Bake cake as directions state in two 9-inch cake pans.
Let cool and split each layer.
Mix Eagle Brand with lemonade (not diluted).
Fold in Cool Whip.
Spread layer of icing between each layer and then ice the sides.
Pretty and good.
(Tastes like lemon icebox pie.)
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.
Blend ingredients well in blender.
(If making lemon icebox pie, blend juice from 2 lemons in blender with cottage cheese.) Pour mixture into a bowl.
Add 1 vanilla supplement and mix well.
-inch deep-dish pie plate and bake for 6-8 minutes
Combine lemon juice and lemon rind.
Gradually stir into milk. Add egg yolk; blend well.
Pour into pie shell.
Chill.
Add cream of tartar to egg whites.
Gradually add sugar.
Beat until stiff peaks form.
Pile lightly on pie filling.
Bake at 325\u00b0 until golden.
9 inch pan and bake in 350\u00b0 oven for
Mix egg yolks with milk.
Add lemon juice to mixture.
Pour 1/2 mixture into each pie crust.
Bake in 325\u00b0 preheated oven until you can smell the pie.
Preheat oven to 300\u00b0.
Mix milk and beaten egg yolks well.
Add lemon juice and vanilla mixing well.
Pour into pie shell.
Bake at 300\u00b0 for 10 to 15 minutes.
Let cool.
Combine lemon juice and milk.
Add egg yolks; beat well until blended.
Pour into chilled crust.
Add sugar to egg whites.
Beat with mixer until stiff.
Pile lightly onto pie filling.
Bake at 325\u00b0 until meringue is slightly browned.
Mix graham crumbs and butter; press in pie pan and bake 20 minutes.
Mix milk, egg and juice; pour into cool pie shell.
Whip the cream and spread on top and sprinkle with almonds.
Chill at least 2 hours or overnight.
Bake refrigerated piecrusts in 425\u00b0
Cream oleo and sugar; add 1 egg at a time, beating well.
Add remaining ingredients and blend well.
Pour into an uncooked pie shell and bake at 325\u00b0 for 45 to 60 minutes.
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.
en to 375 degrees.
PIE CRUST:.
Mix flour,
eady a 9-inch glass pie plate.
Roll out the
In a large bowl, mix together 3 egg yolks and 1/2 cup lemon juice.
Stir in 1 can milk.
Fill pie plate with layer of crushed vanilla wafers.
Line side of entire plate with vanilla wafers standing.
BAKE 9-INCH FLUTED PIE SHELL:
Preheat oven to
pread into 2 greased pie pans and bake for 45 minutes at
Beat cream cheese with mixer until smooth.
Add in the lemon juice, sweetener, and cool whip and beat until
smooth.
Pour into the graham crust, top with the lemon zest and refrigerate until firm (approximately 3 hours). Also good to substitute lime juice and lime zest instead of the lemon. Freezes well.
Combine pie filling mix, sugar and 1/