lumicero/recipes-ing2inst huggingface dataset:
Title: Dutch Oven Peach Cobbler
Ingredients:
- 2 fresh blueberries
- 1 baking mix
- 1/2 sugar
- 1/3 ground cinnamon
- 2 1/4 baking mix
- 1/4 sugar
- 1/4 butter
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a Dutch oven with vegetable oil cooking spray
3. Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
4. To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
5. Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
Title: Chocolate Truffle Pudding
Ingredients:
- 1 milk
- 1 sugar
- 1/2 cornstarch
- 3 egg
- 2 butter
- 3/4 vanilla
- 1
- 2
- 1
Instructions:
1. in 2 qt saucepan stir together milk and whipping cream, cook over med heat until warm (3 to 5 min).
2. in small bowl stir together sugar 3 tablespoons cocoa and cornstarch.
3. gradually add milk mixture.
4. add remaining ingredients
5. continue cooking, stirring constantly until pudding just begins to thicken (5 to 10 min).
6. pour pudding into 6 or 8 individual dessert dishes.
7. cool for 30 minutes, cover and refrigerate at least 2 hours.
8. pipe with sweetened whipping cream.
9. top with zest of orange peel and sprinkle with cocoa.
Title: Spiced Chocolate Fondue
Ingredients:
- 1 1/2 heavy cream
- 1/4 cinnamon sticks
- 8 cardamom pods
- 2 whole cloves
- 1 black peppercorns
- 1 ground ginger
- 1/2 nutmeg
- 1/2 bittersweet chocolate
- 8
Instructions:
1. In a small saucepan, combine the heavy cream with the milk and all of the spices and heat till it just starts to boil, then quickly remove from heat and let steep for 20 minutes.
2. Strain the cream into a bowl and wipe out the saucepan. Return the cream to saucepan and bring just to a boil(don't let it boil, just heat till bubbles appear). Remove from heat. Place the chocolate in the bowl and pour the hot cream over it. Let stand for about 3 minutes, then whisk until smooth. Transfer the fondue to a bowl and serve. Enjoy!
3. To prepare for gifts:
4. For each gift, measure out the spices above into a small glass jar and give with 1/2 pound of chocolate and this recipe. Or prepare the fondue and pour into a smalll glass jar: It will stay fresh in the fridge for up to 4 days. Reheat gently in the microwave before serving.
5. Serve with gingerbread, apples or shortbread for dunking. Enjoy!
Title: Chocolate Orange Balls
Ingredients:
- 1 confectioners' sugar
- 2 1/4 light corn syrup
- 1/4 pecan pieces
- 1/3
- 1/4
- 1 1/2
Instructions:
1. In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa powder, orange juice concentrate, and corn syrup.
2. Process until the cookies are ground to crumbs and mixture is evenly blended.
3. Add the pecan pieces and pulse process until the nuts are finely chopped.
4. Transfer the mixture to a bowl and form into 1" balls.
5. Roll balls in 1/4 cup confectioner's sugar** to coat.
6. Store in an airtight container in refrigerator for up to 1 month.
7. **We always rolled our balls in regular granulated sugar. If we made them at Christmas time, we dyed some of the sugar green and some of the sugar red and rolled 1/2 the balls in the green sugar and 1/2 the balls in the red sugar.
Title: Kahlua Dip for Fruit
Ingredients:
- 1 cream cheese
- 2 sugar
- 2 Kahlua
- 2
- 1/3
Instructions:
1. Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
2. Top with almonds when ready to serve.
Title: Easy Strawberry Banana Cream Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 1/3 brown sugar
- 1 nutmeg
- 1 allspice
- 32 Cool Whip
- 2 bananas
- 1 1/2 strawberries
Instructions:
1. Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice.
2. Press the mixture into a pie plate and bake at 350 for 7 minutes.
3. Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices.
4. Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.
Title: Lemon and Lavender Mousse With Blueberry Soup
Ingredients:
- 1 sugar
- 1/2 fresh lemon juice
- 8 unsalted butter
- 1 egg
- 1 heavy cream
- 3/4 fresh blueberries
- 2 water
- 1/4 sugar
- 1/3 lemon zest
- 1 fresh lemon
- 1 cinnamon stick
- 1
Instructions:
1. To make mousse:
2. In a heatproof mixing bowl, combine sugar, lemon juice, butter, lavender,egg, and yolks.
3. Place over a pot of simmering water and cook, stirring constantly, until mixture thickens. Strain into a bowl set in a larger bowl filled with ice water and stir until mixture is cold and thickened.
4. Fold in whipped cream. Pour mixture into eight 5-ounce paper cups.
5. Freeze until firm, about 4 hours.
6. To make soup:
7. In a medium saucepan, combine blueberries, sugar, 1/4 room temperature water, lemon zest and juice, and cinnamon stick.
8. Bring to a boil; reduce heat to low and simmer about 15 minutes.
9. Let mixture cool for about 10 minutes.
10. Remove and discard cinnamon stick. Puree mixture in blender until smooth.
11. Strain through a sieve over a bowl. Discard solids, cover soup and refrigerate.
12. To serve, peel paper cups off mousse and place in shallow bowls. Pour soup around mousse and garnish with fresh blueberries.
Title: Brownie Cheesecake
Ingredients:
- 1 pumpkin puree
- 1 chocolate chips
- 6 cream cheese
- 3 eggs
- 4 sugar
- 1 1/2 lemon juice
- 1 sour cream
- 8 vanilla extract
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 325.
2. Mix brownie mix, pumpkin, and chocolate chips in a large bowl. Mix until well blended. There may still be dry brownie bubbles, but that is all right.
3. Place the filling ingredients gradually into blending. Careful not to overfill. I usually go with 1 cream cheese container at a time with 2 eggs and a little sugar at a time. Then after blending on pulse add the another cream cheese container and 2 more eggs, then pulse blend. After that place all the ingredients in and blend until smooth. Just be sure to do what ever you can not to cause a mess.
4. Place brownie mixture on bottom of baking pan. Make sure it's thick all over. Then pour cheese cake mixture on top of brownie mixture. Place in oven and bake for 50 mins to 1 hour.
5. Mix sour cream, vanilla extract, and sugar in bowl. Mix until smooth.
6. When cheesecake is on the 50 min mark remove from oven. Place sour cream mixture on top. Place back in oven for 10 minutes.
Title: Do Nothing Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 1 baking soda
- 1 vanilla
- 16 crushed pineapple
- 1/2 butter
- 1 sugar
- 3/4 evaporated milk
- 1 coconut
- 1 vanilla
- 1
Instructions:
1. Place first 6 ingredients in a bowl & mix until blended with spoon.
2. Pour into 13x9 inch cake pan.
3. Bake at 350°F 35-40 minutes.
4. For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
5. Remove from heat and add remaining ingredients.
6. Pour over hot cake.
Title: Russian Tea Cakes
Ingredients:
- 1 salted butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 ground pecans
- 1
Instructions:
1. Cream the butter in a mixer. Add sugar and beat until blended. Add vanilla, flour, and nuts.
2. Mix well and then chill for at least one hour.
3. Shape generous tablespoons of dough into crescent shapes on a ungreased cookie sheet.
4. Bake at 350 degrees for 20 minutes. When done, immediately roll them in confectioners sugar.
Title: Pistachio Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 3/4 all-purpose flour
- 1 pistachios
- 1/4 salt
- 1 water
- 1 pistachios
- 1/4
Instructions:
1. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add 2 eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
2. Reduce speed to low; add flour, 1 cup pistachios and salt. Beat, scraping bowl often, until well mixed.
3. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (at least 1 hour).
4. Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2-inch round cookie cutter; cut each round in half. Place 1 inch apart onto greased baking sheets.
5. Beat together egg white and water in small bowl. Brush tops of cookies lightly with egg mixture; sprinkle with remaining chopped pistachios. Bake for 10 to 12 minutes or until edges are lightly browned.
Title: Caramel Frosting
Ingredients:
- 2/3 sugar
- 2/3 water
- 2 sugar
- 1 1/4 water
- 4 salt
- 1/4 vanilla
- 1
Instructions:
1. Syrup: In heavy skillet melt the sugar and caramelize, stirring constantly, to a deep golden brown.
2. slowly add 2/3 cups of boiling water.
3. Cook and stir till all caramelized sugar dissolves and mix is reduced to 1/2 cup (keeps a long time in refrigerator).
4. Frosting: Place all ingredients in top of double boiler.
5. Beat with electric mixer on low speed about 1/2 minute to blend.
6. place over boiling water, but not touching the water.
