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Apple Pie

  • Pie crust mix for 2 crusts
  • 1 bag Apples, peeled, cored and sliced or wedged
  • 1/2 Cup sugar
  • 2 Tbs cinnamon
  • ½ Tsp Allspice
  • ½ Tsp nutmeg
  • 1 Tbs Flour

In large mixing bowl, stir together apples, sugars, spices and flour. Line pie tin with first crust and turn apple mix into it. Lay second crust on top and pinch edges together to seal. Trim off any excess crust hanging over edge of pie tin. Cut a few slits on top crust and bake in 350° oven for 40 minutes or until crust is golden and apples are fork tender. Cool before serving.

Butterscotch Apple Pie

butterscotchapplepie.jpg

Use half the cinnamon, omit the allspice and nutmeg. Add 1 box of butterscotch pudding (cook, not instant). Follow above but include 1/2 the pudding in the apple mix. After turning apple mix into pie tin, sprinkle the rest of the pudding over apple mix. Continue as above.

Dutch Apple Pie

Increase flour to 1/4 cup. For crumb topping: 1/4 cup butter, 1/2 cup brown sugar, 3/4 cup flour.

Follow above. Instead of using second crust, cream butter and brown sugar together, combine ¾ cup flour to make a crumbly mixture. Spread over apples and bake as above.

Sour Cream Apple Pie 

  • 1 Pie Crust
  • 2 cups apples - peeled, cored and chopped
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter 

This is a creamy, one-crust apple pie with a crisp topping.  Preheat oven to 400 degrees. Combine apples, 2 tablespoons flour, nutmeg, and salt. Mix together egg, sour cream, 3/4 cup sugar, and vanilla; blend into the apple mixture. Pour filling into unbaked pie shell. Bake for 15 minutes. Reduce temperature to 300 degrees and continue baking for 30 minutes. 
Cream together 1/3 cup sugar, 1/3 cup flour, and 1/4 cup butter or margarine. Set topping aside. Remove pie from oven, and sprinkle with topping. Increase temperature to 400 degrees, and bake pie for 10 more minutes. Cool. 

Banana Cream Pie

"Banana Cream Pie" Print
  • Pie shell (Regular, gram or chocolate, your choice)
  • Banana pudding and pie filling
  • milk
  • Bananas, peeled and sliced
  • Cool Whip topping

Line bottom and sides of pie crust with sliced bananas. Mix pudding and milk according to box directions. If desired, you can blend in 1 mashed banana and 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with banana slices and whipped topping if desired, serve! Store leftover pie in refrigerator.

Chocolate Cream Pie

Chocolate Cream Pie
  • Pie shell (Regular, gram or chocolate, your choice)
  • Chocolate pudding and pie filling
  • Milk
  • Cool Whip topping
  • Chocolate shavings or powder (Optional)

Mix pudding and milk according to box directions. If desired, blend in 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with whipped topping and chocolate shavings or powder. Store leftover pie in refrigerator.

Chocolate Mint Pie

Just add Mini Peppermint Patties. Follow directions above and stuff small peppermint patties in around the outer rim of the pie (at least enough for each of 8 pie slices). Cut 2 peppermint patties each into 4 pieces and place them on top where each of 8 pie slices would be when it gets cut. Refrigerate 4 hours or until set. Garnish with whipped topping, more peppermint patty chunks, or chocolate shavings or powder. Store leftover pie in refrigerator.

This was the most popular pie this year and was the first to be gone! Everyone requested this be made again next year. I should probably make 6 to have enough!

Coconut Cream Pie

Coconut Cream Pie
  • Pie shell (Regular, gram or chocolate, your choice)
  • Coconut or Vanilla pudding and pie filling
  • Milk
  • Flaked Coconut
  • Cool Whip topping

Mix pudding and milk according to box directions. Blend in 3/4 cup of the coconut. If desired, you can blend in 1 cup Cool Whip topping. Pour in pie crust and refrigerate 4 hours or until set. Garnish with whipped topping and remaining coconut.  Toast coconut, if desired. Store leftover pie in refrigerator.

