Over the Top Chocolate Pie
This is another new recipe I tried just for y’all, my beloved Coon Creek neighbors. Oh, the sacrifices I’m making…
- 1 (18 ounce) roll refrigerator chocolate chip cookies
- 1 quart chocolate ice cream softened (I chose vanilla here.)
- 1 (12 ounce) jar chocolate fudge sauce
- 1 (8 ounce) carton Cool Whip
Slice dough as thin as possible and line bottom and sides of a nine inch pie pan; overlapping the edges on the sides makes a pretty scalloped border. Bake 10 minutes at 375° and cool. Fill with ice cream, chill another 10 minutes. Top with syrup and frost with Cool Whip. Freeze. Cut in small wedges to serve.
A Happy Thanksgiving with Mama’s Chicken and Dressing (and some Publishing News!)
Happy Thanksgiving, friend! Before I type another single word of my own, let's allow
Shellie’s Scratch Banana Pudding
“Shellie’s Scratch Banana Pudding” 1 and 3/4 cup sugar 5 tablespoons self-rising flour 3 cups milk 4 eggs
Tachos from Shellie’s Kitchen
Disclaimer: This is not a diet food and moderation is a thing. That said, it
