Win An Enormous Gift Basket of Baking Goodies, Courtesy of Cool Whip!

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I’ve received a lot of cool swag from this blog, but the gift basket that Cool Whip sent me this week is easily one of the best things to show up at my doorstep. It came loaded with all sorts of baking goodies, and here’s the best part: they want to give an identical basket to one of my readers too. Yes, people, this is my Oprah moment. “You get a basket and you get a basket and you get a basket!!!” Except, um, they’re only giving away one; so it’s more like “YOU GET A BASKET AND YOU GET NOTHING AND YOU GET NOTHING AND YOU GET NOTHING!”

Anyway, if you want to win your very own basket of fun, check out the details after the jump…

First, a few pics:

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I was very excited when this giant box arrived at my door.

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I was even more excited when I saw the overflowing bubble wrap. And then the ribbon.

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Best of all, however, were the contents of the basket…

Inside I found:

• A pie pan from Williams-Sonoma
• An Oreo pie crust
• A graham cracker pie crust
• A bag of peppermint “Star Brites”
• A bag of Caramel Bits
• Several kitchen towels, also from Williams-Sonoma
• Marshmallows
• Ground cinnamon
• Vanilla beans
• Starbucks ground coffee
• Vanilla Jell-o pudding
• Chocolate Jell-o pudding
• Honey Maid graham crackers
• Marshmallow topping
• Nilla wafers
• And a lovely spatula

Plus, there’s the basket itself, which can be used for any variety of reasons.

Anyway, to win your own basket, all you have to do is recommend a pie recipe to me, ideally one that will use an item or two from the basket. It can be a link to something on the Internet, it can be something you share in the comments — anything. Whoever chooses the one I like the most will win the basket.

One thing to keep in mind: I’m weird and hate berries and peaches — so save yourself some trouble and don’t suggest any recipes involving those ingredients.

Good luck, and I look forward to seeing what you have to offer!

Deadline is Saturday 11/13/10 by noon PST

Kraft Foods is providing the prizes for this program at no cost to me. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by B-Side Blog

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56 thoughts on “Win An Enormous Gift Basket of Baking Goodies, Courtesy of Cool Whip!

  1. I make this awesome banana cream pie with a Graham Cracker crust that includes a layer of carmelizedl bananas and Heath bar crunch dusted on the top and caramel kind of ‘ribboned’ on it, right when it’s served. Delish.

    (I will have to dig out the recipe though, which will take a day or 2 as I’ve moved this month.)

  2. This recipe is called “Million Dollar Pie”

    The following makes TWO pies:

    1 can (15 oz) of crushed pineapple (drained)
    1 can (14 oz) of sweetened condensed milk
    1/3 cup of lemon juice
    1 cup of flaked coconut
    1/3 cup of chopped walnut or pecans (I always use both and I always use a little more than a 1/3 cup)
    1 8 oz container of cool whip
    2 graham cracker pie crusts.

    Mix all ingredients together in a large bowl and pour into 2 pie crusts. Refrigerate for at least 4 hours.

    Easy and Delicious! You can use the graham cracker pie crusts and cool whip coupons from your basket!

  3. Caramel Apple Pie:

    2 pie crusts (9″)
    6 apples, peeled, cored, and thinly sliced (any variety you prefer, I like macintosh or empires in this pie personally)
    Juice of one lemon
    1/2 cup packed light brown sugar
    1/2 cup white sugar
    2 teaspoons cinnamon
    1/4 teaspoon nutmeg
    3 tablespoons flour
    1/4 cup butter, chilled and diced
    9 caramel squares, quartered (I usually toss in a couple more)

    Preheat oven to 375.
    Combine apples, lemon juice, sugars, spices, flour, butter, and caramels in a large bowl. Stir to coat fruit evenly.
    Line pie plate with bottom crust and fill with apple mixture.
    Cover with top crust, crimping the edges.
    Poke fork holes in top crust and sprinkle lightly with white sugar.
    Bake at 375 for 50 minutes.
    Serve warm. Enjoy!

    PS–First time poster, but I’ve been reading for years. I love the adventures in domesticity and the quaff!

  4. This has booze in it. Obviously, since it is named after the cocktail. It’s quite delightful! I have used the Oreo crust for this on several occasions.

    Grasshopper Pie

    For the crust
    1 1/2 cups fine chocolate wafer crumbs (about 30 wafers)
    1/4 cup sugar
    1/2 stick (1/4 cup) unsalted butter, melted

    For the filling
    1 1/2 teaspoons unflavored gelatin
    1 1/3 cups well-chilled heavy cream
    1/4 cup sugar
    1/4 cup green crème de menthe
    1/4 cup white crème de cacao
    4 large egg yolks

    grated mint-flavored chocolate (available at specialty foods shops) for garnish (optional)

    Make the filling:
    In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F. on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly.

    Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate.

    • Dammit–you stole my pie. ;) As soon as I remembered his list of dislikes, I immediately thought of a grasshopper pie! Especially since he COULD use the already gifted Oreo pie crust. My mom used to make these and they were my favorite although she always called them creme de menthe pies because the idea of eating grasshoppers just seemed gross.

  5. This is a very simple and quick recipe

    Cappuccino Pie

    1 9in chocolate graham cracker crust
    1 (3.5oz) package instant vanilla pudding
    3 tablespoons instant coffee granules
    1 cup cold milk
    1 12oz container cool whip
    1 1.5oz milk chocolate candy bar

    1. In a medium bowl combine pudding mix and coffee granules. Add milk and whisk until smooth. Fold in 1/3 of the whipped topping and pour mixture into crust.
    Refrigerate 30 minutes

    2. Spread remaining whipped topping over pie filling and refrigerate an additional 2 to 3 hours. Soften chocolate candy bar in microwave on low power for 30 seconds. Make chocolate curls with vegetable peeler and sprinkle on top of pie before surving.

  6. Candy Crunch Pudding Pie

    Ingredients:
    2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
    2 cups cold milk
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
    1 OREO Pie Crust (6 oz.)
    1 square BAKER’S Semi-Sweet Chocolate, melted

    Preparation:
    BEAT pudding mixes and milk with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. toffee candy.
    POUR into crust.
    TOP with remaining COOL WHIP and candy. Drizzle with chocolate

  7. One of my specialties is desserts that have alcohol involved. (Funny that another Jennifer also had a booze-y recipe!). I got it out of our local paper…

    Margarita Pie (8 servings)

    1 & 1/4 c. crushed pretzels
    1/4 c. sugar
    1/2 c. butter, melted
    1 can (14 oz) sweetened condensed milk
    1/3 c. lime juice
    2 to 4 Tbsp tequila
    2 Tbsp triple sec or other orange flavored liqueur
    1 c whipped topping

    Combine pretzel crumbs, sugar and butter. Press on the bottom and up the sides of 9 inch pie plate. Chill.
    In a large bowl, combine the milk, lime juice, tequila, and triple sec. Mix well. Fold in whipped topping. Pour into crust.
    Freeze or chill until firm, about 4 hours in the fridge or 2 hours in the freezer.

    Plus a bonus recipe that uses lots of products from the basket:
    Triple-Layer Pumpkin spice Pie (from the Pumpkin Spice Jello Display at the grocery store–and it is tasty!)
    2 c. cold milk
    2 pkg (4 serving size each) Jell-O Pumpkin Spice Flavor Instant Pudding
    1/4 tsp ground cinnamon
    1 tub (8 oz) Cool Whip, thawed
    1 Graham Pie crust (I have used a chocolate pie crust in the past–makes it interesting!)

    Beat milk, dry pudding mixes, and cinnamon with wire whisk until well blended. Spread 1&1/2 cups onto bottom of crust.
    Add 1&1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
    Refrigerate 1 hour. There’s a whole part about making candied pecans, but I usually skip that part for less effort, more eating time.

  8. Easiest pie ever:

    1 pkg of Pink Lemonade Kool-aid (the small $0.25 size)
    1 12 oz container Cool Whip
    1 can sweetened condensed milk
    Graham Cracker Pie Crust

    You mix the first three ingredients together and put it in the pie crust and refrigerate. that’s it.

  9. I also don’t like berry or peach pie. (I don’t like my fruit cooked. That is not a euphemism.)

    Custard Pie (It’s easy, delicious, and the name of a Led Zeppelin song. All the things one looks for in a recipe.)

    1 graham cracker pie crust
    4 eggs
    1/2 cup sugar
    2 teaspoons vanilla
    1/8 teaspoon salt
    1/8 teaspoon nutmeg
    2 cups half-and-half, light cream, or whole milk

    Preheat oven to 350.

    Filling: In a bowl, slightly beat eggs with a fork. Stir in sugar, vanilla, salt and nutmeg. Gradually stir in half-and-half until mixture is thoroughly combined.

    Place crust on the oven rack and pour filling into crust. To prevent overbrowning, cover edge of pie with foil (cut a big circle in a piece of foil so that the crust is covered but not the filling). Bake for 25 minutes. Remove foil. Bake for 15 to 20 more or until a knife inserted near the center comes out clean. Cool on a wire rack for at least 1 hour. Yum.

