Chocolate Lush Recipes

Steps:

• Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
• In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
• In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
• When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

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:

• 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:

• 1. Mix together; 1 stick butter, flour, 1/2 c nuts, vanilla and almond extract. Press into 9x13 baking pan (do not grease) and bake at 350 degrees for 15 minutes
• 2. Mix together; cream cheese, sifted powdered sugar and 1 cup cool whip. Spread this over the cooled crust.
• 3. Mix together; 2 packages of instant chocolate pudding using 3 cups of milk (no more) and follow pudding directions. Spread this over the cream cheese layer.
• 4. Spread more cool whip over the top and garnish with chopped nuts. chill, can be made ahead of time and frozen until 1/2 hour before serving.