Hersheys Cool Whipchocolate Mousse Pie Carrie Sheridan Food

3 INGREDIENT NO-BAKE HERSHEY'S PIE

Steps:

• Break apart your Hershey's Bars and place them in a microwave safe bowl (set a few squares aside for garnish later). Heat for 20-30 second increments until the chocolate is melted.
• Add the Cool Whip to the melted chocolate and mix until well combined.
• Spoon the chocolate cool whip mixture into your prepared pie crust, and use a cheese grater to garnish the top with any chocolate you have set aside.
• Refrigerate and chill for at least 2 hours before slicing.

HERSHEYS COOL WHIP/CHOCOLATE MOUSSE PIE CARRIE SHERIDAN

Steps:

• bake single pie crust and cool.
• thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
• melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
• let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
• spatula the filling into the pie crust.
• top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
• refrigerate a few hours or overnight.
• this is VERY rich - a small piece goes a long way -- .

BEA ARTHUR'S TOMATO-MUSHROOMS ON TOAST/CARRIE SHERIDAN

Steps:

• Preheat toaster oven to 250 degrees.
• Melt the butter in a saute pan over medium heat.
• Add the tomatoes and mushrooms and saute until soft, about 4 minutes.
• Season to taste with the salt and pepper.
• Put some of the tomato and mushroom mixture on each piece of toast.
• Heat in the toaster oven for 2 minutes before serving.

CHOCOLATE MOUSSE PIE

Steps:

• In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN

Steps:

• Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
• Stir constantly until chips and butter are fully melted.
• Add light cream and stir until fully mixed and very warm.
• Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
• Refrigerate until thoroughly chilled.
• Note that - at this point - you could make this into a fudge -.
• Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
• Frost any cake.
• This is very good on Crazy Lazy Cake.

HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE

Steps:

• Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
• Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla.
• Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
• Pour in gelatin mixture and beat until well blended.
• Spoon into crust. Refrigerate about 3 hours.
• Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
• Refrigerate leftovers.