#3480 - Frozen Pumpkin Dream Pie

(by Shirley McNevich)

1 - 9" graham cracker crust
1 - 15oz. can Libby's canned pumpkin
1 - 6oz. box Jell-O vanilla INSTANT pudding mix
1 cup Carnation evaporated milk
1 tsp. pumpkin pie spice
2 cups thawed Cool Whip

In a mixer add pumpkin, vanilla pudding mix, evaporated milk and pumpkin pie spice--beat on medium speed for 2 minutes. Remove from mixer--add 1 1/2 cups of the thawed Cool Whip--stir to mix. Pour the batter into the graham cracker crust. Freeze the pie for a few hours or until firm. Remove from freezer and thaw for a few minutes when ready to serve. Spread remaining 1/2 cup thawed Cool Whip over the top before cutting.

#1373 - Low-Fat Chocolate Pudding Pie

(by Cousin Betty Tharp)

1 ready-made graham cracker crust (or make your own)
1 small box chocolate sugar-free Jell-O instant pudding mix
1 cup 2% milk
1 - 8oz. fat-free Cool Whip (thawed)

In a mixer add pudding mix and milk--beat slowly until mixed then beat on high. Add 1/2 of the thawed Cool Whip--beat. Pour mixture into the graham cracker crust. Refrigerate until cold, then spread the rest of the Cool Whip on the top of the pie. Refrigerate overnight.

#1229 - Chocolate Chip Cheese Pie

(by Donna [Miller] Unger - friend)

3 - 8oz. Philadelphia cream cheese (softened)
3/4 cup white sugar
3 eggs
1 tsp. vanilla
1 - 12oz. bag mini chocolate chips (semi-sweet)
1 - 9oz. graham cracker crust (extra serving size)
2 TBSP heavy whipping cream

In a mixer add cream cheese--beat. Add white sugar and eggs--beat. Add vanilla--beat. Remove bowl from mixer--add 1 2/3 cups of the mini chocolate chips--stir. Pour batter into the graham cracker crust. Bake at 450 degrees for 10 minutes (make sure oven has been preheated). DO NOT open oven door--reduce temperature to 250 degrees and bake for 30 minutes or until set. Remove from oven and cool completely. Refrigerate overnight. The next day, add the leftover 1/3 cup mini chocolate chips and the heavy whipping cream in a microwave safe bowl--heat on high 20-30 seconds--stir until smooth. Cool the mixture slightly, then frost the whole top of the pie with the melted chocolate cream mixture. Refrigerate until chocolate is set.

#528 - Ice Cream Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker OR chocolate pie crust
1 quart vanilla ice cream
1 jar fudge sundae topping
1 small bag chopped peanuts

Let ice cream sit out a few minutes on the counter so it's easier to work with. Fill pie crust with vanilla ice cream and place in freezer until the ice cream is firm (about an hour). Remove from freezer and drizzle fudge topping all over the top. Sprinkle the chopped peanuts over the top. Freeze overnight before cutting to serve. Keep frozen.

#270 - Blueberry Cheese Pie

(by Shirley McNevich)

1 Keebler ready-made graham cracker crust
1 - 21oz. can blueberry pie filling (or any other berry pie filling)
8oz. softened Philly cream cheese
1/2 cup white sugar
2 eggs
8oz. Cool Whip (optional)

In the mixer, add cream cheese and sugar--beat together, then add eggs and beat well. Pour this mixture into the graham cracker crust. Bake at 325 degrees for 25-30 minutes. Remove from oven and cool completely. Spread pie filling on top and garnish with Cool Whip if you choose. Chill overnight before serving. Keep refrigerated.

#255 - Double Chocolate Peanut Butter Pie

1/2 of an 8oz. package Philly cream cheese, softened
1 TBSP white sugar
1 TBSP cold milk
1 cup Jif peanut butter
1 - 8oz. Cool Whip, thawed
1 - 9" prepared graham cracker crust--regular or chocolate
2 - 3.9oz. boxes Jell-O instant chocolate pudding mix
2 cups cold milk
4 regular size Reese's Peanut Butter Cups, cut into small pieces

In a large bowl, mix cream cheese, sugar, 1 TBSP milk and peanut butter until smooth. Gently stir in 1 1/2 cups of Cool Whip. Spread this mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups cold milk until thick. Immediately stir in remaining 1/2 cup Cool Whip. Spread mixture evenly over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate overnight.