Drizzle chocolate syrup on bottom of each crust.
Put 1/2 of the ice cream in each crust.
Drizzle more chocolate syrup.
Spread cool whip on and then drizzle more syrup.
Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
Freeze, then serve.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
s an inverted lid for pie in freezer). Garnish with candies
s soft, it is easy to scoop out the guts
PIE CRUST:
Heat oven to
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
Cool.
When cool, add both cremes.
Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
Lightly fold in the gelatin mixture, then the whipped cream.
Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
Chill until firm; garnish with chocolate curls.
Combine marshmallows and milk in saucepan over low heat, stirring constantly until marshmallows melt.
Remove and cool.
Add liqueurs.
Whip cream until it peaks.
Fold into marshmallow mixture and pour into pie shell.
Refrigerate overnight.
Mix and press onto bottom and sides of 9-inch pie plate, or press into bottom of square baking dish.
Refrigerate.
Mix crumbs and margarine.
Press mixture onto bottom and sides of 9-inch pie plate.
Refrigerate.
Mix crumbs and margarine.
Press onto bottom and sides of a 9-inch pie plate.
Refrigerate.
Melt marshmallows with creme de menthe stirring until smooth.
Refrigerate 20 minutes or until slightly thickened.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Stir in food coloring. Add crushed cookies, fold in cool whip, and pour into pie crust. Chill at least 3 hours. Garnish as desired. Serve chilled. Refrigerate leftovers. Servings 8. May top with chocolate shavings, additional cookie pieces or mint leaves.
00b0F. Line a 9-inch pie dish with 1 of the
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
In a large mixing bowl put the Bisquick, milk, canned pumpkin pie mix (canned pumpkin with pumpkin pie seasonings already in it), the oil and eggs.
Mix everything together until smooth.
Gently stir in the toasted pecan bits.
Cook on a griddle as you would your usual pancake recipe.
op sheet and invert into pie pan.
To bake the
Mix the sugar, coconut, margarine, raisins, walnuts or pecans, eggs, vanilla and vinegar together well. Pour into 2 (9-inch) pie shells. Bake at 325\u00b0 for 35 minutes or until browned on top.
Mix Cool Whip, Fluff and creme de menthe well.
Add mixture to pie shell and freeze.
Combine all ingredients in a medium bowl; mix well.
Pour filling into pie shell.
Bake for 45 minutes at 350\u00b0.