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.
Combine cream cheese and powdered sugar. Set aside. Combine Dream Whip, milk and vanilla. Whip until fluffy. (You can substitute Cool Whip if you wish.)
Fold in cream cheese mixture and mix well. Spread mixture in graham cracker crust. Add cherry pie filling on top of the cream cheese mixture. Chill about 2 hours to set.
In a blender, sprinkle gelatin over cold milk; let stand 3 to 4 minutes.
Add hot milk; cover and process at stir (low) for 2 minutes.
Add sugar and vanilla.
Process at liquify (high). With blender running, add cubes of cream cheese one at a time. Reserve 1 cup mixture.
Add pumpkin and pumpkin pie spice in blender; process on high until completely blended.
Pour into graham cracker crust.
Swirl in reserved cheese mixture and chill until firm.
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.
Combine all ingredients and pour into graham cracker crust. Bake 50 minutes at 375\u00b0 or until knife inserted in center comes out clean.
Chill 2 hours before serving.
Prepare Graham Cracker Crust as follows: Mix crumbs, butter,
Mix first 3 ingredients well and pour into graham cracker crust pie shells.
Put in freezer to firm up.
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.
Beat cream cheese until fluffy.
Add milk. lemon juice, and vanilla.
Mix well and pour into graham cracker crust pie shell. Refrigerate for one hour.
Top with favorite pie filling.
Mix jello with boiling water.
Add rest of ingredients and pour into graham cracker crust.
Chill.
Mix 1/2 cup sugar, flour, starch and salt.
Add beaten egg yolks, milk, water, vanilla and oleo in large pan.
Cook, stirring until thickened; cool.
Pour in graham cracker crust.
Beat egg whites until stiff; beat in 1 tablespoon sugar.
Spread on top of pie and bake at 350\u00b0 until meringue is slightly brown.
Boil water, jello and cornstarch until thickened.
Cool.
Add drained peaches.
Put into graham cracker crust.
Refrigerate.
Mix all ingredients together.
Pour into a graham cracker crust.
Chill for several hours before serving.
Cook cornstarch, egg yolks (beaten), sugar (1/2 cup), milk and butter in saucepan.
Cool and add vanilla.
Pour into graham cracker crust, then beat whites of eggs stiff with 3 tablespoons sugar and put on top of custard.
Crush some graham crackers and put on top of egg whites.
Bake at 350\u00b0 about 1/2 hour.
Mix cream cheese and sugar, then add Cool Whip and vanilla flavoring.
Mix well, then pour into graham cracker crust pie shells.
Top with cherry pie filling and chill.
Mix pie filling, pineapple and sugar in saucepan.
Add cornstarch and boil until thick.
Remove from heat and add jello, mixing well.
Let mixture completely cool, then add bananas and pecans.
Pour into unbaked graham cracker crust.
Makes two regular pies.
May top with cool whip.
Blend strawberries in blender.
Combine jello and water.
Add strawberries, jello mixture and Sweet 'N Low to Cool Whip.
Pour into graham cracker crust and chill.
Mix jello with boiling water.
Add rest of ingredients and pour into graham cracker crust.
Chill.
Mix cream cheese, sugar and vanilla at medium speed until well-blended.
Blend in eggs.
Stir in 1/2 cup chocolate chips. Pour batter into a graham cracker crust pie.
Sprinkle the top with 1/4 cup chocolate chips.
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool.
For best results, refrigerate for 3 hours.
Preheat oven to 375\u00b0F.
Combine 1st 3 ingredients. Add melted butter & mix very well.
Put in pie pan or bottom of springform pan & bake for 5 minutes.
Use in your favorite recipe calling for a graham cracker crust.