squares with chocolate lush from bottom of pan.
May substitute lemon pudding for chocolate. Blend well: ... Whip on top of pudding. Sprinkle with nuts or chocolate slivers. Refrigerate for about 4 hours.
Mix first 3 ... crust. Mix pudding and milk. Spread over top of other layer. Top all layers with remaining Cool Whip. Sprinkle with chocolate sprinkles.
Step 1: Combine ... Step 3: Mix chocolate pudding mixes and ... cheese layer. Step 4: Top with Cool Whip and remaining nuts. Refrigerate until serving time.
Mix flour, butter and chopped pecans. Pat into 9 x 13 inch oblong pan. Bake at 350 degrees for 15 minutes. Allow it to cool. Mix together Cool Whip, ...
FIRST LAYER: Combine ... THIRD LAYER: Mix chocolate pudding with milk, then spread over second layer. FOURTH LAYER: Spread Cool Whip on top of third layer.
Mix together and press into 9 x 13 inch pan. Bake 20 minutes at 325 degrees. Cool. Mix: 2 c. powdered sugar 2 c. Cool Whip Spoon over cooled crust. ...
Mix together. Pat ... crust. Then add: Mix until thick, then spread on cream cheese mixture. Add Cool Whip to top. Garnish with nuts and chocolate chips.
STEP 1: Mix ... STEP 3: Mix chocolate pudding with milk. ... and pour over Step 2. STEP 4: Put remaining Cool Whip on top. Refrigerate at least 4 hours.
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