Fudge Ribbon Pie Recipes

FUDGE RIBBON ICE CREAM PIE

Steps:

• For Graham-Cracker Crust:.
• Combine graham-cracker crumbs, sugar, and butter or margarine, melted; mix.
• Press firmly into 9- inch pie plate.
• Bake at 375°F for 6 to 9 minutes or until edges are browned; cool.
• For unbaked crust, chill 45 minutes; fill.
• For Ice Cream Pie:.
• In saucepan, combine chocolate and evaporated milk.
• Cook and stir over low heat till chocolate is melted, about 15 minutes.
• Stir in the sugar and butter.
• Cook over medium heat till thickened, 5 to 8 minutes longer, stirring occasionally.
• Stir in vanilla.
• Cool.
• Spoon HALF of the ice cream in the cooled pastry shell.
• Cover with HALF the cooled chocolate sauce; freeze.
• Repeat with the remaining ice cream and sauce.
• Cover and freeze overnight or till firm.
• Remove pie from freezer.
• Spread whipped topping over chocolate layer; seal to edge.
• Drizzle top with honey.
• Enjoy.

FUDGE RIBBON CAKE

Steps:

• HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray.
• PREPARE cake mix according to package directions. Pour batter into prepared pan.
• BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter.
• BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar.
• CHOCOLATE GLAZE
• COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup).
• VARIATIONS
• FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting.
• FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired.

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

RIBBON FANTASY FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a full rolling boil, stirring constantly. Boil for 4 minutes over medium heat, stirring to prevent scorching. Remove from the heat and set aside., Divide marshmallow creme between 2 heat-resistant bowls; add chocolate chips and 1/2 teaspoon vanilla to 1 bowl, and peanut butter and remaining vanilla to the other. Pour half of sugar mixture into each bowl., Stir chocolate mixture until smooth and pour into prepared pan; stir peanut butter mixture and carefully pour over chocolate layer. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-1/4-in. squares.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

FABULOUS FUDGE RIBBON CAKE

Steps:

• In a small bowl, beat together cream cheese, 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla until smooth.
• In a separate bowl, combine flour, 1 1/3 cup sugar, baking powder, soda, salt, milk, shortening, 1 egg, 1/2 teaspoon vanilla, and 3 squares melted unsweetened chocolate in large mixing bowl. Beat for 1/2 minute with an electric mixer on low speed. Beat 2 minutes on medium speed.
• Grease a 9 inch square pan. Pour half of the batter into the pan. Spread cream cheese mixture evenly over the batter, and top with remaining cake batter to cover completely.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until cake tester inserted in center comes out clean. Cool.
• Melt 3 squares semisweet chocolate with butter, water, and oil; blend until smooth. Spread evenly over cooled cake.

RIBBONED FUDGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• Prepare cake according to directions on package. Pour into Bundt pan.
• In a medium bowl, beat together cream cheese, butter (or margarine) and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth.
• Pour cream cheese mixture evenly over cake batter.
• Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely. Glaze with Chocolate Glaze, or as desired.

STATE FAIR RIBBON FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray the bottom of an 8x8-inch metal baking pan with cooking spray.
• Mix flour, cocoa, and 1/4 teaspoon plus a pinch of salt together in a bowl and set aside.
• Melt butter in a medium saucepan over low heat. Add semisweet and bittersweet chocolate to melted butter and stir until smooth. Remove from heat; set aside for 2 to 3 minutes.
• Meanwhile, mix brown sugar, eggs, and banana by hand until combined, about 1 minute. Add melted chocolate mixture to banana mixture and stir well, about 1 minute more. Mix flour mixture slowly into chocolate, stirring just enough to combine. Fold in walnuts and chocolate chips. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 35 to 40 minutes. Remove from the oven and let cool in the pan on a wire rack for at least 2 hours before cutting.

CHOCOLATE RIBBON PIE

Steps:

• Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
• Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.

FUDGE RIBBON PIE

Steps:

• Prepare baked 9-inch pastry shell; set aside.
• For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
• Cook and stir over medium heat until bubbly.
• Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
• Remove from heat; stir in vanilla.
• Beat until smooth with wire whisk or rotary beater.
• Set aside to cool completely.
• In a chilled bowl, stir 1 pint of the ice cream until softened.
• Spread into cooled baked pastry shell.
• Cover with half of the cooled fudge sauce.
• Freeze until nearly firm.
• Repeat with remaining ice cream and fudge sauce.
• Return to freezer while preparing meringue.
• In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
• Cool to room temperature.
• Add the meringue powder.
• Beat on high speed until stiff peaks form.
• By hand, fold 3 tablespoons of the crushed candy into the meringue.
• Spread meringue over chocolate sauce layer, sealing to edge.
• Sprinkle top with remaining crushed candy.
• Freeze until firm (several hours).
• Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
• Cover loosely and return to freezer for a few hours or overnight before serving.