How To Toast Coconut Preheat oven to 350 degrees F. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Lemon Meringue Pie

"Lemon Meringue Pie" Print
  • Pie shell (Regular or gram, your choice)
  • Lemon pudding and pie filling, cook not instant.
  • 3 Eggs, separated
  • 3/4 cup sugar
  • 3 cups water
  • 3 tbsp Lemon Juice
  • 6 Tbs Sugar
  • cream of tartar (Optional)

Filling: In saucepan, thoroughly combine pudding mix and sugar. Gradually blend in water and lemon juice. Stir in well beaten egg yolks. Bring to full boil over medium heat, stirring constantly with rubber spatula, until thickened. 

Meringue: In bowl, with electric mixer, beat 3 egg whites with 1/4 tsp. cream of tartar until foamy. Gradually add 6 tbsp. sugar and beat until stiff peaks form.

Pour filling into piecrust. Top with Meringue, sealing well at edges. Broil for 2 to 5 minutes or until meringue is lightly golden. Cool  in refrigerator for 2-1/2 to 3 hours before serving. Refrigerate leftovers.

Pina' Colada Pie

Pina' Colada Pie
  • Pie shell (Regular, gram or chocolate, your choice)
  • Coconut Cream pudding and pie filling
  • milk
  • Well drained crushed pineapple
  • Coconut flakes
  • Cool Whip topping

Line bottom of pie crust with well drained crushed pineapple. Mix pudding and milk according to box directions. If desired, you can blend in some well drained crushed pineapple, shredded coconut and/or 1 cup Cool Whip topping. Pour in pie crust and spread well drained pineapple and shredded coconut on top then refrigerate 4 hours or until set. Garnish with whipped topping if desired, serve! Store leftover pie in refrigerator. This was a hit this year as well!

Strawberry Cream Cheese Pie

Strawberry Cream Cheese Pie

 

  • Pie shell (Regular, gram or chocolate, your choice)
  • Strawberries (Whole, halved or sliced, your choice)
  • 1 cup sugar
  • 2 Tbs cornstarch
  • 1 1/2 cup water
  • 1 (8 oz) package cream cheese, softened
  • 1 (3 oz.) pkg. strawberry gelatin or 1 more Tbs cornstarch
  • 1/2 Tsp Strawberry flavor or extract (Optional)

In a medium sauce pan mix water, sugar and cornstarch. Cook while stirring to boiling and mixture is clear and thick. Remove from heat, add a block (8 oz) of cream cheese, strawberry gelatin and strawberry flavor if desired using an electric mixer until well blended. Fold in the strawberries and pour into pie shell. Refrigerate until firm. Serve with whipped topping or cool whip.

Strawberry Pie

  • Pie shell (Regular, gram or chocolate, your choice)
  • Strawberries (Whole, halved or sliced, your choice)
  • 1 1/2 cup water
  • 1 cup sugar
  • 2 Tbs cornstarch
  • 1 (3 oz.) pkg. strawberry gelatin or 1 more Tbs cornstarch
  • 1/2 Tsp Strawberry flavor or extract (Optional)

In a medium sauce pan mix water, sugar and cornstarch. Cook while stirring to boiling and mixture is clear and thick. Add the strawberry gelatin and strawberry flavor if desired. Add the strawberries and gently mix until berries are coated. Pour into pie shell. Refrigerate until firm. Serve with whipped topping or cool whip.

Vanilla Oreo Pie

JELL-O® OREO® Pudding Pie

  • pie crust
  • vanilla pudding and pie filling
  • milk
  • Oreos
  • 1  Cool Whip topping

Crumble 5-7 Oreo cookies and set aside. Mix pudding and milk according to box directions, blend in 1-1/2 cups Cool Whip topping then gently fold in crumbled cookies. Spread in pie crust and refrigerate 4 hours or until set. Garnish with remaining whipped topping, whole cookies or crumbled cookies just before serving. Store leftover pie in refrigerator.

