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.
9 inch pan and bake in 350\u00b0 oven for
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.
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Mix cornstarch and brown sugar together in medium saucepan.
Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans.
Simmer on medium stirring constantly until mixture thickens.
Boil 1 minute, constantly stirring.
Remove from heat, add butter and vanilla.
Pour into baked pie shell, decorate top with remaining pecans.
Let cool 1/2 hour before serving.
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk.
Beat until smooth.
Gently fold in whipped topping.
(I use Cool Whip.)
Pour into pie shell.
Freeze 4 to 6 hours.
Thaw 10 minutes before serving.
Serves 8.
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.
Bake your pie shells according to package directions
Mix egg and gelatine; stir over low heat until dissolved.
Mix remaining ingredients with gelatine and egg mixture.
Pour into No Bake or Graham Cracker Pie Crust and sprinkle 1 teaspoon ground cinnamon and 1 teaspoon nutmeg over top.
Put all ingredients in mixer and mix on high speed until all blended. Pour into shell. Place in refrigerator and chill several hours. Put some more Cool Whip to decorate the pie in rings around the pie and in between sprinkle chopped nuts. Place some whole pecans on the Cool Whip to decorate (or other nuts). Serve. Serves 6 to 8.
Bake a 9-inch pie shell and cool.
Wash the blueberries and put aside 2 1/2 cups.
Coat the remaining 1 1/2 cups of blueberries with the sugar, water and cornstarch.
Cook slowly until thickened. Remove from stove, add the butter, lemon juice and cinnamon, mixing carefully.
Pour the 2 1/2 cups of blueberries into baked pie shell; then spread cooked berries over them.
Refrigerate at least 2 hours.
Serve with whipped cream.
Stir together in a large bowl and pour into 2 baked pie shells.
Sprinkle with coconut or nuts, if desired.
Put in refrigerator and cool.
Make jello according to directions on box.
Put whole strawberries on bottom of graham cracker crust until full.
Add liquid jello and chill.
Line a 9 or 10-inch spring-form pan with ladyfingers.
Let cream cheese and milk come to room temperature.
Beat cheese until smooth, add milk and extract.
Put remaining ingredients, except cherries and Cool Whip, in a large bowl.
Gradually add milk mixture.
Beat well until smooth and then add Cool Whip.
Pour over ladyfingers and refrigerate overnight.
Top with cherry pie filling.
Heat oven to 350\u00b0.
Bake pie shell until golden brown.
Let cool in a bowl.
Melt cream cheese.
Add sugar and vanilla.
Mix. Add sour cream.
Fold in Cool Whip; fill in pie shell.
Put in refrigerator for 2 to 3 hours.
Put fruit topping on and serve.
Mix together sugar, cocoa and cornstarch.
Add 1 cup milk and stir until there are no lumps.
Add 2 cups of milk and cook over medium heat until full boil.
Cook one minute only.
Remove from heat and add butter and vanilla.
Pour into baked pie shell and cover with wax paper.
Refrigerate.
Mix the crust mix, 2 tbsp sugar and margarine in 9-inch pie plate until well blended.
Press crumbs into the bottom and sides of pie plate using fingers.
Beat cold milk, pink lemonade drink mix, and filling mix in large bowl with electric mixer on low speed for 30 seconds.
Add lemon juice (up to 2 tbsp) and sugar (up to 2 tbsp) to taste. Beat on medium speed for 3 minutes.
Mix in raspberries.
Spoon into crust.
Refrigerate at least 1 hour.
Mix together cream cheese, 1 tablespoon milk and sugar until smooth.
Blend in Cool Whip.
Spread over bottom of pie shell. Set aside.
Mix instant pudding, 1 cup milk, allspice and pumpkin. Blend well.
Pour into pie shell.
Let chill 1/2 hour.
Cut and serve.
You may top with Cool Whip.
Mix pudding with 1 1/2 cups milk.
Let set 5 minutes.
Fold in Cool Whip and peanut butter cups.
Pour into pie shell.
Replace plastic cover of graham cracker pie crust and freeze overnight. Take out about 15 minutes before serving.