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Results 81 - 90 of 310 for chocolate delight
Mix ingredients. Press into 9"x13" pan and bake at 350 degrees for 20 minutes; cool. Mix: 1 c. powdered sugar 1 c. Cool Whip Put on crust. ...
Crumble and put into medium Pyrex dish. Bake at 350 degrees for 15 minutes. Cool. Mix cream cheese and sugar. Fold in Cool Whip and ...
Mix first 3 ingredients. Press in bottom of 3 quart Pyrex to make crust. Bake in 325 degree until light brown. Cool. Whip until smooth and ...
Line 9 x 12 inch ... Final layer is chocolate mixture. For chocolate mixture: Melt ... refrigerate. This dessert is best made the night before.
Mix first 5 ingredients good and add chocolate chips. Bake in greased and ... cheese 1 tbsp. milk Cream cheese and add sugar and milk. Mix well.
MICROWAVE DIRECTIONS: Microwave all but 3 squares of the chocolate with 1/4 cup of the ... minutes plus freezing. Microwave cooking time: 3 minutes.
Mix but do not whip; let stand in refrigerator 24 hours. Cut top off angel cake about 1 inch. Dig out bottom part leaving about 1 inch ...
Preheat oven to 350 degrees. ... 9-inch pan. Pour chocolate chips over this crust. Mix ... Cut when cool and refrigerate (because of sour cream).
Melt butter and mix with ... crust. Beat instant chocolate pudding mix with 3 cups ... with remaining Cool Whip and sprinkle with crushed pecans.
Step 1: Mix together 1 ... packages of Jello chocolate pudding, 3/4 cup sugar and ... completely. Spread remaining half of Cool Whip on top. Serves 8.
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