Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

Triple-Layer Mud Pie

Triple-Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast Nuts

Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation

Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Chocolate Fudge

Chocolate Fudge

1 stick of butter
1/2 lb of velveeta cheese cut into tiny chunks

1 tsp of vanilla
1/2 cup of chopped pecans

1/2 cup cocoa powder

2 (1 lb) boxes of Confectionary sugar


Melt the first two ingredients in a skillet over low to medium heat. Once smooth, stir in the vanilla and pecans. Dump the powdered sugar and cocoa powder into a large mixing bowl and pour in the cheesy. Stir it in until the mixture gets cool enough you can handle and kneed with your hands until it comes together as fudge. Pat it into a greased pan. You CAN cut it immediately and serve, but it cuts easier if you wait 5-10 minutes before removing it from platter.

Enjoy!

Homemade Reese cups

Reese cups

1 cup of melted butter

1 cup of reeses peanut butter

1 (1lb) box of confectionary sugar

1/2 cup of melted milk chocolate chips

Mix the first three ingredients together and roll into little balls. (I put them in mini muffin papers) and then spoon over the melted chocolate and let them set.

Enjoy!

Snickers Fudge

Snickers Fudge For the first layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter For the second layer 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow creme 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts For the third layer 14 ounce package caramel cubes 1/4 cup heavy cream For the fourth layer 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter To make the first layer In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set. To make the second layer In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set. To make the third layer Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set. To make the fourth layer In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.

Haystacks, Cow Pies, whatever you want to call them! No bake peanut butter oatmeal chocolate cookies!

• 2 cups sugar
• 1/4 pound margarine
• 1/2 cup milk
• 3 tablespoons cocoa
• 1 teaspoon vanilla
• 1/2 cup peanut butter (creamy or chunky)
• 3 cups quick cooking oats

Combine sugar, margarine, milk and cocoa in a 4 quart sauce pan. Cook at a full rolling boil for approximately 1 minute.

Remove from heat, add vanilla and peanut butter. Stir well. Add oatmeal to mixture, combine thoroughly.

Drop by spoonfuls onto waxed paper. Cool until firm.

Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Prep time: 25 min

Cook Time: 2 hrs 15 min

Yield: 16 servings

Ingredients:

Cake:
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup firmly packed brown sugar
3/4	cup coarsely chopped pecans
1	package Pillsbury® Devils Food Cake
1-1/4	cups water
1/2	cup Crisco® Vegetable Oil
3	eggs
Topping:
1-3/4	cups whipping cream
1/4	cup powdered sugar
1/4	teaspoon vanilla
16	whole pecans (optional)
16	chocolate curls (optional)

Preparation Directions:

1.	Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.
2.	Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
3.	Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
4.	In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5.	To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Chocolate and caramel is an award-winning combination. Brown sugar, cream and butter combine to make the caramel praline topping for this grand prize winning cake.

Thanks to pillsburybaking.com for the great recipe!

Brownie Bottom Cheesecake

Prep Time: 40 min

Total Time: 5 hr 40 min

Makes: 16 servings

4 squares Unsweetened Baking Chocolate
1/2 cup (1 stick) butter or margarine
2-1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 tsp. vanilla, divided
1 cup flour
1/2 tsp. salt
3 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup Sour Cream

1. PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
2. ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
3. BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
4. BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Chocolate Lover's Cheesecake

Prep Time: 10 min

Total Time: 3 hr 50 min

Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted, slightly cooled
1 OREO Pie Crust (6 oz.)

1. PREHEAT oven to 325°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in melted chocolate. Pour into crust.
2. BAKE 40 minutes or until center is almost set; cool.
3. REFRIGERATE several hours or overnight. Store leftover cheesecake in refrigerator.

PHILADELPHIA® 3-STEP® Double Chocolate Layer Cheesecake

Prep Time: 10 min

Total Time: 3 hr 50 min

Makes: 8 servings

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
1 OREO Pie Crust (6 oz.)
4 fresh strawberries, halved
1/2 cup thawed COOL WHIP Whipped Topping

1. PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating on low speed after each addition just until blended.
2. REMOVE 1 cup of the batter to small bowl; stir in melted chocolate. Pour into crust; top with remaining plain batter.
3. BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.

Chocolate Ribbon Pie

Prep Time: 15 min

Total Time: 4 hr 15 min

Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1. BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2. POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3. REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

Triple Layer Chocolate Pie

2 cups cold milk
2 pkg. (6-serving size each) JELL-O Chocolate Flavor Sugar free Instant Pudding & Pie Filling
1 Chocolate graham cracker crust or an oreo crust (oreo pictured above - chocolate graham pictured below)
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided

1. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)


2. SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding.


3. SPREAD evenly over pudding layer in crust; top with the remaining whipped topping. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Did it need sprucing up? Absolutely not, but I did anyway! I sprinkled this one with Baker's chocolate shavings in a canister and dusted it lightly with coco powder.

