baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Beat cream cheese smooth and add sugar.
Blend in sour cream and vanilla.
Add Cool Whip.
Pour into crust and top with canned pie filling.
Chill in the refrigerator for several hours before serving.
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.
It will help keep the pie from 'weeping'.).
Add salt
>Roll out the Perfect Pie Dough on a well-floured
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Mix all ingredients together except pie filling.
Spread 3/4 dough on a cookie sheet.
Cover dough with choice of canned pie filling (2 cans).
Grate remaining 1/4 dough over the fruit.
Bake at 400\u00b0 for 15 minutes, then reduce to 325\u00b0 for 35 to 40 minutes or until golden brown.
Sift powdered sugar over the top when cool.
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.
Beat cream cheese, eggs, sugar and vanilla.
Place vanilla wafers on bottom of paper cup liners.
Place in a muffin pan.
Top with filling.
Bake at 350\u00b0 for 12 minutes.
Cool.
Refrigerate. Before serving, top with canned pie filling.
Drain canned fruit. Add to pie filling. Add marshmallows and sliced bananas. Chill until ready to serve.
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.
Mix sour cream, sugar and vanilla until sugar is dissolved. Pour small amount (to cover) on top of cheese cakes.
Dab 1/2 to 1 teaspoon favorite canned pie filling on top of each cheese cake and bake 5 minutes at 300\u00b0.
Makes 25 to 30.
Cream softened cream cheese with confectioners sugar.
Whip heavy cream, adding vanilla to mixture.
Add whipped cream to cream cheese mixture until smooth and blended well.
Spoon mixture into prepared shells.
Top with canned pie filling.
Refrigerate until serving time.
Beat the cream cheese, sugar and eggs until soft and fluffy. Place one vanilla wafer cookie in each greased cupcake pan (or paper lined cupcake pan), flat side of cookie on the bottom. Place 2 tablespoons of mixture on top of each cookie.
Bake at 350\u00b0 for 15 minutes.
Don't let them overbake!
Cool before they are removed from pan.
Top with small amount of canned pie filling.
Store in refrigerator.
Grease and flour largest roasting pan.
Pour prepared yellow cake mix into pan.
Spread to cover entire pan.
This will be a thin layer.
With electric mixer, mix remaining ingredients.
Pour as evenly as possible over cake mix; do not mix.
Bake for 50 to 70 minutes at 350\u00b0 in a preheated oven (middle rack).
Allow to cool thoroughly.
Cut into small squares; place into cupcake pans. Sprinkle with confectioners sugar, or top with desired canned pie filling.
Beat cream cheese until light and fluffy.
Add condensed milk; blend.
Stir in lemon juice and vanilla.
Pour into pie crust; chill 3 hours.
Top with fruit pie filling.
Beat together cream cheese and sugar until creamy.
Blend in Cool Whip.
Pour into unbaked graham cracker crust.
Top with pie filling.
Chill at least 3 hours before serving.
Prepare Dream Whip topping mix as directed on package.
Beat cheese with sugar until creamy.
Blend in prepared whipped topping.
Serve as is or top with cup of pie filling.
Chill at least 3 hours.
Makes 8 to 10 servings.