Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Prepare pudding/pie filling according to package directions. Add sliced fruit (with Fruit-Fresh if pie won't be eaten right away).
Pour into crust.
Refrigerate 1 hour.
Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 2 min until well blended.
Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
Gently stir in cool whip into remaining pudding.
Spoon over pie.
Refridgerate for 3 hours.
Top with cool whip before serving.
rackers to a 9-inch pie plate and, using your hands
spring-form pan or pie pan with cooking spray.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Prepare instant pudding pie filling according to box directions.
Place a layer of graham crackers in glass dish.
Mix cool whip and vanilla pudding together.
Place a layer of cool whip and vanilla mixture over graham crackers.
Another layer of graham crackers.
Pour the other half of cool whip and vanilla mixture over graham crackers.
Another layer of crackers.
Pour the 2 cans of pie filling over the top.
Place in refrigerator overnight.
Pour milk into large bowl. Add dry pudding mixes. Beat with 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.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
pinch and can't find a pie pumpkin, here's a
ire racks.
Prepare Lemon pudding (Cooked not instant): In a
Prepare the pie crust. If you use my Easy Vegan Spelt Pie Crust you
ntil it is tepid, don't let it simmer. Add the
Bake your pie shells according to package directions
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
Cook pie crust and cool. Cook pudding according to package directions.
Pour cooked pudding into cooled pie crust. Mix jello and 1 cup hot water.
Add 1/2 cup ice water. Stir in the strawberries. Set until still stirable.
Pour over pudding mixture.
May be served with whipped cream.
Sugar-free jello and pudding works fine with this recipe.
br>BANANA CREAM PIE.
Follow Vanilla Cream Pie recipe as directed except
smooth puree.
Recipe for Pumpkin Pie Filling.
1.\tIn
Place 1/2 pie crust into pie plate.
Put the rhubarb
Cook pudding as per directions.
Add to cake mix and mix well. Batter will be shiny.
Pour mixture into greased and floured 9 x 13-inch pan.
Sprinkle chocolate bits on top of cake.
Bake at 350\u00b0 for 30 minutes.
One-half cup of chopped nuts can also be sprinkled on top of bits before baking.
This is a most cake that keeps fresh for days.