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Death by Chocolate

Let me warn you, the recipes I post on my blog are simply for me and my peeps and the Honey.  If I make them up in my lil blond head, I will give myself all the glory and credit :) If I had them somewhere and had to research and find them, I will totally give source all due credit! Recipes you find on: Let Them Eat Cake are never posted for any reason whatsoever other than I love to cook and I figured I could keep a better chronicle of all my recipes if they are on my computer.  Nothing is more frustrating than wanting to cook something and you can’t find the dern recipe. UGGGGGGG!!!!  Recipes are never diet food because I live by the adage “life is too short to eat paper plates!” I simply eat what I want…….. but half.  After I posted that last brownie thingy, I got to thinking about this YUM dessert that I used to get at Bennigans restaurant when I attended Wesleyan college….2000  20 years ago.  I researched it and voila, I found it!!!ENJOY!!!!!!!!!!!!!!!!

Serves: 4-6

Bennigans Cookbook:


9 cups of softened Dutch Chocolate ice cream

9 cups of softened Rocky Road ice cream

3 packages Twix candy bars (prepare 2 cups)

3 1 and ¾ ounce of fudge packs

2 ½ cups of crust mixture (See below for recipe)

Chocolate cone dip (use only as needed)



1. Soften the Dutch Chocolate and Rocky Road ice cream for about 15 minutes.

2. Take out the fudge packs and set it aside for later use.

3. Get the Twix candy bars. Cut it into pieces in dice forms. Set it aside for later use.

4. Get a large mixing bowl. Gather the earlier prepared ingredients and put in this order:

a. 1 c of Rocky Road ice cream

b. 1 c of Dutch Chocolate ice cream

c. 1 fudge pack

d. ½ c diced Twix candy bars

5. Repeat the process (without re-ordering the ingredients) until all the ingredients are there.

6. After assembling all the ingredients, cover the mixing bowl using a plastic wrap.

7. Evenly and firmly press down the plastic wrapper using your hands to drive out any air pockets.

8. Refrigerate the mixture for about 30 minutes, or until the ingredients harden before you apply the crust mixture.

9. After the mixture hardens, press the crust mix onto the mixing bowl forming a flat and even layer. Make sure you do this lightly but tightly. Cover it again with plastic wrap and refrigerate it again for a minimum of 12 hours.

10. After freezing the mixture, take it out from the freezer and let it sit for about 2 to 3 minutes. Make sure you let it sit at room temperature.

11. Transfer the mixture from the bowl to a sheet pan by inverting the pan and flipping the mixing bowl over. The ice cream mixture should loosen up and fall into the sheet pan. If the ice cream mixture doesn’t fall down, allow the bowl to sit while inverted until the mixture drop into the sheet pan.

12. Again, cover the ice cream mixture now in the sheet pan using a plastic wrap. Put it again in the freezer and allow it to freeze for about 30 minutes.

13. Take out the ice cream mixture again from the freezer and transfer the mixture to a cutting board.

14. Get a chef’s knife and heat it by putting it over hot water. Using the heated chef’s knife, slice the ice cream mix into quarters. Slice the quartered pieces into thirds. Make sure you heat the chef’s knife each time you cut a slice to ensure even and smooth slices.

15. Put the ice cream slices on a sheet pan making sure that the crust is side down. Re-solidify the slices again by putting it on a freezer again. Once the slices are frozen, remove it from the freezer.

16. Get your chocolate cone dip. Dip your ice cream slices onto the cone dip. Dip one slice at a time. Then, dip the ice cream slices into the crust mixture. Make sure the ice cream slices are coated thoroughly.

17. Put the slices back to the sheet pan making sure that the crust faces down again.

18. When all the ice cream slices are thoroughly coated, use a plastic wrap to cover it. Put it back to the freezer until you wish to eat it.

19. Serve the ice cream slice with the heated chocolate cone dip at the side.


Crust Mixture:



3 oz. Margarine melted

4 oz. Famous chocolate wafers

6 oz. Fudge covered graham crackers



Using a food processor, grate the chocolate wafers and graham crackers. Melt the margarine and add it to the food processor. Mix all the ingredients very well. Make sure to use this crust mix within one hour after making it.



Don’t think I’m evil because I keep posting sweets during bathing suit season……

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