To make the caramel pie:
Preheat the oven to
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
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.
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.
th 1/4 cup Salted Caramel Sauce. Top with half of
mpkins than the usual jack-o-lantern types. Grocery stores usually
Bake your pie shells according to package directions
he stock in the preceding recipe.).
Place chicken in the
ttom crust.
Take the pie pan with the bottom
nd sides of 9-inch pie plate to form crust.
Mix in a mixing bowl, blend cream cheese and milk; fold in the whipped topping.
Spread half into pie crust.
Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving. This is a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in the freezer.
Bring caramel topping to a boil in saucepan, stirring constantly.
Pour into pie shell.
Arrange pecans on top; chill. Combine pie filling mix and milk in a medium saucepan.
Cook and stir over medium heat until mixture comes to a full boil.
Cool 5 minutes, stirring twice.
Pour into a pie shell; place plastic wrap on surface of filling.
Chill 3 hours.
Remove plastic wrap. Cover with whipped topping.
Drizzle with additional caramel topping.
Garnish with pecans.
ress into a 9-inch pie pan.
Bake 12 minutes
Melt butter in large skillet, then add coconut and pecans. Cook until brown.
Set aside and let cool.
Combine cream cheese and condensed milk.
Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell.
Sprinkle each with 1/4 ounce pecan/coconut mix.
Layer caramel topping.
Repeat layering until all is used.
Wrap and freeze until firm.
This recipe yields 3 (9-inch) pies.
Tastes better when pie is frozen.
Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
Pour in pie crusts.
Melt margarine and mix with coconut and almonds.
Place on cookie sheet and cook for 10 minutes at 350\u00b0.
Watch closely and stir often.
(I like mine toasty.)
Pour coconut, almond mixture over top of pies.
Pour caramel topping over the 3 pies.
Freeze.
Use your own lemon pie recipe or use 1 box of lemon Jell-O pie filling.
Cook as directed except use 3 eggs instead of 2 and omit sugar.
Cook over medium heat until done.
Stir well.
Set mixture aside to cool 5 minutes.
Stir and add 11 packages of Equal sweetener (or sweeten pie as desired).
Fix meringue, using your recipe.
Place on pie.
Brown in oven at 350\u00b0 for about 5 minutes.
Melt butter in a small pan on stovetop.
Add coconut and nuts. Cook until golden brown.
In a mixing bowl, combine cream cheese and Eagle Brand milk.
Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture.
Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat.
(This recipe makes 2 pies.) Cover with foil and freeze.
Serve from freezer.
Caramel layer:
Cook sweetened condensed
Leave oven on from baking pie shells. Whisk together the 1-
In a large saucepan, bring approximately 8 cups of water to boil.
Put unopened can of Eagle Brand milk in water to boil 5 hours.
Add water when needed to fully submerge can.
Remove can from water and cool.
Open can carefully and spoon contents into pie shell.
Spread evenly and top with Cool Whip.
Shave chocolate bar on top.
Chill and serve.