7. Cook, beating constantly, till stiff peaks form- do not overcook, about 6 to 10 minutes.
8. Remove from heat and frost cake before frosting sets.
Title: Ginger Cookie Squares
Ingredients:
- 1/3 molasses
- 1/3 butter
- 2 flour
- 1/3 brown sugar
- 1 1/2 ground ginger
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 black pepper
- 1/8 ground cloves
- 1 egg
- powdered sugar
Instructions:
1. Preheat oven to 375*.
2. Melt molasses and butter in saucepan, over low heat.
3. Pour into large bowl and cool to room temperature.
4. Combine dry ingredients in a medium bowl. Set aside.
5. Stir egg into cooled molasses mixture.
6. Stir dry ingredients into molasses mixture. The batter will be stiff.
7. Divide dough in half. On waxed paper shape each dough half into a 1 1/2" square log, about 5 1/2" long. Wrap and freeze 30 minutes or until firm enough to slice.
8. Slice logs into 1/8 inch slices. Bake 1 inch apart on ungreased cookie sheets. Prick each several times with a fork.
9. Bake for 8 to 10 minutes or until edges are firm and lightly browned.
10. Transfer to wire racks. Cool completely. Sprinkle with powdered sugar.
Title: Lemon Lime Pots De Creme
Ingredients:
- 1 lemon
- 1 lime
- 1/2 sugar
- 4 eggs
- 1/2 milk
- 1 kiwi
- 6 strawberries
Instructions:
1. Preheat oven to 275 degrees F.
2. Peel zest from the lemon and the lime with either a vegetable peeler or a paring knife, being careful to avoid the bitter white pith.
3. Bring about 2 cups of water to a boil in a small saucepan and add the zest(You are blanching the zest to make it a bit softer).
4. Cook for 5 minutes.
5. Meanwhile, juice the lemon and the lime.
6. Discard the juiced rinds.
7. Remove the peeled zest from the boiling water and place the zest in a blender(*Note: You are placing only the ZEST in the blender, NOT the water).
8. Add remaining ingredients and blend on high for 5 minutes.
9. Strain mixture through a fine sieve if you want a smooth texture, otherwise leave it and enjoy the super tiny bits of citrus rind in your custard.
10. Fill 6 half cup ramekins 3/4 full with the custard mixture.
11. Place ramekins on a baking pan and fill the pan with hot water to the level of the custard in the ramekins.
12. Place the baking pan in the oven, carefully, and bake for 30-35 minutes until set.
13. Remove ramekins from water bath and set on a rack to cool.
14. Garnish with kiwi and/or strawberry, if desired.
15. ***Please note: Based on Sheepie87's review, I want to clarify that you are not putting the blanching water in the blender, just the blanched pieces of zest(putting the hot water into the blender will certainly result in way too much liquid being present and the poor little custards will never ever set!) Also, you do not need to temper the eggs because they are blended in a cool/room temp liquid(the juices, milk and sugar mixture) and then baked(you only need to temper eggs that are going into a HOT liquid -- again, I need to emphasize that you are NOT using the hot water for anything other than blanching the zest.) Good luck and sorry for any confusion that the original wording may have caused. These really are nice light citrus custards that can be served warm or cool --- a little whipped cream and a sprig of mint and you're over the top! See the pics I posted to get an idea of the texture on the spoon and the look both cooked in the ramekin and plated. Thanks! (6/16/07).
Title: Fruit Sponge - Gluten Free
Ingredients:
- 1 gluten free baking powder
- 1 butter
- 30 sugar
- 7/8 milk
- 1/2 egg
- 1 vanilla essence
- 1/2
- 3/4 - 1
Instructions:
1. Melt butter, add rest of ingredients.
2. Place boiling fruit in a large casserole,.
3. Pour sponge mix over.
4. Place in preheated oven 180 C for 30-40 minutes until cooked.
Title: Sweetened Grilled Peaches and Pears in White Wine
Ingredients:
- 1 white wine
- 2 brown sugar
- 1/4 allspice
- 1 of fresh mint
- 4 pears
- 4 mascarpone cheese
- 1 honey
- 1 pistachios
- 1
- 1/2
Instructions:
1. Cut the peaches and pears in thick slices, don't peel, just nice thick slices. You will be grilling these so you don't want them too thin.
2. Mix the wine, mint, allspice and brown sugar in a pie pan or small bowl and add the peaches and pears and let marinade 1-2 hours.
3. Mix the mascarpone, honey and orange juice and chill in a small bowl.
4. Toast the pistachios. I rough chop and then lightly toast in a dry saute pan for 2-3 minutes just to lightly toast and intensify the flavors. Remove and let cool.