Pumpkin Pie

Homemade Pumpkin Pie

  • Pie shell, uncooked
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 Tsp Nutmeg
  • 1/4Tsp Ginger
  • 2 eggs
  • 15 ounce can 100% Pure Pumpkin
  • 12 ounce can Evaporated Milk
Preheat oven to 425 F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate. 

This is usually the most popular, however, this year it got beat by the Chocolate Mint pie. I usually make 6 of these to have enough (Each family has to have one of their own to take home!)

Pumpkin Spice Pie

Increase cinnamon to 2 tsp, nutmeg to 1 Tsp, ginger to 1 1/2 tsp, and add 1/4 teaspoon ground cloves. Make as directed above.

No Bake Pumpkin Pie 

  • 1 graham cracker crust
  • 1 (.25 ounce) package unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs, beaten
  • 1 (15 ounce) can pumpkin puree 

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. 
Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving. 

Pumpkin Chocolate Chip Pie

Chocolate Marble Pumpkin Pie
Add 1/2 - 1 cup chocolate chips. After pouring into pie shell, swirl in the chocolate chips, then proceed as above.

Fruit Tart

A stunningly beautiful tart of thinly sliced fruit encased in a flaky cream cheese pastry.

  • 1 1/2 cups flour
  • 1/2 cup butter, softened
  • 1/2 cup Cream Cheese
  • 4 medium plums, thinly sliced
  • 2 medium nectarines, thinly sliced
  • 1/3 cup sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1/3 cup apricot jam 

Place flour, butter and cream cheese in food processor container; cover. Process, using pulsing action, until mixture is well blended and almost forms a ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled. 
Heat oven to 400 degrees F. Place pastry on lightly floured surface; roll out to 12 inch circle. Place on lightly greased baking sheet; set aside. Toss fruit with sugar, spices and cornstarch. Arrange decoratively over crust to within 2 inches of edge of crust. Fold edge of crust over fruit. Bake 30 minutes or until golden brown. Remove from oven; spread fruit with jam, top with whip cream, drizzle with caramel or ala mode with a scoop of ice cream. Serve warm or at room temperature. 

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour. 

Chocolate Berry Pie

  • 9 inch graham cracker crust 
  • 5 ounces white or regular baking chocolate, chopped
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 cup whipped cream
  • 1 quart fresh strawberries, hulled 

Place 4 ounces of the white or regular chocolate in a microwave-safe dish. Cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. Set aside to cool slightly. 
In a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. Stir in the melted chocolate, then fold in the whipped cream. Spread the mixture evenly in the bottom of the pie crust. Place the berries, point side up or sliced in the chocolate mixture. Melt the remaining chocolate, starting at 15 second intervals, in the microwave. Drizzle over the berries. Chill for at least 2 hours before serving. Hint: You can use any berries singly or in combination.

No Fuss Pie (Puff Pastry)

Nothing could be easier than this fruit pie made with Puff Pastry Sheets.

  • 1 (17.3 ounce) package Puff Pastry Sheets
  • 1 egg
  • 1 tablespoon water
  • 1 (21 ounce) can fruit pie filling, any variety 

Thaw pastry sheets at room temperature 30 min. Preheat oven to 400 degrees F. Mix egg and water. 
Unfold pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1 inch of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with fork to seal. Brush with egg mixture. Cut several 2 inch slits in top of pastry. Bake 30 minutes or until golden. Cool on baking sheet on wire rack at least 15 minutes. Cut into squares. 

Peanut Butter Pies

Chocolate-Peanut Butter Pie

  • 1 ready pie crust
  • 3 cups powdered sugar
  • 1 cup peanut butter
  • 2 tablespoons butter or margarine, softened
  • 1/4 cup water
  • Chocolate pudding and pie filling
  • Milk
  • Whipped topping
  • 1 cup plus 2 tablespoons chopped peanut butter cups
  • Garnish

In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add water 1 Tsp at a time until mixture is smooth.) Spread evenly into prepared crust.

