21 easy fudge topping Recipes

fudge cake mix or 1 (18 1/4 oz) box dark chocolate cake mix, water, vegetable oil, eggs, hot fudge topping, scoops vanilla ice cream, magic shell chocolate fudge topping

ice cream sandwiches, frozen non-dairy whipped topping, chocolate fudge topping, room temperature, chocolate candy bar, grated

nabisco refigerator chocolate cookies (3/4 of 8.5 oz. box, found near frozen pie crusts in the grocery store), butter, vanilla ice cream, creme de menthe, chocolate fudge topping (hershey s)

frozen cherry pie, chocolate fudge topping, warmed, sliced almonds, cool whip or reddi whipped cream

chocolate wafer cookies, ice cream, softened (any flavor ), chocolate fudge sauce, chocolate-coated caramel nougat bars, cool whip topping, thawed

mint oreo cookies, butter, melted, hot fudge topping (warmed up so easy to pour), mint chocolate chip ice cream (softned), cool whip

ripe bananas, chocolate wafer pie crust, vanilla ice cream, softened, frozen non-dairy topping, thawed, chocolate fudge topping, caramel ice cream topping, chocolate chips, maraschino cherries

oreo cookies, divided, strawberry ice cream, softened, thawed cool whip topping, divided, chocolate ice cream, softened, chocolate fudge topping

day old cinnamon rolls, vitamin d whole chocolate milk (not skim or low fat), eggs, chocolate chips (optional), pecans (optional), chocolate fudge topping

crunchy peanut butter, prepared chocolate pudding , cups (chocolate cream pie flavor), butterscotch topping or 1/2 cup caramel topping, premade chocolate wafer pie crust, heath candy bar, crushed

betty crocker triple fudge cake mix (see note below ), water, eggs, vegetable oil, pecans, chopped, chocolate chips, vanilla, caramel ice cream topping

yellow cake mix, cold milk, instant vanilla pudding mix, hot fudge ice cream topping, warmed, maraschino cherries with stems , optional

fudge cake mix (duncan hines moist deluxe butter recipe preferred), eggs (or as called for by your cake mix), butter, melted (or as called for by your cake mix), water (or as called for by your cake mix), hersheys chocolate syrup, cool whip (non-dairy whipped dessert topping)

scoops chocolate ice cream, creme de menthe, fudge sauce, cream or topping, crushed nuts of choice, mint leaf for garnish ( optional )

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

powdered sugar, butter, milk, vanilla extract, salt, chopped pecans or walnuts, to sprinkle on top