|by Ben Reed|
Offers a fantastic range of recipes for classic and contemporary cocktails, as well as expert practical advice on the best equipment and glasses.
1 - 10 of 781 for cool whip chocolate pie
Add 1 1/2 cups milk to chocolate Jell-O mix, stir ... 1/2 tub of Cool Whip. Spread mixture evenly in pie crust and refrigerate ... use an Oreo Pie Crust!
Mix crust together and press in pan. Melt chocolate and cool well. Fold in instant coffee, Cool Whip and pecans. Pour ... cake pan or a cold cut keeper.
Using a microwave-safe ... melt the whole chocolate bar. (It is ... the 12 oz Cool Whip in with it. ... into the chocolate pie crust. Place in ... or ready to serve.
In medium bowl, ... half of the whip cream topping. Spread mix in pie shell. Chill for ... berries and grated chocolate. Only 180 ... but taste like heaven.
Pour milk and peppermint extract into a medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended; set aside. Add food ...
Mix pudding according ... Take 1 cup cool whip and mix with 2 cups chocolate pudding. Form crust in pan and pour pudding on top. Finish off with cool whip.
23% calorie reduction ... blended. Beat in chocolate until well combined. ... serving. Makes 10 servings. * May substitute 12 packets Equal sweetener. Equal
Preheat oven to 375 degrees. Sprinkle chocolate chips over bottom of pie crust; top with ... deep golden brown. Cool. Garnish with Cool Whip and additional melted chocolate chips. Store in refrigerator.
Heat chocolate and 2 tbsp. ... into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.
Beat together cream ... Fold in 1 (8 oz.) Cool Whip then add 1 cup mini chocolate chips. Pour into 1 buttered graham cracker pie crust. Refrigerate 2 hours.
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