Mounds Almond Joy French Silk Pie Recipes

Steps:

• Whisk milk and pudding mixes together in a bowl for 2 minutes. Let sit for 5 minutes.
• Stir in 3 tablespoons coconut and 2 tablespoons mini dark chocolate chips. Spoon mixture evenly into the pie crust. Place in a refrigerator until set, about 20 minutes.
• Meanwhile, toast remaining coconut and almonds in a small pan over low heat until lightly browned, stirring often, about 5 minutes. Set aside.
• Remove pie from the refrigerator and frost with whipped topping. Sprinkle the top evenly with toasted coconut and almonds, remaining dark chocolate chips, and chopped candy bar. Drizzle with chocolate syrup. Refrigerate for 3 hours, or until ready to serve.

Steps:

• Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
• Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
• Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
• Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
• Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
• Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!

Steps:

• To prepare the filling, cream the butter, sugar and cocoa for 5 minutes, scraping the bowl often.
• Add each egg separately and beat for a full 5 minutes after the addition of each egg.
• Scrape the bowl often.
• Pour the mixture into a cool crust and chill.
• Pipe whipped cream around the edge and sprinkle with chopped nuts and chocolate curls.
• Serve chilled or frozen.

Steps:

• Prepare small box instant pudding, using buttermilk instead of milk.
• Mix in extract (s); set aside.
• Prepare 1 envelope Knox gelatin with 1/4 cup cold water.
• Use glass measuring cup to mix gelatin.
• Set mixture in a pot or pan of hot water, while still in the cup, to help dissolve gelatin.
• Gelatin is dissolved when mixture is clear.
• Wire whisk gelatin into pudding and fold in the 8-oz cool whip.
• Pour into prepared crust; chill.

Steps:

• Place the melted butter in an automatic mixer. I use a Kitchenaid.
• Add the sugar and stir on low.
• Slowly add the chocolate while mixing until it is well blended.
• Pour in your peppermint.
• Add one of the eggs, and change the mixing speed to hi. I go to the highest level on the Kitchenaid. Beat the mixture for 5 minutes.
• Add the second egg. You may want to slow down the mixer to add the egg. Return to hi speed and mix for 5 minutes. Your pie should be a nice light brown color. If not, mix it longer and make sure you are on a really hi speed.
• Turn off the mixer. Pour the mix into the chocolate crust. Place a lid or plastic wrap over the pie.
• Refrigerate the pie for at least 2 hours.
• Take the lid off the pie. Spread cool whip or whipped cream on the pie. Make chocolate curls with the chocolate bar and a potato peeler. Sprinkle the curls over the cream.

Steps:

• Prepare the pan:.
• Preheat the oven to 350°F.
• Lightly spray a 9 inch spring form pan with pan spray.
• Line the bottom of the inside of the pan with a 9 inch round piece of parchment paper or aluminum foil.
• Wrap a piece of aluminum foil around the outside base of the pan so that the foil comes up the sides of the pan about one inch.
• Place the prepared pan in a large roasting pan or baking pan that is at least one inch deep.
• Set the pan aside.
• The crust:.
• Place the hazelnuts, oatmeal, and brown sugar in the bowl of a food processor.
• Pulse the processor a few times then turn it on.
• Grind until the nuts are fine but not oil.
• Add the melted butter and mix just to combine all of the ingredients in the processor bowl.
• Press the crust mixture evenly into the bottom of the pan.
• Set aside.
• The filling:.
• Break or cut the Moonstruck dark chocolate into small pieces and place into the top of a double boiler along with the 1 1/4 cup butter.
• Fill the bottom of the double boiler with about one inch of water.
• Bring to a boil then remove from the heat.
• Place the top of the double boiler over the steaming water.
• Stir until the chocolate and butter mixture have melted.
• Add the hazelnut butter, brewed espresso beverage, and the Grand Marnier.
• Stir to thoroughly combine.
• Whisk the eggs and the 3/4 cup of brown sugar until foamy.
• Add the chocolate mixture and stir to thoroughly combine.
• Pour the batter into the prepared spring form pan with the crust in the bottom.
• Place the roasting or baking pan holding the filled spring form pan on the middle rack of the oven.
• Add about one inch of boiling water to the roasting or baking pan.
• Carefully slide the rack into the oven.
• Bake for approximately 45 minutes until the filling has set but the center is still shiny.
• Remove the spring form pan from the oven and place on a cooling rack.
• Cool completely in the spring form pan.
• Place the cooled cake into the refrigerator and chill for at least six hours. Overnight is better.
• Glaze:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Finish and serve:.
• Remove the sides of the spring form pan.
• Place a piece of plastic wrap or foil over the top of the cake.
• Invert the cake onto a flat dish.
• Peel the paper or foil off of the bottom crust.
• Invert the cake onto a 9 inch cardboard cake round.
• Place the cake on a cooling rack over a cookie sheet.
• Pour the Ganache over the cake, using a small icing spatula to coax the Ganache over the sides of the cake. If necessary, use the spatula to spread the Ganache on the sides of the cake. The cake should be completely covered with Ganache.
• Allow the Ganache to set up until it is firm.
• If you are not serving right away, return to the refrigerator.
• Cut into servings using a knife dipped in hot water and wiped dry each time you make a slice.
• Place on a serving plate and garnish with whipped cream and fresh berries.