How To make Chocolate Crunch Pie
1 pk jello choco instant pudding
1 c milk; cold
3 1/2 c Cool Whip; thawed
20 chocolate sandwich cookies;
-ground 1 1/2 c rocks *
1 chocolate cookie crust (8-9
-in)
* Use any combo of chocolate chips, chopped peanuts, granola bar chunks. Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1 cup cookies and the "rocks" into pudding mixture. Spoon into pie crust. Sprinkle with remaining cookies. freeze until firm, 4 hours or at room temp. 10 min. before serving.
Note: store leftover pie in freezer. Source: Cool Whip Formated by Sarah Gruenwald sitm@ekx.infi.net 6/11/97
Contributor: COOL WHIP -----
How To make Chocolate Crunch Pie's Videos
Crunch Chocolate Cheesecake #shorts
#dessert #cheesecake #crunch
RECIPE
Crust:
• 15 crushed graham cracker sheets
• 6 tbsp unsalted butter, melted
• 1 1/2 tbsp cocoa powder
• 6 full Crunch chocolate bars (to place around the cheesecake)
Cheesecake
• 32oz softened cream cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup melted milk chocolate
• 1 cup heavy cream
Ganache
• 8oz (about 250g) milk chocolate
• 3/4 cup heavy cream
• Rice Krispies cereal
Preparation
• Line the sides with Crunch chocolate bars
• Prepare your crust by mixing crushed grahams, cocoa powder and melted butter, and shape it in you pie pan, then refrigerate
• Mix your cheesecake filling ingredients in a large bowl until well combined! Mix should be smooth and silky
• Pour your mix into the prepared pie crust and refrigerate for 2 hours
• Melt your chocolate and heavy cream to form the ganache, and mix in the Rice Krispies, top your cheesecake.
• Slice, serve and enjoy!
No Bake Chocolate Crunch Cake | One Pot Chef
This amazing No Bake Chocolate Crunch Cake contains only a few basic ingredients, but the end result looks like something from a fancy cake shop. Broken up plain cookies are combines with a rich cocoa mixture then pressed into a cake tin. Topped with a decadent Chocolate Ganache, this stunning dessert is super easy to make - give it a go!
Ingredients:
500g of Plain Sweet Cookies (I used Digestive Biscuits)
150g of Unsalted Butter
1/2 Cup of Unsweetened Cocoa Powder
3/4 Cup of White Sugar
1 Cup of Milk
300g of Dark Chocolate
1 Cup of Whipping Cream
Preparation Time: About 10 minutes
Chilling Time: About 2 to 3 hours
SERVES 8 -10
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Music Credits:
“Bright Wish“
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
#maggielover#recipe spicycheesemaggie????????????# crunch chocolate pie ????
How to make Lemon Crunch Pie
The refreshing lemon freezer pie is perfect for hot summer days and nights, and with only a few ingredients, it is SO easy to make! Enjoy!
You can find this recipe here:
This recipe, and 499 others can be purchased in our Cookbook Rocky Mountain Lodge & Cabins MORE Favorite Recipes, which can be purchased at our Gift Shop at
And check out our Cascade Luxury Suite at the Lodge for a great romantic getaway, or as a base to stay while enjoying the Pikes Peak region.
Mini Chocolate Crunch Pies BlendJet Recipe
#BlendJet2 #BlendJetRecipe #BlendJet
If you’re looking for an alternative to pumpkin this Thanksgiving, this is perfect!
Total Time: 10 minutes
Servings: 9
INGREDIENTS
2 sets of mini graham cracker pie crusts (12 total)
1 package (5.9 oz) chocolate pudding + ingredients listed on the box
1 tub of whipped topping
1/3 cup walnuts, chopped using BlendJet (use more or less nuts depending on taste)
Crumb topping-
2 Tbsp unsalted butter, melted
1/4 cup powdered sugar
1 1/2 Tbsp all purpose flour
2 Tbsp cocoa powder
DIRECTIONS
1. Prepare the crumb topping first. In a bowl, combine the butter, powdered sugar, flour, and cocoa powder until it forms a crumb-like texture.
2. Spread onto a parchment lined baking sheet and bake at 350 for 8 minutes. Let it cool completely.
3. Prepare the pudding according to the package directions. Place it in the fridge until ready to assemble the pies.
4. Once the crumb topping is cool, set out the pie shells on a flat surface. Fill each one with approx. 1/4 cup pudding. Top with whipped cream.
5. Add walnuts to your BlendJet and pulse until finely chopped.
6. Sprinkle desired amount onto each pie. Add crumb topping and serve immediately.
7. If serving later, wait to add the crumb topping.
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Giada De Laurentiis’ Chocolate Crunch Caramel Pie For Thanksgiving Dessert | TODAY
TODAY food contributor Giada de Laurentiis joins Al Roker in the TODAY kitchen to demonstrate how to make her irresistible chocolate caramel crunch pie. It’s an easy Thanksgiving recipe that will please any chocolate lover.
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Giada De Laurentiis’ Chocolate Crunch Caramel Pie For Thanksgiving Dessert | TODAY