Mix brownie mix of your choice up as directed on package.
Put batter in paper cupcake liners 3/4 full.
Insert unwrapped reese cup in center of batter.
Bake at 375 for 20 minute.
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.
Beat together cheese, powdered sugar, and peanut butter in large bowl.
Fold in the cool whip.
Pour mix into the pie crusts.
Chop up Reese's cups to cover top of each pie-- use as many as you like.
In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
Place in fridge over night and serve the next day!
ENJOY!
Unbaked One-Crust Pie Crust:.
Mix flour and
all (8\" across) ones called \"pie pumpkins\" are best.
Watery
Combine peanut butter, milk and cream cheese in a large bowl. Beat well on low speed.
Add the confectioners sugar and 1 c. of the cool whip.
Mix until creamy and smooth.
Pour 1/3 of the mixture into the graham cracker crust.
Drizzle with chocolate syrup and sprinkle with Reese cup chunks.
Repeat layers 2 more times.
Top with additional cool whip and drizzle with chocolate syrup.
Sprinkle with Reese cup chunks.
Freeze until firm.
Serve slightly thawed.
Store leftovers in the freezer.
cornstarch, salt and 1/2 cup milk in a 1 1
Mix pudding and milk well.
Blend Cool Whip and Reese's.
Pour into graham cracker crust and garnish with last 2 Reese's. Refrigerate 1 hour.
Coarsely
chop Reese cups.
Mix cream cheese and peanut butter, then add 10x sugar.
Fold in Reese cups and Cool Whip. Pour into pie shells.
Chill 3 to 4 hours.\tFreezes well.
f the rack. Pour a cup of water in the roasting
>Elaborating on the original recipe I adopted -- Take
Mix in a bowl Cool Whip, sugar and cream cheese.
Beat 2 minutes.
Add Reese's peanut butter cups, crushed.
Fold in, pour in pie crust.
Refrigerate and serve.
Follow directions for pudding, then mix with peanut butter and 1 cup whipped topping.
Spoon into pie shell.
Put remainder of whipped topping on pie.
Garnish with chocolate chips or sprinkles.
Freeze for 2 to 3 hours, then serve.
il and water into measuring cup - do not stir. Add liquids
an edge.( Fill with desired pie filling.) Repeat with top crust
egrees.
Grease 9 inch pie dish.
Combine the flour
ollow baking instructions for your pie recipe.
*If cooked pastry is
ll bottom crust. Lay in pie pan.
For the filling
Mix crumbs and oleo thoroughly.
Press into a 9-inch pie plate.
Bake 8 minutes at 375\u00b0.
Cool.
Prepare pudding mix according to package directions.
Stir peanut butter into hot liquid, stirring until pudding boils, then pour into cooled pie crust.
Chill.
Top each serving with 2 tablespoons Dream Whip.