Ingredients

• 2 cups frozen whipped topping, divided
• 1 (11.75 oz) jar hot fudge topping
• 1 (6 oz) chocolate cookie pie crust
• 8 oz mascarpone cheese
• 1 (3.4 oz) package French vanilla instant pudding
• 1 cup milk
• 3 tablespoons coffee concentrate (or strong brewed coffee)

Steps

1. Set whipped topping out to thaw. Spread fudge over pie crust and chill 5 minutes.
2. Place remaining ingredients (except whipped topping) in large bowl; mix with electric mixer on LOW 1–2 minutes until blended.
3. Stir in 1 cup whipped topping gently and spread over pie crust. Chill 1–1 ½ hours. Top with remaining 1 cup whipped topping; serve.

Ingredients

• 2 cups coconut milk
• 5 egg yolks
• ¾ cup sugar, divided
• ¼ cup cornstarch
• 1 teaspoon vanilla extract
• 6 oz fresh pineapple (1 cup), finely chopped
• 2 tablespoons unsalted butter

Steps

1. Pour milk into microwave-safe bowl; microwave on HIGH 2–3 minutes or until warm (do not boil). Place egg yolks in medium microwave-safe bowl; whisk yolks, ½ cup sugar, cornstarch, and vanilla until smooth and creamy.
2. Pour milk slowly into egg mixture, whisking constantly, until blended. Cover and microwave on 50% power 2 minutes. Whisk mixture and repeat cook time. Continue to microwave in 30-second intervals, whisking each time, until mixture thickens and is 160°F. (Microwaves vary; adjust time as needed.) Divide into 6 serving glasses; chill 30 minutes (or overnight).
3. Chop pineapple, reserving ¼ cup juice. Place remaining ¼ cup sugar and butter in medium saucepan on medium heat. Bring to a simmer; simmer 8–10 minutes, stirring often, or until sugar has browned. Stir in pineapple and juice; simmer and stir 6–8 more minutes or until mixture reduces by about one-half. Let stand 5 minutes to cool (mixture will thicken as it sits). Spoon over custard and serve.

Ingredients

• Cooking spray
• 2 cups white chocolate morsels, divided
• 2 tablespoons + 1 ¾ cups whole milk, divided
• 4 tablespoons unsalted butter, divided
• ⅔ cup brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon kosher salt
• 1 (15 oz) can pumpkin puree
• ½ cup egg substitute (or 2 large eggs)
• 1 teaspoon vanilla extract
• 3 cups miniature marshmallows, divided
• 1 (8.78 oz) package European cookies (or graham crackers)

Steps

1. Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Place 1 cup morsels and 2 tablespoons each milk and butter in microwave-safe bowl; microwave on HIGH 1–1 ½ minutes, stirring halfway, or until melted and blended.
2. Whisk in large bowl: sugar, cinnamon, salt, pumpkin, eggs, vanilla, and 1 ½ cups milk until blended. Whisk in chocolate mixture until blended; transfer to baking dish. Bake 20 minutes.
3. Place 1 cup marshmallows and remaining ¼ cup milk, 1 cup morsels, and 2 tablespoons butter in second microwave-safe bowl; microwave on HIGH 1–2 minutes, stirring every 30 seconds, or until melted and blended.
4. Reduce oven to 350°F. Drizzle marshmallow mixture evenly over top of dip; sprinkle with remaining 2 cups marshmallows. Bake 20–25 minutes or until top is toasted and center has only a slight jiggle. Let stand 30 minutes to cool. Serve warm with cookies.