#3877 - Fluffy Strawberry Cheesecake

(by Shirley McNevich)

2 - ready-made graham cracker crusts
3 - 8oz. Philadelphia cream cheese (softened)
2 - 14oz. cans Eagle brand sweetened condensed milk (NOT evaporated)
1 tsp. vanilla (more if you wish)
1 - 12oz. Cool Whip (thawed)
fresh strawberries (washed and sliced)

In a mixer add the softened cream cheese--beat. Add condensed milk and vanilla--beat until smooth. Remove from mixer--add Cool Whip--stir well. Pour HALF of the cream cheese mixture into each of the graham cracker crusts. Arrange strawberry slices over the top of each cheesecake. Refrigerate overnight. Note: return leftover cheesecake to refrigerator immediately.

#3871 - Fresh Watermelon Pie

(by Shirley McNevich)

1 - 3oz. box watermelon Jell-O (if you can't find watermelon Jell-O, use strawberry instead)
1/4 cup water
12oz. Cool Whip (thawed)
2 cups bite sized watermelon pieces (seeds removed)
1 - 9" ready-made graham cracker crust

In a bowl add the Jell-O powder and water--mix well. Refrigerate until mixture starts to gel. Remove from refrigerator--add all of the Cool Whip--stir to mix. Add the watermelon pieces--stir to mix. Pour the whole mixture into the graham cracker crust. Place pie in freezer until firm (if you freeze it too long, you'll have to thaw it a bit because the watermelon pieces will get hard).

#3738 - Creamy Vanilla Pie

(by Shirley McNevich)

1 - 14oz. can Eagle brand sweetened condensed milk
1/4 cup water
1 - 3oz. box Jell-O vanilla INSTANT pudding mix
1/2 cup Breakstone's sour cream
1 - 8oz. Cool Whip (thawed)
1 - 9" ready-made graham cracker crust

In a bowl add sweetened condensed milk, water and pudding mix powder--stir just until pudding powder is dissolved. Add the sour cream and Cool Whip--stir until mixed. Pour batter into the graham cracker crust. Refrigerate overnight.

#3737 - Quick Lemon Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
2 egg yolks
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup lemon juice

In a bowl add the egg yolks--beat. Add sweetened condensed milk--mix with a whisk. Add lemon juice--mix with a whisk until blended. Pour the mixture into a saucepan. Cook/stir the mixture in a double boiler (stirring constantly) until mixture thickens. Pour the lemon mixture into the graham cracker crust. Cool to room temperature, then refrigerate until cold.

#3625 - Dreamy Chocolate Cheesecake

(by Shirley McNevich)

1 1/2 cups Nestle's semi-sweet chocolate chips
1 - 8oz. Philadelphia cream cheese (softened) AND
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/4 cup softened butter
2 cups Cool Whip (thawed)
1 ready-made graham cracker crust
1 bag Nestle's MINI chocolate chips (optional)

Melt chocolate chips according to bag directions, then cool slightly. In a mixer add both packs of cream cheese--beat. Add white sugar and butter--beat. Slowly add melted chocolate chips--beat until smooth. Remove bowl from mixer--add Cool Whip--stir to mix. Spread the mixture into the graham cracker crust. Refrigerate until cold. Optional: garnish the top with mini chocolate chips.

#3569 - Frozen Blueberry Lemon PIe

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust
1 pint good quality vanilla ice cream (slightly softened)
1 pint lemon sherbet (slightly softened)
1 cup fresh blueberries
1/2 cup blueberry preserves

Spread 1/2 of the softened vanilla ice cream over the bottom of the graham cracker crust, then put the crust in the freezer for 30 minutes. Spread all of the softened lemon sherbet evenly over the vanilla ice cream, then put the crust back in the freezer for 30 minutes. Spread the rest of the softened vanilla ice cream over the lemon sherbet. Freeze the pie for 6-8 hours. In a bowl add fresh blueberries and blueberry preservers--stir carefully to mix. When serving the pie, drizzle each slice with the blueberry mixture. Note: you'll have to re-freeze and re-soften the leftover vanilla ice cream between recipe steps.

#3514 - Frozen Lime Pie

(by Shirley McNevich)

1 - Keebler 9" ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 cup Carnation evaporated milk (NOT condensed)
1/2 cup fresh squeezed lime juice
1 tsp. lime zest

In a mixer add cream cheese--beat. Slowly add Eagle brand milk--beat. Slowly add Carnation milk--beat until smooth. Add lime juice and lime zest--beat. Pour batter into the graham cracker crust. Freeze the pie for 4 hours or until firm. Let the pie thaw on the counter a few minutes before cutting and serving.

