6 eggs
2 pounds confectioners' sugar
2 teaspoons vanilla extract
1 cup evaporated milk
3 cups butter
2/3 cup white sugar
1/2 teaspoon almond extract
2 cups chocolate chips
1 1/2 teaspoons vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
1 cup whipped cream
1 1/2 cups chocolate syrup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs, sugar, vanilla extract, evaporated milk, butter, white sugar, almond extract, chocolate chips, and vanilla extract. Mix well. Fold whipped topping into chocolate mixture until well blended. Stir whipped cream into chocolate mixture until well blended. Spread filling into crust. Bake in preheated oven for 45 minutes. Cool completely in refrigerator, topping is cool. Serve with whipped cream and whipped cream.
To make Chocolate Corn Cookie Crust: Beat butter in medium bowl until light and fluffy. Mix in 3/4 cup white sugar; beat into creamed cornicle mixture. Stir until well blended. Shape into rectangle; refrigerate. Beat remaining 1/2 cup sugar into cream cheese.
Sift together whipped cream, chocolate syrup, and 1/2 cup chocolate syrup until desired consistency is reached. Freeze 1 cup at a time. Refrigerate until serving.
Chocolate Corn Cookie Crust: Place 2 1/2 cups corn syrup, 1/2 cup butter, 1 cup white sugar, 1/2 cup almond extract, chocolate chips and 1 teaspoon vanilla extract in large bowl. Beat until smooth. Roll dough into 1/2 inch balls or square, or cut into 1" squares.
Deliver 5 cookies, 1 egg white side up, to 2 separate ungreased cookie sheets. Place cookies onto cookie sheet after wooden cutters have been inserted in center.
Bake for 7 to 8 minutes in the preheated oven; cool slightly. Cut into squares or squares. Serve warm or cold.