MAKE OREO PIE CRUST:
Preheat oven to 350
Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
Pour the pudding mixture into the prepared oreo pie crust.
Top with remaining cool whip. Refrigerate until ready to serve.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
Place sherbet in a bowl; stir until smooth.
Stir in 1/2 of the whipped topping until well blended.
Spoon into premade Oreo cookie crust. Sprinkle with chopped Oreos, pressing firmly into sherbet.
Cover with remaining whipped topping. Freeze 4 hours or until firm.
Let stand at room temperature 10 minutes before serving.
Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
NOTE: For a more intense orange color, stir in a few drops each of red and yellow food coloring to the sherbet mixture.
Spread 1 qt. Oreo ice cream into Oreo pie crust. Top with 4 oz. cool whip. Drizzle 2 Tbsp. chocolate syrup over cool whip. Cover and freeze until firm.
Soak 1 box of unflavored gelatin in 2 tablespoons of cold water for 10 minutes. Add 1/3 cup of hot water. Let stand until cold. Beat 3 egg whites until stiff. Add 6 tablespoons of sugar. Whip 1/2 pint of whipping cream and fold into egg whites. Add gelatin to mixture. Pour into Oreo pie crust. Refrigerate until set. Makes 10 servings.
Mix all ingredients well and pour into a ready made Oreo pie crust.
Freeze for 6 hours before serving.
Melt candy bars.
Add a large container of Cool Whip, unthawed.
Pour into Oreo pie crust.
Chill overnight in refrigerator.
In a large bowl, stir whipped topping into marshmallow cream. Stir in mint extract and food coloring.
Fold in chopped mint wafers.
Spoon onto Oreo pie crust.
Freeze at least 4 hours.
ven to 425 degrees.
For the crust: Combine flour and salt
To make the pie crust: Combine the water and
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
The pie crust is the pre made oreo crust. Caramels are a bag of
egrees F.
Unroll one pie crust onto a lightly floured surface
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
wrap in plastic and refrigerate for at least 2 hours or
ball for single pie crust. Divide dough in two for double crust or double
Pour milk into large bowl. Add dry pudding mixes. Beat with a 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.
Great Substitute: Honey Maid Graham Pie Crust.
ice flour. Roll out the pie crust very very thin (about 6x12
For starter:
Do not use