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.
ver and refrigerate the pasty for about 30 minutes or
Pour apple pie mix into graham crust.
Bake at 375\u00b0 for 25 to 30 minutes.
Cool well.
Mix jello pudding as directed on package. Spread over cooked apple pie and top with whipped topping. Chill.
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
For the crust:
Preheat the
Blend pudding mix with corn syrup.
Gradually add evaporated milk and egg, stirring to blend.
Then add pecans.
Pour into pie shell.
Bake at 375\u00b0 until top is firm and just begins to crack, about 40 minutes.
Cool at least 3 hours.
ntinue to stir constantly for one minute and then
Melt first three ingredients together in covered dish on High in microwave 1 to 1 1/2 minutes, stirring after 30 seconds. Spread chocolate mixture over prepared crust.
Slice bananas and place on top of chocolate mixture.
Mix milk and jello pudding; let stand 5 minutes.
Spoon over bananas.
Cover or decorate top with whipped topping.
Refrigerate 1 hour and serve.
Mix
sugar
and
flour\ttogether;
add\tsalt.
Beat egg yolks together,
pour into pan with sugar and flour.
Pour in milk, vanilla, butter;
mix chocolate with a little amount of warm water
and dissolve well; add to mixture.
Cook over low heat until
mixture is thick like a pudding.
Use same recipe for coconut
pie.
Use coconut instead of chocolate.
Use egg whites for topping.
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.
For the pudding: lightly grease a 500ml ring
istachio Pudding Mix according to instructions; allow to soft-set for about
In a cup of boiling water, add gelatin and sugar. Stir for 2 minute or until gelatin is dissolved. Stir in cold water and lemon juice. Chill for about 30 min., or until the mixture is the consistency of unbeaten eggwhites.
Fold in yogurt, whipped topping, lemon rind (if desired) and lemon zest (if desired) into gelatin mixture, then spoon into pie crust. Chill at least 3 hours.
Alternatatively the mixture can be spooned into 12 single serve graham cracker crusts (these can easily be packed in lunches).
spring-form pan or pie pan with cooking spray.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
reparing the pot pie filling recipe. When the pot pie filling is ready
For the bread:
In a
ut Pastry for Single-Crust Pie. Line a 9-inch pie plate with
Mix jello pudding and Dream Whip pudding mix with milk.
Layer bananas and vanilla wafers in a pan or glass bowl.
Spread mix on 1 layer at a time until all ingredients are finished.
Put Cool Whip on top (optional).
br>Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured