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A no-bake pie exclusively for dedicated chocolate lovers! Creamy milk chocolate, dark chocolate, plus chocolate whipped topping and regular topping are layered into a prepared graham cracker crust to make a decidedly decadent holiday pie. Refrigerate the pie until ready to serve. It may also be frozen.
A no-bake pie exclusively for dedicated chocolate lovers! Creamy milk chocolate, dark chocolate, plus chocolate whipped topping and regular topping are layered into a prepared graham cracker crust to make a decidedly decadent holiday pie. Refrigerate the pie until ready to serve. It may also be frozen.
Ingredients:
dark chocolate, miniature marshmallows, milk, salt, vanilla, heavy cream, graham cracker, milk chocolate, chocolate, chocolate chips
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These easy drop cookies have a hint of lemon extract and nutmeg.
These easy drop cookies have a hint of lemon extract and nutmeg.
Ingredients:
flour, baking powder, baking soda, salt, nutmeg, sugar, butter, eggs, sour cream, lemon, walnuts, raisins
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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
www.foodnetwork.com
Get Strawberry-Soda Ice Cream Recipe from Food Network
Get Strawberry-Soda Ice Cream Recipe from Food Network
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Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.
Ingredients:
milk, bread crumbs, bone, butter, chicken broth, heavy whipping cream, pimento peppers, parmesan cheese, basil, black pepper
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Get Boston Cream Fried Dough Recipe from Food Network
Get Boston Cream Fried Dough Recipe from Food Network
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This cream cheese frosting is perfecting for icing pumpkin bread, carrot cake, chocolate cake, and cookies. Plus it uses only four ingredients!
This cream cheese frosting is perfecting for icing pumpkin bread, carrot cake, chocolate cake, and cookies. Plus it uses only four ingredients!
www.allrecipes.com
A traditional drink that everyone will chug! Made with brandy, milk, egg and ice cream!
A traditional drink that everyone will chug! Made with brandy, milk, egg and ice cream!
www.allrecipes.com
Rich and creamy, this recipe calls for cream and half-and-half whipped up with crushed ice and vanilla pudding mix. The mixture is then layered in a pre-baked pie shell with lots of sliced bananas. After an hour in the fridge, the pie is served chilled with mounds of whipped cream.
Rich and creamy, this recipe calls for cream and half-and-half whipped up with crushed ice and vanilla pudding mix. The mixture is then layered in a pre-baked pie shell with lots of sliced bananas. After an hour in the fridge, the pie is served chilled with mounds of whipped cream.
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No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
No one will believe this awesome dessert is just dressed-up ice cream sandwiches!
www.allrecipes.com
Potatoes are mashed with cream cheese, ranch-style dressing mix, sour cream and butter.
Potatoes are mashed with cream cheese, ranch-style dressing mix, sour cream and butter.
cooking.nytimes.com
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.
Think of this as a chocolate Vietnamese iced coffee in dessert form The original recipe appeared in The New York Times in June 1944 — wartime, when cream was scarce and the paper’s home economists experimented with gelatin and rennet to give ice cream texture After the war, the recipe reappeared (along with the cream) in the pamphlet “12 Frozen Desserts.” Undiluted cold-brewed coffee is substituted here for the strong black coffee in the original recipe to produce a much smoother taste.