Chocolate Orange Cream Delight Food

CHOCOLATE CREAM DELIGHT

Steps:

• In a small bowl, combine the wafer crumbs, sugar and butter; press onto the bottom of an 8-in. square dish coated with cooking spray. Cover and refrigerate. , In a large saucepan, combine the pudding mixes and milk until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool slightly. , Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set. , Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares.

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

CHOCOLATE DESSERT DELIGHT

Steps:

• For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes; cool completely., Spread half the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover and freeze for at least 2 hours., In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving.

ORANGE DELIGHT DESSERT

Steps:

• Combine sour cream and jello in a small bowl. Mix until jello has dissolved (will take a bit). Drain the pineapple and oranges very well, there should be NO juice remaining. Mix the fruit into the jello mixture. Add the walnuts. Fold in the Cool Whip. Let cool in the fridge for an hour or more.

CHOCOLATE DELIGHT

Steps:

• Combine margerine, flour and pecans.
• Press into 13x9in.
• pan.
• Bake@ 375 for 15 min.
• Cool.
• Combine cheese, sugar, and 1 1/2 c.
• whipped topping.
• Blend and spread over crust.
• Chill.
• Combine pudding mixes and milk.
• Beat two min.
• at med.
• speed.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer.
• Garnish with pecans and choc.
• (opt.) Refrigerate.
• Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.

FROZEN ORANGE DELIGHT

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened. , Fold in whipped topping. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

CHOCOLATE ORANGE POTS DE CRèME

Steps:

• Bring cream, milk, and cinnamon to a simmer in a small saucepan. Remove from heat and whisk in chocolate until melted.
• Whisk together yolks, sugar, and a pinch of salt, then whisk in chocolate mixture. Strain through a fine-mesh sieve into a bowl and cool to room temperature, stirring occasionally.
• Preheat oven to 300°F with rack in middle. Line a roasting pan with a folded kitchen towel and put ramekins on towel.
• Divide custard among ramekins and add enough boiling-hot water to pan to reach halfway up them. Cover pan tightly with foil and poke a few holes in it. Carefully transfer pan to oven and bake until custards are set around edge but slightly wobbly in center, about 30 minutes.
• Cool custards on a rack, uncovered, about 1 hour, then chill, covered, until cold, at least 3 hours.

CHOCOLATE DELIGHT

Steps:

• Crust:.
• Oven at 375ºF.
• Press mixed ingredients onto the bottom of a 13x9 baking pan.
• Bake for 15 minutes, let cool completely.
• 1st Layer:
• Mix cream cheese, confectioners sugar, and cool whip.
• Pour on cooled crust.
• 2nd Layer:
• Mix chocolate instant pudding, vanilla instant pudding, and milk.
• Combine with a mixer until mixture becomes thick.
• Pour on top of cream cheese mixture.
• Top with Cool whip.
• Chill in refrigerator until ready to serve.

CHOCOLATE DELIGHT

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

MELT IN YOUR MOUTH CHOCOLATE DELIGHT

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.