5. Grill on medium heat on a grill pan or they can be done on a outdoor grill as well. Grill until until nice grill marks on each side but not overdone.
6. Just serve the fresh grilled fruit with a dollop of the mascarpone cheese topping and toasted pistachios.
Title: Low Carb-One Minute Chocolate Mini-Cake for One!
Ingredients:
- 1 egg
- 1/2 vanilla
- 1 heavy cream
- 2 half-and-half
- 5 baking powder
- 1 butter
- 1
Instructions:
1. In a small bowl, beat egg with fork and add in the rest of the ingredients until.
2. a smooth batter is formed.
3. Pour into a cup which will hold 8 ounces. You could use a coffee mug.I Pammed it.Microwave for one minute.
4. The carb count would depend on the sweetener. You could use Davinici syrup.I don't think it would affect the texture of the cake.But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder.About 3 net carbs in all.then add the sweetener carbs.
Title: Almond Custard
Ingredients:
- 2 cornstarch
- 600 milk
- 1 low-fat milk
- 2 egg
- 100 sugar
- 3 vanilla essence
- 1/2
Instructions:
1. Blend the cornstarch with a little of the milk. Add the remaining milk.
2. Add the egg and cream, whisk well.
3. Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
4. Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
5. Stir in the ground almonds, vanilla and sugar.
6. Serve warm or cold as desired.
Title: Extreme Chocolate Mud Pie
Ingredients:
- 2 eggs
- 1/4 water
- 1 vanilla
- 8 baking soda
- 1/2 flour
- 1/2 sugar
- 1 butter
- 3/4 cream cheese
- 8 vanilla
- 6 chocolate chips
- 1 sugar
- 1/2 cocoa powder
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Grease bottom & sides of a 9-inch pie plate.
2. FOR CRUST: In a mixing bowl, blend eggs, water and vanilla, mixing well.
3. Add brownie mix, soda, and flour, stirring until well blended. Spoon into prepared pan.
4. Bake for 10-12 minutes (take note of brownie mix directions). Remove from oven (crust will be puffy); cool for 30-60 minutes. Press crust down with back of large spoon, forming to sides of pan to make a hollow for filling. Continue to cool while preparing filling.
5. FOR FILLING: Mix sugar and soft butter on medium speed--about 4 minutes until very fluffy (scrape sides down several times).
6. Add cream cheese and continue beating another minute or two. Then pour in the COOLED, melted chocolate, beat to incorporate and add the vanilla; scrape sides.
7. Slather filling over the crust. If using chocolate chips and nuts, sprinkle over the filling and press in gently. Chill.
8. FOR TOPPING: Use same mixing bowl, combine cream with sugar and cocoa, whipping until soft peaks form; whip another 30 seconds.
9. Sploosh over the filling, making delightful swirls.
10. Chill for several hours in fridge OR zap in the freezer for less time.
11. Right before serving, sprinkle with several dashes of snowflake-shaped or chocolate decors.
Title: Cranberry-Walnut Costadas
Ingredients:
- 1 heavy cream
- 1/4 sugar
- 1 1/2 walnuts
- 1 dried sweetened cranberries
- 1/4 ground cinnamon
- 1 blue cheese
- 1/2 cheddar cheese
Instructions:
1. Prepare the pastry shells according to the package directions.
2. Heat the heavy cream and sugar in a 1-quart heavy saucepan over medium heat to a boil. Cook for 5 minutes or until the mixture is thickened, stirring occasionally. Remove the saucepan from the heat. Let the mixture cool to room temperature. Stir in the walnuts, cranberries and cinnamon.
3. Spoon the walnut mixture into the pastry shells. Top the filled shells with whipped cream or other toppings, if desired.
Title: Chocolate Cherry Delight Cake
Ingredients:
- 1 sugar
- 1 all-purpose flour
- 1/3 baking soda
- 3/4 baking powder
- 3/4 salt
- 1 milk
- 1/2 eggs
- 2 vanilla extract
- 1/4 boiling water
- 1 frozen non-dairy topping
- 1/2 cherry pie filling
- 1
Instructions:
1. Heat oven to 350°F Line bottom of two 9-inch round pans with wax paper.
2. Combine sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add milk, eggs, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water. (Batter will be thin.) Pour into prepared pans.
3. Bake 18 to 22 minutes or until wooden pick inserted in centers comes out clean. Cool 10 minutes; remove from pans to wire racks. Carefully remove wax paper. Cool completely.
