Cloud Nine Pie well drained

Make graham cracker crust 1 cup pecans or walnuts

1/4 cup sugar l container cool whip
1 stick margarine mix and chill
1 1/4 cup graham cracker
crumbs
Pack in oblong dish- Bake at
350 degrees for 8 minutes
8-Minute Light'n Fruity Pie
Beat 1 large box (2 pkgs) 1 package (3 oz.) Jello, any
dream whip with 2 cups milk flavor
add 1-8oz. cream cheese 2/3 cup boiling water
softened to room temperature. 2 cups ice cubes
Add 1 box instant vanilla 3 1/2 cups or 8 oz. container
pudding. Mix, beat until Cool Whip, thawed
thick. Pour into crust & top Fruit
with cherry pie filling-chill 8 or 9" graham cracker crust
thoroughly. Completely dissolve gelatin in
boiling water, stirring about
Pumpkin Pie 3 minutes. Add ice cubes and
1 cup sugar stir constantly until gelatin
1 tsp. pumpkin pie spice is thickened, about 2-3
1/2 tsp. salt minutes. Remove any unmelted
2 eggs ice. Using wire whip, blend
1 large can Carnation in whipped topping; then whip
Evaporated Milk until smooth. Fold in fruit.
9" pie crust Chill, if necessary, until
Blend sugar, spices and salt mixture will mound. Spoon
together. Beat eggs with into pie crust. Chill 3
Carnation and combine with hours.
sugar, spices and pumpkin Suggested Fruit:
until smooth. Pour filling 1 cup strawberries or bananas
into unbaked pie shell. Bake 1 can (8 3/4oz.)crushed
in hot oven (425 degrees) for pineapple, drained
15 minutes; reduce heat to
moderate (350 degrees). Cottage Cheese Pie
Continue baking 40 minutes, or 18 oz. cottage cheese
until knife inserted in pie 7/8 cup sugar
comes out clean. Cool before 1 tbsp. butter
slicing. 2 tbsp. cream (Milnot)
2 tbsp. flour
Surprise Pie 2 eggs (separated)
2 pie shells baked and cooled 1/2 tsp. vanilla or 1 tsp.
(8") artificially flavored vanilla
1 can Eagle Brand Milk Beat egg whites until stiff
1/2 cup lemon juice and stand in peaks. Crush
1 large can crushed pineapple cottage cheese with fork or
use mixer. Beat egg yolks and Mississippi Mud Pie
add to cheese. Stir in other Crumb crust:
ingredients and beat until 1 1/2 cups chocolate wafer
smooth. I use mixer. Fold in crumbs
stiffly beaten egg whites. 1/4 cup butter or margarine,
Pour into graham cracker crust melted.
and sprinkle with cinnamon. Filling:
Bake in moderate oven (375 1 qt. mocha or coffee ice
degrees) about 40-45 minutes cream (4 cups)
or until lightly brown. It 1 pt. double chocolate ice
will look soft in middle but cream
in will set after it is out of 3 tbsp. coffee-flavored
the oven. If it is really liqueur
watery looking, cook a little Chocolate sauce:
longer. 4 oz. unsweetened chocolate,
broken into pieces
1 cup milk or half-and-half
1/2 cup sugar
1/3 cup light corn syrup
1 tsp. vanilla extract
To decorate:
Sweetened whipped cream
Grated chocolate
To make crust, in a medium
bowl, combine crumbs and
butter until blended. Press
crumbs on bottom and up sides
of the pie pan. Freeze until
firm.
For filling, combine mocha ice
cream and chocolate ice cream
in a large bowl. Let stand at
room temperature about 15
minutes. Stir in coffee-
flavored liqueur until
blended. Spoon ice cream
mixture into frozen crust;
smooth top. place in freezer
until ice cream is firm.
To make sauce; in a medium
saucepan over low heat,
combine chocolate, milk or
half-and-half, sugar and corn
syrup. Cook until chocolate is
melted, stirring constantly.
Remove from heat; stir in
butter and vanilla. Pour warm
sauce into a serving pitcher. 1 cup sugar
Decorate frozen pie with 2 Tbsp. Mazola margarine,
sweetened whipped cream and melted
grated chocolate. Serve with 1 tsp. vanilla
warm sauce. 1 1/2 cups pecan halves
1 unbaked (9") pie shell
In large bowl stir first 5
ingredients until well
blended. Stir in pecans. Pour
Chocolate Banana Pudding Pie into pie shell. Bake in 350
4 squares Bakers Semi-Sweet degree oven 50-55 minutes or
Chocolate until knife inserted halfway
2 tbsp. milk between center and edge comes
1 tbsp. margarine our clean. Cool.
1 prepared graham cracker
crust (6 ounces)
2 medium Bananas, sliced
2 3/4 cups cold milk
2 pkgs (4-serving size)
Jello Vanilla or Banana Cream
Flavor Instant Pudding & Pie
Filling
1 1/2 cups thawed Cool Whip
Microwave chocolate, milk and
margarine in medium
microwavable bowl or HIGH 1-
1/2 minutes, stirring every 30
seconds. Sir until chocolate
is completely melted.. Spread
evenly in crust. Refrigerate
30 minutes or until chocolate
is firm. Arrange bananas over
chocolate. Pour milk into
large bowl. Add pudding mixes
and beat with wire whisk 1
minute. Let stand 5 minutes.
Spoon over bananas in crust.
Spread with whipped topping.
Refrigerate for 4 hours or
until set. Store leftover pie
in refrigerator.