Huge hit with my family and one of the most diabetic friendly chocolate pies I've eaten in a while although it is not COMPLETELY sugar free because of the crust and the chocolate shavings (which the shavings can be omitted like pictured above).

Easy Grasshopper Pie

Prep Time: 15 min

Total Time: 4 hr 45 min

Makes: 8 servings

1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1/4 cup cold water
2 Tbsp. green creme de menthe
2 Tbsp. white creme de cacao liqueur
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)

1. 
   STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water and liqueurs.
2. Refrigerate 1-1/2 hours or until slightly thickened (spoon drawn through leaves definite impression). Gently stir in whipped topping.
3. SPOON into pie crust.
4. REFRIGERATE 3 hours or overnight. Store leftove pie in refrigerator.
   

Kitchen Tip:

Special Extra Garnish with chocolate curls. To make the curls, place 1 wrapped square of BAKER'S Baking Chocolate in microwave. Microwave on DEFROST 1 minute to warm slightly. Or, let the wrapped chocolate stand for several hours in a warm place, such as on top of a refrigerator or under a strong light. Carefully pull a vegetable peeler over the smooth surfaces of the chocolate square. Scrape along the bottom for long curls or the sides for short curls. Use a toothpick to lift the curls without breaking them. Store in covered container in refrigerator or freezer until ready to use.

Thanks to kraftfoods for this lovely recipe!

Turtle Cheesecake

• 1 package of oreos ground down into crumbs (use either a food processor or blender)
• 6 Tbsp. butter or margarine, melted
• 1 squeeze bottle of Hershey's caramel sundae ice cream topping (Do NOT use SMUCKERS! It hardens in the oven and makes your crust so hard you can't even eat it OR 1 bag of kraft individually wrapped caramels + 2 tbsp of milk or evaporated milk
• 1 bag of chopped pecans
• 3 pkg. (8 oz. each) Cream Cheese or neuchatel cheese, softened
• 1 cup sugar
• 1 Tbsp. vanilla
• 3 eggs
• 1/2 bag of milk chocolate morsels
• Parchment paper, Nonstick Spray, Aluminum Foil

(Use a 9'' nonstick spring-form pan with the outside covered in tinfoil and the inside lined with parchment paper and lightly sprayed with nonstick spray)

1. Preheat oven to 300.
2. Mix crumbs and butter; press firmly onto bottom and 2 inches up side of pan.
3. Pour half of the caramel and pecans into the crust. Refrigerate 10 minutes.
4. Remove your cream cheese block from the foil and microwave for about 30 seconds up to 1 minute (cream cheese can cook and brown just like motzarella cheese on a pizza - so be careful and don't over do it on the time in the microwave! -- The whole point of microwaving it is just getting it warm - not hot - so you will have a smooth cheesecake, free of lumps).
5. Place into mixer and mix until creamy. Add sugar in slowly. When sugar is completely incorporated, add in the vanilla, 1 tsp at a time. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Do NOT overmix your cheesecake! It will make it rise and fall like a souffle and then leave the possibility wide-open for your cheesecake to crack during the cooking process (which can also happen if the cheesecake is cooled too quickly).
6. Pour over caramel layer in crust. Bake 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Cool on the counter for at least one hour, preferably two. If you cover your cheesecake and refrigerate it while still warm, condensation will gather on the underside of the cover and drip onto the cake, making the first layer slimey and discolored -- so its important that you cool it slowly. By cooling too quickly -- not only do you have to worry about the slimey discoloration, but also the risk of having a cracked cheesecake and a huge trench to fill -- so dont skip this part......Trust me :)
7. Run knife or metal spatula around side of pan to loosen cake. Chill completely for at least 4 hours (if not overnight) in the fridge before removing side of pan.
8. After cooling, run the knife around the edges again. Unlatch the spring form around the circular bottom and gently lift it up the sides of the cake. Gently lift the cheesecake off of the spring form bottom and parchment using a large, thin spatula and transfer it to whatever you're going to serve it in. Do not top your cheesecake until its transferred to your serving platter or else you'll have a mess! If you're looking for something to serve this in, without having to use your spring form pan, I found some party platters that are perfect for Cheesecakes at Walmart. They have a thick aluminum bottom and a plastic top. Totally disposable! The only thing is -- wrap them in at least two layers of aluminum foil (the platter with the cheesecake inside) before transporting them anywhere. It will ensure your dessert will arrive safely and more intact!
9. Pour over the remaining caramel and pecans (reheat if using the kind you have to melt) Melt chocolate chips + 2 tbsp of milk in the microwave for 15-30 seconds until they are a consistency you can drizzle over the cake. Store leftover cheesecake in refrigerator.
10. You may even top it with a few more chocolate chips! Its your cheesecake! Indulge how you wish!
    

This recipe is VERY forgiving and can be altered depending on your needs.

For example:





For a 10'' spring-form pan, you'll need:


1 package of oreos pureed to just crumbs
1 stick of butter


4 bars of cream cheese
4 eggs
1 & 1/3 cup sugar
1 tbsp + 1 tsp vanilla

(caramel & nuts don't change)

Bake an extra few minutes until the middle just barely jiggles.



