#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

#2726 - Chocolate Marshmallow Cookie Pie

(by Shirley McNevich)

1 - ready made Keebler chocolate cookie pie shell
2 TBSP milk
2 1/2 cups Cool Whip (thawed)
2 cups cold milk
2 1/2 cups mini marshmallows
2 - 3oz. boxes Jell-O instant chocolate pudding mix
14 Nilla wafers
Hershey's chocolate syrup (optional)

In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

#2583 - Chocolate Vinegar Cake

(by Shirley McNevich)

1 1/2 cups flour
3/4 cup white sugar
1 tsp. baking soda
2/3 cup water
1/2 cup mayo
1/3 cup Hershey's chocolate syrup
1 TBSP cider vinegar
1 tsp. vanilla
1/4 tsp. salt
Domino's powdered sugar

In a bowl add flour, white sugar, baking soda and salt--stir. Add water, mayo, chocolate syrup, cider vinegar and vanilla--stir until mixed. Pour batter into a greased 8 x 8 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Sprinkle powdered sugar over the top before cutting.

#1783 - Chocolate Cream Puff Dessert

(by Shirley McNevich)

8 TBSP canola oil
1 cup water
1 cup flour
4 eggs
2 - 3.5oz. boxes Jell-O vanilla instant pudding
3 1/2 cups milk
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
Hershey's chocolate syrup for drizzling

In a saucepan over medium heat add canola oil and water--stir/bring to a boil. Remove saucepan from heat. In a mixer add oil mixture and flour--beat. Add eggs--beat well. Grease a 9 x 13 glass baking dish. Spread the mixture into the bottom of the dish. Bake at 400 degrees for 30 minutes. Cool completely. In a mixer add both pudding mixes and milk--beat. Add cream cheese--beat until smooth. Spread the cream cheese mixture evenly over the cooled crust. Spread the Cool Whip over the cream cheese layer. Refrigerate until cold. Drizzle each piece with Hershey's chocolate syrup before serving.

#1349 - Cream Cheese Eclair Cake

(by Shirley McNevich)

Crust: 1 cup water; 1/2 cup Parkay margarine; 1 cup flour; 4 eggs
Filling: 1 - 6oz. box Jell-O vanilla instant pudding; 2 1/2 cups milk; 1 - 8oz. Philadelphia cream cheese (softened)
Topping: 1 - 8oz. Cool Whip (thawed); Hershey's chocolate syrup for drizzling; maraschino cherries; chopped nuts

In a saucepan over medium heat add water and margarine--stir and bring to a boil. Add flour--stir quickly until it forms a ball--remove saucepan from heat. Add first egg to ball--stir quickly. Add second egg--stir quickly. Add third egg--stir quickly. Add fourth egg--stir quickly. Spread the mixture on to the bottom of a greased 10 x 15 baking pan. Bake at 400 degrees for 30 minutes. Cool crust completely--set aside. In a mixer add milk and pudding mix--beat. Add cream cheese--beat. Spread cream cheese mixture on to the cooled crust. Spread the Cool Whip over the top. Drizzle the top with chocolate sauce and sprinkle chopped nuts over the top. Drain the cherries, cut them in half and pat them dry with paper towels. Arrange cherries on the top.

#1099 - Gooey Chocolate Brownies

(by Shirley McNevich)

1/2 cup butter (no substitutes)
1 cup white sugar
3 eggs
1/4 tsp. salt
1 cup flour
3/4 cup Hershey's chocolate syrup
2 tsp. vanilla
3/4 cup chopped nuts (optional)

In a bowl add eggs--beat with a fork. Add salt--stir. Add butter and white sugar--stir. Add chocolate syrup and vanilla--stir. Add flour a little at a time--stir until you have brownie batter. Add chopped nuts if you wish--stir. Pour batter into a greased 9" baking pan. Bake at 350 degrees for 25-30 minutes. DO NOT OVER BAKE or brownies will be dry instead of gooey.

#839 - Frozen Oreo Cookie Ice Cream Cake

(by Shirley McNevich)

24 crushed Oreo cookies (crush them with a rolling pin after placing them a few at a time in a Ziploc bag)
1/4 cup butter (melted)
1/2 gallon softened premium vanilla ice cream
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup softened butter
1 - 16oz. can/bottle Hershey's chocolate syrup
1 tsp. vanilla
1 - 8oz. Cool Whip
1 cup chopped nuts (peanuts, pecans or walnuts)

Crush the Oreo cookies, then place them in a bowl. Add the 1/2 cup melted butter to the crushed cookies--mix. Press the cookie mixture into a 9 x 13 cake pan, then place the cake pan in the freezer for 1 hour. Remove the cake pan from the freezer and scoop the entire 1/2 gallon of vanilla ice cream evenly on top of the cookie crust. Return the pan to the freezer for another hour. While the pan is in the freezer, add the chocolate syrup, condensed milk, and softened butter to a saucepan over medium heat--stir and bring to a boil, then cook for 5 minutes. Remove saucepan from stovetop and immediately add the vanilla--stir. Let the syrup mixture cool to room temperature, then remove the cake pan from the freezer and pour the chocolate sauce on top of the vanilla ice cream. Return the pan to the freezer overnight. When ready to serve the next day, spread the Cool Whip on top of the ice cream cake and sprinkle the chopped nuts on top of the Cool Whip. Cut into squares and serve.