#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3465 - Pecan Turtle Pie

(by Shirley McNevich)

1/4 cup caramel ice cream topping
1 - ready-made graham cracker crust (regular OR chocolate)
1/2 cup pecan halves
2 - 3.5oz. boxes Jell-O chocolate INSTANT pudding mixes
2 cup ice cold milk
2 cups Cool Whip (thawed)
Hershey's chocolate syrup

Spread the caramel ice cream topping over the bottom of the graham cracker crust. Measure the 1/2 cup pecan halves, remove 8-10 of them (set aside), and chop the remaining pecan halves left in the measuring cup. Sprinkle the chopped pecans evenly over the caramel. In a mixer add both boxes of pudding mix and the cold milk--beat on low until mixed, then beat on high until thickened. Remove bowl from mixer--add 1 cup of the Cool Whip--stir until mixed. Pour the chocolate pudding mixture into the crust. Refrigerate the pie a few hours until firm. When ready to serve spread the remaining 1 cup of Cool Whip over the top, arrange the saved 10 pecans halves over the Cool Whip and drizzle Hershey's chocolate syrup over the top.

#3451 - Kool-Aid Pie

(by Shirley McNevich)

1 ready-made graham cracker crust
1 - 14oz. can Eagle brand sweetened condensed milk
1/2 cup fresh squeezed key lime juice
1 envelope lemon lime Kool Aid
1 - 8oz. Cool Whip (thawed)

In a mixer add condensed milk, lime juice and lemon lime Kool Aid powder--beat until well mixed. Remove bowl from mixer--add 2 1/2 cups of the cool whip--stir until blended. Pour the mixture into the graham cracker crust. Cover lightly and freeze overnight. Remove the pie from the freezer and let it sit for 15 minutes, then spread remaining Cool Whip over the top before cutting and serving.

#3421 - Cream Cheese Cherry Pie

(by Shirley McNevich)

1 - 8oz. can Dole crushed pineapple (drained but reserve 2 TBSP of the liquid)
1 - 8oz. Philadelphia cream cheese (softened)
1 tsp. vanilla
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup heavy cream
1/4 cup Domino's powdered sugar
1 - 6oz. ready-made graham cracker crust

In a mixer add cream cheese--beat. Add vanilla and reserved 2 TBSP pineapple juice--beat. Remove bowl from mixer--add 1/4 cup of the drained crushed pineapple and 1/2 cup of the cherry pie filling--stir to mix. In a mixer add heavy cream and powdered sugar--beat until you get soft peaks. Add the cream mixture into the cream cheese mixture--stir until mixed. Spread the cream cheese mixture into the graham cracker crust. Spread the remaining cherry pie filling over the whole top, leaving 1" all the way around between the cherry pie filling and the outside of the crust. Spread the remaining drained crushed pineapple all the way around in the space between the cherry pie filling and the outside crust. Refrigerate until cold.

#3354 - Caramel Toffee Pie

(by Shirley McNevich)

1/2 cup caramel ice cream topping4oz. SKOR toffee candy bars OR Heath candy bars (crushed)
1 - Keebler ready-made graham cracker crust
4oz. Philadelphia cream cheese (softened)
2 TBSP white sugar
1 TBSP milk + 2 cups milk
1 - 8oz. Cool Whip (thawed)
2 - 6oz. boxes Jell-O butterscotch pudding

In a mixer add cream cheese--beat. Add 1 TBSP milk and the white sugar--beat. Remove bowl from mixer--add HALF of the Cool Whip--stir until mixed. Spread the mixture into the graham cracker crust. Sprinkle HALF of the crushed toffee candy bars over the top. In a mixer add 2 cup milk and both boxes of butterscotch pudding mix--beat until thickened. Spread the butterscotch pudding mixture over the top of the pie. Sprinkle the rest of the crushed toffee candy bars over the top. Refrigerate overnight. When ready to serve, spread the rest of the Cool Whip over the top of the pie and drizzle the caramel ice cream topping over the Cool Whip.

#3256 - Cream Cheese Chocolate Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate (broken into small pieces)
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 ready-made graham cracker crust (regular OR chocolate)

In a saucepan over low heat add 2 TBSP of the milk and chocolate pieces--cook/stir until melted and smooth. Remove from heat and set aside. In a mixer add cream cheese--beat. Add white sugar--beat. Add melted chocolate mixture--beat. Slowly add remaining milk--beat until smooth. Remove from mixer--add Cool Whip--stir until mixed. Spoon mixture into the graham cracker crust. Freeze pie overnight. Keep pie frozen.

