Mix cream cheese, powdered sugar and Cool Whip together until smooth.
Pour into graham pie crust and smooth mix in pie crust. Top with cherry pie filling and then chill.
Beat frozen lemonade concentrate for 30 seconds.
Gradually spoon in ice cream and blend.
Fold in Cool Whip.
Freeze until mixture mounds.
Spoon into the graham pie crust.
Freeze pie for at least four hours.
Take out 5 minutes before serving.
Mix milk, lemonade and Cool Whip together in large bowl.
Pour into graham pie crust and refrigerate for 3 to 4 hours.
Combine cream cheese, lemon juice and sweet condensed milk with electric mixer. Mix well. Pour into graham pie crust. Chill until firm.
Mix pudding mix with 3 cups milk. Add coconut.\tPour in baked or graham pie crust. Cover with Cool Whip. Sprinkle with toasted coconut. Keep in refrigerator.
Make 2 double pie crust recipes.
Line an oblong shallow
ver the bottom of the pie crust.
Top with half of
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.
ice flour. Roll out the pie crust very very thin (about 6x12
Preheat Oven 425 degrees.
Mix all ingredients together, except pie crust.
Pour into Pie shell.
Put in oven set at 425 degrees for 15 minutes.
Reduce temperature to 350 degrees and bake 35-40 minutes longer.
Do toothpick test, if it comes out clean it's done!
Prepare graham cracker crust.
Line with sliced bananas and sprinkle with lemon juice.
Mix together 1 can condensed milk and 1/3 cup lemon juice and spread over bananas.
Drain well 1 small can crushed pineapple and spread over mixture.
Prepare 2 packages Dream Whip as directed on package.
Fold in 3/4 cup chopped nuts and 1 small can coconut.
Pour this on top of pie.
Chill.
Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping.
Pour into pie crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator.
Great Substitute: Honey Maid Graham Pie Crust.
Mix cream cheese and sugar until blended. Stir in the Cool Whip. Spread in bottom of graham pie crust. Refrigerate.
Mix Jello, pudding and water in a pan until smooth. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Remove from heat and cool 5 minutes. Stir in fruit. Spoon over cream cheese layer.
Refrigerate 4 hours, or until set. Garnish with additional Cool Whip.
Beat the first 3 ingredients until smooth.
Fold in Cool Whip; pour into a graham pie crust.
Mix milk, ice cream and pudding mix in a bowl.
Pour into an already graham pie crust.
Put in fridge for 2 hours.
Take out of fridge.
Top with Cool Whip and chocolate morsels.
Serve immediately.
Yummy, yummy, good!
he bottom of the prepared graham pie crust. Chill for at least 1
Brush pie crust with egg whites.
Bake at 375\u00b0 for 5 minutes; set aside.
Spoon pie filling into pie crust.
In small bowl combine flour, sugar and cinnamon.
Cut in margarine until mixture is crumbly.
Stir in pecans.
Sprinkle over pie filling.
Bake at 375\u00b0 for 25 to 30 minutes or until topping is golden brown.
Cool slightly on wire rack.
Serve warm sprinkled with confectioners sugar as desired.
Garnish with apple slices.
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.
In medium bowl combine milk and Jell-O mix, beat until smooth, approximately 1 to 2 minutes.
Fold in Cool Whip.
Fold in chocolate cookies.
Pour mix into pie crust.
Add extra cookies, either whole or crushed, on top for garnish.
Freeze for 3 hours before serving.
A great treat children love!