Chocolate Crispy Pie Food

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CHOCOLATE RICE KRISPIE CAKES



Chocolate Rice Krispie cakes image

Make a kids' classic with these chocolate Rice Krispie cakes and decorate with sweets, nuts or dried fruit for the ultimate hometime treat

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 20m

Yield Makes 9

Number Of Ingredients 7

100g milk chocolate, broken up
50g dark chocolate, broken up
100g butter
4 tbsp golden syrup
100g rice pops (we used Rice Krispies)
50g milk chocolate, melted
sprinkles, mini marshmallows, nuts, Smarties, dried fruit or white chocolate buttons

Steps:

  • Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
  • Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
  • Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

Nutrition Facts : Calories 278 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

GOOD CHOCOLATE PIE



Good Chocolate Pie image

The name says it all! The crunchy walnuts perfectly complement the smooth chocolate custard. My boss says it's the best pie he's ever eaten.

Provided by soggytomato

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 4h50m

Yield 16

Number Of Ingredients 9

2 (9 inch) unbaked pie crusts
¼ cup margarine, melted
3 eggs, beaten
2 ½ cups white sugar
1 tablespoon vanilla extract
1 ½ teaspoons all-purpose flour
1 teaspoon cornstarch
½ cup unsweetened cocoa powder
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. Set aside to cool. In a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract.
  • In a small bowl, sift together flour, cornstarch, and cocoa powder. Stir into egg mixture until smooth. Mix in evaporated milk, stirring until all ingredients are thoroughly combined. Pour half of mixture into each pastry shell. Sprinkle each with 1 cup chopped walnuts.
  • Bake in preheated oven for 40 to 45 minutes, until set in center. Allow to cool. Chill at least 4 hours before serving.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 45.9 g, Cholesterol 41.7 mg, Fat 13.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 3.9 g, Sodium 188.6 mg, Sugar 33.9 g

DARK CHOCOLATE CARAMEL APPLE CRISP



Dark Chocolate Caramel Apple Crisp image

There's a good reason why comforting apple crisp is deemed a classic. Nothing else comes close to its warm flavor and deep deliciousness, until now! Our chocolate apple crumble gives an irresistible twist to the all-time favorite and is perfect for fall. Imagine warm apple with caramel and chocolate, and now serve it up in your own home. This chocolate apple crisp is guaranteed to take the lead when it comes to fall dessert favorites.

Provided by Arlene Cummings

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 8

8 large Granny Smith apples, peeled, cored and chopped into 1 inch chunks
1 tablespoon flour
1 teaspoon ground cinnamon
12 caramels, unwrapped, chopped
1 pouch (1 lb 1.5 oz) Betty Crocker™ Oatmeal Cookie Mix
1/2 cup butter, melted
1/2 cup chopped pecans or walnuts
1/3 cup dark chocolate chips

Steps:

  • Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
  • Place apples in baking dish and sprinkle with the flour and cinnamon. Mix well, making sure all the apples are coated. Sprinkle the chopped caramels evenly over the apples.
  • In a large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and the chocolate chips. Sprinkle over apple mixture.
  • Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE PIE



Chocolate Pie image

Provided by Trisha Yearwood

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

1 sleeve graham crackers (9 whole crackers)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
1 cup milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs, separated
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Pinch of kosher salt
1/4 cup granulated sugar

Steps:

  • For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
  • For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
  • Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
  • For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Duff Goldman

Categories     dessert

Time 11h55m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 17

One 9-inch pie dough round, chilled 1 hour
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate
2 1/2 cups milk
3 ounces unsweetened baking chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1/2 cup mascarpone
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split and seeds scraped out
1 1/2 cups heavy cream
White, milk and bittersweet chocolate curls and shavings, for decorating

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
  • Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
  • Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
  • In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
  • Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
  • At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
  • For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST



Peanut Butter Cream Pie With Chocolate Crispy Crust image

This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.

Provided by DamiansMummy

Categories     Pie

Time 50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 11

6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup miniature semisweet chocolate chips
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream

Steps:

  • Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
  • Remove from heat and stir until smooth.
  • Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
  • Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
  • Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
  • In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
  • Pour into the pie crust.
  • Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
  • Add the cream and stir until blended and smooth.
  • Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
  • Refrigerate about 2 hours to set.

Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4

CHOCOLATE CRISPY PIE



Chocolate Crispy Pie image

This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.

