8 flavor canned chocolate pie filling Recipes

semi-sweet baking chocolate, melted, canned sweetened condensed milk, oreo pie crust, chopped planters pecans, toasted, cold milk, jell-o chocolate flavor instant pudding & pie filling, tub cool whip whipped topping, thawed, divided

yellow cake layer, round (can use 9 inch too), cold milk, vanilla flavor instant pudding and pie filling mix, cool whip topping, thawed, unsweetened chocolate square, butter, powdered sugar, cold milk

brownie mix (9x13 pan size), cold milk, cheesecake flavor instant pudding and pie filling mix or 1 (3 1/2 oz) package instant vanilla pudding, instant white chocolate pudding and pie filling mix (can also use the small boxes of sugar-free pudding), cool whip, heath candy bars, chopped (can also use packaged toffee bits)

chocolate chip ice cream, softened (although i think any flavor you think goes with cheesecake will work), no bake cheesecake mix, canned raspberry pie filling (again, flavor is up to you )

food cake mix (prepared ), cook and serve chocolate pudding mix or 2 (3 1/2 oz) packages jell-o chocolate fudge flavor pudding and pie filling or 2 (3 1/2 oz) packages vegetarian chocolate pudding mix or 2 (3 1/2 oz) packages vegetarian chocolate fudge pudding mix, whipping cream, powdered sugar (you can use more or less depending on how sweet you like it), real vanilla

baking soda, buttermilk or sour milk, cake flour or 1-1/4 cups all-purpose flour, sugar, divided, cocoa, salt, vegetable oil, eggs, separated, vanilla extract, vanilla ice cream, quick and easy flaming cherry sauce, flaming cherry sauce, quick and easy flaming cherry sauce : combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings., flaming cherry sauce, pitted dark or light sweet cherries, drained, reserve 3/4 cup liquid ), sugar, cornstarch, salt, freshly grated orange peel, cherry-flavored liqueur or brandy, stir together reserved cherry liquid , sugar, cornstarch and salt in chafing dish or medium saucepan. cook over medium heat, stirring constantly, until mixture boils, about 1 minute. add cherries and orange peel; heat thoroughly., gently heat liqueur in small saucepan over low heat ; pour over cherry mixture. carefully ignite with match. stir gently; serve as directed. (repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.