Pour milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Allow to sit 10 minutes.
Fold whipped topping into pudding. Pour mixture into graham cracker crust. Chill before serving.
Beat cream cheese, sugar and eggs well.
Pour into graham cracker crust and bake in a 350\u00b0 oven for 15 minutes.
Add 1 can pie fruit, and serve.
Top with whipped cream, if desired.
Beat egg whites, baking powder, vanilla and sugar until stiff. Fold in graham cracker crumbs and pecans.
Spread mixture in a 9-inch buttered pie plate.
Bake for 25 minutes (no longer) at 325\u00b0.
Serve with whipped cream, sweetened with vanilla and sugar. Easiest to spoon out of pie plate rather than cutting pie-shaped wedges.
Mix ingredients; pour into graham cracker crusts.
Allow to congeal in refrigerator.
Makes 2 pies.
Mix cream cheese, sugar and peanut butter.
Fold in Cool Whip. Pour in graham cracker or pie crust shell.
Refrigerate.
Makes 2 pies or one 13 x 9 x 2-inch pan.
Pour sugar over drained cherries; set aside.
Prepare vanilla wafer, graham cracker or pie crusts.
Mix all together.
Press
into
9-inch
pie pan, saving 1/2 cup crumbs for topping.
Bake at 375\u00b0 for 7 minutes.
Mix all ingredients together.
Pour into a graham cracker crust.
Chill for several hours before serving.
Mix milk and Cool Whip together, then add pineapple, coconut and pecans.
Add lemon juice last.
Mix well.
Pour into two 9-inch graham cracker crust pie shells.
Chill for 2 hours.
Mix first 3 ingredients well and pour into graham cracker crust pie shells.
Put in freezer to firm up.
nch pie plate with cooking spray. In a food processor, process graham
nch high sides. Mix almonds, graham cracker crumbs, remaining butter, lemon peel
Preparation
Prepare a pie shell or tart shells, using: Graham Cracker or Zwieback Crust
Chill the shell, then fill it with the following cherry custard.
Preheat oven to 325\u00b0
Beat: 3 eggs
Add: 3/4 cup sugar
3/4 cup cultured sour cream
2 cups fresh or canned drained cherries or berries
Bake the pie until the custard is firm, about 1 hour. Serve very hot or very cold.
Preheat oven to 375\u00b0F.
Combine graham cracker crumbs, butter and sugar.
Press crumb mixture into two 9-inch pie plates.
Bake 10 minutes; cool.
Combine Cool Whip, lemonade and ice cream.
Add a few drops of food coloring at this time (if using), mixing well, until you get the desired color.
Mound mixture into pie crusts.
Freeze for at least 4 hours.
Variation 1: Use yellow lemonade and yellow food coloring.
Variation 2: Use limeade and green food coloring.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
Mix sugar, pineapple and eggs in a saucepan. Let come to a boil just long enough to cook eggs. Remove from heat and stir in lemon jello. Let cool thoroughly.
Chill evaporated milk just until icy. With electric mixer beat chilled evaporated milk until fluffy. Fold chilled milk into cooled mixture.
Pour into 2 graham cracker pie crusts and let pie cool completely at least 6 hours before serving. May be frozen and kept until serving.
Cooking time does not include chilling time.
In medium bowl, combine cracker crumbs, 1/4 cup of
Preheat the oven to 375\u00b0. In the bowl of a food processor fitted with the metal blade, process the graham crackers and sugar to fine crumbs. With the motor running, add the butter and process until the crumbs are moist and stick together. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake in the center of the oven for 8 minutes or until the edges are slightly brown. Makes a single 9-inch crust.
n butter. Pour mixture into graham cracker crumb crust. Cover and chill
he 1 1/4 cups graham cracker crumbs, melted butter, and 2