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.
In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust.
For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375\u00b0 for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled. Yield: 6-8 servings.
Pie:.
In a medium saucepan
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in ReaLemon brand and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry filling before serving. Refrigerate leftovers.
Mix
and
take
out
1/2 for on the top then mix egg in rest. The rest, put on the pie.
Sprinkle the 1/2 on the top.
Make cream cheese mixture (softened) to which sugar has been added.
Spread over the cooled crumb layer.
The second layer is a whipped envelope of whip mix.
For the last layer, spoon ready mixed cherry pie filling over all.
Allow to set several hours or overnight.
Prepare two Oreo Crumb pie crusts as directed on pkg; place in freezer.
In a mixing bowl combine ice cream, lemonade and 3/4 tub of whipped topping, stir until completely blended.
Spread one half into each crust.
Top with remaining whipped topping; cover air tight with foil or plastic; freeze until firm at least 4 hours.
Garnish with thinly sliced lemon, mint leaves or lemon leaves.
Place raspberries, blueberries and strawberries on plate; sprinkled with powdered sugar or Oreo crumbs.
Make 2 pies.
Preheat ovet to 350.
Pour pie filling into 1 pie crust.
Take 1/2 of 2nd crust & crumble it into pie filling.
Bake at 350 for 7 minute.
Remove and top with marshmallows.
Bake at 350 for 5 min or until mm brown on top.
Enjoy.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Soften gelatin in water for 5 minutes.
Beat egg yolks, add milk sugar and salt; cook over low heat, stirring constantly.
When mixture coats the spoon, stir in softened gelatin.
Cool.
Beat egg whites, add rum and fold into cooled custard.
Pour into crumb pie crust, cover with whipped cream and sprinkle with grated chocolate.
Preheat oven to 350\u00b0.
Combine cream cheese, sugar, almond flavoring, salt and eggs in mixer bowl or blender container.
Beat or process until smooth and well blended.
Stop mixer frequently to scrape bowl with rubber spatula.
Pour into crumb pie shell; smooth top.
Bake in a preheated oven for 30 minutes.
Cool on a wire rack.
In large bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand milk until smooth.
Stir in lemon juice and vanilla. Pour into prepared crust.
Chill for 3 hours or until set.
Top with desired amount of pie filling before serving.
Refrigerate leftovers.
Pie Crust:
In a bowl,
Soften cream cheese at room temperature.
Combine cream cheese, sugar, vanilla, sour cream and Cool Whip in bowl.
Beat with electric mixer until smooth.
Pour mixture into graham crust and chill for 2 hours.
Immediately before serving, cover with cherry pie filling.
Line two 9-inch pie plates with pastry; make high fluted edges.
Combine cherries, juice and water, 1 1/2 cups sugar, tapioca, 1/2 teaspoon salt, almond flavoring, butter or margarine and food coloring.
Divide evenly into the two pie shells.
Place lavender, vanilla and sugar in a blender and blend till powdery. Let sit till powder smoke dies down.
Beat cream cheese till creamy add sugar and lemon juice mix inches.
Fold in whipped cream.
Pour into crust and chill at least 4 hours.
Top with fresh fruit, lemon curd Recipe #61278, fruit pie topping Recipe #174446.
Mix cherries, juice from can plus enough water to make 1 cup, and rest of filling ingredients. In saucepan, cook until mixture boils, becomes thick, and is clear-looking. Pour into unbaked pie shell.
In microwave, heat candy bars, marshmallows and milk on High 3 to 4 minutes.
Stir after 2 minutes.
Chill 30 minutes until thickened.
Stir occasionally.
Whip whipping cream.
Fold whipped cream into cooled chocolate mixture.
Lightly pour into prepared crumb pie shell.
Freeze until firm.
Cut with wet knife.
Melt candy bar in large bowl.
Add Cool Whip and mix together until the candy bar has been completely dissolved.
Pour into crumb pie shell.
Let set in refrigerator until cool.
Garnish with whipped cream and almonds.
br>Pour mixture into the crumb pie shell and refrigerate 3 hours