Chocolate Fondue Pie Recipes

Steps:

• Combine the chocolates, heavy cream, butter and vanilla in a microwave-safe bowl. Microwave 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is just melted. Whisk until smooth and glossy.
• Transfer to a fondue pot and keep warm over low heat. Serve with pound cake.

Steps:

• In 2-quart heavy saucepan, heat half-and-half and chocolate over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in liqueur. Pour into fondue pot or chafing dish.
• Spear Dippers with fondue forks; dip into fondue. (If fondue becomes too thick, stir in a small amount of half-and-half.)

Steps:

• In heavy saucepan, over medium heat, melt chocolate chips and butter with EAGLE BRAND® and water. Cook and stir constantly until thickened, about 5 minutes. Remove from heat. Add vanilla.
• Serve warm as a fruit and cookie/cracker dipping sauce or drizzle over ice cream or cake. Store leftovers covered in refrigerator.

Steps:

• Pour milk into medium bowl. Add dry pudding mixes and beat with wire whisk 2 minutes. (Mixture will be thick.) Fold in whipped topping until well mixed.
• Cover bottom of crust with 1/3rd of strawberry slices, one banana, sliced and 1/8 of the toffee pieces. (I used Skor bits from Chipits, you can also freeze a toffee bar and then smash it with a meat tenderizer - be sure to have it in a sandwich bag or something similar when you do this or the pieces go flying :D ).
• Spread half the chocolate pudding mix over fruit.
• Layer another 1/3 of strawberry slices, one banana, sliced and 2nd half of toffee pieces.
• Spread remaining chocolate pudding mixture evenly.
• Decorate with remaining strawberry slices.
• Refrigerate, covered, at least 1 hour or until ready to serve.
• You can serve the pie with additional whipped topping if desired.
• Enjoy!
• Store leftover pie in refrigerator.