Easy Pecan Pie

3 eggs, slightly beaten

1 cup KARO light or dark corn
syrup
 3 1/2 cups thawed Cool Whip
Cream Cheese-Pineapple Pie 1 pint strawberries, hulled
Pineapple Layer: and sliced
1/3 cup sugar 1 baked 9" pie shell, cooled
1 tbsp. cornstarch Completely dissolve gelatin in
1 can (8 oz.) crushed boiling water. Add ice cubes
pineapple with juice and stir until melted. Prepare
Cream Cheese Layer: pie filling mix with 3/4 cup
1 pkg. (8 oz.) cream cheese, milk as directed on package
softened to room temperature for pie; let stand about 2
1/2 cup sugar minutes. Blend in gelatin.
1 tsp. salt Chill, if necessary until
2 eggs thickened. Fold in 2 cups of
1/2 cup milk the whipped topping and
1/2 tsp. vanilla strawberries. Pour into
1 9" pie shell, unbaked crust. Freeze 1 hour or chill
1/4 cup chopped pecans in refrigerator 3 hours before
Combine, sugar, cornstarch and serving. Garnish with
pineapple plus juice in small remaining whipped topping and
saucepan. Cook over medium additional strawberries, if
heat, stirring constantly desired.
until mixture is thick and
clear. Cool; set aside. Blend Peach Cobbler
cream cheese, sugar, and salt 1 large can sliced peaches in
in mixer bowl. Add 2 eggs, one heavy syrup.
at a time, beating after each 1/2 stick margarine
addition. Blend in milk and 2/3 cup sugar and
vanilla. (If mixture looks 1/2 c. corn starch mixed
slightly curdled, don't worry, together
it bakes out. Spread cooled 1 tsp. vanilla
pineapple layer over bottom of Heat peaches in saucepan till
pie shell. Pour cream cheese margarine is melted. Stir in
mixture over pineapple; sugar and cornstarch mixture
sprinkle with pecans. Bake at and simmer until mixture
400 degrees for 10 minutes; begins to thicken. Remove from
reduce heat to 325 degrees and burner and add vanilla.
bake for 50 minutes. Cool. Pour into a baking dish that
has been lined with pie crust.
Very Strawberry Pie Roll out more pie crust and
1 pkg. (4-serving size) Jello cover the top. Bake 350
Strawberry Flavor Gelatin degrees until crust is brown.
3/4 cup boiling water Optional: 1/3 cup sugar, tsp.
1/2 cup ice cubes vanilla and enough Milnot to
1 pkg. (4 serving size) Jello make it run easy an drizzle
Vanilla Instant Pudding & Pie over top crust. Return to oven
Filling for several minutes until it
3/4 cup milk bubbles up.
Pie Crust
Mix 1 cup Gold Medal Flour
1/2 tsp. salt
Cut in with pastry blender
1/3 Crisco plus 1 tbsp.
Sprinkle with 2 tbsp. ice
water
Mix with fork until all the
flour is moistened. Gather
dough together and press
firmly into a ball.
For baked shell before
filling: Prick with fork and
cook at 475 degrees for 8-10
minutes, or until golden
brown.

Pie crust with filling, follow

directions in recipe.