Provided by Lori Mama

Categories     Pie

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup butter
1 (6 ounce) package semi-sweet chocolate chips
2 1/2 cups crispy rice cereal
1 cup sugar
1/2 cup flour
1/3 cup cocoa powder
1/2 cup cold water
2 cups boiling water
1/4 cup butter
1 teaspoon vanilla
1/2 cup whipping cream, whipped

Steps:

  • For crust:.
  • melt butter in saucepan over medium heat.
  • Add chips and melt.
  • add rice cereal and mix til well coated.
  • place in greased 9" pie plate and press well to bottom and up the sides.
  • chill 30 minutes or until firm.
  • For pudding:.
  • In saucepan, combine first 3 ingredients.
  • whisk in cold water until thick paste forms.
  • gradually whisk in boiling water.
  • cook over medium heat, whisking all the while, until the mixture thickens.
  • about 10 minute.
  • remove from the heat and stir in the butter and vanilla.
  • transfer to a bowl.
  • place a piece of cling wrap on surface to pervent a skin from forming.
  • cool pudding
  • pour into cooled pie shell and refrigerate for 2 hours or until set.
  • top with whipped cream.
  • Cook time includes the 2 hour chill time.

CRISP COCONUT AND CHOCOLATE PIE



Crisp Coconut and Chocolate Pie image

Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 eight-inch pie

Number Of Ingredients 4

4 tablespoons unsalted butter, softened
11 ounces sweetened shredded coconut (about 6 cups)
8 ounces semisweet or bittersweet chocolate, finely chopped
1 1/4 cups heavy cream

Steps:

  • Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
  • Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
  • Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.

COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY



Cocoa Crispy Rice Chocolate Hazelnut Mousse Pie Recipe by Tasty image

Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 12

3 cups cocoa crispy rice cereal
1 cup semi-sweet chocolate chips
4 tablespoons unsalted butter, 1/2 stick
nonstick cooking spray, for greasing
½ cup chocolate hazelnut spread
1 ½ cups heavy cream, cold
¼ cup sugar
⅓ cup sugar
1 tablespoon unsalted butter
½ cup cocoa crispy rice cereal
½ cup toasted hazelnuts, coarsely chopped
¼ teaspoon kosher salt

Steps:

  • Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
  • In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
  • Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
  • Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
  • Chill in the refrigerator while you make the mousse.
  • Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
  • In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
  • Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
  • Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
  • Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
  • Make the crispy rice topping: Line a baking sheet with parchment paper.
  • Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
  • Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
  • Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
  • When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams

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Estimated Reading Time 2 mins


HOW TO MAKE CHOCOLATE WHOOPIE PIES FROM ... - TASTE OF HOME
Step 2: Make the batter. In a large mixing bowl, cream together the shortening and sugar until light and fluffy. This should take about five to seven minutes, so don’t rush this stage. Creaming these ingredients helps dissolve the sugar for a smooth batter and helps add air so you have fluffy whoopie pies.
From tasteofhome.com
Author Lisa Kaminski


CHOCOLATE CRUNCH ICE CREAM PIE - RICE KRISPIES
2. Add KELLOGG'S RICE KRISPIES cereal to remaining chocolate mixture. Stir until well-coated. Arrange evenly in bottom and on side of 9-inch pie pan coated with cooking spray to form crust. Chill until firm. 3. Add corn syrup to reserved chocolate mixture, mixing well. Set aside. 4. Spread ice cream in pie shell. Drizzle with reserved chocolate ...
From ricekrispies.com
Servings 8
Total Time 2 hrs 30 mins


CHOCOLATE ICE CRISPY PIE - RECIPE #1837 - FOODGEEKS
Chocolate Ice Crispy Pie ofg_jmartin: Time. Yield. 6 to 8 servings. Ingredients. Ingredients. 1/2 cup : Hershey's Syrup: 1/3 cup : Hershey's Semi-sweet Chocolate Chips: 2 cups : crisp rice cereal : 1/4 cup : dairy sour cream: 1 qt. favorite flavor ice cream: Instructions. Butter 8-inch pie plate. In medium microwave-safe bowl, place syrup and chocolate chips. Microwave at HIGH …
From foodgeeks.com


10 BEST CHERRY CRISP WITH CHERRY PIE FILLING RECIPES | YUMMLY
Rainy Day Cherry Crisp AllRecipes. butter, quick oats, brown sugar, finely chopped pecans, cherry pie filling. Skillet Cherry Crisp Recipe! {Cast Iron Cheesecake Bliss} The Frugal Girls. french vanilla cake mix, butter, Philadelphia Whipped Cream Cheese and 2 more.
From yummly.com


RICE KRISPIE CRUST - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Combine KELLOGG'S RICE KRISPIES cereal and margarine in 9-inch pie pan. Set aside 2 tablespoons for topping. With back of spoon press remaining mixture. evenly and firmly n bottom and on side of pie pan to form crust. Chill. 2. Fill crust with softened ice cream, prepared cream, chiffon filling or as desired. Sprinkle reserved crumbs around edge.
From therecipes.info


