baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
>Roll out the Perfect Pie Dough on a well-floured
In a medium bowl, combine cream cheese and 1/3 cup sugar. Beat until fluffy. Spoon mixture into baked pie shell and spread evenly. Arrange banana slices on cream cheese layer. Spread pie filling on top of banana slices
In a medium bowl, combine 1 cup cream and 1/2 cup sugar. Beat until stiff. Spread whipped cream on top of pie. Chill in refrigerator until ready to serve.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Cook cake layers.
Split in half.
Put pineapple, cherry and banana pie filling between each layer.
Top with pecans until you fill punch bowl up.
Put Cool Whip on top.
Warm Glucerna in microwave oven (using a microwave-safe container) for approximately 1 minute on high setting.
DO NOT BOIL.
Pour Glucerna into blender and add gelatin on high speed. Blend for 15 seconds.
Pour blended mixture into medium bowl and stir in sour cream.
Add crushed pineapple.
Add instant pie filling mix.
Stir until well blended.
Layer sliced banana on bottom of pie crust.
Pour pineapple mixture over bananas. Refrigerate at least two hours prior to serving.
Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy.
Spread evenly in bottom of cooked and cooled pastry shell.
Arrange bananas on cream cheese layer.
Spread pie filling over banana slices.
Top with whipped cream and chill.
(I also use cherry pie filling.)
Place banana slices in bottom of pie crust.
Cover with cherry pie filling.
Whip cream, then add sugar.
Spread over cherry filling.
Sprinkle with nuts.
Refrigerate.
Bake pie crust.
Slice bananas and fill bottom of pie shell and set aside.
Combine sugar and cream cheese with fork until blended and set aside.(It's easier to mix when the cream cheese has been softened at room temperature.)
Prepare 1 envelope of Dream Whip according to package directions.
Combine the cream cheese/sugar mixture with the Dream Whip mixture and then top banana filled pie shell with it.
Now top center of pie with the blueberry pie filling.
Place in refrigerator until ready to eat.
Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy.
Spread evenly in bottom of pie crust.
Arrange banana slices on cream cheese layer.
Spread pie filling over bananas.
Top with whipped cream and chill. Yield: 1 (9-inch) pie.
sing fresh fruit, jam or pie filling, hold it aside.
If
In a large bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare cobbler:Pour butter into an 11-in. x 7-in. baking dish. Top with pie filling. In a bowl, combine 2 cups cobbler mix and water. Drop by rounded tablespoonfuls over pie filling; spread gently. Bake at 350\u00b0 for 35-40 minutes or until topping is golden brown. Serve warm.
Note: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Bake pie shell according to directions. Place bananas in bottom of crust. Mix Dream Whip and cream cheese until smooth. Pour over bananas. Let chill until firm, then pour pie filling on top. Keep chilled.
Bake pie crust.
Beat sour cream and milk with hand beater until smooth.
Mix in pudding and pie filling (dry) until smooth and slightly thickened.
Slice bananas into pie crust; pour sour cream mixture over bananas.
Refrigerate until set, at least 1 hour.
Makes 8 servings, 360 calories per serving.
Beat together oil, eggs and vanilla.
Sift dry ingredients together and add to egg mixture.
Stir in cherry pie filling and nuts by hand.
Pour into 2 greased and floured loaf pans.
Bake at 350\u00b0 for 50 minutes to 1 hour.
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
Cover bottoms of the pie crusts with the sliced bananas. Cream the cream cheese with 2 tablespoons lemon juice. Slowly add the powdered sugar until smooth. Fold in the Cool Whip and cover bananas in pie crusts.
Chill for 1 hour.
Add 2 tablespoons lemon juice to the pie filling.
Spread on the top of the pies and chill.
Soften cream cheese.
Mix with Cool Whip.
Slice bananas on pie shell.
Pour cheese mixture over bananas.
Top with blueberry pie filling.
Bake and cool crust.
Slice a layer of bananas in bottom of pie crust.
Spread 1/2 can blueberry pie filling over bananas. Repeat layers.
Top with Cool Whip.
Refrigerate.
It is done!