Best Chocolate Cream Dessert Recipes

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

CHOCOLATE CHIP CREAM CHEESE DESSERT BALL - UNIQUE!

Steps:

• Beat the cream cheese, butter and vanilla in a mixing bowl.
• Gradually add the sugars, mixing just until combined.
• Stir in the chocolate chips.
• Cover in plastic wrap and shape into a ball. Chill for at least 3 hours.
• Just before serving, roll the cheese ball in the chopped pecans.
• Serve with graham crackers.

CHOCOLATE DREAM CREAM DESSERT

Steps:

• In a bowl, cut butter into cake mix until crumbly.
• Add egg and mix well.
• Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
• Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
• Carefully spread mixture over the cake crust and refrigerate.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
• Spread over the cream cheese layer.
• Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

OREO COOKIE ICE CREAM DESSERT WITH HOMEMADE CHOCOLATE TOPPING

Steps:

• Mix oreos and butter together.
• Pat into a 9 by 13 pan.
• Spread 1/2 gallon of vanilla icecream over the cookie crust.
• Freeze hard (overnight or for several hours).
• Melt the chocolate, butter, salt, evaporated milk, and sugar.
• Cook until thick.
• Drizzle over the icecream layer.
• Refreeze.

CHOCOLATE PEPPERMINT ICE CREAM DESSERT

Steps:

• In a bowl, combine the cracker crumbs, butter and sugar. Set aside 3/4 cup for topping. Press remaining crumb mixture into an ungreased 13-in. x 9-in. dish. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream until smooth. Pour over crust. Chill for at least 1 hour., Spread with whipped topping and sprinkle with reserved crumbs. Cover and refrigerate for 6-8 hours or overnight.

GLUTEN-FREE CHOCOLATE CHIP ICE CREAM DESSERT

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 8 to 10 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• Meanwhile, using moistened fingers (dough will be sticky), press remaining dough in ungreased 13x9-inch pan. Bake 16 to 18 minutes or until set. Cool completely, about 30 minutes.
• Spread 1/3 cup of the chocolate topping over cooled baked crust. Freeze 10 to 15 minutes or until chocolate is set. Meanwhile, remove ice cream from freezer to soften.
• Spread softened ice cream evenly over chocolate-topped crust. Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours or overnight.
• To serve, let stand at room temperature 10 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

SINFUL CHOCOLATE CREAM CHEESE DESSERT

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a metal 9"x13" baking dish, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10-15 minutes. Take the crust out of the oven when starting to brown.
• 3. While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.
• 4. Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping. Garnish with chocolate sprinkles. Refrigerate. Serve cold.

KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT

Steps:

• For the crust; in a bowl combine all crust ingredients together until well blended.
• Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
• Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
• In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
• Return to the freezer until firm.
• When the pie is completely frozen drizzle the magic shell on top.
• Return to freezer until ready to use.

CHOCOLATE PEANUT BUTTER CREAM CHEESE DESSERT

Steps:

• 1. Toss the 4 cups of oreo crumbs with melted butter. Press into a sprayed 9 X 13 inch pan.Refrigerate until cold.
• 2. In a mixing bowl, beat cream cheese until fluffy. Add the 1 1/2 cups powdered sugar and the 1 cup peanut butter and mix well. Gradually add the milk Gently. fold in the whipped topping; Spoon into the cooled crust. Sprinkle with 1/2 cup finely chopped nuts and a few chocolate cookie crumbs. Chill overnight. Yield 12 servings

CHOCOLATE CREAM ECLAIR DESSERT (LOWER FAT)

Steps:

• In a bottom of a 13 x 9" baking dish, arrange 7-1/2 graham crackers in a dish coated lightly with butter or cooking spray.
• In a bowl, combine 3 cups milk, pudding mix and the cream cheese; beat at low speed of an electric mixer for 1 minute, or until thick; fold in Cool Whip topping.
• Spread half of the pudding mixture over graham crackers.
• Top with another 7-1/2 graham crackers sheets.
• Repeat the procedure with the remaining half of pudding mixture and 7-1/2 more of the graham crackers.
• In a bowl, combine 1/4 cup milk, softened butter, honey and melted chocolate; beat well with a mixer.
• Gradually add in icing sugar to milk mixture, and beat well.
• Spread the chocolate mixture glaze over the graham crackers.
• Cover the dessert and tent with foil; chill 4-5 hours before serving.

COEUR A LA CREME (WHITE CHOCOLATE AND CREAM CHEESE DESSERT WITH RASPBERRY SAUCE)

Steps:

• Line eight 1/2 cup coeur a la creme molds with 6 inch squares of a double thickness dampened cheesecloth. In a large bowl with an electric mixer beat the cream cheese. Beat in 1/2 cup of the heavy cream, 3/4 cup (less if want it to be less sweet, but will be less firm too) of the confectioner's sugar and the white chocolate, and beat the mixture until it's light and fluffy. In chilled bowl with electric mixer beat 1 1/4 cups heavy cream until it just holds stiff peaks. Stir 1/2 into cream cheese mixture and fold in remaining whipped cream gently. Spoon mixture into prepared molds, fold cheesecloth into middle. Chill 8-24 hrs. Puree raspberries and sugar in a food processor, force the puree thru a fine sieve into a bow to remove seeds. Stir in reserved syrup. Combine sour cream and 1 tbsp confectioner's sugar and half and half and half, Dot the sauce with the mixture.

