Submitted by JoAnne Levy

Crust

• 1 cup graham cracker crumbs
• 3 tablespoons powered sugar
• 1/4 cup melted butter

Filling

• 1 pint (2 cups) vanilla ice cream
• 1 1/4 cups milk
• 2 packages (4 serving size) instant chocolate pudding
• whipped cream, chocolate curls

Combine crust ingredients; press into pie plate and chill for 15 to 20 minutes, while making filling.

Combine ice cream and milk; beat until well blended, then add pudding mix. Beat just long enough to combine thoroughly.

Refrigerate if not serving immediately.

Submitted by JoAnne Levy

• 7 oz. sweet chocolate
• 1 stick unsalted butter, melted
• 7 eggs, separated
• 1 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. lemon juice

Preheat oven to 325 degrees. Melt chocolate in microwave for 2 minutes on defrost. Beat yolks and 3/4 cup sugar until pale yellow and fluffy. Gradually stir in chocolate, butter and vanilla. Beat whites with lemon juice till soft peaks form. Add remaining 1/4 cup sugar (1 Tablespoon at a time). Continue beating till stiff but not dry. Gently fold whites into chocolate. Pour 3/4 of batter into 9″ Springform pan. Cover and refrigerate remaining batter. Bake cake 35 minutes. Cool completely. Cake will fall. Remove Springform sides. Trim edges with a knife. Spread remaining batter over top of cake. Refrigerate overnight before serving.

Submitted by Nancy Gross, who got it from www.allrecipes.com where it was attributed to Anne Strawberry, who adapted it from Ina Garten (whew!)

• 6 Tablespoons unsalted butter, plus extra for buttering the dishes (that is the reduced amount- the original calls for 1 stick for the half recipe)
• 2 eggs, at room temperature
• 1 cup sugar
• 3/8 cup good cocoa powder
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• Vanilla ice cream, for serving

Preheat the oven to 300 degrees. Lightly butter 6 ramekins or mini pie tins. Melt the butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dishes and place it in a larger baking pan. Place pan in oven. Add enough of the hottest tap water to the pan to come halfway up the sides of the dishes and bake for about 30 minutes- until the edges look done but the center is still a little soft. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Cool and serve with ice cream.