Type what you have

Ingredients

• ✓ hot fudge sauce
• pineapple
• cinnamon
• bread
• cream cheese
• milk
• egg
• white sugar
• vanilla extract
• butter

Instructions

1. 1 Mix pineapple and 1 teaspoon cinnamon in a bowl. Spread each slice of bread with 1 1/2 teaspoon cream cheese. Top 2 slices with 1/4 cup pineapple mixture apiece; reserve remaining pineapple mixture. Place remaining slices of bread atop pineapple mixture and press lightly to make 2 sandwiches.
2. 2 Whisk remaining 1/2 teaspoon cinnamon, milk, egg, sugar, and vanilla extract in a shallow bowl. Lay each sandwich in milk mixture and let bread absorb mixture for a few seconds; flip and repeat.
3. 3 Heat a nonstick skillet over medium heat, melt butter in the hot skillet, and fry sandwiches on both sides in butter until golden brown, 2 to 3 minutes per side. Top each sandwich with half the remaining pineapple mixture and drizzle 1 tablespoon hot fudge sauce over pineapple.

By Nikki

Ingredients

• ✓ hot fudge sauce
• creme-filled cookie
• butter
• peppermint ice cream
• whipped topping
• candy cane
• chocolate syrup

Instructions

1. 1 Place cookies in the bowl of a food processor; pulse until reaches consistency of fine crumbs. Transfer crumbs to a bowl; stir in butter. Press evenly into bottom and up sides of a 9-inch pie plate using your fingers. Freeze until firm, about 15 minutes.
2. 2 Meanwhile, place ice cream in the refrigerator to soften, about 15 minutes, then scoop ice into crust, spreading evenly with a spatula. Pipe or spoon whipped topping around border of pie. Arrange small candy canes on top of pie. Freeze until ice cream is firm, about 3 hours.
3. 3 Drizzle servings with chocolate syrup or hot fudge sauce.

By Edy's

Ingredients

• ✓ hot fudge sauce
• ice cream sandwich
• whipped topping

Instructions

1. 1 Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

By Teff

Ingredients

• ✓ hot fudge sauce
• butter
• white sugar
• brown sugar
• shortening
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
3. 3 Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
4. 4 Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

By Cookie

Ingredients

• ✓ hot fudge sauce
• sugar
• butter
• vanilla extract
• egg
• all-purpose flour
• cocoa powder
• salt
• semisweet chocolate chip
• coconut
• caramel sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
3. 3 Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
4. 4 Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
5. 5 Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.

By mommylady2010