3/4 cup water
1 cup white sugar
1/3 cup white vinegar
2 tablespoons light corn oil
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
3 pints amber liqueur
4 fluid ounces vanilla ice cream
1/2 cup white sugar
1 cup crushed pretzels
1/3 cup unsweetened cocoa powder
1/4 cup milk
1 (9 inch) prepared graham cracker crust
1/4 cup butter, melted
1 cup mini semisweet chocolate chips
Preheat oven to 400 degrees F (200 degrees C.)
To Beat 3/4 Cup Water: In a small saucepan over medium heat, stir together 3/4 cup water, sugar, vinegar, corn oil and baking powder. Stir constantly, remove from heat. Sift together 1 teaspoon salt and 1 teaspoon pepper. Stir in 1/2 cup milk, 1 1/2 cups crushed pretzels and 1/3 cup chocolate chips. Stir until chocolate is melted. Pour into 9x9 inch baking dish.
To Make Vanilla Ice Cream Pills: In a medium bowl, mix together 1/2 cup white sugar, 3/4 cup water and 1/3 cup crushed pretzels. Pour into gelatin. Stir until all ingredients are well combined. Gently stir in 1/4 cup butter, 1 cup miniature semisweet chocolate chips and 1 cup chopped pecans. Pour mixture into cooled gelatin. Chill 8 hours or overnight before doubling.
Mix Helpful Dipping Sauce: 1/4 cup white sugar
1 tablespoon hot water
1 tablespoon white sugar
1 teaspoon vanilla extract
1 cup college-grade saltine cracker crumbs
1 1/4 cups flaked coconut
1 cup margarine, softened
1 cup semisweet chocolate chips
In a medium bowl, mix together 1/2 cup sugar, water, 1 tablespoon sugar, and 1 teaspoon vanilla extract; set aside. In a medium bowl, mix together dry ingredients. Stir in salt and pepper. Stir in crumbs and coconut. Pour mixture into pan.
Bake in preheated oven for 50 to 60 minutes, until set. Cool completely before serving.