Use frozen limeade for lime pie.
Whip lemonade and Cool Whip together; pour into pie shell. Refrigerate for 2 hours before serving.
Thaw lemonade mix, add directly to condensed milk.
Using mixer, beat until smooth.
Add lemon juice and rind, if desired. Pour into pie crust.
Refrigerate for 2 to 3 hours.
Fold in lemonade, Cool Whip and condensed milk together. Pour into pie crust.
Chill.
Just mix all ingredients together.
Put in pie crust; chill for about an hour.
Enjoy!
Mix all ingredients and pour into crust.
Chill several hours. Easy as pie to make.
Mix all the ingredients. Pour into pie crust. Chill 2 hours before serving. Top with whip topping, if desired.
Mix together lemonade and milk.
Fold in whipped topping. Place in graham cracker crust and refrigerate.
Mix pink lemonade and sweetened condensed milk until well blended. Fold in Cool Whip. Pour in graham cracker crust. Chill until set.
Mix together all ingredients and pour into two pie crusts. Chill and 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 soft, it is easy to scoop out the guts
Mix ingredients, pour into pie crust.
Freeze until firm.
To make recipe low fat, use low fat milk, Cool Whip and pie crust.
Preheat oven to 350\u00b0F. Lightly grease a 9 inch pie dish.
In a food processor, pulse Oreos to fine crumbs. Add butter and pulse to combine. Press into pie dish then bake for 8-9 mins. Let cool.
Meanwhile, whisk together pudding mix and milk. Whisk in lemon concentrate and lemon zest. Fold in 1 cup whipped cream then transfer to pie shell and smooth. Chill for 3 hours. Garnish with remaining whipped cream, sliced lemon and fresh mint sprigs.
Mix lemonade and milk.
Fold in cool whip.
Fill pie crust and freeze.
Serve frozen.
In a medium-sized mixing bowl, combine lemonade with condensed milk.
Fold in whipped topping.
Mix well.
Pour into crust and refrigerate for several hours or overnight.
If you want topping on pie, use another 8 ounce carton of whipped topping.
Place evaporated milk in a plastic bowl in freezer just until ice crystals begin to form around edges.
Let gelatin and water stand in a large glass measuring cup for 5 minutes for gelatin to soften.
Stir in lemonade concentrate.
Heat in small saucepan over medium-high heat (or in microwave on High for 3 minutes) to dissolve gelatin.
Set aside for 5 minutes to cool.
Mix whipped topping and condensed milk.
Add frozen lemonade (do not dilute or unthaw).
Mix all ingredients well.
Pour into 2 pie shells (either baked and cooled pastry or graham cracker, your choice).
Let it stand in refrigerator several hours or overnight. Serve cold.
Combine lemonade and Eagle Brand milk.
Mix well.
Fold in Cool Whip.
Pour into graham cracker crust or baked pie shell or use as dessert.
Refrigerate for 2 or 3 hours or overnight.