Cherry Cream Cheese Pie
1-8oz. pkg Cream Cheese (softened)
1 12oz container Cool Whip
1 can cherry pie filling (or any flavor)
1C chopped pecans
2 unbaked pie shells
Divide pecans into the 2 unbaked pie shells. Bake according to directions. Let cool.
Beat cream cheese with sugar in large bowl until well mixed. Mix in cool whip. Divide the mixture into the 2 cooled pie shells then top each with 1/2 can of filling. Refrigerate or freeze immediately.
Aunt Shannon’s Double Layer Pumpkin Pie
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tablespoon milk
1 Tablespoon sugar
1 8-oz tub Cool Whip (thawed)
1 graham cracker pie crust
1 Cup milk
1 15-oz can pumpkin
2 pkg Jello Vanilla Instant Pudding mix
1 tsp ground cinnamon
½ tsp. Ground ginger
¼ tsp. Ground cloves
MIX cream cheese, 1 Tbsp. milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spread over cream cheese layer.
REFRIGERATE 4 hours or until set. Top with remaining whipped topping just before serving. Store leftover pie in refrigerator.
Basic Fruit Cobbler
Ingredients for Filling
4 cups fruit
½ cup sugar
2 Tablespoons cornstarch
Directions for Filling
Prepare fruit as appropriate. Put prepared fruit into 8" x 8" baking dish. Combine sugar and cornstarch. Sprinkle over fruit.
Ingredients for Crust
1 stick softened butter
1 cup sugar
1 egg, slightly beaten
1 cup self-rising flour
Directions for Crust
Mix butter and sugar. Stir in egg; gradually add flour and mix well. The mixture will have a consistency between that of heavy cake batter and light biscuit dough. Drop spoonfuls on top of fruit. The topping will spread out as it cooks.
Bake at 325 degrees until light brown and the topping doesn't shake — usually 45-50 minutes. Test the same as you would a cake. Straw should come out clean. When doubled this recipe works well in a 9x13 baking dish. It will take 1 ½ to 2 hours to bake. Test at 1 hour and 45 minutes.
Ice Cream Pie
20 Oreo cookies, crushed
1 stick margarine, melted
Mix ingredients and press into a pie pan.
Ice cream, slightly softened (the amount depends on how high you want to pile it)
Ice cream topping
Shaved chocolate, sprinkles or nuts (to sprinkle on top)
A cherry to top it off
Pile the ice cream on top of crust. Pour on topping. Layer with the rest of the ingredients and freeze.
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