Chocolate Lush Pie Recipes

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.

Steps:

• 1. Place oven rack in middle position and preheat oven to 350 degrees Fahrenheit.
• 2. In a medium bowl, cut butter into flour and mix in pecans, until well combined.
• 3. Evenly pat mixture into the bottom of an 8"x8" pan.
• 4. Bake at 350 degrees for 15 minutes.
• 5. Remove crust from oven and allow to cool.
• 6. Beat cream cheese until fluffy.
• 7. Add i cup of the whipped topping and the powdered sugar and beat until well incorporated and no lumps remain.
• 8. Spread mixture evenly over cooled crust.
• 9. In large mixing bowl, whip together the pudding mixes, milk and sweetened condensed milk, until thick and no lumps remain.
• 10. Spread evenly over cream cheese layer.
• 11. Spread on remaining whipped topping. (Decorate with chocolate shavings or pecans, if desired.)
• 12. Cover and refrigerate until served.
• 13. Cover and refrigerate leftovers.
• 14. Recipe may be doubled for 9"x13" pan.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
• In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup whipped topping, the food color and peppermint extract. Stir in 2 cups of the chopped cookies. Spread over brownie. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Refrigerate 4 hours.
• When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Steps:

• 1. 1st Layer: Mix together cream cheese and powdered sugar. Fold in Cool Whip. Fill graham cracker crust with mixture.
• 2. 2nd Layer: Mix puddings and milk together until creamy, layer on top of cream cheese mixture.
• 3. 3rd Layer: Cover top of pie with Cool Whip and sprinkle with pecans. Chill 2-3 hours before serving.