Soften cream cheese and cream with sugar.
Beat in eggs, salt and vanilla.
Pour into unbaked crust.
Bake at 350\u00b0 for 20 minutes.
Chill.
Top with fresh peaches, strawberries, etc., or canned fruit pie filling and topping.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Prepare Dream Whip as directed.
Soften cream cheese; beat with 1/2 cup sugar until smooth.
Blend prepared Dream Whip into cheese mixture.
Spoon into unbaked 9-inch graham cracker crumb crust.
Chill 3 hours or more.
Top with 1 cup of canned cherry pie filling.
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.
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
It will help keep the pie from 'weeping'.).
Add salt
Place ice cream in a large bowl. Using a large metal spoon, fold in apple pie filling, cookies, ginger and spice.
Spoon into an 8 x 4-inch loaf pan. Freeze 4 hours, or overnight, until firm.
>Roll out the Perfect Pie Dough on a well-floured
days.
FOR THE FILLING:
Combine apples and water
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
sing fresh fruit, jam or pie filling, hold it aside.
If
Press into bottom of cake/pie pan to make the crust
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.
Drain canned fruit. Add to pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
Beat cheese and sugar until creamy.
Blend in Cool Whip.
Pour into pie shell.
Top with cherry pie filling.
Chill at least 3 hours.
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.
In a medium bowl beat cheese until light and fluffy.
Add the sweetened condensed milk and blend thoroughly.
Stir in lemon juice and vanilla.
Pour into crust.
Chill 3 hours or until set. Top with the amount of desired topping of pie filling before serving.
Refrigerate leftovers.
In medium bowl beat cheese until light and fluffy.
Add sweetened condensed milk, blend thoroughly.
Stir
in ReaLemon and vanilla.
Pour into crust.
Chill 3 hours
or
until
set. Top with pie filling.
Take the pumpkin pie filling and cool whip and with a handheld mixer, thoroughly mix the two ingredients together.
Pour the mix into the pie crust and place the lid that comes with the crust on the pie and place in the freezer.
I usually do it overnight just to insure it's thoroughly frozen!