#3170 - Cream Cheese Mousse Pie

(by Becky Lynn Mohr - friend)

4oz. Baker's German sweet chocolate
1/3 cup milk
2 TBSP white sugar
1 - 3oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
1 - 9" Keebler ready-made graham cracker crust (regular or chocolate)

Pre-measure the milk. In a saucepan over low heat add the chocolate and 2 TBSP of the measured milk--cook/stir just until melted. Remove from heat and cool slightly. In a mixer add cream cheese--beat. Add white sugar--beat. Add the remaining milk--beat. Add melted chocolate mixture--beat until mixed, then beat on high for 2-3 minutes. Remove bowl from mixer--add Cool Whip--stir until mixed. Spread the whole mixture into the graham cracker crust. Freeze the pie for 4 hours or until firm. Freeze any leftover pie.

#3000 - Very Vanilla Cream Cheese Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1 TBSP vanilla
1 - ready-made graham cracker crust (or make your own)
1 can any flavor pie filling (optional--refrigerate overnight before using)

In a mixer add cream cheese--beat. Add Eagle milk--beat well. Add vanilla--beat until smooth. Pour batter into the graham cracker crust. Refrigerate overnight. Top the pie with the cold pie filling before cutting and serving (optional).

#2874 - Fruity Yogurt Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust (or make your own)
16oz. of strawberry yogurt
1 - 8oz. Cool Whip (thawed)
1 cup mashed strawberries (OR mashed blueberries, mashed raspberries, mashed peaches, or crushed pineapple (drained))
white sugar if needed

In a bowl add yogurt and mashed strawberries--stir. Add Cool Whip--stir well. Taste the mixture--add a little white sugar if not sweet enough. Spoon mixture into the graham cracker crust. Freeze the pie for 4 hours. Let pie stand on counter for a few minutes before cutting.

#2870 - Cream Cheese Pie

(by Shirley McNevich)

1 - ready-made graham cracker crust
1 - 8oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1/2 cup Breakstone's sour cream
2 tsp. vanilla
1 - 4oz. Cool Whip (thawed)

In a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream and vanilla--beat. Remove bowl from mixer--add Cool Whip--stir with a spoon until mixed. Pour batter into the graham cracker crust. Refrigerate overnight. Top as desired (pie filling, preserves, etc.).

#2863 - Blueberry Jell-O Pie

(by Shirley McNevich)

1 - 3oz. box blueberry Jell-O
2/3 cup boiling water
2 cups ice cubes
1 - 8oz. Cool Whip (thawed)
1 cup fresh blueberries (plus extra for the top of the pie)
1 - 9" ready-made graham cracker crust (or make your own)

In a bowl add blueberry Jell-O and boiling water--stir with a whisk until dissolved. Add the ice cubes--keep stirring until Jell-O thickens (about 2-3 minutes). Remove any unmelted ice cubes and discard. Add the Cool Whip to the blueberry Jell-O--stir with a whisk until smooth. Add 1 cup fresh blueberries--stir with a spoon until mixed. Spoon the mixture into the graham cracker crust. Decorate the top with more blueberries if you wish. Refrigerate overnight.

#2854 - Cherry Cheese Pie

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
1 can Lucky Leaf cherry pie filling (cold--refrigerate overnight before using)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
1/3 cup bottled reconstituted lemon juice
1 tsp. vanilla

In a mixer add cream cheese--beat. Add condensed milk--beat. Add lemon juice and vanilla--beat. Pour batter into the graham cracker crust. Refrigerate overnight. Spread cherry pie filling over the top before serving.

#2849 - Frozen Citrus Pie

(by Shirley McNevich)

1 - 6oz. ready-made graham cracker crust
1 - 6oz. can frozen orange juice concentrate OR frozen lemonade concentrate OR frozen pink lemonade concentrate
1 pint good quality vanilla ice cream (softened)
1 - 8oz. Cool Whip (thawed)

Partially thaw the orange juice concentrate. In a mixer add the partially thawed orange juice concentrate--beat for 30 seconds. Add the softened vanilla ice cream--beat. Remove bowl from mixer--add Cool Whip--stir until blended. Spread the mixture into the graham cracker crust. Freeze overnight. Remove from freezer--let stand 10 minutes before cutting.