1 cup peanut butter
1 pkg cream cheese (softened)
1 cup powdered sugar
1 8oz container whipped topping
1 graham cracker crust
Cream peanut butter and cream cheese together. Mix in powdered sugar until blended. Add whipped topping to mixture until well blended and creamy. Pour into crust and refrigerate. Serve with a drizzle of chocolate syrup if desired. Serves eight.
preparation time:10 minutes
1 cup cookie crumb
1 cup salted butter
1/2 cup coconut
2 cups mixed fruits (apple,pineapple,banana,cherry)
1/2 cup double cream ( beaten )
1/2 cup strawberry puree
sliced strawberries (for garnishing)
4 tbsp powder sugar
Mix cookie crumb, butter, dessicated/shredded coconut and spread it on an 6" pie dish and deep freeze it for 3 hrs,till very hard. Chop fruits and mix in all the other ingredients and pour it over the pie crust. Garnish with sliced strawberries and deep freeze for 30 min. Serve chilled.
1 C. all purpose flour
1/4 tsp. salt
1/3 C. butter
3 T. cold water
1 C. pumpkin
1/2 C. sugar
2/3 C. evaporated milk
1/3 C. maple syrup
1/4 C. packed brown sugar
1/2 tsp. vanilla
dash of salt
Mix flour and salt in small bowl. Cut in butter until mixture is the size of small peas. Slowly add water, tablespoon at a time, until mixture holds together with a fork. Press into a circle, wrap in plastic wrap and refrigerate for at least 20 minutes.
Beat 2 eggs in a medium bowl. Stir in pumpkin, sugar, evaporated milk. Set aside. In another bowl, beat the remaining egg. Stir in maple syrup, brown sugar, vanilla and salt. Mix well.
Preheat oven to 425F. Roll out dough on to a lightly floured surface to a 12 inch circle. Transfer to a 9 or 10 inch pie plate. Trim crust allowing a 1/2 inch overhang. Fold under the edge and press with a fork. Place on baking sheet. Pour mixture into pie crust. Bake for 25 minutes. Reduce heat to 350F. and continue to bake for another 20 minutes. Knife inserted must come out clean. Cool.
Red Hot Candies
Using an apple corer wash apples and core out seeds. Place cored apples sitting up on a 10"x10" piece of tinfoil. Fill center with red hot candies. Wrap with tinfoil and throw into a good bed of coals. Takes about 10 minutes depending on bed of coals. Cook until tender. Horray, Homemade Crustless apple pie!
1 already made graham cracker crust
1 (1.5 quarts, softened but not too runny) vanilla ice cream
1 cup can pumpkin
1 tsp. nutmeg
1 tsp. cinnamon
1 can of whipped cream
Mix ice cream, pumpkin, nutmeg and cinnamon together well.
Fold into graham cracker crust. Freeze for 3 hours or overnight. Just before serving place whipped cream on top and enjoy.
2 graham cracker crusts
1 small can of frozen lemonade
16 ounces of lite cool whip
1 can sweetened condensed milk
yellow food coloring(optional)
lemons for garnish
Mix lemonade, cool whip, milk, and food coloring together until well blended and everything is melted together. Pour evenly into 2 crusts and garnish with thin lemon slices. Great summer pie and easy to make!
1- 8 oz. block cream cheese, softened & at room temp
1/2 cup powered sugar
1/2 teaspoon vanilla extract
3-4 Cups assorted berries ( your favorite or whatever is in season)
Dash of salt
1 -8-12 oz container Cool Whip
1prepared Graham cracker crust
Whip cheese until no lumps remain. Add sugar, salt, and vanilla. Blend well, on low speed to begin ( to avoid sugar flying everywhere). Add about 1/3 of cool whip,
Blend well. Fold in remaining cool whip. Gently fold in selected berries ( if using strawberries, slice into smaller pcs.). Pour into crust & refrigerate about 1 hour or until firm. Slice & serve.
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