Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
9 inch pan and bake in 350\u00b0 oven for
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
eep in mind, it's pie -- you want it to set
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
Heat oven to 350\u00b0.
Place biscuits in ungreased 8 or 9-inch round cake pan; press over bottom and about 1-inch up sides to make crust.
Melt margarine in saucepan; add pie filling, cinnamon and brown sugar.
Pour into pie crust.
Bake 30 minutes.
Serve warm with vanilla ice cream.
Serves 5.
nto two 8-inch pie shells.
Bake in a moderately hot
Blend together first 3 ingredients and pour into a no-bake crust.
Cover ingredients with Cool Whip.
Top with drizzled chocolate syrup and nuts.
\" springform pan or pie plate).
Bake at 375 degrees F
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
In a mixing bowl combine pudding mix and milk and mix well.
Fold in 2 cups of the cool whip and mix.
Pour into pie crust and sprinkle toasted coconut on top and chill pie until pudding sets.
00b0F Spray 9-inch glass pie plate with cooking spray.
nd set aside.
Place pie crust in 9 inch pan
nch spring form pan.
Bake 325 degrees for 10 minutes
nto the pumpkin mixture until no white streaks remain.
Pour
Set aside the pie crust. If its frozen, let
Pierce pastry throughly with fork. Bake in 375 degrees for 10 minutes; remove.
In large bowl, toss togather next 6 ingredients.
Slowly pour into pie shell.
Bake 50 minutes or until knife inserted in center comes out clean.
In a mixing bowl, combine first 6 ingredients.
Mix well.
Pour into unbaked pie shell.
Bake in 350\u00b0 oven for 30 minutes or until center is set.
Top hot pie with blueberry pie filling.
Chill for several hours.
When ready to serve top with whipped cream or cool whip.