Combine Graham cracker crumb, sugar, margarine (melted).
Combine all ingredients (except graham crust) until texture is smooth. Pour mixture into pie crust and refrigerate for 2 hours. Top with your favorite fruit topping, caramel or even chocolate!
Mix cream cheese, 1 tablespoon milk and sugar with a wire whisk until smooth.
Fold in whipping cream.
Spread on bottom of graham crust.
Pour 1 cup milk and pudding mix into bowl.
Beat with whisk until well blended.
Let stand 1 to 2 minutes.
Stir in remaining ingredients.
Spread over cream cheese mixture. Refrigerate 2 hours.
Garnish with additional whipping cream and nuts as desired.
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
Make graham cracker crust and bake in a spring-form pan; cool crust.
In a blender, sprinkle gelatin over cold milk.
Let stand for 2 minutes.
Add hot milk and process at low speed until dissolved, about 2 minutes.
Add cream cheese, sugar and vanilla and process until blended.
Arrange chocolate in the bottom of the graham cracker crust.
Pour in gelatin mixture, sprinkle with crushed cookies.
Chill until firm, about 2 hours.
Serves 10.
Mix the graham cracker crumbs and the coconut.<
Line banana slices on the bottom of the graham crust.
In a large bowl mix the milk and pudding mix until well blended. Then add one cup of the whipped topping (save the other half for later) and stir.
Pour mixture over the bananas and refrigerate about 3 hours or until set.
When ready to serve, cover with the remaining whipped topping and drizzle over caramel.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
Prepare Graham Crust; cool.
Combine cream cheese, sour cream, 1 cup sugar and 2 teaspoons vanilla in a large mixer bowl.
Beat on medium speed until smooth.
Add flour, a tablespoon at a time, blending well.
Add eggs, one at a time, beating well after each addition.
Reserve 2 cups of batter; pour remaining batter into crust.
Mix all ingredients together. Pour into graham crust. Top with cool whip. Keep in refrigerator.
Mix softened cream cheese, Cool Whip and powdered sugar.
Pour in ready made graham crust.
Refrigerate, then add cherry pie filling on top.
In saucepan, combine gelatine, cinnamon and salt.
Stir in sweetened milk and eggs.
Mix well.
Let stand 1 minute.
Over low heat, cook, stirring constantly, until gelatine dissolves and mixture thickens slightly, about 10 minutes.
Remove from heat. Stir in pumpkin.
Mix well.
Pour into graham crust.
Chill 3 hours, or until set.
Mix lemon juice and milk.
When thick, add pineapple, pecans, 1/2 of the Cool Whip and bananas.
Pour into pie crust and top with Cool Whip.
ith cooking spray.
Stir graham cracker crumbs and white sugar
Prepare Chocolate Crumb Crust; set aside.
b>Crust:
Pre-bake your favorite 9\" pie crust or a 10\" tart crust
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
MIX the Crust Mix (from the Oreo dessert