Ingredients

This is so easy to make in a jiffy!

One whole bag of baby sized Butterfinger candy

8-ounce package cream cheese

One 16 oz size tub of whipped topping

One graham cracker pie crust

Soften cream cheese to room temperature. Break all pieces of Butterfinger candy into small pieces. (make sure no huge pieces are left whole in candy) Beat cream cheese until light and fluffy. Fold in thawed tub of whipped topping. Stir in the crushed Butterfingers and stir until mixed. Pile mixture into shell and chill.

Ingredients

Chocolatey, creamy and ever so easy to make!!

1 9oz Ready Crust, Graham Cracker

12 oz Chocolate Candy Bar, broken in pieces

6 ozs Hot Fudge Sauce, warm

30 regular Marshmallows

3/4 C Milk

2-1/2 C Cool Whip -reserve 1 C for topping

In saucepan, place chocolate bar, marshmallows and milk. Cook over low heat, stirring constantly, until marshmallows and chocolate are melted. Cool. Fold 1 1/2 C cool whip into chocolate mixture. Spread thin layer of warm hot fudge sauce over bottom of pie crust. Gently spoon cooked mixture into crust. Refrigerate 3 hours or until set. Serving Suggestions, Top with reserved cool whip and garnish with chocolate syrup topping.

Ingredients

This is a very rich, creamy and oh so chocolatey pie!!

Ingredients

1 9-inch Ready Made Graham Cracker or Chocolate Wafer Crust

1 C Sugar

3/4 C Butter or Margarine, softened

3 Squares 1oz. each Unsweetened Chocolate, melted and cooled

1-1/2 tsp Instant Coffee

1/4 tsp Cream of Tartar

1-1/2 tsp. pure Vanilla

3 Eggs

Cool whip

Beat sugar and butter in a 1-1/2 quart bowl until light and fluffy. Stir in chocolate, coffee, cream of tartar and vanilla. Beat in eggs until light and fluffy, about 3 minutes. Pour into ready made crust. Refrigerate until set, 3 to 4 hours. Serving Suggestions, just before serving, cover top of pie with cool whip, and if desired, chocolate curls.

Ingredients

Absolutely delicious no bake cheese-cake kinda texture.

8 oz. semi-sweet chocolate

3 Tbl milk

3-1/2 tsp vanilla

1 prepared graham cracker crust

12 ounces Neufchatel cheese (fat-free cream cheese)

1/2 C confectioners sugar

1-1/2 pints of strawberries

Melt together chocolate and milk on low heat until smooth. Remove from the heat and add 2-1/2 tsp vanilla. Spread mixture into crust evenly and refrigerate until firm. Blend cheese, sugar and remaining tsp of vanilla. Spread over the chocolate layer. Arrange fresh berries on top. Refrigerate and serve. Serving Suggestions Great in the summer when the berries are freshest!!!

Ingredients

This is so easy and so good. With shaved chocolate on top, it is very impressive.

4 oz cream cheese, softened

2 Tbl sugar

1 Tbl milk

1 tub whipped topping, thawed, divided

1 prepared chocolate flavor crumb crust (6 oz or 9 in.)

2 C cold milk

2 pkg. (4-serving size each) Chocolate flavor instant pudding/pie filling *You can use any chocolate flavor*

Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of the whipped topping. Spread on bottom of crust. Pour 2 cups cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer. Garnish with shaved chocolate. Makes 8 servings.

Ingredients

1 unbaked pie shell

1-1/2 C of sugar

1/4 C of flour

1 stick of butter or marg. melted

3 eggs

1/2 C buttermilk

1 tsp vanilla

Mix sugar and flour togethe then add melted butter, cream together, add eggs, buttermilk and vanilla. Mix well pour in pie shell and bake at 350 degrees for 45 minutes or untill knife comes out clean.

Ingredients

Graham Cracker Crust (below)

3/4 C boiling water

1 package (4-serving size) strawberry-flavored gelatin

1 tsp grated lime peel

1/2 C lime juice (4 limes)

1 1/2 C whipping (heavy) cream

3/4 C powdered sugar

1 pint (2 C) strawberries, slightly crushed

Prepare and bake Graham Cracker Crust (below). Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set. Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refrigerate any remaining pie.

Graham Cracker Crust

1-1/2 C (about 20 squares) graham crackers, finely crushed

1/3 C margarine, butter or spread,* melted

3 Tbl sugar

Heat oven to 350 degrees. Mix all ingredients. Press mixture firmly against bottom and side of pie plate, 9x 1 1/4 inches. Bake about 10 minutes or until light brown and then cool.

Ingredients It has a crisp pie crust, and a chocolate fudge filling that is about halfway between a dense fudge sauce and fudge candy. When timed carefully the filling is almost -- but not completely -- firm. An irresistable quality. Smooth as silk. You need a 9-inch Pyrex pie plate.

Pastry

4 oz cold and firm unsalted butter

1 C unsifted flour

1/2 tsp salt

1 Tbl granulated sugar

3 Tbl ice water

Cut the butter (1 stick) lengthwise into quarters. Cut the pieces -- all together -- into 1/4 inch slices. Refrigerate. Place the flour, salt and sugar in the bowl of a food processor fitted with a metal chopping blade. Add the cold butter and pulse 4-5 times -- no more. With the motor running add the ice water all at once through the feed tube and process only for 7-8 seconds -- no longer. The ingredients should not hold together now. Remove from the processor bowl and press together until they hold together and form a ball. Wrap and refrigerate for 30 minutes. On a floured pastry cloth, with a floured rolling pin roll out the dough into a 13-inch circle. Roll it up loosely on the rolling pin and unroll it over the pie plate, centering it carefully. Carefully ease the dough down on the sides of the plate, making it a little thicker on the sides. Trim, fold and flute the edge as you wish. With a fork prick holes 1/4 inch apart in the bottom and sides of the pastry. Place the shell in the freezer for 15 minutes or more until it is firm. About 20 minutes before baking. adjust a rack 1/3 up from the bottom of the oven and preheat the oven to 450 degrees. To keep the pastry from puffing up, cut a 12 inch square of aluminium foil and place it, shiny side down, in the frozen shell. Press it into place all over. Do not fold corners of foil over rim, let them stand up. Fill foil 3/4 full with dried beans or pie weights. Bake for about 13 minutes until set and slightly coloured on the edges. Remove plate from oven. Reduce heat to 400 degree F. Remove pie weights by lifting up corners of foil. Return plate to oven and continue to bake for 8-10 minutes. If shell starts to puff up anywhee, reach into oven and poke with cake tester to released rapped air. Bake till edges are golden and bottom is dry. Cool on a rack.

Filling

4 oz unsalted butter

4 oz unsweetened chocolate

4 large eggs

3 tsp corn syrup

1-1/2 C granulated sugar

1/4 tsp salt

1/2 tsp nutmeg

1 tsp vanilla

1/4 C milk

Lower oven heat to 350 degrees . In top of small double boiler over warm water on moderate heat melt butter and chocolate, stirring occasionally until melted and smooth. Set aside. In a bowl beat eggs to mix. Add corn syrup, sugar, salt, nutmeg, vanilla and milk. Stir to mix. Add chocolate mixture and beat well. Pour into prepared crust. Bake for about 33 minutes until a small sharp knife gently inserted near edge (all the way to the bottom) comes out barely -- but not completely -- clean. If knife is truly clean, the pie is overbaked. Cool to room temperature. Serve at room temperature or chilled. Serve with whipped cream.