In a small bowl, beat cream cheese until soft and fluffy, about three minutes on medium speed.
In medium bowl, prepare pudding as directed on box.
Beat cream cheese into pudding until smooth.
Pour into crust and chill for at least one hour.
Before serving, top pie with Cool Whip and garnish with crushed Heath bar.
Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
Pour into crust. Top with chocolate pudding.
Top with remaining Cool Whip topping.
Sprinkle with pecans pieces. Refrigerate several hours before serving.
Heat oven to 350. Prepare pie crust as directed on package
nd sides of 9-inch pie plate to form crust.
Prepare pudding or pie filling mix as directed.
Cool until lukewarm.
With high speed mixer, whip softened cream cheese until light and fluffy.
Gradually beat in pudding until smooth.
Serve as pudding or pie filling.
Garnish with whipped cream, if desired.
Combine the 1/2 cup sugar, egg, salt, and cream cheese. Spoon into crust.
Combine remaining ingredients and pour over filling.
Bake at 375 degrees for 30-40 minutes.
Cool and serve.
haw before using in recipe.) Pour into pie shell.
Bake at
Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended.
Gently stir in 1-1/2 cups of the whipped topping.
Spread onto bottom of crusts.
Pour 2 cups milk into another large bowl.
Add pudding mixes.
Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
Immediately stir in the remaining whipped topping.
Spread over cream cheese layer in crusts.
Refrigerate 4 hours or until set.
Store leftover pie in refrigerator.
About 3 1/2 hours before serving or early in the day:
In a large bowl with mixer at medium speed, beat cream cheese until smooth. Gradually beat in 1/2 cup milk.
Reduce speed to low; add pudding mix, undiluted limeade concentrate and remaining 1 cup milk.
Beat just until blended. Fold in 2 cups whipped topping; spoon into pie crust.
Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours.
Make 3 1/2 hours before serving.
In large bowl, with mixer at medium speed, beat cream cheese until smooth.
Gradually beat in 1/2 cup milk.
Reduce speed to low.
Add pudding mix, undiluted limeade concentrate and remaining 1 cup milk; beat just until blended.
Fold in 2 cups whipped topping; spoon into pie crust. Refrigerate pie until cream cheese filling is firm enough to slice, at least 3 hours.
To serve, spoon remaining whipped topping into decorating bag with star tube.
Decorate pie.
Makes 10 servings.
aked pie shell.
Wash, drain and hull strawberries. Beat cream cheese with
In large bowl, beat cream cheese at medium speed until smooth. Beat in 1/2 cup of milk.
Reduce mixing speed to low and add pudding mix (undiluted), limeade concentrate and the remaining milk.
Beat until blended.
Fold in the whipped topping.
Spoon mixture into the prepared graham cracker crust.
Refrigerate pie until firm enough to slice, at least 4 hours.
Let cream cheese sit out until room temperature.
Beat cream cheese until smooth.
Blend in sour cream and dry pudding, then add in sugar and vanilla.
Pour into bowl and refrigerate for several hours or overnight.
Before serving, top with cherry or blueberry pie filling.
Preheat oven to 350 degrees.
Grease and flour bundt pan.
In a large bowl mix cream cheese until fluffy.
Add one egg at a time until well blended.
Beat in vanilla pudding mix, oil and cake mix.
Beat for 4 minutes on low speed.
Fold in blueberries.
Bake for 1 hour.
GLAZE:
Blend all ingredients together on medium speed until well blended.
Turn cake onto serving platter.
Pour glaze over hot cake.
Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.
Mash sweet potatoes, the result will be lumpy unless you use a blender or food processor.
Soften the cream cheese and mix with sugar.
Mix all other ingredients except milk in bowl until mostly smooth.
Add milk until pudding reaches desired consistency.
Chill before serving. Cook time is for the sweet potatoes.
Beat cream cheese until soft, add color and flavor. Gradually beat in powdered sugar.
Knead the mixture until of a pie dough consistency.
(A soft or firmer candy can be made by adding or decreasing sugar.)
egrees.
Fit the prepared pie pastry into a 9-inch
Combine crumbs, sugar and butter.
Mix well; press into 13 x 9-inch pan.
Chill 15 minutes. Combine cream cheese, sugar and milk in medium bowl.
With electric mixer at medium speed, beat until smooth.
Fold in 1/2 whipped cream.
Spread over crust.
Mix pudding and milk as directed.
Pour over cream cheese.
Chill several hours before serving.
Spread remaining Cool Whip on pudding.
Mix cream cheese, milk and sugar with a wire whisk. Gently stir in cool whip. Add remaining ingredients and whisk until well blended. Pour into graham cracker crust and chill.