Add chocolate cake mix with pudding (or any flavor).
Add eggs and Cool Whip.
Mix well.
Drop by spoonfuls into powdered sugar. Roll to cover.
Nuts can be added.
Grease cookie sheet.
Bake 8 to 10 minutes at 350\u00b0.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
CHOCOLATE PIE CRUST:
Sift the salt
ream, oil, and eggs. Mix with an electric mixer on low
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
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.
Pour the oil and milk into the flour, sugar, and salt.
Blend the mixture.
Press into the pie pan with your fingers.
Make a design with a fork if wanted.
Bake 15 minutes at 375\u00b0F.
Cool and fill with pudding and frost with Cool Whip.
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Mix milk and pudding and beat until a little thick.
Fold in 2 cups vanilla ice cream (softened a little).
Pour into crust.
Top with Cool Whip.
Garnish with 1 chocolate bar (shaved with potato peeler).
Double recipe = 3 pies.
Will freeze well.
Allow to thaw slightly before serving.
FOR PIE CRUSTS (2 crusts).
Mix
Bake pie crust at 425\u00b0 for
Place half the peaches into the chocolate pie crust.
In a 1-quart bowl, prepare the pudding with a cup of milk.
Beat 1 minute.
Fold whipped cream (save a bit for the top) and lemon extract into pudding and spoon into the shell.
Top with the rest of the peaches and the cream.
Refrigerate.
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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.
Spray pie pan with Pam.
Mix first 3 ingredients.
Put this mixture in pie pan.
Take your hand and smooth it out.
Put it in oven and cook for 10 minutes at 350\u00b0. Let crust cool completely.
Next, mix cream cheese, powdered white sugar and Cool Whip.
Mix well and spread on top of crust.
Next, mix pudding and pie mix and milk.
Mix well and put on top of cream cheese, sugar and Cool Whip mixture in crust.
Then add Cool Whip on top of this and put in freezer for awhile.
Take out and serve.
In a saucepan mix both pudding and pie filling with milk, adding a cap of vanilla flavoring.
Cook according to directions on package.
Pour into pie crust.
Let cool before serving.
Can be garnished with whipped cream.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.