Symphony Pie Recipes

Steps:

• Break up Symphony bars and add milk in large microwave safe bowl. Heat in microwave for 45 seconds or until chocolate is melted; stirring after 15 second intervals. Remove and mix with spoon so that all of the chocolate is melted. Add Cool Whip and mix very well. (I put one scoop in the chocolate first and mixed that in to cool the chocolate before I add the rest of the cool whip) Do this for several minutes making, sure that all of the chocolate is incorporated. Pour chocolate mixture into Shortbread Pie Crust and spread evenly. Cover and freeze for 3 hours before served. It will stay good in the freezer for weeks.

Steps:

• In mixing bowl, cream butter and sugar.
• Beat in eggs and vanilla.
• Add flour and salt. Mix well.
• Spread half of the batter into a greased 13 x 9 pan.
• Add chocolate to the remaining batter; mix well.
• Carefully spread over batter in pan.
• Bake at 350° for 30-35 minutes or until cake tests done.
• Cool completely.
• For Frosting:.
• Mix flour and milk in a saucepan.
• Cook and stir over medium heat until a thick paste forms, about 10 minutes.
• Cool completely.
• In a mixing bowl, cream butter and powdered sugar.
• Add vanilla and mix well.
• Gradually add the milk mixture and beat 5 minutes.
• Frost the cake. Store in fridge.

Steps:

• 1. mix milk and both boxes of pudding mix together for about a minute, it will be really thick, but make sure that you get everything mixed in. No lumps!
• 2. stir in half of the cool whip and half of the candy bar pieces
• 3. pour pudding mixture into pie crust. Spread evenly then sprinkle with remaining candy pieces. Chill until ready to serve. Enjoy.