Needless to say it was a hit and aside from the cooling down periods it was fast and easy to make.

Cherry Chocolate Pie

11 large marshmallows
1/3 cup milk
3 oz milk chocolate (the only milk chocolate I had on hand was some Dove, which worked well)
1 8 oz container Cool Whip, divided
1 graham cracker crust
1 can (21 oz) cherry pie filling

In a saucepan, combine marshmallows, chocolate and milk over low heat until melted and combined. Cool completely.

Fold 3/4 cup Cool Whip into chocolate mixture and spoon into graham cracker crust. Top with cherries, cover and put in the fridge for at least half an hour to set. Top with remaining Cool Whip and let cool in the fridge for several hours before serving.

Post from: Chocolate Bytes

It’s National Soft Ice Cream Day, so I thought I’d share a new recipe. I don’t have any pictures of my usual ice cream process because the lid of my ice cream maker was overly-cuddled by one of the cats, who ended up knocking it to the floor where it didn’t survive.

So while I wait for the replacement lid to finally make its way out of New Jersey and to the desert southwest, I’ll leave you with the amusing picture above and a quick, no-maker-needed recipe for soft chocolate ice cream. This is by no means classy or elegant, but it gets the job done!

Soft Chocolate Ice Cream

1/2 gallon chocolate milk
1 can (14 oz) sweetened condensed milk
1 large (16 oz) carton whipped topping (Cool Whip)

Mix the condensed milk and whipped topping, stirring gently. Slowly stir in chocolate milk. Pour in gallon freezer bag and freeze. Makes 1 gallon.

[image: flickr]

Post from: Chocolate Bytes