In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
9 inch pan and bake in 350\u00b0 oven for
Mix well and press in pie pan.
Add no bake pie filling.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Beat cream cheese and sugar together until smooth.
Add sour cream and vanilla.
CAREFULLY beat in cool whip (if you aren't careful, you may end up decorating your kitchen with the filling!).
Pour into crust and invert top plastic cover of crust.
Chill 3-4 hours OR freeze 15-30 minutes depending on your freezer.
Top with pie cherries.
In a small bowl, stir together the graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix well. Press into the bottom of an 8 or 10 inch springform pan. Chill until firm.
In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with pie filling. Chill several hours or overnight. Just before serving, remove the sides of the springform pan.
Put all ingredients into a 9 inch pie pan.
Mix with a fork until well blended and pat into pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Prick the crust with a fork to prevent bubbling of the pastry during baking. If using with a no-bake pie, bake crust first\tfor 12 minutes at 400\u00b0.
This is truly the easiest pie crust you will ever make. Mix it right in the pie plate: no bowl and no rolling!\tIt is very flaky, and you can use this whenever you are are making a single pie crust.
ombine. Let stand.
Make No-Roll Pie Crust dough. In a
>pie:
Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie
Prepare the pie crust. May use frozen crust, partially bake until slightly
Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according
Mix flour and sugar.
Beat eggs slightly.
Add butter, salt-flour mixture, syrup and nuts.
Mix well and pour into pie shell.
Add 1/2 cup pecan halves to top.
Bake pie at 375\u00b0 for 10 minutes.
Reduce to 350\u00b0 for 50 minutes.
Good alone or with a big scoop of vanilla ice cream.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
pread chocolate in bottom of pie shell (fitted in 9 inch
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
Heat oven to 350\u00b0.
Bake pie shell until golden brown.
Let cool in a bowl.
Melt cream cheese.
Add sugar and vanilla.
Mix. Add sour cream.
Fold in Cool Whip; fill in pie shell.
Put in refrigerator for 2 to 3 hours.
Put fruit topping on and serve.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Bake pie shell.
Sprinkle with cinnamon while hot, then cool. Cook sugar, flour, cornstarch, salt and milk until thick.
Add chunk oleo and vanilla.
Cool slightly and pour into pie shell. Sprinkle with cinnamon.