Type what you have

Ingredients

• ✓ hot fudge topping
• chocolate sandwich cookie crumb crust
• coffee ice cream
• chocolate chip
• chocolate sandwich cookie
• whipped topping
• chocolate syrup

Instructions

1. 1 Freeze crust until firm, about 30 minutes.
2. 2 Meanwhile, place 1/2 of the coffee ice cream into a bowl, and let it soften, about 10 minutes. Return remaining ice cream to the freezer. Mix softened ice cream with mini chocolate chips. Spread mixture in an even layer over the frozen crust. Cover with plastic wrap and freeze for 2 hours.
3. 3 Heat fudge topping in the microwave on low until just warm and easy to pour, about 30 seconds. Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into fudge topping.
4. 4 Remove pie from the freezer and layer fudge mixture over ice cream layer. Cover with plastic wrap, and return to the freezer for 2 hours.
5. 5 Take remaining frozen coffee ice cream out of the freezer, and allow to soften, about 10 minutes. Spread ice cream over fudge layer. Cover with plastic wrap, and return to the freezer for 2 more hours.
6. 6 Remove pie, and spread whipped topping over top. Sprinkle with reserved cookie crumbs to garnish. Cover with plastic wrap and freeze for 2 more hours, or for best results, 8 hours to overnight.
7. 7 Cut the pie into serving pieces and drizzle each serving with about 1 tablespoon chocolate syrup.

By Lisawas

Ingredients

• ✓ hot fudge topping
• heavy cream
• vanilla extract
• sweetened condensed milk
• peanut butter
• ice cream sandwich
• peanut

Instructions

1. 1 Beat cream and vanilla together in a large bowl with an electric mixer on medium speed until stiff peaks form; beat in sweetened condensed milk and peanut butter on low speed until smooth.
2. 2 Arrange ice cream sandwiches in a 9x13-inch baking dish to form a single layer; spread peanut butter mixture evenly over ice cream sandwich layer. Cover the dish with plastic wrap; freeze until firm, 4 to 6 hours.
3. 3 Cut into 12 squares. Spread hot fudge topping over top; sprinkle with peanuts. Serve immediately.

By Eagle brand

Ingredients

• ✓ hot fudge topping
• butter
• shortening
• cocoa powder
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Cream together the butter or margarine with the shortening.
2. 2 Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
3. 3 Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.

By Debra Steward

Ingredients

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

Instructions

1. 1 Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
2. 2 Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
3. 3 Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
4. 4 Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
6. 6 Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
7. 7 Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
8. 8 Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
9. 9 Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

By thymeforpineapple

Ingredients

• ✓ hot fudge topping
• chocolate chip cookie
• margarine
• vanilla ice cream
• whipped cream
• cherry

Instructions

1. 1 Crush 1/2 of the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around the edge of the pan. Spread 3/4 cup fudge topping over crust. Freeze for 15 minutes.
2. 2 Meanwhile, soften 1 quart ice cream in the microwave or on the countertop. After crust has chilled, spread softened ice cream over the fudge layer. Freeze 30 minutes.
3. 3 Scoop remaining quart of ice cream into balls and arrange over the spread ice cream layer. Freeze until firm, 4 hours to overnight.
4. 4 To serve, garnish with remaining fudge topping, whipped cream, and cherries.

By Arvilla

Ingredients

• ✓ hot fudge topping
• chocolate cake mix
• water
• vegetable oil
• egg
• sweetened condensed milk
• whipped topping
• english toffee candy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking dish.
2. 2 Mix cake mix, water, oil, and eggs in a large bowl with an electric mixer on medium speed until well combined. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove from the oven and set the baking dish on a wire rack.
4. 4 While the cake is still very warm, poke holes all over the top with the end of a wooden spoon. Pour condensed milk over cake and let cool, 20 to 30 minutes.
5. 5 Pour hot fudge topping over cooled cake and let set, 20 to 30 minutes.
6. 6 Spread whipped topping over top and sprinkle with crushed toffee.

By Teri

Ingredients

• ✓ hot fudge topping
• graham cracker crust
• sweetened condensed milk
• lemon juice
• peanut butter
• marshmallow creme
• whipped topping
• walnut

Instructions

1. 1 In a large mixing bowl, combine condensed milk, lemon juice, peanut butter, and marshmallow creme. Beat until smooth. Fold in whipped topping.
2. 2 Spoon 1/4 of peanut butter mixture into each graham cracker crust. Spread half of fudge topping over each peanut butter layer. Spoon half of remaining peanut butter mixture over each fudge layer.
3. 3 Garnish with chopped nuts. Freeze until firm, then serve.

By S Beavin

Ingredients

• ✓ hot fudge topping
• egg
• chocolate-hazelnut spread
• wonton wrapper
• canola oil
• semisweet chocolate chip
• miniature marshmallow
• roasted chestnut
• powdered sugar

Instructions

1. 1 Beat egg in a bowl and set aside.
2. 2 Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
5. 5 Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
6. 6 Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
7. 7 Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

By Cooking in the Comments

Ingredients

• ✓ hot fudge topping
• sugar
• butter
• vanilla extract
• salt
• egg
• cocoa powder
• all-purpose flour
• walnut
• heavy cream
• confectioners' sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a pie plate well.
2. 2 Combine sugar and butter or margarine in a mixing bowl. Blend in vanilla, salt, and beaten eggs. Stir in flour and cocoa . Stir in nuts. Pour mixture into pan.
3. 3 Bake 25 minutes, or until toothpick inserted halfway between center and edge comes out clean. Immediately prick holes in pie; spread fudge sauce over top. Cool.
4. 4 Beat cold whipping cream and confectioners' sugar in a chilled bowl until peaks form; spread over fudge sauce. Drizzle pie with additional fudge sauce. Refrigerate.

