FOR PIE CRUSTS (2 crusts).
Mix
Mix margarine, pecans and flour; press into 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes and cool.
Mix powdered sugar, cream cheese and Cool Whip.
Spread on crust.
Take chocolate pie filling and mix with 1 1/2 cups cold milk.
When it begins to thicken, make a layer over cream cheese layer.
Repeat this step with next box of vanilla mix.
Top with Cool Whip.
Store in refrigerator.
In a bowl, mix Thank You pie filling and broken up cookies. Pour mixture into pie shell.
Put Cool Whip on top of pie mixture. Refrigerate pie until ready to serve.
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.
Pour half and half into large bowl and add pie filling.
Beat with wire whisk; let stand 5 minutes.
Fold in Cool Whip and chopped candy.
Freeze for 6 hours or overnight.
Let stand 10 minutes before cutting.
Mix pudding according to box.
Layer as follows:
graham crackers, instant vanilla pudding, graham crackers, instant vanilla pudding, graham crackers and chocolate pie filling.
Mix flour, oleo and nuts; press into 13 x 9-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix Cool Whip, vanilla, powdered sugar and cream cheese.
Spread over cooled crust.
Mix 2 small packages chocolate pie filling with 3 cups milk.
Cook until thick.
Add 1 teaspoon vanilla.
Let cool and pour over other mixture.
Prepare pie filling mixes separately as directed on package for pie,
reducing the milk for each to 1 3/4 cups.
Pour chocolate pie filling into pie shell.
Carefully spoon vanilla pie filling over the chocolate layer.
Chill 3 hours.
Blend syrup into whipped topping.
Spread over vanilla layer.
Chill.
prox 1\" cubes.
Make chocolate pie filling according to directions on box
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Combine pie filling mix and milk in saucepan.
Add butter and chocolate.
Cook and stir over medium heat until mixture comes to a full bubbling boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into shell and chill for 3 hours.
Garnish with whipped topping and chocolate curls, if desired.
Bake pie crusts according to directions on box.
Mix pie filling according to directions on box.
Top with Cool Whip. Sprinkle with chocolate chips.
Let chill.
Makes 2 pies.
Melt chocolate and milk on medium heat.<
Combine pie filling mix, brown sugar, chocolate and 1/4 cup of milk in saucepan.
Add egg yolks and blend well.
Add remaining 1 3/4 cups milk.
Cook and stir over medium heat until full boil. Remove from heat, add butter and blend.
Cool about 5 minutes, stirring once or twice.
Pour into pie shell.
Prepare whipped topping mix with 1 cup of the milk in small mixing bowl.
Measure 2 cups of the prepared whipped topping; set aside.
Add 1 cup of the milk and chocolate pie filling mix to remaining topping in bowl.
Blend, then beat at high speed for 2 minutes.
Spoon into pie shell.
Using a fork, mix sugar and peanut butter until little balls are formed.
Mix Jell-O pie filling as directed.
Spread a heaping tablespoonful of pie (chocolate) filling, then a layer of peanut butter balls (1/2 of mixture).
Fill the rest with pie filling and top with Cool Whip and chill for 1 hour.
Bake pie shell at 425\u00b0 until
Cream oleo, flour and pecans.
Press into 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes; cool.
Mix with mixer the cream cheese, powdered sugar and Cool Whip; spread over crust.
Combine pie filling with milk; pour on layer.
Top with Cool Whip.
Keep refrigerated.
Prepare brownies and pie filling according to directions or use prepared brownies and chocolate mousse.
Use a large glass bowl or trifle dish.
Put a layer of broken up brownies, next a layer of chocolate pie filling, next a layer of candy bars (broken in pieces) then a layer of Cool Whip.
Repeat the layers again and sprinkle candy bar pieces on top of Cool Whip.
Serves up to 24 people or one serious chocoholic!!!
Add filling to 2 3/4 cups of milk.
Beat one minute at low speed with mixer or beater.
Immediately pour into baked 8 or 9-inch pie shell.
Chill at least one hour.