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Results 21 - 30 of 66 for cool whip chocolate mousse pie
Make brownie mix as directed. Let cool. In large bowl crumble 1/2 of brownies. Make chocolate mousse mixes. Add 1/2 of prepared ... (8 oz.) Cool Whip and 3 Heath bars, crushed. ... see the different layers.
Heat chocolate and 2 tablespoons milk in ... chocolate mixture into Cool Whip until smooth. Spoon into crust. ... any leftover in the freezer.
Heat chocolate and 2 tablespoons milk in ... blending until smooth. Spoon into crust. Freeze until firm (4 hours). Store leftovers in freezer.
Bake brownies according to package; cool. Poke holes in brownies. ... of hours. Make mousse pie filling according to package directions. ... 1/2 of Cool Whip and 1/2 of nuts. Repeat layers. Refrigerate overnight. Serve cold.
Mix flour, butter, pecans. Pat ... at 350 degrees. Cool. Cream confectioners' sugar, cream ... Stir in Cool Whip - 1/2 container. Spread over ... has cooled. Beat chocolate pudding with milk until thick. ... be frozen and refrozen.
To prepare Crust: Mix crust ... into 8 inch pie plate. Bake at 300 degrees for 5 to 8 minutes. Cool. To prepare Filling: Heat chocolate and 2 tablespoons of milk ... at least 3 hours.
Heat chocolate and 2 tablespoons milk over ... Freeze until firm - about 4 hours. Let stand at room temperature about 10-15 minutes before serving.
Melt butter and add the ... 20 minutes and cool. Reserve a portion of the Cool Whip for topping. Mix together the ... small package of chocolate instant pudding, following package instructions. ... and sprinkle with nuts.
29. CHOCOLATE MOUSSE
Heat chocolate and 2 tablespoons milk in ... Fold into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.
Melt butter and add the ... 20 minutes and cool. Reserve a portion of the Cool Whip for topping. Mix together the ... small package of chocolate instant pudding, following package instructions. ... and sprinkle with nuts.
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