4. To assemble dessert, place one cake layer on serving plate. Spread with half of whipped topping; top with half of pie filling. Top with second cake layer. Spread with remaining topping and pie filling. Refrigerate at least one hour.
Title: Strawberry Poppy Seed Cake With White Chocolate Cream
Ingredients:
- 3 cake flour
- 2 baking powder
- 1/2 baking soda
- 3/8 unsalted butter
- 1/2 salt
- 2 sugar
- 1 unsalted butter
- 1 lemon peel
- 4 eggs
- 2 fresh lemon juice
- 1 1/2 vanilla extract
- 1 buttermilk
- 2 poppy seeds
- 3/4 sugar
- 2 eggs
- 6 fresh lemon juice
- 8 white chocolate
- 3 strawberries
- 2 1/2 white chocolate
- 4 strawberries
- 12
Instructions:
1. Make cake:.
2. Preheat oven to 350°F Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom of pan with waxed paper; butter paper.
3. Combine first 4 ingredients in medium bowl. Using electric mixer, beat sugar, butter and lemon peel in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice and vanilla. Add dry ingredients alternately with buttermilk in 3 additions each, beating just until blended. Stir in poppy seeds.
4. Transfer batter to prepared pan. Bake until cake is golden and tester comes out clean, about 55 minutes. Transfer pan to rack. Run knife around pan sides to loosen cake. Release pan sides; cool cake. (Can be make 1 day ahead. Cover and keep at room temperature.)
5. Make white chocolate cream:.
6. Combine 1/2 cup sugar, eggs and lemon juice in top of double broiler set over simmering water. Whisk until very thick and candy thermometer registers 160°F, about 3 minutes. Remove from over water. Add chopped white chocolate and whisk until smooth. Cool to room temperature.
7. Beat cream and remaining 1/4 cup sugar in large bowl to firm peaks. Fold in white chocolate mixture.
8. Turn cake out onto work surface. Peel off paper. Cut cake horizontally into 3 equal layers. Using bottom of springform pan as aid, transfer 1 cake layer to platter, cut side up. Spread 1 cup chocolate cream over. Arrange half of sliced strawberries in single layer over chocolate cream. Repeat layering with 1 cake layer, 1 cup chocolate cream, remaining sliced berries and 1/2 cup chocolate cream. Top with third cake layer, cut side down. Spread 3 cups chocolate cream over top and sides of cake. Press white chocolate curls onto sides of cake. Spoon remaining chocolate cream into pastry bag fitted with medium star tip. Pipe around top edge of cake. Garnish cake with whole berries. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.).
Title: Peanut Butter Filled Pretzels
Ingredients:
- 3/4 powdered sugar
- 1/2 butter
- 1 vanilla
- 1 egg
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/2 cream of tartar
- 1/2 creamy peanut butter
- 3/4 butter
- 3 powdered sugar
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. For the cookie: Mix powdered sugar and butter in a 2 1/2 quart bowl; stir in vanilla and egg. Stir in flour, cocoa, baking soda and cream of tartar. Refrigerate until chilled, 2-3 hours.
2. Heat oven to 375 degrees.
3. Prepare peanut butter filling: Mix creamy peanut butter and butter. Gradually stir in 1 cup powdered sugar.
4. Divide cookie dough in half. Roll each half into a rectangle about 13 1/2x9 inches, on well-floured cloth covered board. Cut each into strips that are 1 1/2x9 inches.
5. Shape peanut butter filling into 18 balls (1 1/4 inch). Roll each ball into a rope, 9 inches long, on a floured surface.
6. Place ropes on centers of chocolate strips. Bring long edges of each strip over filling; seal well.
7. Shape into pretzel on ungreased cookie sheet.
8. Bake until set, 8-10 minutes; cool.
9. To make the cocoa glaze: Mix powdered sugar and cocoa. Stir in 2 tablespoons milk until smooth. If necessary stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
10. To make peanut butter filled logs: Do not shape into pretzels. Cut each 9-inch peanut butter chocolate strip into 3 logs (3 inches long). Bake on ungreased cookie sheet for 7-8 minutes. (4 1/2 dozen logs).
Title: Chocolate Lasagna
Ingredients:
- 36 butter
- 6 cream cheese
- 1 granulated sugar
- 1/4 milk
- 2 Cool Whip
- 1 chocolate instant pudding
- 2 milk
- 3 1/4
- 1 1/2
Instructions:
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.