45505 fudge candy crunch pie Recipes

caramel ice cream topping, cold milk, instant vanilla pudding, cool whip, thawed, chocolate-covered english toffee bars, chopped, graham cracker pie crust (8 oz if ready-made )

vanilla wafer crumbs (60 wafers or an 8 oz box minus 1/4 cup), unsweetened cocoa, sugar, butter, melted, water, chocolate chips, heavy cream (note , when you purchase the cream remember you will need additional cream for the topping.), sugar, marshmallows, milk, heavy cream (1/2 pint), crushed candy cane (7 regular canes), sweetened whipped cream , for toping

fudge brownie mix, water, cooking oil, egg, chocolate ice cream, ice cream topping , butterscotch caramel, fudge, marshmallow, warmed (why not try a mix ), cut up candy bars (chocolate bars, toffee, peanut butter, whatever you want!), chopped nuts (optional), sliced fresh strawberries (optional), cream (optional)

chocolate cookie pie crust (prepared or your own ), smooth peanut butter, cream cheese , that has been allowed to soften, sugar, hot fudge

crust pie shell for a deep dish, unbaked, diced rhubarb, sliced strawberries, granulated sugar, salt, quick cooking tapioca, lemon or orange zest, all-purpose flour, brown sugar, granulated sugar, salt, butter

chocolate covered english toffee, chopped, tub cool whip, thawed, caramel topping, cold milk, graham cracker pie crust, jello vanilla instant pudding/pie filling

graham cracker pie crust, cool whip, cream cheese, candy bars (choose something that can be crushed easily, butterfinger, heath, etc.)

unflavored gelatin, cold water, eggs separated, sugar, fresh pumpkin puree or canned pumpkin, sour cream, salt, cinnamon, nutmeg, ginger, sugar, rum extract, heavy cream whipped, baked 9 pie shell, candied ginger finely chopped, chopped pecans

butterfinger candy bars cut into 1/4 pieces, baked pastry shell, cream cheese softened, granulated sugar, eggs, sour cream, creamy peanut butter, semisweet chocolate chips, whipping cream

white chocolate candy melts , for candy making, peanut butter (crunchy or creamy), plain breadcrumbs, milk chocolate or 1 cup dark chocolate, candy melts for candy making, dry roasted peanuts, finely chopped

lemon cream-filled vanilla sandwich cookies, finely crushed, butter, melted, instant lemon pudding mix, cold milk, cool whip, crushed lemon drop candy (they need to be pulverized in powder form, easy to do in a food processor or blender)

pecan shortbread cookie crumbs, butter or margarine, melted, coarsely crushed english toffee-flavored candy bars, coffee ice cream, slightly softened, coconut-pecan frosting, garnishes: frozen whipped topping (thawed), flaked coconut , pecans

lemon pie filling mix, granulated sugar, water, egg, lemon juice (fresh is best ), butter or 1/2 cup oleo, brown sugar, quaker harvest crunch cereal , original blend, flour, coconut, salt

fudge brownie pie, pastry for 1 9 pie crust, semisweet chocolate chips, butter or margarine, granulate sugar, light brown sugar , packed measure, milk, light corn syrup, vanilla extract, eggs, salt, chopped walnuts, chopped walnuts , as a garnish, roll out the pastry and line a 9 pie pan. preheat the oven to 350 degrees. in a medium saucepan over very low heat warm the chocolate chips and butter until both are just melted. remove the pan from heat and stir in the granulated sugar, brown sugar, milk, corn syrup, vanilla, eggs and salt. beat with an electric beater until well blended. stir in 1 cup chopped walnuts., pour into the prepared pie shell. bake the pie at 350 degrees for 45 to 55 minutes or until puffed. serve warm or at room temperature topped with whipped cream or vanilla ice cream and a sprinkle of chopped walnuts.

all-purpose flour, baking soda, salt, butter, softened, sugar, brown sugar, egg, vanilla, chocolate chips, divided, peanut butter, coarsely chopped candy (such as crunch or butterfinger)

fudge brownie pie, unbaked pastry shell, semi-sweet chocolate chip, butter or margarine, cn eagle brand sweetened -condensed milk (14 oz), all-purpose biscuit baking mix, eggs, ts vanilla extract, chopped nuts, heat the oven to 375f. bake the pastry shell for 1 minutes and remove from the oven. reduce the oven temperature to 325f. in a small saucepan over very low heat, melt the chocolate chips with the butter., in a large bowl, beat the chocolate mixture with the remaining, ingredients except the nuts , until smooth. stir in the nuts. pour into, baked pastry shell. bake for 35 to 45 minutes or until the center, is set. cool. serve warm or at room temperature, with ice cream if, makes 1 9-inch pie .

vanilla ice cream or 1 quart frozen yogurt, softened, oreo cookie pie crust, chocolate fudge sauce, cool whip free (to garnish ), oreo bite size chocolate sandwich style cookies (to garnish )