PIE CRUST:
Heat oven to
s an inverted lid for pie in freezer). Garnish with candies
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Stir in food coloring. Add crushed cookies, fold in cool whip, and pour into pie crust. Chill at least 3 hours. Garnish as desired. Serve chilled. Refrigerate leftovers. Servings 8. May top with chocolate shavings, additional cookie pieces or mint leaves.
Drizzle chocolate syrup on bottom of each crust.
Put 1/2 of the ice cream in each crust.
Drizzle more chocolate syrup.
Spread cool whip on and then drizzle more syrup.
Crumble grasshopper cookies, or girl scout thin mint cookes on the top (just a few).
Freeze, then serve.
9 inch oven-proof pie dish by spraying with some
Soften gelatin in 1/2 cup cold water; dissolve over boiling water in double boiler.
Cool.
When cool, add both cremes.
Beat egg whites until stiff; add salt and sugar and continue beating until the egg whites are very stiff.
Lightly fold in the gelatin mixture, then the whipped cream.
Turn into the chilled pie shell. If pie shell will not hold all the filling, chill the pie 1/2 hour, then add remainder of filling.
Chill until firm; garnish with chocolate curls.
Mix the sugar, coconut, margarine, raisins, walnuts or pecans, eggs, vanilla and vinegar together well. Pour into 2 (9-inch) pie shells. Bake at 325\u00b0 for 35 minutes or until browned on top.
Mix Cool Whip, Fluff and creme de menthe well.
Add mixture to pie shell and freeze.
Combine all ingredients in a medium bowl; mix well.
Pour filling into pie shell.
Bake for 45 minutes at 350\u00b0.
Combine marshmallows and milk in saucepan over low heat, stirring constantly until marshmallows melt.
Remove and cool.
Add liqueurs.
Whip cream until it peaks.
Fold into marshmallow mixture and pour into pie shell.
Refrigerate overnight.
Melt marshmallows in milk.
Cool to room temperature.
Whip cream.
Add both liqueurs to marshmallow mixture.
Fold in heavy cream.
Pour into pie crust.
Put morsels on top with cherry and freeze.
In a large bowl, stir Cool Whip into marshmallow creme.
Stir in mint extract and food color.
Fold in chopped Andes mints.
Spoon into pie crust.
Freeze until firm; at least 4 hours or overnight. Frozen pie will be firm but not hard.
Place milk in double boiler and add marshmallows stir until melted.
Cool.
(I place ice in a large bowl and set the marshmallow pan inside to cool faster.)
Then add creme de menthe, creme de cocoa and a few drops of food coloring.
Keep pan in ice and stir until liquor is blended in.
Add well beaten whipping cream, fold and pour into pie crust.
Freeze.
Remove 15 mins. prior to serving.
In a large bowl, stir whipped topping into marshmallow cream. Stir in mint extract and food coloring.
Fold in chopped mint wafers.
Spoon onto Oreo pie crust.
Freeze at least 4 hours.
Melt marshmallows in milk; cool.
Add creme de menthe and creme de cacao.
Whip cream and fold in.
Place in graham cracker pie crust.
Mix all ingredients and pour in pie crusts.
Bake in 350\u00b0 oven until knife inserted in center comes out clean, about 40 to 45 minutes.
Yields 2 pies.
Cream margarine and sugar; then add other ingredients. Bake in 1 deep dish pie shell at 325\u00b0 for 45 to 50 minutes on lower rack. Do not overbrown.
Place cookies in food processor; crush and mix with butter. Press into large, flat, Pyrex baking dish; set aside a handful of cookie crumbs to sprinkle on top of pie.
Soak raisins in boiling water for 3 seconds.
Melt margarine. Beat eggs; add margarine and sugar.
Mix well.
Add vinegar, coconut, pecans and drained raisins.
Pour into unbaked pie shells.
Bake at 350\u00b0 for 45 minutes.