For a 12'' spring-form pan, you'll need:

1 package of oreos pureed to just crumbs

1 stick of butter

5 bars of cream cheese
5 eggs
1 & 2/3 cup sugar
1 tbsp + 2 tsp vanilla
(caramel & nuts don't change)


Bake an extra few minutes until the middle just barely jiggles.




No spring-form pan ~ No problem!

Turn it into little individual cheesecakes with a muffin tin!

Cut your recipe to:

1 cup of oreo crumbs
3 tbsp butter
2 bars of cream cheese
2 eggs
2/3 cup of sugar
2 tsp vanilla

Press a spoonful of your cookie mixture into cupcake liners in a muffin tin and spoon over the cheesecake mixture and bake for 20 minutes.


Not in the mood for chocolate?? (Although *I* MYSELF could not imagine that. . .)

You can substitute the oreo and butter for plain graham cracker crumbs and butter and top the cheesecake with your choice of either fresh fruit or fruit topping or even PIE filling!

For the individual cheesecakes: You can substitute the cookie mixture and put in a Nilla wafer in place of the crust and top with fruit topping! (pictured above with blueberry pie filling).

You cannot go WRONG with this recipe!

Trust me!

Everything here is:

Jennifer Tested

Mother Approved

Cheesecake Brownie Bars

• 1 box of brownie mix
• 1/2 cup applesauce
• 3 egg whites, divided
• 1/4 cup water
• 1 pkg. (8 oz.) Neufchatel Cheese, (Same flavor, less fat - Made by Philadelphia) softened
• 1/2 cup sugar
• 1/4 cup flour

1. PREHEAT oven to 350°F.
2. Mix brownie mix, applesauce, 2 of the egg whites and water. Pour into 13x9-inch baking pan sprayed with cooking spray.
3. MIX Neufchatel cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.
4. BAKE 28 to 30 min. or until wooden toothpick inserted in center comes out with fudgy crumbs attached. Cool in pan on wire rack.
   

*Chef's Tip*

Serve warm with Vanilla Bean ice cream OR ice cream AND fudge sauce, whip cream, and a cherry. This recipe gets a HUGE wow with very little effort!


Thanks to kraftfoods for this delicious recipe!


WOW FACTOR: HIGH

Chocolate Brownie Ice Cream Cake

1/2 gallon of good chocolate ice cream (its worth the splurge to buy the good stuff)
1 box of brownie mix (prepared to box instructions)
1 bottle of Magic Shell chocolate ice cream topping
1/2 cup of chopped pecans

1. Preheat oven to 350.
2. Line the outside of a 10" x 2" springform pan with aluminum foil and spray the inside with nonstick cooking spray.
3. Prepare brownie batter according to box.
4. Pour into the spring form pan and bake. Take them out about 8-10 minutes early so they are still gooey.
5. Top with half of the bottle of magic shell chocolate and 1/2 of the chopped pecans.
6. Spoon in the softened chocolate ice cream and smooth down.
7. Top with the remaining magic shell chocolate and the remainder of the pecans.
8. Cover with tin foil and freeze until the ice cream is re-frozen 2-6 hours.

This is absolutely the BEST ice cream cake I personally have ever eaten. DQ ain't got nothin on this winner!

Black Forest Cheesecake

• 20 OREOs crushed (about 2 cups)
• 3 Tbsp. butter, melted
• 4 pkg. (8 oz. each) Cream Cheese, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 cup Sour Cream
• 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted
• 4 eggs
• 2 cups thawed Whipped Topping
• 1 can (21 oz.) cherry pie filling
  

1. PREHEAT oven to 325ºF.
2. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
3. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
4. BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream and chocolate; mix well.
6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
7. Pour over crust.
8. BAKE 40 min. or until center is almost set. Cool.
9. Refrigerate at least 4 hours or overnight.
10. Lift cheesecake from pan, using foil handles.
11. Top with whipped topping and pie filling.
    

Thanks to kraftfoods.com for this amazing recipe!

Chocolate Lover's Dream Cake

• Cooking spray and flour for dusting pan
• Box of Butter Recipe Fudge Cake mix
• Box of Instant Chocolate Pudding Mix
• 4 large eggs
• 1 stick (1/2 cup) of soften/semi-melted butter
• 1/2 cup of warm water
• 1 cup of sour cream
• 1/2 cup semi-sweet chocolate chunks
• 1/2 cup of semi-sweet chocolate chips
• Tub of Chocolate Fudge Frosting (*NOTE - can substitute 1 cup of either choc. chunks or choc. chips and not mix them*)

Preheat oven to 350 degrees.

Dump everything except chocolate chips & chunks and frosting into a bowl and mix with an electric mixer until smooth.

Fold in Chips/chunks.

Pour into greased/floured Bundt or angel food cake pan and bake for around 50 minutes until done.

Cook for 10 minutes and remove from pan.

Frost with Chocolate fudge frosting when completely cooled.

***Yields one cake***