#3650 - Chocolate Peanut Butter Poke Cake

 (by Sue [Hetrick] Sheaffer - friend)

1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Jif peanut butter
2 - 8oz. Cool Whip (thawed)
1 jar hot fudge ice cream topping
chopped peanuts

Prepare and bake cake according to box directions (in a 9 x 13 cake pan). Cool cake to room temperature. Use the handle end of a wooden spoon to poke about 30 holes into the cake (all the way to the bottom). In a mixer add cream cheese--beat. Add condensed milk and peanut butter--beat. Add ONE of the thawed 8oz. Cool Whips--beat until smooth. Spread the cream cheese mixture evenly over the top of the cake. Keep smoothing the cream cheese mixture with a spatula so that the holes get filled with the cream cheese mixture. Refrigerate the cake for at least 6 hours. Remove from refrigerator, spread the other 8oz. Cool Whip over the top of the cake. Drizzle the hot fudge topping over the Cool Whip. Sprinkle chopped peanuts over the top of the cake.

#3566 - Mint Chocolate Ice Cream Pie

(by Shirley McNevich)

2 pints good quality mint chocolate chip ice cream
1 ready-made chocolate graham cracker crust
1 1/4 cups coarsely crushed Keebler Grasshopper cookies + extra for topping
fudge ice cream topping

Soften one pint of the ice cream, then spread it on the bottom of the chocolate crust. Evenly sprinkle the crushed cookies over the ice cream. Cover the pie and freeze for 1 hour. Soften the second pint of ice cream. Remove the pie from the freezer--spread the second pint of ice cream evenly over the crushed cookies. Cover and freeze 4-5 hours. Remove from freezer, thaw for 10 minutes, sprinkle more crushed cookies over the top before cutting. Serve each slice with a little fudge topping.

#3535 - Ice Cream Cupcakes

(by Shirley McNevich)

good quality vanilla ice creamyour choice of toppings (sprinkles, jimmies, etc.)
any syrup toppings (chocolate, caramel, etc.)

Place cupcake liners into a pan or cookie sheet that will fit into your freezer. Place one scoop of vanilla ice cream into each cupcake liner. Add sprinkles, jimmies, etc. as desired. Keep them in the freezer until you are ready to serve. When ready to serve, add a little syrup topping, chopped peanuts, etc. to each (if you wish).

#2564 - Peanut Butter Fudge Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 3oz. box Jell-O vanilla INSTANT pudding
1 - 8oz. Breakstone's sour cream
3/4 cup milk
1 bag Reese's peanut butter chips
2 TBSP canola oil
1 - 12oz. jar hot fudge ice cream topping

In a mixer add sour cream, milk and pudding mix--beat until well mixed. In a microwave safe bowl add canola oil and 1 1/3 cups of the peanut butter chips--microwave on high for 45 seconds, stir and heat again for a few seconds at a time until smooth. Add melted peanut butter chips to pudding mixture in the mixer--beat until mixed. Pour the mixture into the graham cracker crust. Refrigerate until cold. Remove from refrigerator--spread fudge topping and remaining peanut butter chips over the top.

#2516 - Hot Fudge Peanut Butter Pie

(by Shirley McNevich)

1 ready-made chocolate cookie crust
1 cup Jif creamy peanut butter
1/2 cup white sugar
1 - 8oz. Philadelphia cream cheese (softened)
1 - 12oz. Cool Whip (thawed)
1 - 12oz. jar hot fudge ice cream topping
1 cup chopped peanuts

In a mixer add peanut butter, cream cheese and white sugar--beat. Remove bowl from mixer--add 3 cups of Cool Whip--stir until mixed. Pour the mixture into the chocolate pie crust. Spread the fudge topping in a microwave safe bowl--microwave on high for 1 minute--stir until smooth. Spread the heated fudge topping over the top of the pie. Refrigerate until cold. When ready to serve spread remaining Cool Whip over the top of the pie. Sprinkle chopped peanuts over the Cool Whip.

#2193 - Layered Oreo Fudge Pie

(by Rita Malick - friend)

20 Oreo cookies
3 1/2 TBSP melted butter (more if necessary)
2 pints good quality vanilla ice cream
1 jar fudge ice cream topping
chopped peanuts

Place cookies in a Ziploc bag a few at a time--crush them fine using a rolling pin. Repeat with all cookies. In a bowl add crushed cookies and melted butter--stir to mix. Add more melted butter if needed. Press the cookie mixture into the bottom and up the sides of an ungreased pie plate. Freeze the crust for 1 hour. Place one container of ice cream on your counter until softened. Remove pie from freezer, spread softened ice cream over the crust, then return pie to freezer for 1 hour. Remove pie from freezer--spread a layer of chocolate fudge ice cream topping over first ice cream layer, then return to freezer for 1 hour. Place second container of ice cream on your counter until softened. Remove pie from freezer and spread second pint of softened ice cream over the fudge layer. Freeze the pie over night. Before serving, spread more fudge topping over the top and sprinkle chopped peanuts over the fudge topping. You may have to let the pie thaw a few minutes before cutting.

#790 - Fudge Swirl Pie

(by Shirley McNevich)

1 3/4 cups flour
2 envelopes rapid rise yeast
2 TBSP white sugar
1/2 tsp. salt
3/4 cup very warm water
2 TBSP butter (melted)
Topping: 1 cup of hot fudge ice cream topping sauce (do NOT substitute with chocolate syrup or it won't work)
Icing: 1 cup Domino's powdered sugar, 2 TBSP milk

Put the warm water in a large bowl--add the yeast and stir. Add the salt, white sugar and melted butter--stir. Add the flour--stir until mixed. Spray a 9" DEEP pie plate with Pam. Spread batter evenly in the greased pie plate. Scoop spoonfuls of the hot fudge sauce on top. Use a knife to swirl the fudge sauce through the batter (like a marble cake). Place it in a cold oven, turn heat to 350 degrees and bake 25-30 minutes or until firm and brown. Cool completely. Frosting: in a bowl add the powdered sugar and milk--stir. Spread frosting on top of the pie. Refrigerate.