Chocolate Ice Box Dessert Recipes

CHOCOLATE MOUSSE ICEBOX DESSERT

Steps:

• Fill bottom portion of double boiler or 1-quart saucepan with 1 to 1 1/2 inches water; heat to a simmer. Place chocolate chips in top portion of double boiler or in heatproof bowl placed over saucepan. With water simmering, stir chips until melted. Stir in sugar and 2 tablespoons water until well combined (mixture will lose its shine and look dry).
• In medium bowl, beat 3 egg yolks. Add hot chocolate mixture; stir until well combined.
• In small bowl, beat 3 egg whites until stiff peaks form. Fold into chocolate mixture until well blended. Set aside.
• In another small bowl, beat whipping cream and vanilla with electric mixer on high speed until soft peaks form. Fold into chocolate mixture until combined.
• To assemble dessert, line bread pan with waxed paper or plastic wrap, allowing paper or wrap to extend over sides of pan. Arrange single layer of ladyfingers in bottom of pan. Top with 1/3 of chocolate mixture. Repeat making 2 more layers, ending with chocolate. Refrigerate at least 12 hours before serving.
• To serve, place serving plate upside down over pan; turn plate and pan over. Remove pan. Cut into slices.

CHOCOLATE ICE BOX DESSERT

Steps:

• Combine pecans, butter and flour. Pat into 9x13 pan. Bake at 350F for 20 minutes and cool.
• Mix together cream cheese, powdered sugar and 1 1/2 cups of Cool Whip. Gently pour over crust.
• Combine puddings and milk. Beat with mixer. Stir in 1 1/2 cups of Cool Whip. Put on top of first layer.
• Grate Hershey bar on top.
• Cool and serve.

CHOCOLATE ICEBOX DESSERT

Steps:

• Layer 1: 1 cup flour and 1 stick oleo mixed really well then add ½ cup of finely chopped pecans mix well press mixture into the bottom of a 9x13 pan and bake 350 degrees 15 min until lite brown....set aside to cool Layer2: 1 c of powdered sugar 1 8oz of cream cheese softened let stand at room temp for several hours to soften ½ of a 9 oz. carton cool whip cream all of the above together until smooth. spread on top of layer 1 that is cool Layer3:2 pkgs instant choc pudding (can sub lemon) 3 cups cold milk if using lemon add 1 teaspoon real lemon juice mix really well together. then pour on top of layer 1 & 2 Layer4: spread remainder of cool whip on top of above layers. sprinkle ½ cup of chopped nuts PS I always use more cool whip at this stage. Set well in refrigerator...usually takes 4 hours to really set firm. but you can serve sooner if necessary.