In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
Preheat oven to 350\u00b0.
Separate eggs and beat yellows real well.
Add can of Eagle Brand milk.
Mix well and beat in lemon juice until thick.
Pour into vanilla wafer pie crust.
Add meringue and brown lightly.
ixing bowl, combine graham wafer and vanilla cookie crumbs and almonds,
1. Add sugar to peaches and let stand for 30 minutes.
2. Soften gelatin in cold water; then dissolve in hot water. Cool.
3. Mix peaches, lemon juice and a dash of salt.
4. Chill til partially set.
5. Fold in whip cream.
6. Pour into a vanilla wafer pie crust or a graham cracker pie crust.
7. Chill completely til set. Eat and enjoy!
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
Break eggs and separate.
Put whites in mixing bowl and save to whip for meringue.
Put yellows in another bowl and beat a little.
Add Eagle Brand milk and mix, then add lemon juice gradually.
When all is mixed, pour into a vanilla wafer crust. Whip egg whites and use as meringue.
Cream the cream cheese with electric mixer until smooth.
Add remaining ingredients individually, mixing well after each addition.
Pour mixture into vanilla wafer crust and bake at 350\u00b0 for 10-15 minutes.
Remove from oven and refrigerate until chilled. Top with any flavor pie filling before or after chilling.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush one
Blend crumbs, butter and sugar thoroughly. Pour into 9\" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375\u00b0F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
Mix; pour into vanilla wafer crust.
Chill until set.
Makes 1 large pie or 2 small pies.
Mix all ingredients thoroughly and pour into vanilla wafer pie crust.
Chill 1 hour before serving.
Mix milk and lemonade, then fold in Cool Whip.
Pour into vanilla wafer crust.
Chill overnight.
If using a plain crust, bake and cool.
Cook sugar, corn starch and water until thick.
Add jello immediately.
Place peaches in pie crust; pour jello mixture over peaches and let cool in refrigerator until set.
Top with Cool Whip and serve.
Soften cream cheese.
Gradually add milk.
Add instant pudding and beat until well blended.
Pour into pie crust.
Top with cherry pie filling.
Chill.
Enjoy!
Mix together pudding mix and milk with whisk until thick. Then spoon in half of Cool Whip with pudding mix and stir well. Pour into the pie crust.
Chill about 1 hour; then when serving, top with slices of bananas and a spoon of the remaining Cool Whip.
Mix all ingredients together and pour into pie crust.
Top with Cool Whip.
Mix all
together and put in baked pie shell or vanilla wafer pie crust.
Chill and serve at once.
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.
Using an electric mixer on low speed, beat puddings, milk and cream cheese until smooth. Change to medium-high speed and continue beating for another 2 minutes. Pour into pie crust. Top filling with banana slices (you should get about 2 layers of bananas slices).
Spread cool whip on top of pudding mixture. Drizzle light streams of chocolate syrup haphazardly over top. Do the same with the caramel syrup. Chill pie at least 4 hours before serving.
ball for single pie crust. Divide dough in two for double crust or double