Heavenly Chocolate Layer Pie Recipes

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

HEAVENLY CHOCOLATE LAYER CAKE RECIPE

Steps:

• Microwave COOL WHIP and semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min. or until thickened.
• Cut each cake layer horizontally in half. Place 1 cake layer, cut side up, on plate; top with 1/4 each of the COOL WHIP mixture and strawberries. Repeat layers 3 times.

HEAVENLY CHOCOLATE LAYER PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1 cup pudding onto bottom of crust. Whisk half the COOL WHIP DIPS into remaining pudding. Spread over pudding layer in crust; top with remaining COOL WHIP DIPS.
• Refrigerate 3 hours or until firm.

HEAVENLY CHOCOLATE LAYER PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
• Spread 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
• Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

HEAVENLY CHOCOLATE LAYER PIE

Steps:

• Pour milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.)
• Spread 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
• Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

HEAVENLY CHOCOLATE CREAM PIES

Steps:

• Preheat oven to 350*.Grease 2 9" round cake pans.set aside.
• to prepare CRUST:.
• place cake mix in large bowl. Cut in butter with a pastry blender or 2 knives. Put half the crumbs in each pan. Press up sides and bottom of each pan.
• Bake at 350*.for 15 minutes. Cool.set aside.
• to prepare 1 ST LAYER:.
• combine cream cheese and powdered sugar in small bowl. Beat at medium speed with electric mixer until smooth. Stir in 1 cup whipped topping. Spread half the mixture evenly over each crust.
• Refrigerate.
• to prepare 2ND LAYER:.
• prepare pudding mixes following package directions using 3 cups milk.
• Spoon half the pudding over cream cheese layer in each pan.
• to prepare 3RD LAYER:.
• spread 1 cup whipped topping on each pie. Refrigerate till ready to serve. Garnish with chocolate and mint leaves. if desired.
• One container 8 oz frozen Cool Whip, thawed will be enough for recipe.
• ******YOU CAN ALSO SUBSTITUE LEMON SUPREME CAKE MIX IN PLACE OF CHOCOLATE AND LEMON INSTANT PUDDING IN PLACE OF CHOCOLATE PIE FILLING.AND MAKE TWO ENTIRELY DIFFERENT PIES.I LIKE TO GARNISH THE LEMON PIES WITH CANDIES LEMON SLICES.USE YOUR IMAGINATION.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• 1. Chill small mixing bowl.2. In large mixing bowl beat sweetened condensed milk, chocolate and vanilla on medium speed of electric mixer until combined. Refrigerate for 15 minutes.3. Meanwhile, in chilled bowl beat cream on medium speed of electric mixer until soft peaks form.4. Stir chocolate mixture. Fold whipped cream into chocolate mixture. Spread in crust. Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator.