Ingredients
1 (9 inch) deep dish pie crust, baked and cooled
1 (1.4 ounce) package instant sugar-free chocolate pudding mix
1/2 cup frozen reduced-calorie whipped topping, thawed
Directions
Prepare pudding as directed on package for pie. Spoon into pie shell, and chill 1 hour. Serve with whipped topping.
Ingredients
1 cup shortening
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 (8 ounce) packages cream cheese
1/4 cup white sugar
2 eggs
1 cup chopped pecans
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
Ingredients
10 egg whites
1 cup all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
2/3 cup cold brewed coffee
1 teaspoon vanilla extract
1/2 teaspoon almond extract
FILLING:
1 cup sliced fresh strawberries
1/2 teaspoon almond extract
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
TOPPING:
1/2 cup heavy whipping cream
1/4 cup confectioners’ sugar
2 teaspoons baking cocoa
1/4 cup slivered almonds, toasted
6 fresh strawberries, sliced into thick slices
Directions
Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Coat the bottom of three 9-in. baking pans with nonstick cooking spray; line with waxed paper. Spray the paper with nonstick cooking spray and dust with flour; set aside. Sift the flour, cocoa, baking soda and salt together three times.
Beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine coffee and extracts. Fold dry ingredients into egg mixture alternately with coffee mixture.
Ingredients
1 cup sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups water
2 tablespoons amaretto (almond flavored liqueur)
Directions
In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
Pour mixture into an ice cream freezer container, and follow the manufacturer’s instructions to freeze.
Ingredients
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons unsweetened cocoa powder
2 1/2 cups grated zucchini
1/4 cup ground walnuts
1/4 cup semisweet chocolate chips
Directions
Cream together butter or margarine, vegetable oil and sugar.
Add eggs, sour milk, and vanilla. Blend well.
Ingredients
1 (10 ounce) package mini twist pretzels
5 cups toasted oat cereal
5 cups crispy corn cereal squares
2 cups salted peanuts
1 (14 ounce) package candy-coated milk chocolate pieces
2 (11 ounce) packages white chocolate chips
3 tablespoons vegetable oil
Directions
Line 3 baking sheets with waxed paper or parchment. Set aside.
In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside.
Ingredients
4 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup raisins
1/4 teaspoon ground cinnamon
1 cup quick-cooking rice
1 egg, well beaten
1/8 teaspoon ground nutmeg
Directions
In a medium saucepan, combine all ingredients. Bring to a boil over medium heat. Cool for 5 minutes, stirring twice. Chill until serving.
Ingredients
3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons vegetable oil
2/3 cup packed brown sugar
1/4 cup miniature semisweet chocolate chips
1 teaspoon vanilla extract
1 1/4 cups hot water
Directions
Preheat oven to 350 degrees F (175 degrees C).
In an 8×8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil, mix well. Sprinkle brown sugar, remaining cocoa and chocolate chips over the mixture. Add the vanilla to the hot water, then pour the water over the top.
Ingredients
1 (12 fluid ounce) can evaporated milk
1 (3.9 ounce) package instant chocolate pudding mix
1/2 (21 ounce) can cherry pie filling
1 cup non-dairy whipped topping
1/8 teaspoon ground cinnamon, or to taste
Directions
Pour the evaporated milk and dry pudding mix into a container with a lid, seal it, and shake for 45 seconds to combine. Let the pudding set for 5 minutes.
In 2 large parfait glasses, alternate layers of chocolate pudding with layers of cherry pie filling. Top each glass with whipped topping, and sprinkle with cinnamon. Chill for 1 hour before serving.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup white sugar
1/2 teaspoon salt
1 cup milk
1 egg
1/3 cup butter, melted
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.
In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.
