Results 111 - 120 of about 980 for chocolate pie whip cream

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In a small bowl, beat ... Blend in melted chocolate, nuts, and vanilla. Mix ... evenly into cooled pie crust. In a large bowl, ... 620 calories per serving.

Follow directions on pudding box for pie. Stir in the peanut butter. Pour into baked pie shell. Refrigerate. Serve with whipped cream if desired.

Beat chilled evaporated milk and ... cup of Cool Whip. Pour into crust; refrigerate ... hours. Garnish with remaining Cool Whip and sprigs of mint.

Bake about 30 minutes at 350 degrees. Cool. Mix 1st layer together in large glass pan. Mix 2nd layer and pour on cooled first layer. Mix ...

Save 1 cup whipped topping and 1/4 cup orange segments for garnish. Prepare pudding according to directions and stir in liqueur. In large ...



In large bowl stir together milk and syrup. Fold in whipped cream. Pour into crust. Cover with plastic lid from pie crust. Freeze until firm.

Mix milk with instant pudding. Add vanilla ice cream and beat together until creamy. Pour into baked pie shell and let set in ... Top with whipped cream.

Preheat oven to 400°F. In ... into the unbaked pie crust. Bake at 400°F for ... Serve with whipped cream or Cool Whip. This pie is so ... servings rather than 8.

In one saucepan, combine chocolate pudding and 2 1/2 cups ... peanut butter; swirl together. Chill completely. Serve with dollops of whipped cream.

Mix pudding according to box ... into 8-inch baked pie shell. Refrigerate. When set, top with whipped cream or Cool Whip. Refrigerate and serve. Serves 8.

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