Mix pudding and milk according to box directions. If desired, blend in 1/2 cup whipped topping, fold in 1 cup peanut butter cups. Pour in pie. If desired, spread whipped topping over top then garnish with remaining peanut butter cups. Refrigerate 1 hour or until set.

Chocolate-Peanut Butter Cookie Pie

  • 1 roll (16.5 oz) refrigerated chocolate chip cookies with walnuts
  • 3 cups powdered sugar
  • 1 cup peanut butter
  • 2 tablespoons butter or margarine, softened
  • 1/4 cup water
  • 1 cup milk chocolate chips, melted
  • 16 pecan halves, if desired
Chocolate-Peanut Butter Cookie Pie
Heat oven to 350°F. In bottom of un-greased 10- or 9-inch spring- form pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.

In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.

Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.

Peanut Butter Cup Pie

  • 1-1/2 cups cold milk
  • 1 package cook & serve chocolate pudding mix
  • 1 cup plus 2 tablespoons coarsely chopped peanut butter cups, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 or 9 inches)
Prepare milk and pudding mix according to package directions. Let stand for 5 minutes then fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Pour into crust and Garnish with the remaining peanut butter cups. Refrigerate 1 hour or until chocolate is set.

Decadent Peanut Butter Pie

  • 1 prepared chocolate cookie pie crust
  • 1 cup Creamy Peanut Butter
  • 8 oz. cream cheese (at room temperature)
  • 1/2 cup sugar
  • 4 1/2 cups non-dairy whipped topping, divided
  • 1-11.75 oz. jar Hot Fudge Topping, divided
  • 2 Tbs. Hot Fudge and 2 Tbs. Peanut Butter
In a medium bowl, beat together the Peanut Butter, cream cheese and sugar. Gently fold in 3 cups whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Hot Fudge, place remaining Hot Fudge into microwave safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Hot Fudge over pie to cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Place the 2 Tbs. Hot Fudge in a small baggie and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Do the same with 2 Tbs. Peanut Butter going in the opposite direction of the hot Fudge.

Peanut Butter Cream Pie

  • 1 prepared chocolate cookie pie crust
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup white sugar
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
Peanut Butter Pie 1

In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.

Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate.

Butterscotch Finger Pie

  • 1-1/2 cups cold milk
  • 1 package cook & serve Butterscotch pudding mix
  • 1 cup plus 2 tablespoons coarsely chopped Butterfingers, divided
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 chocolate crumb crust (8 or 9 inches)
Prepare milk and pudding mix according to package directions. Let stand for 5 minutes then fold in 1 cup chopped Butterfingers. Fold in whipped topping. Pour into crust and Garnish with the remaining Butterfingers. Refrigerate 1 hour or until chocolate is set.
Jessa Made Pies
OREO Cream Pie
Ingredients
36 OREO Chocolate Sandwich Cookies, divided
1/4 cup butter or margarine, melted
1 1/2 cups cold milk
2 pkg. (4 serving size) Vanilla Flavor Instant Pudding & Pie Filling
1 (8 ounce) tub Whipped Topping, thawed

Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.Chop remaining 12 cookies; set aside. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2
minutes or until well blended. (Mixture will be thick.) Gently stir in whipped topping until well blended. Stir in chopped cookies. Spoon into crust. Refrigerate 4 hours or until set.
  PEANUT BUTTER OREO PIE
Ingredients
1 ready-made pie crust
1 4oz box instant French vanilla pudding mix
1 cup cold milk
3-4 tablespoons creamy peanut butter (or more if you like)
Some chocolate chips if desired
1 regular container Cool Whip (thawed)
(optional) jar fudge sauce, Carefully spread bottom and sides of pie crust (if really thick microwave
for a few seconds)

In a bowl, blend pudding mix and milk using a whisk. Using an electric mixer, add peanut butter (mixture will be thick). Fold in crushed cookies. Spoon onto pie crust. Top with Cool Whip. Garnish with any Oreo crumbs. Refrigerate.
     
