Chocolate Sunday Mud Pie

Ok, is this pie beautiful or what?! Chocolate pie, fudge sauce, whipped cream, and cherries. How much better can you get?

Chocolate Sunday Mud Pie
1 cup sugar
1/3 cup margarine or butter, melted
1 teas. vanilla
1/4 teas. salt
2 eggs
1/3 cup flour
1/3 cup cocoa
1 cup chopped nuts, optional
1/4 cup fudge sauce or fudge ice-cream topping
1 cup chilled whipping cream
2 Tablespoons powdered sugar
Maraschino cherries with stems

Preheat oven to 325 degrees. Grease a round pan, 8 x 1-1/2 inches, or a pie plate, 8x 1-1/4 inches. Mix sugar, margarine, vanilla, salt, eggs, flour and cocoa in a large bowl; stir in nuts. 

Pour into pan. 

Bake for about 25 minutes, until a toothpick inserted halfway between the center and the edge comes out clean. Immediately prick holes in pie. 

Next, pour and spread the fudge sauce over the top of your pie. Cool completely. Tip: Stick it in the freezer for a while

Beat whipping cream and powdered sugar in a bowl until stiff; spread over pie.  

Drizzle with additional fudge sauce...

...and top with cherries!

Ah, what a delicious blob of of fudge coated fluffed out cherry dazzled chocolate mud pie. 

Every last bite was totally worth it. 

Lemon Cream Dessert

I made this creamy lemon dessert for my mom on mothers day! It was wonderful!

Lemon Cream Dessert

1-1/2 cups sugar

1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice

Crust:

1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup cold butter

Topping:

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping thawed

In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice. Refrigerate until cool.

In a bowl, combine flour and graham cracker crumbs. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 15-20 minutes or until edges are golden brown. Cool on a wire rack.

In a bowl, beat cream cheese and confectioners' sugar until smooth; carefully spread over crust.

Spread with cooled lemon mixture.

In another bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the whipped topping. Spread over lemon layer.

Spread with remaining whipped topping. Chill for at least 4 hours before cutting.

Yield: 18-24 servings.

The yummy lemon, creamy pudding, and crunchy graham cracker crust blend wonderfully in this delightful dessert!

Triple Chocolate Dessert

This is a somewhat complicated, but totally worth it dessert! It is made up of three parts, edible chocolate cups, chocolate cake, and chocolate pudding! Sounds great, right? Well, it certainly is! Here's the recipe!

                                     

The first step is to make the chocolate cups.

Melt a 16 oz. bag of semi-sweet chocolate chips in the microwave.

Stir the chocolate until smooth.

Thickly paint melted chocolate onto 24 baking cups. You may need to melt some more chocolate chips, depending on how thickly you paint it on. Place cups in the freezer to harden.

Meanwhile, prepare Classic Chocolate Cake.

Classic Chocolate Cake

2/3 cup butter, softened

1 2/3 cup suger

3 eggs

2 cups flour

2/3 cup cocoa

1 1/4 teas. baking soda

1 teas. salt

1 1/3 cups milk

Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Add eggs. Combine four, cocoa, baking soda and salt. Slowly add in milk. Beat until smooth.

Pour batter into a greased 13-in. x 9-in. pan.

Bake cake for 35-40 minutes, or until cake tests done.

While cake is baking, prepare any chocolate pudding according to directions on box.

Store pudding in the refrigerator until ready to use.

When the cake is cool, cup it up into small cubes.

When the cups have hardened, slowly peel of the paper.

Now you're ready for the fun stuff.

Take a chocolate cup...

...fill it with cake...

...spread it with pudding...

...and sprinkle with powdered sugar, if desired. I must warn you though, that unless you serve the cups right away, the powdered sugar will dissolve into the pudding, which doesn't look too good. I would suggest sprinkling them just before serving. Store desserts in refrigerator until ready to serve. Makes 24 dessert cups.

Chocolatey goodness.

Mmmmmmmm! I can still taste the first bite. Perfect.