1777 whip s Recipes

crushed graham crackers (about 18), sugar, butter, melted, heavy whipping cream, milk chocolate candy bars, broken into pieces, vanilla, heavy whipping cream, marshmallow creme, milk chocolate candy bars, broken into pieces

bread (i use white ), creamy peanut butter, banana , cut into 3 pieces lengthwise, sugar-free strawberry jam, marshmallows, cut in half or 25 mini marshmallows, butter, softened, sugar-free chocolate syrup, prepared whipped cream or 1 -2 tsp non-dairy whipped topping

prepared graham cracker crusts, semi-sweet chocolate chips, divided, marshmallows, divided, milk, heavy whipping cream

prepared 8-inch graham cracker crumb crust, nestle toll house semisweet chocolate morsels, divided, marshmallows, divided, milk, heavy whipping cream

whipping cream, egg yolks, sugar, vanilla extract, light brown sugar

milk chocolate chips, heavy whipping cream, whole graham crackers, quartered, marshmallow creme, cartons (7 oz each) milk chocolate for dipping, white candy coating, coarsely chopped

water, sugar, marshmallows, vanilla extract, bittersweet (not unsweetened ) or semisweet chocolate, chopped, whipping cream, unsalted butter, chocolate ice cream, softened, graham crackers, broken into small pieces, marshmallows, triangles cut from graham crackers

graham cracker, marshmallow cream, marshmallows, jell-o instant chocolate pudding mix, cool whip, hershey bar (optional garnish )

water, sugar, marshmallows, vanilla extract, semisweet chocolate, chopped, whipping cream, unsalted butter, vanilla extract, chocolate ice cream, softened, graham crackers, broken into small pieces, marshmallows, marshmallows, graham crackers , cut into triangles

graham cracker crumbs, margarine or 3 tbsp butter, melted, semisweet chocolate, milk, marshmallows, carton chocolate cool whip, thawed, semi-sweet chocolate chips

whipping cream, white chocolate (or chips), cold milk, graham crackers, marshmallows (regular size, not miniature), chocolate bars (1.55-oz size)

whipping cream, half-and-half, semisweet chocolate, finely chopped, egg yolks, marshmallows, graham cracker crumbs, for garnish

whipping cream, crushed pineapple, well drained, chopped pecans, sugar, butter, softened, egg (or substitute), salt, vanilla, pastry shells, whipping cream

whipping cream, seasoned salt, prepared horseradish, well drained or 4 tbsp finely grated fresh horseradish root, tabasco sauce

whipping cream (well chilled ), powdered sugar (use 1/3 to 1/2 cup for a sweet whipped cream), cornstarch, pure vanilla extract (optional)

peanut butter, sugar, low-fat cream cheese, non-fat cool whip, reduced fat graham cracker crust, candy bar (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.

whipping cream, eagle brand condensed milk, whole milk, egg (beaten ), nutmeg