MILLION DOLLAR PIE

MILLION DOLLAR PIE

From Pearl Holmes

1 can sweetened condensed milk
1 15-oz. can crushed pineapple; well drained
1/3 cup lemon juice
1 cup finely chopped pecans
1 cup Cool Whip 

Mix together and place in graham cracker crust.

Chill.

STRAWBERRY CREAM CHEESE PIE

STRAWBERRY CREAM CHEESE PIE

From Judi Troyer   (ad recipe from old magazine)

1 pkg. strawberries, halved in syrup  (thawed)
2 pkgs. 8-oz. cream cheese
1/4 cup sugar
1 t. vanilla
2 cups cool whip
1 prepared chocolate flavor crumb crust (6 oz.)

Drain strawberries; reserve 1/4 cup liquid.

Beat cream cheese, reserved liquid, sugar, vanilla and strawberries.  Beat til smooth.

Fold in whipped topping.

Spoon into crust.

Refrigerate several hours or overnight.

Garnish with strawberry halves and kiwi slices.

Serves 6-8. 

PARTY BISQUE JELLO

PARTY BISQUE JELLO

From Lyn Sewell  

(Kathryn Sewell)

1  3-oz. pkg. jello
1 can evaporated milk, chilled
1 cup sugar
1  1/4 cup water
juice of 1 lemon, grated rind

Slightly gel all except milk.

Beat milk. 

Fold into jello and place in graham cracker-lined dish.

Serves 4-8.

CHERRY CHOCOLATE CHEESE PIE

CHERRY CHOCOLATE CHEESE PIE

From Judi Troyer  (Hershey's)

1 pkg. 8-oz. cream cheese, softened
1 small pkg. cream cheese, softened (3-oz.)
3/4 cup sugar
1/4 cup Hershey's cocoa
2 eggs
1 t. vanilla extract
1/2 cup chilled whipping cream
graham cracker crust
cherry pie filling, chilled

Preheat oven to 350.  

Beat cream cheese and sugar.

Blend in cocoa.

Add eggs and vanilla.

Blend in whipping cream gently with spatula.

Pour mixture into crust.

Bake 35-40 minutes.  Center will be soft and will set as it cools.

Cool to room temp, then cover and chill several hours or overnight.

Garnish with cherry pie filling.

Serves 6-8.

GERMAN SWEET CHOCOLATE PIE

GERMAN SWEET CHOCOLATE PIE

From Judi Troyer  (recipe from magazine, 1980)

1 pkg. German sweet chocolate
1/3 cup milk
2 T. sugar, optional
1 small pkg. cream cheese  (3 oz.)
1 Cool Whip 
graham cracker crust

Melt chocolate and 2 T. of the milk over low heat, stirring while melting.

Beat sugar into cream cheese.

Blend in remaining milk and chocolate mixture. Beat until smooth.

Spoon mixture into graham cracker crust.

Freeze about 4 hours.

Tip:  Top with chocolate sprinkles or curls.

CHEESE CAKE

CHEESE CAKE

From Lucy Reid  (her Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat:
1  8-oz. cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Then add jello.

Pour into graham cracker crust.


Crust:
24 graham crackers
1/2 cup sugar
1/2 cup butter

LEMON PIE

LEMON PIE

From Lucy Reid

 (from Lucy's grandmother Beatrice Wilkin)

1 can frozen lemonade
1 small Cool Whip
1 can Eagle Brand Condensed Milk

Mix ingredients together and pour in baked pastry shell or graham crust.