heath candybar pie & chocolate silk pie

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: CANDY BAR PIE : : -------------------------------------------------------------------------------- : 1 1/3 c. grated coconut : 2 Tbsp. butter : 1 tsp. instant coffee : 4 c. frozen whipped dessert : topping : 2 Tbsp. water : 1 (7 1/2 oz.) chocolate bar : with almonds : Melt butter and combine with coconut. Press into an : 8-inch pie pan. Bake for 10 minutes at 350 degrees. Cool thoroughly. : In small saucepan, dissolve coffee in the water and add candy : bar; stir mixture over low heat until melted. Remove from : burner and cool. Fold in topping; put in pie shell and chill : or can be frozen. : : -------------------------------------------------------------------------------- : : HEATH BAR DESSERT : : -------------------------------------------------------------------------------- : 1 c. saltine crackers, mashed : fine : 1 c. graham crackers : Add 1/2 cup melted butter to ground crackers and then : pat into a 9 x 13-inch pan. : Filling: : 2 (3 oz.) pkg. French vanilla : instant pudding : 1 qt. softened butter pecan : ice cream : 1 c. milk : Gradually add milk to pudding, then add ice cream. Pour : onto crust. Put 8 ounces or 12 ounces of Cool Whip on top of : filling. On top of Cool Whip, 5 to 6 bars of Heath bar candy : (not the softened Heath bars) broken in pieces. Freeze over- : night. Take out 1/2 hour before serving. : : -------------------------------------------------------------------------------- : CHOCOLATE DREAM : : -------------------------------------------------------------------------------- : 1 c. ground walnuts : 1 c. flour : 1 stick margarine : 8 oz. cream cheese : 1 c. powdered sugar : 1 c. Cool Whip : 1 small pkg. instant vanilla : pudding : 1 small pkg. instant chocolate : pudding : 2 ground Heath bars : 2 c. milk : Mix margarine, flour and walnuts and press into 9 x : 13-inch pan. Bake at 350 degrees for 20 minutes; cool. Cream sugar : and cream cheese. Add Cool Whip. Spread over flour layer. : Prepare instant pudding with milk; add to cream cheese layer. : Spread the remaining Cool Whip over the pudding. Sprinkle the : Heath bar crumbs over the Cool Whip. Eat and enjoy. : Variation: Other pudding flavors may be used. Pista- : chio is cool and delicious. : ----------------- : CANDY BAR DESSERT : : -------------------------------------------------------------------------------- : 1 large container Cool Whip : 2 candy bars (either : Butterfinger or Heath bar), : crushed : Fold the crushed candy bars into Cool Whip. Refrigerate : for 24 hours. Stir well before serving. (The candy melts into : the Cool Whip.) : : -------------------------------------------------------------------------------- : CHOCOLATE SILK PIE : : -------------------------------------------------------------------------------- : 1/4 lb. butter : 3/4 c. sugar : 2 (1 oz.) sq. unsweetened : chocolate, melted : 2 eggs : baked shell : whipped cream : Cream butter and sugar. Add chocolate and add eggs one : at a time. Beat 3 to 5 minutes. Pour into shell and top with : whipped cream. : --------------- : CHOCOLATE SILK PIE : : -------------------------------------------------------------------------------- : baked pie crust (frozen) or : graham cracker crust or : chocolate cookie crust : 4 eggs : 4 sq. unsweetened chocolate : 1 c. sugar : 1 c. butter : Beat (I use food processor) butter and sugar until : fluffy. Add eggs, one at a time, beating. Add melted choco- : late; beat until smooth as silk. Pour into pie crust. Chill. : Top with whipped cream. Viola! : ------------- : CHOCOLATE SILK PIE : -------------------------------------------------------------------------------- : 1 butter flavored pie crust : 1 pkg. (3 oz.) vanilla instant : pudding : 1 c. milk : 1/4 tsp. nutmeg : 1/4 tsp. cinnamon : 2 c. vanilla ice cream : (soften) : 3 Tbsp. whipped topping : 1 small chocolate bar : semi-sweet dark chocolate sq. : Mix pudding and milk. Stir in ice cream and spices. : Pour into shell and put in freezer. Before serving, decorate : with whipped topping and chocolate curls. For beautiful : chocolate curls, use a vegetable peeler on room temperature : chunks of semi-sweet dark chocolate. Practice on broken pieces : to produce smooth shapes by drawing blade toward thumb along : edge of chunk to form curl evenly.

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