Candy Bar Mousse Pie Recipes

Steps:

• Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
• Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.

Steps:

• Melt the Milky Ways and the Tolberone in a double boiler. Add the milk, sugar and 1/4 tsp salt. Beat the two egg yolks and add 2 tablespoons of the hot mixture into the eggs, mixing completely to temper the eggs. Then stir the egg mixture into the candy bar mixture.
• Allow this to cool, while you beat the whipping cream with the vanilla until stiff. Then beat the two egg whites till peaks are stiff. Fold both into the candy bar mixture.
• Crush the Oreo cookies and fold into the mousse. Spoon into individual dessert bowls. Chill and top with a dab of whipped cream and the crushed heath bar. It is also good in a chocolate pie crust.

Steps:

• Place one candy bar, marshmallows and milk ina heavy saucepan.
• Cook over low heat.
• Stirring constantly until chocolate in melted and mixture is smooth.
• Cool.
• Fold in whipped cream.
• Pour into crust.
• Break candy bar into pieces and place on pie.
• Refrigerate for at least 3 hours.

Steps:

• In a small bowl, beat the cream cheese until smooth. Fold in whipped topping. Crush the candy bars; fold 1 cup into cream cheese mixture. Spoon into crust. Sprinkle with remaining candy bar crumbs. Refrigerate for 2-4 hours before slicing.

Steps:

• Mix cream cheese and 2 tablespoon of the milk and vanilla in a bowl with wire whisk until smooth.
• Gently Stir in 2 cups Cool Whip.
• Add chopped up candy bars (save a little for top of pie): Set aside **Hint use a hand chopper like the Pampered Chef one--it makes it so much easier to chop!** or freeze first then smash with mallet to break up.
• Pour remaining milk in a large bowl add puddings and mix until smooth, should be really thick.
• Spoon 1 1/2 cup of pudding into crust and spread evenly.
• Stir in 1/2cup of the Cool Whip into remaining pudding and whip to incorporate. fold in another 1/4 c cool whip to make fluffy.
• Spread cream cheese mixture into crust on top of pudding.
• Spread other pudding mixture on top of candy bar mixture.
• Top with some chopped candy bars and garnish edges with cool whip if desired.
• Refrigerate at least 4 hours serve chilled.
• **To soften cream cheese, microwave for 15 seconds on high.