24 chocolate flavored graham cracker squares
1/2 cup butter or margarine, melted
1/4 cup sugar
1 (12 ounce) carton Cool Whip, thawed
1 (3.9 ounce) package chocolate pudding mix, not prepared
1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semisweet chocolate, melted
2 teaspoons butter or margarine, melted
Finely chop or crush graham crackers in food processor or with hand. Combine cracker crumbs, butter and sugar. Press into bottom and up sides of a springform pan or large pie pan. Chill while preparing filling.
Whisk together Cool Whip and pudding; add sour cream. Pour half of filling over crust. Layer sliced strawberries on top of filling. Pour on remaining filling. Garnish with dallops of whipped cream, strawberry fan, or drizzle melted chocolate.
Melt chocolate and 2 teaspoons butter together on HIGH for 1 minute 30 seconds in Microwave. Drizzle over top of pie. Serve or refrigerate.
Note: Make 1 ½ recipes to fill a 9″ x 13″ cake pan.
3 cups nonfat dry milk powder
2 cups powdered sugar
1 1/2 cups cocoa powder, dutch-process or regular
1 1/2 cups white chocolate chips
1/4 teaspoon salt
Pulse the while chocolate chips in a food processor until the chocolate is finely ground. Whisk together all ingredients in a large bowl. Store the dry mix in an airtight container for up to 3 months.
1 1/2 cups sugar
1 cup butter, softened
1 cup sour cream
4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup orange juice
3 Tablespoons orange zest (about 5 or 6 oranges)
Preheat oven to 375 degrees.
Cream together sugar and butter. Add sour cream and eggs, then blend well. Add rest of ingredients and mix. Drop on ungreased or parchment lined cookie sheet. Bake for about 10 minutes or until the tops aren’t shiny. Frost while slightly warm.
6 Tablespoons butter, melted
3 cups powdered sugar
2 Tablespoons orange zest (2 oranges)
3-4 Tablespoons orange juice