MOM'S CHOCOLATE CREAM PUFF DESSERT

Steps:

• 1. Preheat oven to 400 degree F. In a large saucepan over medium heat, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
• 2. Spread evenly, on bottom and and part way up sides of a greased 13 x 9 baking dish. Bake at 400 degree for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely. For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate syrup...or even caramel. Enjoy!

CHOCOLATE ICE CREAM DESSERT

Steps:

• In a saucepan over low heat, combine chocolate, sugar and milk. Bring to a boil, stirring constantly; boil for 1 minute. Remove from the heat; cool for 10 minutes. , Meanwhile, combine the cookie crumbs and butter; set aside 2 cups. Press remaining crumb mixture into a greased 13-in. x 9-in. pan. Carefully spoon vanilla ice cream over crust; spread evenly. Spoon chocolate sauce over top. Sprinkle with reserved crumb mixture. Carefully spread chocolate ice cream over crumbs. Cover and freeze overnight. Serve with whipped topping if desired. May be frozen for up to 2 months.

CREAM CHEESE CHOCOLATE PUDDING DESSERT

Steps:

• Lay a single layer of graham crackers in bottom of 13x9 in pan.
• Mix together cream cheese, cool whip, and Splenda.
• Spread over top of the graham crackers.
• Lay another layer of graham crackers over the cream cheese layer.
• Using a whisk, mix both boxes of pudding mix with milk for 2 minutes. Let sit until it firms up a little (about 5 min).
• Spread the pudding over 2nd layer of graham crackers.
• Refrigerate for a couple hours and enjoy!
• Use a dollop of cool whip before serving.

CHOCOLATE CHIP-ICE CREAM DESSERT

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms.
• On ungreased cookie sheet, make 5 cookies by dropping dough by tablespoonfuls. Bake 9 to 11 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack.
• Meanwhile, press remaining dough in pan, using moistened fingers (dough will be sticky). Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
• Spread 1/3 cup chocolate topping over baked crust. Freeze 10 to 15 minutes or until chocolate is set.
• Meanwhile, remove ice cream from freezer to soften. Spread softened ice cream evenly over chocolate-topped crust.
• Crumble 5 baked cookies; sprinkle over ice cream layer. Drizzle remaining chocolate topping over cookie crumbs. Cover; freeze 2 hours. To serve, let stand at room temperature 5 minutes before cutting. For serving pieces, cut into 5 rows by 3 rows. Store covered in freezer.

CHOCOLATE PEANUT ICE CREAM DESSERT

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with heavy-duty aluminum foil. Combine the first four ingredients; press half onto the bottom of the pan. Freeze for 15 minutes. Spread half of the ice cream over crust; freeze for 1 hour or until firm. , Meanwhile, for filling, in a large bowl, beat cream cheese and peanut butter until creamy. Beat in sugar and milk. Fold in whipped cream. , Spread over ice cream; freeze for 1 hour or until firm. Spread with remaining ice cream (pan will be very full). Press remaining crumb mixture on top. Cover and freeze for several hours or overnight. , Remove from the freezer 10 minutes before serving. Using foil, remove loaf from pan; discard foil. Cut into slices using a serrated knife.

CHOCOLATE CREAM PUDDING DESSERT

Steps:

• In a small bowl, cut butter into flour until crumbly. Press into an 11x7-in. baking dish coated with cooking spray. Bake at 350° for 15-18 minutes or until lightly browned. Cool completely. , In a large bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust. , In another large bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cream cheese. Top with remaining whipped topping.

CHOCOLATE CREAM DESSERT

Steps:

• In a large bowl, combine the vanilla crumbs, butter, sugar and cinnamon. Set aside 1/3 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. pan; refrigerate until firm., In a large saucepan, heat the candy bar, marshmallows and milk over medium-low heat until chocolate and marshmallows are melted, stirring often. Remove from the heat; cool to room temperature. , Fold in whipped cream and vanilla; pour over crust. Chill for 3-4 hours. Sprinkle with reserved crumb mixture and almonds if desired.

MOLDED CHOCOLATE ICE CREAM DESSERT RECIPE

Steps:

• To make the bittersweet chocolate ice cream, put the chocolate in a bowl. Set aside. In a saucepan, whisk together 3/4 cup of the sugar, the cocoa powder and salt until blended, then whisk in the half-and-half. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes. Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated. Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the ice cream directly from the ice cream maker into the wells of a mini-heart silicone baking mold; fill each well halfway and press firmly on the ice cream. Place in the freezer. To make the semisweet chocolate ice cream, put the chocolate in a bowl. Set aside. In a saucepan, whisk together the half-and-half, 1/2 cup of the sugar and the salt until blended. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes. Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated. Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Spoon the semisweet chocolate ice cream on top of the frozen layer of bittersweet chocolate ice cream and press firmly. Freeze for at least 3 hours. To serve, invert the mold and pop out each dessert onto a plate. This recipe yields about 24 heart-shaped desserts.