By Bob Cody

Ingredients

• ✓ hot fudge topping
• vanilla pudding mix
• milk
• whipped topping
• banana
• chocolate crumb crust
• dark rum
• pineapple chunk
• maraschino cherry
• walnut

Instructions

1. 1 In a large bowl, whisk together pudding mix and milk until smooth. Fold in 2 cups of the whipped topping, and sliced banana. Reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
2. 2 In a small bowl, stir together hot fudge sauce and rum. Reserve 3 tablespoons in a microwave-safe container, for drizzling on top. With the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. Repeat layers with remaining banana pudding and remaining fudge sauce. Refrigerate for 1 hour, or until firm.
3. 3 Arrange pineapple chunks in a single layer over top of pie. Spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. Refrigerate for 30 minutes.
4. 4 In a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. Drizzle sauce with a fork over top of pie. Garnish with maraschino cherries and chopped walnuts.

By BETTYBOP

Ingredients

• ✓ hot fudge topping
• water
• lemon
• pear
• vanilla bean
• sugar
• vanilla ice cream

Instructions

1. 1 Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar.
2. 2 Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid.
3. 3 Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote).
4. 4 Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear.
5. 5 Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.

By John Mitzewich

Ingredients

• ✓ hot fudge topping
• cake flour
• baking powder
• salt
• butter
• white sugar
• egg
• peanut butter
• vanilla extract
• milk
• butter
• confectioners sugar
• milk
• vanilla extract
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pans.
3. 3 Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
4. 4 Make the Frosting and Filling: In a large bowl, beat 3/4 cup butter until smooth. Slowly beat in confectioners' sugar until smooth. Blend in 2 tablespoons milk and vanilla. Beat at high speed until light and fluffy. For filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. For frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
5. 5 To assemble: Place one cake layer on serving plate. Spread top with peanut butter filling. Place second layer on top and frost top and sides with fudge frosting. Warm the remaining fudge sauce and drizzle over cake when serving.

By D Kelly

Ingredients

• ✓ hot fudge topping
• butter
• sugar
• egg white
• all-purpose flour
• baking powder
• baking powder
• salt
• champagne
• candy sprinkle
• vanilla extract
• vanilla ice cream
• caramel ice cream topping
• marshmallow cream
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
2. 2 Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.
3. 3 Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.
4. 4 Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.
5. 5 Cut each cake in half horizontally, creating 10 rounds.
6. 6 Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.
7. 7 Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.
8. 8 Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.
9. 9 Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
10. 10 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.

By Allrecipes Member

Ingredients

• ✓ hot fudge topping
• irish cream liqueur
• vanilla pudding mix
• powdered sugar
• instant coffee granules
• heavy cream
• irish cream liqueur
• egg
• vanilla extract
• brown sugar
• butter
• buttermilk
• cocoa powder
• coffee
• salt
• baking soda
• all-purpose flour
• dark chocolate
• baking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 8-inch round cake pans with parchment paper, then spray with baking spray. Place a large aluminum mixing bowl in the freezer.
2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and allow to cool.
3. 3 Sift flour, baking soda, and salt together in a bowl. Whisk hot coffee and cocoa together in a separate bowl until smooth; stir in buttermilk.
4. 4 Cream brown sugar, butter, and vanilla extract in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating briefly after each addition. Mix in cooled chocolate. Add flour mixture in 2 batches, alternating with buttermilk mixture, beating batter briefly after each addition. Divide batter evenly between the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and remove parchment paper. Let cool, about 30 minutes.
6. 6 Flip cakes over and trim the top of each one to make it flat. Drizzle 1/4 cup cream liqueur over each cake and allow to soak in while you make the frosting.
7. 7 Remove aluminum bowl from the freezer; add heavy cream and instant coffee granules. Beat with an electric mixer fitted with a whisk attachment until soft peaks start to form. Add powdered sugar and whisk until medium peaks form. Add pudding mix gradually on low speed. Fold in cream liqueur. Taste and adjust with more powdered sugar, if needed.
8. 8 Place one cake on a serving plate, top with 1/3 of the fudge sauce, and spread a generous layer of coffee frosting on top; repeat with the second layer. Add the remaining cake and top with remaining fudge sauce. Crumb-coat the sides of the cake lightly with frosting.
9. 9 Fit a pastry bag fitted with a large round tip and fill with frosting. Pipe 1 vertical line of dots from the bottom to the top edge of the cake. Place a spoon over the center of each dot and drag to create a petal effect, wiping the spoon clean after each swipe. Pipe another line of dots in the tails of the previous petals and repeat dragging motion. Continue to pipe dots and create petals around the entire cake, finishing with a line of dots.

By Scott Hindley