CHOCOLATE ICE CRISPY PIE | BAKED GOODS | QUENCH MAGAZINE
1/3 cup HERSHEY's Semi-sweet Chocolate Chips . 2 cups crisp rice cereal . 1/4 cup dairy sour cream . 1 qt. favorite flavor ice cream . Butter 8-inch pie plate. In medium microwave-safe bowl, place syrup and chocolate chips. Microwave at HIGH (100%) 45 seconds or until hot; stir until smooth. Remove 1/4 cup chocolate mixture to small bowl. Add ...
From quench.me


CHOCOLATE ICE CRISPY PIE SUNDAE | RECIPES | MY MILITARY ...
Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread one-half of ice cream into crust; spoon chocolate sauce over layer. Top with scoops of remaining ice cream. Cover; return to freezer until serving time. Drizzle with additional chocolate syrup just before serving.
From mymilitarysavings.com


CHOCOLATE CRISP PIE CRUST RECIPES
My crispy, salty pretzel crust just begs for a creamy no-bake peanut butter filling and a layer of chocolate ganache. - Gina Nistico, Taste of Home Food Editor. Provided by Taste of Home. Categories Desserts. Time 25m. Yield 8 servings. Number Of Ingredients 11
From tfrecipes.com


CHOCOLATE ICE CRISPY PIE RECIPE
Chocolate Ice Crispy Pie recipe. Ready In: 120 min. Makes 6 servings, 169 calories per serving Ingredients: chocolate syrup, chocolate chips (semi-sweet), crisp rice cereal, sour cream, ice …
From recipeland.com


RICE CRISPY PIE CRUST RECIPE - TFRECIPES.COM
RICE CRISPY PIES. A crispy milk chocolate treat and great fun for kids to make! Recipe From allrecipes.com. Provided by KT Noble. Categories World Cuisine Recipes European UK and Ireland English. Time 30m. Yield 10. Number Of Ingredients: 2. Steps: Chop chocolate and melt in the top of a double boiler, stirring occasionally, until chocolate is smooth. In a large bowl, …
From tfrecipes.com


RECIPES > BAKED GOODS > HOW TO MAKE CHOCOLATE ICE CRISPY PIE
Crispy Rice Chocolate Hazelnut Mousse Pie • Tasty This pie is the perfect combination of crispy puffs and chocolatey clouds! Just what you needed to curb those chocolate cravings ???? If you want more of Tasty, check out our merch here: Subscribe to Tasty: About Tasty: The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world …
From gigarecipes.com


TASTING TABLE RECIPE: CAKEY AND CRISPY CHOCOLATE CHIP ...
tastingtable.com - Cakey And Crispy Chocolate Chip Cookies Recipes Prep Time: Cook Time: 2½ cups all-purpose flour • ¾ teaspoon baking soda • ⅛ teaspoon kosher salt • 1 cup (2 …
From flipboard.com


CHOCOLATE CRISPY PIE RECIPE - FOOD.COM | RECIPE | RECIPES ...
Mar 2, 2019 - This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust. Mar 2, 2019 - This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device ...
From pinterest.com


CHOCOLATE CRISPY PIE RECIPE - FOOD.COM | RECIPE | BAKING ...
Aug 10, 2017 - This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust. Aug 10, 2017 - This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


CHOKECHERRY PIE RECIPE BY NATALIE LOBEL - THE DAILY MEAL
Make a latice top over the pie and trim the remaining strips. Then crimp the edges. Mix an egg yolk with some water, and brush the surface of the pie. Cover the edges of the pie with foil so it doesn't burn. Bake for 25 minutes at 425°F then remove the foil. Bake for an additional 15 minutes until the filling bubbles.
From thedailymeal.com


CRISPY CHOCO PIE | EASY TO MAKE | CHOCOLATE RECIPES - YOUTUBE
R-U-L-E-S!!!Pls watch at least 3mins. Before mag LIKE & SUBS. Para hindi masayang at mapunta sa spam, paki ayos din ang comment na related sa video, iba na a...
From youtube.com


10 BEST CHERRY CRISP WITH CHERRY PIE FILLING RECIPES | YUMMLY
Cherry Crisp Gluten-Free Living. chopped walnuts, cherries, ground cinnamon, unsalted butter, gluten and 8 more. Skillet Cherry Crisp Recipe! {Cast Iron Cheesecake Bliss} The Frugal Girls. butter, cherry pie filling, butter, Philadelphia Whipped Cream Cheese and 1 more.
From yummly.co.uk


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