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.
9 inch pan and bake in 350\u00b0 oven for
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.
b>pie shell in a pie plate.
Place the bacon, onion, and cheese
br>Prepare you favorite lemon pie filling recipe; remove from stove-top
nd bake for several minutes according to package (or recipe of your
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.
Prepare Royal no bake cheese cake crumbs according to package directions, using Blue Bonnet margarine and sugar; set aside. Prepare cheese cake filling according to package directions, using milk.
Fold in whipped topping.
Spoon half of filling mixture into large bowl.
Cover with prepared crumbs and cherry pie filling.
Top with remaining filling mixture.
Pull metal spatula through mixture several times to marble; do not overmix.
Prepare no bake cheese cake crumbs according to package
Put everything in a blender and blend until smooth.
Spray no-stick on aluminum pie pan . No need for pie crust.
Pour mixture into pie pan.
Bake for 30 minutes at 350\u00b0 or until knife comes out clean.
Place ricotta cheese in strainer. Drain for about
Rub butter over bottom and sides of pie shell.
Saute onion in small amount of bacon drippings.
Reserve 5 to 6 slices of bacon for garnish and crumble rest into onion.
Spread over bottom of pie shell.
Sprinkle cup of cheese over this.
Set aside.
Heat milk, add eggs, corn and rest of cheese until smooth.
Pour into pie shell.
Bake in hot oven, 450\u00b0 for ten minutes.
Reduce heat to 325\u00b0 for 25 minutes more.
In mixer bowl, beat cream cheese, 2/3 cup sugar and almond extract until fluffy.
Add eggs, one at a time.
Beat at low speed after each.
Pour into ungreased 9-inch pie plate.
Bake at 350\u00b0 for 35 minutes until knife inserted in center comes out clean. Stir sour cream, 3 tablespoons sugar and vanilla.
Spread on top of pie.
Chill until serving time.
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.
Preheat oven to 400\u00b0.
Sprinkle cheese and pepperoni on bottom of 9-inch pie plate (sprayed with nonstick coating); set aside. In medium bowl, with wire whisk or fork, beat eggs, milk and basil until well blended.
Pour egg mixture into pie plate over cheese and pepperoni.
Bake for 25 minutes, or until knife inserted in center of pie comes out clean.
Beat the cream cheese (11 ounce) until light and fluffy.
Blend in 1/2 cup sugar and vanilla.
Add in the egg whites.
Spoon it into pie shell.
Bake at 350\u00b0 for 25 minutes or until the filling is settled.
Drain cherries (reserve 1/2 cup of the juice). Combine the juice and food coloring, 1/4 cup sugar, cornstarch in a saucepan.
Cook over medium heat until its thick (let it cool). Arrange cherries over cheese filling.
Spoon over the cherries. Chill until its time to serve.
Preheat oven to 400\u00b0.
Sprinkle cheese and pepperoni on bottom of 9-inch pie plate.
Set aside.
Beat eggs, milk and basil with wire whisk until well blended.
Pour egg mixture over cheese and pepperoni.
Bake 25 minutes or until knife inserted in center of pie comes out clean.
Makes 6 servings, 240 calories each.
Dissolve cornstarch in 1/2 cup milk.
Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
Have cheese soft and beat in, gradually, sugar, eggs and vanilla.
Pour into a greased 9-inch pie pan.
Bake at 375\u00b0 until firm.
Remove from oven.
When cool, glaze with cherry pie filling.
Refrigerate.
May be served with whipped cream.
\" springform pan or pie plate).
Bake at 375 degrees F