Here's a few quick recipes
Chocolate truffle pie
prep time 10 min
cook time 45 min
serves 10
11 squares BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup thawed COOL WHIP Whipped Topping
PREHEAT oven to 325°F. Grate 1 square of the chocolate; set aside. Place remaining 10 chocolate squares in large microwaveable bowl. Add cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.
ADD eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
BAKE 35 min. or until outer half of pie is puffed and center is slightly soft; cool. Top each slice with a dollop of whipped topping just before serving. Sprinkle evenly with the grated chocolate.
OR you can try the butterfly cake. It serves 16
15 min prep time
45 bake time
1 pkg. (2-layer size) cake mix, any flavor
1/3 cup raspberry jam
12 OREO Chocolate Sandwich Cookies
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Assorted food colorings
1 cup POST Fruity PEBBLES Cereal
Decorations, such as assorted LIFE SAVERS Roll Candies and Mini OREO Bite Size Chocolate Sandwich Cookies
PREPARE and bake cake batter as directed on package for 2 (9-inch) round layers. Cool completely on wire racks.
CUT layers crosswise in half. Spread 2 of the cake halves with jam; top with remaining 2 cake halves to form 2 stacks. To assemble, arrange cookies in center of large board or tray with edges slightly overlapping to form the 'butterfly's body,' securing cookies to each other with small amount of the whipped topping. Arrange cake stacks around body to resemble the butterfly's wings.
TINT remaining whipped topping with food coloring as desired. Spread onto cake stacks. Decorate body with tinted whipped topping, cereal, candies and mini cookies