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.
rackers to a 9-inch pie plate and, using your hands
spring-form pan or pie pan with cooking spray.
Prepare instant pudding pie filling according to box directions.
Place a layer of graham crackers in glass dish.
Mix cool whip and vanilla pudding together.
Place a layer of cool whip and vanilla mixture over graham crackers.
Another layer of graham crackers.
Pour the other half of cool whip and vanilla mixture over graham crackers.
Another layer of crackers.
Pour the 2 cans of pie filling over the top.
Place in refrigerator overnight.
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.
Prepare pudding/pie filling according to package directions. Add sliced fruit (with Fruit-Fresh if pie won't be eaten right away).
Pour into crust.
Refrigerate 1 hour.
Seal pie crust with beaten egg yolk.
Heat 5 minutes at 350\u00b0. Cool.
Beat milk and peanut butter until blended.
Add sugar-free instant chocolate pudding pie mix.\tBeat 1 minute on low speed. Pour into cooled graham cracker crusts.
Refrigerate.
When ready to serve, top with low-fat Cool Whip.
Cut into 8 pieces.
Can be frozen and eat one piece at a time.
blend all ingredients but strawberries,sprinkles, half of the butterscotch chips and pie crust in blender.
pour in pie crust.
add strawberries.
add remaining chips.
add sprinkles.
serve.
Pour milk into a medium bowl.
Add dry pudding mixes, and beat with wire whisk for 2 minutes or until well blended (mixture will be thick).
Spoon 1 1/2 cups of pudding into 6 ounce Oreo Pie Crust, to with nutter butter cookies.
Gently stir 1 1/2 cups whipped topping into remaining pudding, spoon over pie.
Refrigerate for 3 hours, and top with remaining whipped topping just before serving.
Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
Spread evenly in pie shell.
Refrigerate 30 minutes or until firm.
Arrange banana slices over chocolate.
Pour milk into lg. bowl.
Add pudding mixes.
Beat with whisk 1 minute.
Let stand 5 minutes.
Spoon pudding mixture over bananas.
Spread whipped topping on top.
Refrigerate at least 4hrs or until set.
Line a 9 inch pie plate with vanilla wafers, reserving
mix dry pudding mix with crushed pineapple.
whip in cool whip lite.
pour into baked pie shell.
refrigerate until set.
Combine baking crumbs and butter in 9-inch pie plate; press firmly onto bottom and up sides of pie plate to form crust.
Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes. Gently stir in 2 cups of the whipped topping. Spoon into crust.
Refrigerate 30 minutes or until set. Top each serving with 1 tablespoons of the remaining whipped topping, just before serving. Store in refrigerator.
1. In a 9\"X13\" baking dish add a layer of crumbled graham crackers.
2.Mix Cool Whip with large vanilla pudding mix and 3 cups milk.
3.Pour half of pudding mixture on top of the graham crackers.
4. Add another layer of graham crackers.
5. Pour another layer of pudding mixture.
6. Add a third layer of graham crackers.
7. Melt milk chocolate frosting in the microwave for
20-30 seconds.
8. Pour frosting on top.
9. Chill for a minimum of 4 hours.
ill and bake, following individual recipe.
PIe: Pare, quarter, and core
Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
Pour into crust. Top with chocolate pudding.
Top with remaining Cool Whip topping.
Sprinkle with pecans pieces. Refrigerate several hours before serving.
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
and 1/4 teaspoon pumpkin pie spice together in a bowl
Pour Milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended.
Spoon half of the pudding mix into crust.
Gently stir 1 cup of the whipped topping into remaining pudding: spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping.
Refrigerate at least 3 hours. Store in refrigerator.
Bake the graham cracker crust for six minutes.
Mix 1 box of pudding and pour into pie shell.
Then mix the other box of pudding and pour into pie shell.
Re-whip the bowl of whipped cream and apply to top of pie.
Garnish with cherries for the professional look.
Tastes best chilled.