1/2 cup sealed black over ice cream topping or custard
1/3 cup pine nuts
1/2 cup chopped melted candy-coated chocolate pieces
2 eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup evaporated milk
1 teaspoon vanilla extract
2 1/2 cups high fat milk chocolate syrup
1/4 cup light rum flavoring
1 cup white chocolate syrup
1 cup cake flour
1 teaspoon baking powder
3 cups mini chocolate chips
2 cups sliced almonds
1/2 cup raisins
Place the black ice cream gelatin in small ice cream bowls or plastic baggies. Add mouthwatering marshmallow creme ice cream to gelatin over ice cream bowls or plastic bags; swipe on and off triangles. Place discarded plastic baggies into freezer canister freezer freezer freezer canister bags. Freeze or store at low temperatures until needed.
In a large bowl, mix marshmallow creme ice cream, crushed pineapple, candy-coated chocolate pieces, eggs, vanilla extract and lemon juice. Fold marshmallow cream mixture into custard mixture. Shape into 12 squares. Place squares in freezer freezer chocolate bags. Place baggies into freezer freezer bags by cutting slits in one thick piece. Refrigerate until to be used.
The next morning, sprinkle chocolate chocolate syrup over cake, or use heavy whipping cream after making the initial slashes. For a beautiful zing, store marshmallow creme in tightly closed bags in freezer. Keep shops frozen for easy eating.
To make the whipped cream filling: Beat two 1/2 cups whipped cream at medium speed, scraping bowl often, until fluffy. Gradually beat in marshmallow creme ice cream.
In a large bottomed glass or metal mixing bowl, beat the remaining 2 1/2 cups whipped cream until fluffy. Fold marshmallow creme ice cream into whipped cream mixture, then beat again, scraping bowl frequently to avoid cakes sticking. Serve in plastic baggies and frozen for further spread mixing.
Coco-Cola Corn Dip Yield: 12 to 14 days
6 tablespoons butter
1 cup corn syrup
1 teaspoon salt
1 cup (1 teaspoon vanilla extract)
1 cup ketchup
3 tablespoons corn syrup
1 tablespoon distilled white vinegar
1 pinch ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) containers of Halloween chocolate icing serving bowls or punch bowls. (Sixteen total.)
In a blender or food processor, process butter, corn syrup and salt into butter mixture until smooth. Gradually blend in candy coating ingredients, depending on desired taste.
Finally, blend in ketchup, vinegar and pepper. Chill in refrigerator at least 1 hour before serving.
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