5 MINUTE CANDY BAR PIE
INGREDIENTS:
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor or Vanilla Flavor Instant Pudding & Pie Filling Mix
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 chocolate candy bars (about 1.5 oz. each), cut into 1/4-inch pieces, divided
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)
DIRECTIONS:
Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 cup of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust.
Spread remaining whipped topping over pudding mixture; sprinkle with remaining candy pieces. Serve immediately or refrigerate until ready to serve.
From Kraft Foods
FRESH PEACH PIE
INGREDIENTS:
1 cup water
1/2 cup sugar
2 tbsp cornstarch
3 cups sliced fresh peaches
3 tbsp Jello (orange or peach)
DIRECTIONS:
Bring cup of water to a boil, stir in cornstarch and sugar at the same time, boiling until clear. Then add Jello, stirring until dissolved. Cool mixture. Add freshly sliced peaches and pour into a baked pie crust or graham cracker pie shell. When serving, top with Cool Whip or vanilla ice cream.
GERMAN CHOCOLATE PIE
INGREDIENTS:
3/4 cup cold milk
2 pkg. chocolate instant pudding
8 oz. whipped topping, thawed
1/3 cup caramel ice cream topping
3 tbls. Baker's Angel Flake Coconut, lightly toasted
3 tbls. chopped pecans
1 graham cracker crust
DIRECTIONS:
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth (mixture will be thick). Immediately stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set.
Before serving, drizzle with caramel topping and sprinkle with pecans and toasted coconut.
KEY LIME PIE
INGREDIENTS:
8 oz cream cheese (softened at room temp.)
1 can condensed milk (Eagle Brand)
1/3 cup concentrated lime juice
1 tsp lemon juice
graham cracker crust
green food coloring
DIRECTIONS:
First beat cream cheese with mixer, then add condensed milk and continue mixing. Add lime juice and lemon juice and continue to mix until well blended. Add green food coloring, if desired. Pour into graham cracker crust and let chill.
PEANUT BUTTER PIE
2 (9-inch) graham cracker pie crusts
2 (8 oz.) cream cheese
1-1/2 cups brown sugar
12 oz. Cool Whip
1 cup peanut butter
Beat brown sugar & cream cheese until really fluffy. Add Cool Whip & peanut butter. Pour into crust & refrigerate.
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