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Ingredients
US|METRIC
8 SERVINGS
- 8 oz. frozen whipped topping (thawed)
- 1 chocolate candy bar (white, 3.5–4 oz, finely chopped)
- 1/4 cup heavy whipping cream
- 8 oz. whipped cream cheese
- 7 oz. marshmallow (crème)
- 14.1 oz. cookie (European, spread)
- 1 graham cracker crust (10-inch)
- 5.1 oz. instant vanilla pudding mix
- 3 cups eggnog
- 16 oz. frozen whipped topping (thawed)
- 1 frozen pound cake (16-oz, thawed)
- 15 gingersnap cookies (finely crushed)
- 1/4 cup praline (candied pecans, finely chopped, optional)
- 2 tsp. coffee granules (instant)
- 1 cup water
- 4 large eggs (room temperature, beaten)
- 12 oz. semi-sweet chocolate morsels (mini)
- 2 Tbsp. sugar
- 2 tsp. vanilla extract
- 1 cup frozen whipped topping (thawed)
- 1 pt. fresh raspberries
- 3 cups eggnog
- 14.1 oz. cookie (European, spread)
- 1 pt. fresh raspberries
- 1 frozen pound cake (16-oz)
- 2 1/2 cups frozen whipped topping
- 15 gingersnap cookies
- 1 graham cracker crust (10-inch)
- 1/4 cup heavy whipping cream
- 2 tsp. coffee granules (instant)
- 5.1 oz. instant vanilla pudding mix
- 7 oz. marshmallow (crème)
- 12 oz. semi-sweet chocolate morsels (mini)
- 1/4 cup praline (candied pecans)
- 8 oz. whipped cream cheese
- 1 chocolate candy bar (white, 3.5–4 oz)
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