Chocolate Cherry Crisp

Chocolate Cherry Crisp




1 package Pillsbury Supreme Double Chocolate Brownie

1 cup quick-cooking rolled oats

1/2 cup chopped walnuts (optional)

1/2 cup butter, melted

2 cans (21-oz.) cherry pie filling

vanilla ice cream

fresh mint springs (optional)



Heat oven to 350F. Reserve chocolate syrup packet from

brownie mix for topping. In large bowl, combine

brownie mix, oats and walnuts; mix well. Add butter;

stir until mix is moistened. (Mixture will be dry.)



Spoon pie filling evenly into ungreased 9 or 8-inch

square (2-quart) glass baking dish. Sprinkle brownie

mixture over pie filling.



Bake at 350F. for 30 to 40 minutes or until edges are

bubbly. Cool 45 minutes.



To serve, spoon crisp into bowls. Top each serving

with ice cream; drizzle with chocolate syrup from

packet. Garnish with mint sprigs.

Chocolate Lover's Chocolate Mousse Pie

Chocolate Lover's Chocolate Mousse Pie




Chocolate crust with a milk chocolate coating, fluffy

chocolate filling, whipped cream and a chocolate

drizzle: this pie is not for the faint of heart!



Serves: 12

Prep Time: 25 minutes

Cook Time: 11 minutes



1 cup graham cracker crumbs

1/3 cup NESTLE TOLL HOUSE Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter melted

2 3/4 cups (16 ounces) NESTLE TOLL HOUSE Semi-Sweet

Chocolate Morsels

divided

2 cups heavy whipping cream divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract



PREHEAT oven to 350 degrees F.



COMBINE graham cracker crumbs, cocoa and granulated

sugar in 9-inch pie plate. Stir in butter until all

ingredients are moistened; press onto bottom and up

sides of pie plate. Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let

stand for 10 minutes or until all morsels are shiny.

Spread chocolate over bottom and up sides of crust.

Cool to room temperature.



MICROWAVE 2 cups morsels and 3/4 cup cream in large,

microwave-safe bowl on HIGH (100%) power for 1 minute;

stir. Microwave at additional 10- to 20-second

intervals, stirring until smooth. Cool to room

temperature.



BEAT remaining cream, sugar and vanilla extract in

chilled small mixer bowl until soft peaks form. Fold 2

cups whipped cream into chocolate mixture. Spoon into

crust; swirl top. Garnish with remaining whipped

cream. Refrigerate until firm.



MICROWAVE remaining 1/4 cup morsels in heavy-duty

plastic bag on HIGH (100%) power for about 30 seconds;

knead until smooth. Cut tiny corner from bag; squeeze

to drizzle chocolate over pie; let stand a few minutes

before serving.

Layered Bean Dip

32 ounces low-fat refried black beans -- (2 cans)


1/2 cup chopped cilantro

1 teaspoon minced garlic

2 ripe avocados

2 tablespoons cooked; minced red onion

1 cup reduced-fat sour cream

1 cup shredded Monterey-Jack cheese

salt and pepper to taste



Combine refried beans, half of the cilantro and garlic into a medium bowl.

Stir to blend well. Put bean layer in a 9 inch square or round serving

platter. Halve avocados, scoop out pits and put flesh into a medium bowl.

Add the cooked onion and salt and pepper to taste and mash until smooth.

Place avocado mixture over bean mixture and spread to cover bean layer.

Sprinkle with remaining cilantro. Spread sour cream over the mixture.

Sprinkle with cheese. Serve with Tortilla Chips. Dip can be served

immediately or cover and refrigerate.