The only difference in this chocolate pecan pie is that chocolate chips are used instead of pecans. Every slice of the pie gains a deep, chocolaty flavor from the melting chips as it bakes. At Thanksgiving with my family, it’s always the first dessert to disappear! With whipped cream or vanilla ice cream, serve.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 (11 ounce) cans lychees, drained
- 1 (6 ounce) jar maraschino cherries
- toothpicks
- 1 (64 fluid ounce) bottle apple cider
- 1 (32 ounce) bottle orange juice
- 5 drops blue food coloring
- 1 (15 ounce) can mandarin oranges, drained
- 1 (32 ounce) bottle sparkling water
- 1 (3 ounce) package gummy worms
Instructions
- Fill the hole of each lychee with a cherry and secure with a toothpick.
- Combine apple cider and orange juice in a large punch bowl; add a few drops of blue food coloring to give punch a green tinge. Drop stuffed lychees and mandarin oranges into punch and pour in sparkling water. Place some gummy worms on the rim of the bowl.
- For a sweeter punch, add in some of the lychee or mandarin syrup from the can.