63717 chocolate trifle served strip Recipes

chocolate cake mix (1 box), coffee liqueur, fudge sauce, heath candy bars, broken into pieces (skor ok too), heavy cream , whipped, sugar

food cake mix, instant chocolate pudding mix, caramel ice cream topping, english toffee bits or almond brickle chips

cold milk, instant chocolate pudding mix, frozen lb cake, thawed, fresh or frozen raspberries, thawed, raspberry preserves, raspberries , optional

food cake mix (regular size), refrigerated irish creme nondairy creamer, cold milk, instant chocolate pudding mix, mint candies, chopped

sugar, cornstarch, salt, milk, egg yolks, beaten, white baking chocolate, chopped, vanilla extract, jellied cranberry sauce, raspberry liqueur, frozen lb cake, thawed and cut into 1/2-in. cubes, heavy whipping cream, sugar, vanilla extract

german chocolate cake mix, instant chocolate pudding mix, eggs, lightly beaten, sour cream, butter, melted, vanilla extract, milk, divided, chocolate cook -and-serve pudding mix, chopped pecans, marshmallows, semisweet chocolate morsel, vanilla ice cream (optional)

german chocolate cake mix, chocolate instant pudding mix, eggs, lightly beaten, sour cream, butter, melted, vanilla extract, milk, divided, chocolate cook -and-serve pudding mix, chopped pecans, marshmallows, semisweet chocolate morsels, vanilla ice cream (optional)

chocolate cake mix, water, vegetable oil, eggs, cook n serve chocolate pudding mix, milk, cool whip, chopped walnuts

all-purpose flour, unsweetened cocoa powder, chocolate, cook -and-serve pudding and pie mix, baking powder, salt, butter substitute (such as i can tsp believe it s not butter for baking) or 3/4 cup unsalted butter (such as i can tsp believe it s not butter for baking), granulated sugar, eggs, milk, vanilla extract, heavy cream, semi-sweet chocolate chips, white baking chocolate , broken apart, vegetable oil

chocolate biscuits, butter, melted, dark chocolate, roughly chopped, butter, extra, cocoa powder, cream cheese, softened, caster sugar, sour cream, vanilla extract, berries, to serve

chocolate cake mix, pumpkin puree (not pie filling), light cherry pie filling, light cool whip

sugar, cornstarch, instant coffee granules, egg, low-fat milk, kahlua or 2 tbsp other coffee liqueur, chocolate wafers (i used milano from pepperridge farm)

chocolate cake mix with pudding, vanilla instant pudding mix, skor candy bars, cool whip, kahlua

food cake mix, water, oil, eggs, non-dairy coffee creamer , irish creme flavor, cold milk, instant chocolate pudding mix, spearmint decorative candies, crushed

brownie mix, milk cold, white chocolate instant pudding 3.4oz ea ., toffee bits or crushed peppermints, semi-sweet mini morsels

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.

chocolate pudding (cook-n-serve kind, not instant), half-and-half cream or 2 cups milk, semi-sweet chocolate chips, divided, butter, softened, sugar, eggs, vanilla, unsweetened baking cocoa, flour, baking powder, chopped nuts (optional)

heavy cream, egg yolks, sugar, vanilla extract, cold, strong coffee, semisweet chocolate chips, serve : whipped cream or berries (optional)