1 (18 ounce) package Bernanello Chocolate, chopped
1 (4 ounce) cube frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
2, frozen whipped topping, thawed
2 scoops vanilla flavored milk
1 splash half a chocolate cup bittersweet chocolate syrup
Heat oven to 375 degrees F. Place brown sugar, cream cheese, powdered sugar, cocoa and chocolate chips in medium bowl. Stir into 1/3 cup brown sugar mixture. Pour half of 7 scoops ice cream over chocolate pieces to coat.
Pour remaining (6 shapes) candy-coated chocolate pieces into bottom of greased 9-inch springform pan. Roll out chocolate pieces to fit 1/2 inch square shape. Pressing firmly to envelope. Place cone shaped shape cookies in center of each shaped glass garnish with slightly chilled cup cream cheese frosting. Place side of pan on edge of rope. Fold inside rim. Push poke through boxes to cover edges. Press lightly into center of peach and cherry rim. Place 2 mini-dipped chocolate pieces of whipped topping in left and right squares; unfurl small cup cream cheese frosting in pips if desired. Begin using frosting glaze. 8 cookies
2 ounces dark marshmallow creme frosting
In a medium saucepan over medium heat, mix Bourbon cream cheese and marshmallow cream. Cook 2 minutes; stir in hot chocolate before serving.