pread it.
Fill the graham cracker pie crust with the softened ice
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.
he 1 1/4 cups graham cracker crumbs, melted butter, and 2
150 degrees C).
Mix graham cracker crumbs, 2 tablespoons of white
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.
Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix
ell.
Press into a pie plate, saving about 3 tablepoons
Place margarine in a 9 or 10-inch microwave-safe pie plate. Microwave for 40 to 60 seconds or until melted.
Stir in graham cracker crumbs and sugar.
Press firmly against bottom and sides of pie plate.
Microwave for 1 to 1 1/2 minutes at Medium-high (70%) or until pie crust is heated through.
Press gently with back of spoon to shape further.
Cool completely.
Fill with desired filling.
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!
In a medium bowl, combine graham cracker crumbs, brown sugar, and cinnamon
Preheat the oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs & melted margarine.
Press the mixture into the bottom and sides of a 9-inch pie pan.
Bake the pie crust for 8 to 10 minutes.
Cool completely before filling.
Prepare pie crust by combining graham cracker crumbs, sugar and butter with a fork until almost like a crumbly dough.
Press firmly in bottom and sides of a 9 inch pie pan.
Bake at 350\u00b0F for 8-10 minutes.
Cool.
When pie crust is completely cooled, prepare pudding mix by mixing pudding mix and milk with whisk until it thickens.
Stir in half of Cool Whip.
Spread in pie plate.
Cover with remaining Cool Whip.
Refrigerate for about an hour or until thickens enough to slice.
Soften cream cheese at room temperature.
Mix cream cheese, canned milk, lemon juice and vanilla all together.
Pour into a graham cracker pie shell.
Chill 1 hour.
Pour 1 can cherry pie filling over chilled pie.
Spread evenly and serve.
Beat together milk and pumpkin.
When smooth, add vanilla pudding, pumpkin spice and cinnamon.
Beat well.
Fold in Cool Whip.
Pour into graham cracker pie shell or regular pie shell that has already been baked and cooled.
Prepare crust. Mix graham cracker crumbs and sugar. Then mix in butter. Pack into a 9 inch pie plate and bake 375 degrees for about 8 minutes. Heat pineapple and add marshmallows allowing them to
melt. Add 2 Tbsp. jello powder. Stir until dissolved. Cool until it begins to stiffen then add cream. Add 2 Tbsp. powdered sugar to cream. Pour into graham cracker crust and refrigerate.
Thoroughly combine crushed strawberries, yogurt and Cool Whip in a bowl.
Spoon into a graham cracker pie shell and freeze for 4 hours.
Remove from freezer and place in refrigerator for 30 minutes (or longer for softer texture) before serving.
Store leftover pie in freezer.
Makes one pie.
Mix sugar and graham cracker crumbs.
Add melted butter.
Press mixture in a pie plate.
Bake at 375\u00b0 for 6 to 8 minutes.
Cool.
Make a graham cracker pie shell, but make sure you use graham crackers.
Filling: Mix all ingredients except egg whites in medium bowl until blended.
In another bowl beat egg whites with mixer until stiff peaks form.
Fold into other mixture.
Pour into prepared pie crust, smooth top.
Bake 25 minutes until filling is set.
Cool completely.
Crust: Mix graham cracker crumbs, cinnamon and flour.
Add melted butter, stir with fork until blended.
Press firmly and evenly over bottom and up sides of a 9-inch pie plate.
Refrigerate 1 hour or until firm.
Mix apples
with
1/2 cup sugar and lemon juice.
Place in graham cracker pie shell.