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.
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.
FOR PIE CRUSTS (2 crusts).
Mix
Melt butter or margarine in 9 x 9 baking dish.
Mix sugar, flour, salt, and baking powder.
Add milk and mix well.
Pour batter into melted butter-- do not stir.
Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
Bake@ 350\u00b0 for 50 minutes to 1 hour or until golden brown.
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Preheat oven to 350.
Pour pie filling into pyrex dish.
Combine all other ingredients until butter is the size of small balls/peas.
Top pie filling.
Bake 30-35 minutes or until crisp is golden brown.
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.
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.
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.
Preheat oven to 350 degrees. Lightly grease a 13x9x2\" baking dish.
Spread cherry pie filling over bottom of prepared baking dish. Sprinkle evenly with chocolate morsels and sugar. Spread dry cake mix over sugar, covering pie filling. Sprinkle evenly with chopped pecans. Place butter pats over cake mix, covering cake mix as evenly as possible. Bake 1 hour; let cool 30 minutes before serving. Serve with whipped cream if desired.
Place pie crust into pyrex pie plate and cook as directed on package.
Cool.
Mix instant chocolate pudding as directed using 1 cup less milk for each box.
When well blended, pour into cooled pie shell. When pie filling is set, spread Cool Whip on top of filling, shave Hershey bar into curls. Sprinkle chocolate curls on top of Cool Whip topping--then sprinkle walnuts on top also.
Lay one wonton wrapper on work surface with one point towards you (diamond shape).
Place 1 tablespoon apple pie filling in center.
Moisten edges of wrapper on two sides closest to you.
Fold wrapper in half, forming a triagle. Press to seal edges tightly.
Repeat with remaining filling and wrappers.
Heat oil in heavy skillet to 1/4-1/2 inch in depth.
When hot, add wontons a few at a time.
Brown on both sides and remove to paper toweling to drain.
Sprinkle with powdered sugar and DEVOUR!
Preheat oven to 350\u00b0. Coat 13 x 9-inch baking dish with nonstick cooking spray. In a large bowl, stir together dry cake mix, pie filling, vanilla and eggs until well blended. Pour batter into prepared pan. Bake in preheated oven 25 to 30 minutes until toothpick inserted in center comes out clean. Cool completely. Frost with Easy Chocolate Cherry Frosting.
f using. Fold in cherry pie filling. Turn into greased bundt pan
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Cook cake by directions on box; cool completely.
Cut cake into small pieces.
Prepare pudding by box directions.
Layer in order as follows three times:
cake, strawberry pie filling and Cool Whip.
Spread jello pudding on top.
Sprinkle almonds and sliced strawberries on top.
>Roll out the Perfect Pie Dough on a well-floured
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.