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Reduce butter to 1/4 cup for the crust and reduce the semi-sweet chocolate to 3 oz. (Use all the chocolate to make the filling and omit the chocolate curl garnish.) Prepare filling with milk instead of the half-and-half, and use COOL WHIP LITE Whipped Topping instead of the regular COOL WHIP.
Melt chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. Push metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.