TUXEDO WAVES FRENCH SILK CHOCOLATES PIE (Impressionistic Pie)

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) - I used Kerry Gold Irish Butter

1 cup baker’s extra fine sugar (if available)

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Waves:

3 oz. white chocolate, cut into pieces

¼ cup butter, softened - I used Kerry Gold Irish Butter

2 Tablespoons refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

White Chocolate Curls, if desired

Heat oven to 450 degrees F.  Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan.  Bake at 450 for 9 to 11 minutes or until light golden brown.  Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool.  In small bowl, beat  ¾ cup butter until fluffy.  Gradually add sugar, beating until light and fluffy.  Add cooled chocolate and vanilla; blend well.

Melt white chocolate in a small pan over low heat; cool.  In a small bowl  beat ¼ cup butter until fluffy.  Add cooled white chocolate and blend well.  Add egg product and beat well..at least 3 minutes.  Set aside.

Add egg product to the dark chocolate mixture, ¼ cup of  egg product at a time, beating at high speed 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into cooled baked shell. 

With a teaspoon, drop dollops of white chocolate mixture in a circular pattern on top of the chocolate filling.  Using a knife, spiral the white chocolate mixture through the chocolate filling.  Then, using a flat spatula, smooth the top over.  Then, drop a few more smaller dollops of the vanilla mixture and using the spatula, make wave a wave like pattern with the white chocolate.

Refrigerate at least 2 hours before serving.  Top with whipped cream and chocolate curls.  Store in refrigerator.  

Ingredients

Melted Chocolate

Melted White Chocolate

Crust

Fluffy Butter

Adding Chocolate and Vanilla

Adding the Egg

Chocolate Mixture

White Chocolate Mixture

Chocolate Filling in Pie Plate

Chocolate with Globs of White Chocolate, ready to swirl

Waves of White Chocolate, ready to Set

Slice Out

CREAMY JELLO COOKIE DESSERT

Ingredients:

1 (15.25 oz.) Golden Oreo Birthday Cake Cream Cookies, crushed

1 sleeve ritz crackers, crushed
1 ½ cubes (3/4 cup) melted butter
½  cup milk
¾ cup to 1 ¼  cups sugar  (I use ¾ cup extra fine baker’s sugar)

16 oz. (two 8 oz. packages) cream cheese
1 pint (2 cups) heavy whipping cream, whipped
1 large (or 2 small packages) package Jello (I used Jolly Rancher Green Apple)
1 ¾  cups apple juice, hot

2 cups ice

Directions:

Preheat oven to 400 Degrees F. Grease or Spray 9” x13” baking dish. Mix cookie crumbs and ritz cracker crumbs with butter and press in 9” x13” baking dish.  Bake at 400 degrees F. for 10 minutes.  Let Cool.
Mix cream cheese, milk and sugar until smooth.  Spread on warm crust. Place in refrigerator.
Whip whipping cream. Remove 9” X 13” baking pan from the refrigerator. Spread whipping cream over cream cheese layer and place back in the refrigerator to chill.
Heat apple juice in the microwave.  Dissolve Jello in hot apple juice, 2 cups ice and allow to partially gel.
Remove 9” X 13” baking pan from the refrigerator. Pour carefully over the whipped cream layer and allow to set in the refrigerator.
Prepare ahead for this dessert.  It is best when it has set in the refrigerator at least 8 hours.

Garnish with whipping cream and Wilton's jumbo rainbow nonpareils (if desired)

Ingredients, (Not pictured Milk and Ritz Crackers)

Crust

Cream Cheese and Sugar

Cream Cheese Mixture

Spreading Cream Cheese Mixture on Crust

Whipped Cream Layer

Jolly Rancher Green Apple Jello Partially gelling

Ready to Chill