OREO Cream Cheese Pie
Ingredients
1 bag Oreo cookies, crushed
1 can sweetened condensed milk
1 (8 oz.) package cream cheese, softened
1 ( 16 oz.) carton Cool Whip
2 ready made (Oreo) pie shells

Blend together sweetened condensed milk and cream cheese; add Cool Whip and mix well. Stir in crushed Oreo cookie crumbs. Spoon mixture into pie shells. Chill before serving. Makes 2 pies.
  Oreo-Mallow Pie
Ingredients:
15 Oreos
24 marshmallows
1/2 c. milk
1 1/2 c. whipping cream

In 2 quart pan, melt marshmallows and milk together and set aside to cool completely. Coarsely chop 10 cookies and set aside. Whip cream; fold whipped cream with marshmallow mixture; fold in coarsely chopped cookies. Spoon into crust. Garnish by placing 5 cookies in star shape at center of pie. Chill 4 hours in refrigerator or freezer.
     
Oreo Cookie Pie
Ingredients:
1 lb. pkg. Oreo cookies
8 oz. cream cheese
1/4 c. butter
1 c. powdered sugar
3 c. milk
2 sm. pkgs. vanilla instant pudding
12 oz. Cool Whip

Reserve 2 or 3 cookies for garnish. Blend cream cream cheese, butter and powdered sugar until fluffy. Crush cookies and fold in. In 9x13 inch dish, press cookie mixture for first layer. In same bowl, blend milk and
pudding. Fold in Cool Whip. Spread over first layer. Sprinkle with reserved crushed cookies. Can cut recipe inhalf for a pie dish or shell.
  Oreo Peanut Butter Pie
Ingredients:
1 (3 ounce) package cream cheese, softened
2/3 cup sugar
2/3 cup creamy peanut butter
2 tablespoons milk
2 cups thawed Cool Whip Topping
18 Oreo cookies, coarsely chopped, divided
2 tablespoons peanuts, chopped (optional)
pie crust

Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Add peanut butter and milk; beat 2 minutes more or until smooth. Fold in whipped topping and 1 3/4 cups cookies. Spread into pie crust. Sprinkle with remaining cookies and peanuts (optional). Refrigerate for 4-6 hours or overnight.
     
Chocolate Peanut Butter Pie
Ingredients
1 cup peanut butter
3/4 cup butter
3 cups confectioners' sugar
2 8 inch graham cracker crusts
2 cups milk
1 4 ounce package instant chocolate pudding mix
1 container frozen whipped topping, thawed

In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into pie crusts.In a small bowl, mix milk with instant pudding. Pour over the peanut butter mix. Chill until firm. Top with whipped topping when ready to serve.
  Betty Crocker Chocolate-Peanut Butter Pie
Ingredients:
3 cups Multi-Bran Chex® cereal
3 tablespoons butter or margarine
1 tablespoon peanut butter
1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
2 cups milk
1/4 cup peanut butter

Heat oven to 350°F. Place cereal in zipper bag; seal bag and crush with rolling pin. In ungreased 9-inch microwavable pie plate, mix butter and 1 tablespoon peanut butter. Microwave uncovered on High 30 seconds; stir until blended. Stir in crushed cereal until evenly coated. Press evenly on bottom and up side of pie plate. Bake 10 minutes. Place in freezer. Make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter; stir a few times just until melted and marbled throughout. Pour into crust. In microwavable measuring cup, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds. Drizzle over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
     
Chocolate Chip Peanut Butter Pie
Pie Crust
1/2 cup Creamy Peanut Butter
1 (3 oz) package cream cheese
1/3 cup sugar
3 tablespoons milk
2 cups frozen whipped topping, thawed
2 tablespoons Hot Fudge Microwaveable Ice Cream Topping, warmed

Directions:
BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving. Store covered in refrigerator.
  Oreo crust
Ingredients:
26 Oreos
1/4 c. butter

Finely roll 26 cookies or use food processor. Combine cookie crumbs with melted butter and press in 9" pie pan.
     

 

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