Chocolatey Coolwich Delight Recipes

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

Steps:

• Mix pudding snack and COOL WHIP until blended; spread onto 4 graham squares. Sprinkle with nuts; press into pudding mixture. Drizzle with caramel topping.
• Cover with remaining graham squares to make 4 sandwiches. Place in single layer in shallow pan.
• Freeze 3 hours or until firm. Wrap individually in foil. Store in freezer up to 1 week before serving.

Steps:

• Combine margerine, flour and pecans.
• Press into 13x9in.
• pan.
• Bake@ 375 for 15 min.
• Cool.
• Combine cheese, sugar, and 1 1/2 c.
• whipped topping.
• Blend and spread over crust.
• Chill.
• Combine pudding mixes and milk.
• Beat two min.
• at med.
• speed.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer.
• Garnish with pecans and choc.
• (opt.) Refrigerate.
• Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

Steps:

• Combine sugar, cocoa, butter and milk in a saucepan; bring to a boil.
• Add vanilla.
• Remove from heat and stir in coconut and oats.
• Drop by spoonfuls onto wax paper; chill.

Steps:

• Spread 2 Tbsp. of the whipped topping onto each of 12 of the graham squares. Top with remaining graham squares to make 12 sandwiches.
• Place in single layer on baking sheet.
• Freeze 3 hours or until firm. Wrap individually in foil. Store in freezer up to 1 week.