Blend milk, juice and egg yolks.
Pour into Graham Cracker Pie Crust.
Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder.
The baking powder will give you an extra high meringue.
Preheat oven to 350\u00b0. With mixer, beat cheese until smooth and fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well. Toss morsels with flour; stir into cheese mixture. Pour into graham cracker pie crust. Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze. Serve chilled. Refrigerate leftovers.
Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix together (
Mix Eagle Brand and lemon juice.
Add whipping cream which has been whipped fairly stiff.
Pour into graham cracker pie crust or individual pie shells.
Put in freezer in Baggie or Baggies.
When ready to serve, sprinkle with graham cracker crumbs.
Cream cream cheese, sugar and vanilla at medium speed until well blended.
Add eggs and mix well. Pour batter into graham cracker pie crust (no spring-form pan needed).
Bake at 350\u00b0 for 40 minutes or until center is almost set.
Cool for 3 hours.
Blend softened cream cheese with condensed milk, using mixer at low speed. Add limeade and continue mixing. Fold in (do not use mixer) the container of Cool Whip. Pour into graham cracker pie crust. Put in freezer for 2 hours or until set. Serve and enjoy!
Preheat oven to 350\u00b0.
With mixer, beat cheese until fluffy. Gradually beat in milk until smooth.
Add egg and vanilla; mix well.
Toss morsels with flour; stir into cheese mixture.
Pour into Ready-Crust graham cracker pie crust.
Bake 35 minutes or until center springs back when lightly touched.
Cool and top with glaze.
Serve chilled.
Brush graham cracker pie crust with melted butter or margarine; set in refrigerator while preparing filling.
Blend together cream cheese and powdered sugar until creamy.
Add peanut butter and 12 ounces Cool Whip; beat until fluffy.
Pour mixture into chilled pie crust; top with additional 8 ounces Cool Whip. Let stand in refrigerator at least 3 hours before serving.
Mix pudding and milk as directed on box.
Blend in margarine and fold in whipped topping.
Pour into graham cracker pie crust or ready made crust.
Chill and serve with whipped topping if desired.
Pudding can be any flavor and you may use fruit layered on crust if desired.
1. Add sugar to peaches and let stand for 30 minutes.
2. Soften gelatin in cold water; then dissolve in hot water. Cool.
3. Mix peaches, lemon juice and a dash of salt.
4. Chill til partially set.
5. Fold in whip cream.
6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
7. Chill completely til set. Eat and enjoy!
Beat all ingredients with mixer or by hand until smooth.
Put in graham cracker pie crust and chill for 2 to 4 hours.
If large pie crust is used (10-inch), use 10 ounce Cool Whip and a little more juice (not too much).
If using a homeade graham cracker pie crust, prepare and cool completely.
In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
Sprinkle top generously with remaining coconut.
Freeze, uncovered, for at least 8 hours.
Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.
Layer bananas in graham cracker pie crust.
Combine pudding mix with the milk; fold in whipped topping. Pour over bananas in crust.
Sprinkle cherries over pie and top with pecans. Refrigerate.
Mix thawed lemonade mix with Eagle Brand milk.
Blend in thawed Cool Whip.
Pour in graham cracker pie crust.
Garnish with graham cracker crumbs and slice of lemon, if desired.
Allow to set in refrigerator until firm.
Very good, very rich.
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
Mix Tang with Eagle Brand milk.
Make sure Tang is dissolved and add sour cream and Cool Whip; mix well.
Put in graham cracker pie crust.\tChill 2 to 3 hours.
Beat lemonade and milk.
Add Cool Whip and pour into a graham cracker pie crust.
Chill.
Great with fish suppers.
Mix all ingredients and pour into graham cracker pie crust. Chill at least 2 hours.
Mix the first 3 ingredients thoroughly and pour into graham cracker pie crust.
Cover and refrigerate.
Mix Cool Whip and lemonade.
Add other ingredients.
Pour into a graham cracker pie crust.
Cover with foil and put in the refrigerator.
Let chill. Cut into slices and serve.