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.
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.
CRUST:
Mix the first three
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.
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.
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.
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!
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 together the first 5 ingredients and place in the graham cracker pie crust. Makes a large pie.
In graham crust, put blueberry pie filling on bottom.
In another bowl, beat cream cheese, sugar and Cool Whip together until smooth.
Place on top of blueberry filling, then top with second pie filling.
Chill for about an hour.
In the graham cracker pie crust:
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom.
Beat cream cheese until smooth, beat in sugar, milk, peppermint extract; fold in whipped topping.
Divide mixture in half.
Stir food coloring into one-half until evenly colored.
Fill pie crust with alternate drops of white and green whipped topping mixture.
Smooth top of pie with spatula.
Chill 3 hours.
In a mixer bowl, beat cream cheese until fluffy; gradually beat in cold milk, then instant chocolate pudding mix. Beat on low speed with an electric mixer for 1 minute, then on medium speed for 30 seconds, scraping the bowl often.
Pour into graham cracker pie crust and chill until firm. Just before serving, spoon cherry pie filling on top.
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.
Spread whipped topping on bottom and sides of a Ready-Crust graham cracker pie crust.
Arrange strawberries, points up, over whipped topping.
Spoon strawberry glaze over berries.
Chill at least 2 hours before serving.
Garnish with additional whipped topping.
Best if served on the same day as made.
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.