Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
FOR PIE CRUSTS (2 crusts).
Mix
baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Mix margarine, pecans and flour; press into 9 x 13-inch pan. Bake at 350\u00b0 for 20 minutes and cool.
Mix powdered sugar, cream cheese and Cool Whip.
Spread on crust.
Take chocolate pie filling and mix with 1 1/2 cups cold milk.
When it begins to thicken, make a layer over cream cheese layer.
Repeat this step with next box of vanilla mix.
Top with Cool Whip.
Store in refrigerator.
In a bowl, mix Thank You pie filling and broken up cookies. Pour mixture into pie shell.
Put Cool Whip on top of pie mixture. Refrigerate pie until ready to serve.
Pour half and half into large bowl and add pie filling.
Beat with wire whisk; let stand 5 minutes.
Fold in Cool Whip and chopped candy.
Freeze for 6 hours or overnight.
Let stand 10 minutes before cutting.
Mix pudding according to box.
Layer as follows:
graham crackers, instant vanilla pudding, graham crackers, instant vanilla pudding, graham crackers and chocolate pie filling.
Mix flour, oleo and nuts; press into 13 x 9-inch pan.
Bake at 350\u00b0 for 15 to 20 minutes.
Cool.
Mix Cool Whip, vanilla, powdered sugar and cream cheese.
Spread over cooled crust.
Mix 2 small packages chocolate pie filling with 3 cups milk.
Cook until thick.
Add 1 teaspoon vanilla.
Let cool and pour over other mixture.
Line greased 9 x 13-inch pan with large marshmallows.
Prepare cake mix. Remove enough batter for 6 small cupcakes.
Pour remaining batter over marshmallows.
Mix dry jello with pie filling and spread over cake batter (do the best you can).
Bake at 350\u00b0 for approximately 50 minutes.
>Roll out the Perfect Pie Dough on a well-floured
Dissolve jello with 1 cup boiling water.
When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Mix jello packages and hot water until dissolved.
Add cold water.
Stir in pie filling and lemon juice.
Mix well. Refrigerate until set.
Spread Cool Whip before serving.
For a different taste, change flavors of jello and pie filling.
Prepare pie filling mixes separately as directed on package for pie,
reducing the milk for each to 1 3/4 cups.
Pour chocolate pie filling into pie shell.
Carefully spoon vanilla pie filling over the chocolate layer.
Chill 3 hours.
Blend syrup into whipped topping.
Spread over vanilla layer.
Chill.
Dissolve jello in hot water.
Stir in pie filling.
Pour into pie filling.
Pour into 9 x 13-inch pan and refrigerate until firm.
Melt cream cheese and marshmallows together.
Cool completely.
Add Dream Whip (or Cool Whip).
Spread over jello and sprinkle with nuts.
prox 1\" cubes.
Make chocolate pie filling according to directions on box
Dissolve jello in hot water and add pie filling; let set. Frost with cream cheese and whipped topping.
May substitute different flavors of jello and pie filling.
Dissolve Jell-O in 2 cups boiling water.
Add 1 cup cold water and pie filling.
Mix well and pour into 9 x 13-inch pan.
Chill until set.
Spread Dream Whip over top of set Jell-O.
hile preparing the pot pie filling recipe. When the pot pie filling is ready, arrange
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Combine pie filling mix and milk in saucepan.
Add butter and chocolate.
Cook and stir over medium heat until mixture comes to a full bubbling boil.
Remove from heat.
Cool 5 minutes, stirring twice.
Pour into shell and chill for 3 hours.
Garnish with whipped topping and chocolate curls, if desired.