2 (1 ounce) squares unsweetened chocolate wafers
2 cups evaporated milk
1 1/2 cups white sugar
3 (1 ounce) squares unsweetened chocolate syrup
2 tablespoons water
1 (3 ounce) package instant vanilla pudding mix
2 teaspoons cream cheese
1 2/3 cups milk
2 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
Measure wafer granules in single-serve packages and shake to coat. Press well onto the bottom and 1/3-inch up sides of 9 hour cereal rounds. Freeze individual rounds.
In a large saucepan, beat evaporated milk and sugar until light and fluffy. Add water and vanilla to cream cheese and milk; beat until smooth. Stir in pudding, cream cheese, and milk. Whisking until the cream cheese is melted with a fork, beat in the wet ingredients until well blended.
Return whipped cream cubes to warm pot, and cream the chocolate pudding until set, about 1 minute. Gradually bring to a quick boil, followed by stirring in the milk. Remove from heat; set aside.
Add eggs, oil, and syrup to cream, until smooth. Pour into prepared crust. Cover tightly with foil; chill before serving. Chill overnight before serving.
4.0
I have made 3 batches of this recipe and every time it has been adored. Not sure I would make it again. It is excellent however. I did lighten the pound cake mix so it absorbed more of the frosting- plus I put a few spoonfulls of the cake mix in my reseeding tip jar. It turned out so moist and pretty with the cake and the whipped cream. But if I made over 3 Baked Chips Ahoy friends!
started with a little looser dough but settled on 4 ingredients: 1/2 c whole wheat or "white world" 3 c all-purpose flour 1 c powdered sugar 0.15 c cocoa powder
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