Chocolatey Coolwich Delight Food

COOLWICH DELIGHT

Steps:

• Spread 2 Tbsp. of the whipped topping onto each of 12 of the graham squares. Top with remaining graham squares to make 12 sandwiches.
• Place in single layer on baking sheet.
• Freeze 3 hours or until firm. Wrap individually in foil. Store in freezer up to 1 week.

EASY CHOCOLATE DELIGHT RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Combine flour, chopped pecans, and softened margarine or butter until the mixture looks like wet sand. Press the crust mixture into a 9x13-inch baking dish and bake for 20 minutes. Allow the crust to cool completely.
• Meanwhile, beat together softened cream cheese, powdered sugar, and whipped topping with an electric mixer at medium speed until smooth and fluffy. Spread the filling evenly onto the cooled crust. Set aside.
• Whisk together chocolate pudding and milk as directed in the package. Spread the pudding mixture evenly on top of the cream cheese filling. Top with whipped topping and chopped pecans. Let the pie set in the fridge for at least 2 hours. Serve, slice, and enjoy!

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.).

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.

CHOCOLATEY COOLWICH DELIGHT

Steps:

• Mix pudding snack and COOL WHIP until blended; spread onto 4 graham squares. Sprinkle with nuts; press into pudding mixture. Drizzle with caramel topping.
• Cover with remaining graham squares to make 4 sandwiches. Place in single layer in shallow pan.
• Freeze 3 hours or until firm. Wrap individually in foil. Store in freezer up to 1 week before serving.

CHOCOLATE ECLAIRS

Steps:

• Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
• Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
• Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
• To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
• Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
• Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
• Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
• Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
• After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
• While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
• To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.

CHOCOLATE CHIP COOKIE DELIGHT

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften.
• Press into an ungreased 13 x 9 baking pan.
• Bake at 350 degrees for 14-16 minutes or until golden brown.
• Cool on wire rack.
• In a large mixing bowl, beat cream cheese and powdered sugar until smooth.
• Fold in 1-3/4 cups whipped topping.
• Spread over crust.
• In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft set.
• Spread over cream cheese layer.
• Top with remaining whipped topping.
• Sprinkle with nuts and chocolate curls if desired.
• Cover and refrigerate for 8 hours or overnight until firm.

CHOCOLATE DELIGHT RECIPE

Steps:

• Heat oven to 350°F.
• Mix flour, nuts, sugar and butter; press onto bottom of 13x9-inch pan. Bake 20 min. or until lightly browned. Cool.
• Beat Neufchatel and 2 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread over crust.
• Beat pudding mixes and 3-1/2 cups milk in large bowl with whisk 2 min. Pour over Neufchatel layer. Refrigerate 4 hours or until firm. Spread top with remaining COOL WHIP just before serving.