  10. RUM Pie

    • short pastry (Pie crust)
    • 250ml (½ pint) milk, with a pinch of nutmeg
    • 55g (2 oz) sugar
    • 2 eggs
    • 1 ½ tsp gelatine
    • 1 tsp cornflour
    • 2 tbsp rum, plus a little extra (ALOT extra)

    • For the topping:
    • 2 tbsp cream
    • 1 tsp sugar
    • 55g (2 oz) chocolate
    • 2 tbsp water
    1. Bake the pastry in a shallow dish. Beat the egg yolks with sugar and a pinch of salt until thick, then stir in the cornflour and heat the milk, gradually adding it to the mixture. Heat the lot gently, then stir in the gelatine (dissolved in a little water) and allow to cool. Then fold in the beaten egg whites and add the rum. When cooled, pour into the pastry case.
    2. Melt the chocolate in the water over a gentle heat, then while it’s cooling, whip the cream with the sugar and a dash more rum, before mixing both together. Cover the pie with the result and chill the lot to serve.

    • Sorry forgot to add this: Long time blog stalker. I think this is the first time I have posted. LOVE that you have the same taste in (bad) reality TV as me. One of my goals in life is to be on BB!!!

  11. Mud Pie

    Oreo Crust
    3/4 of half gallon of mint chocolate chip ice cream
    Fudge topping

    Spread the Oreo crust with ice cream and freeze. When ready to serve, remove from refrigerator and cover with fudge topping.

  12. OMG how will you ever coose – all the pies sound amazing – I wish I could figure out how to print the page to get the recipies. All I keep thinking when I look at the spread of food is opening the box of vanilla wafers (my fave) dunking them in the Fluff and topping with a caramel and repeating until I’m in a sugar stupor and fall asleep on the couch. LOL. I don’t have a pie that can compare with the ones submitted (any with the booze – or the Million Dollar Pie sounds great)

  13. Ingredients:

    * 8 oz (one small container) Cool Whip
    * 18 oz (three individual servings) yogurt, any flavor
    * 1 ready made pie crust

    Preparation:
    Thoroughly combine the Cool Whip and yogurt until smooth. Pour into pie crust and freeze until firm. Remove from freezer approximately 20 minutes before serving. Serve with fresh fruit if desired and enjoy!

    OR

    Pumpkin Pecan Pie ~

    Yield: 6 servings

    —–pumpkin layer—–
    1 Egg; lightly beaten
    1 c Libby’s solid pack pumpkin
    1/3 c Granulated sugar
    1 ts Pumpkin pie spice
    1 Unbaked 9-inch pie shell
    —–pecan layer—–
    2/3 c Light corn syrup
    2 Eggs; lightly beaten
    1/2 c Granulated sugar
    3 tb Butter or margarine; melted
    1/2 ts Vanilla extract
    1 c Pecan halves

    Combine egg, pumpkin, sugar and pie spice in medium bowl. Spread over
    bottom of pie shell. Combine corn syrup, eggs, sugar, butter and vanilla
    in the same bowl; stir in pecans. Spoon over pumpkin layer.

    Bake in preheated 350 degree oven for 50 minutes or until filling is set.
    Cool on wire rack.

    Note: This pie looks like a pecan pie, but is not so sweet. I think the
    flavors and textures tend to compete (pecan vs pumpkin). If a full cup of
    sugar were to be used in the pumpkin layer, the result might be improved.

    • That’s my yogurt pie! The first thing they taught us to make in 8th grade home ec, and something I still make (except I use nonfat yogurt, nonfat cool whip and reduced fat graham cracker crust these days).

  14. Kahlua Pie

    Ice cream sandwiches(I love Oreo kind, but whatever you choose)
    Kahlua(as much as you want…More is best)
    Cool Whip 1 tub should be enough Maybe 2

    Take a disposable metal baking pan(like a lasagna pan).
    Pour in enough Kahlua to cover the bottom
    Place Ice Cream sandwiches in one layer
    Cover with more Kahlua
    Cover with Cool Whip
    Add more Kahlua(optional)
    Place Ice cream sandwiches in another layer
    Cover with Kahlua
    Cover with Cool Whip

    Place in freezer for 2 to 3 hours.

    It will be like an adults Ice cream cake.

  15. Peppermint pie! Love it around the holidays!

    PEPPERMINT PIE

    Oreo pie crust
    1/4 c. cold water
    1 pkg. unflavored gelatin
    3 egg whites
    1/2 c. sugar
    1/2 c. peppermint candy, crushed
    1/4 c. chopped nuts (optional– I NEVER make it with nuts)
    1 c. heavy cream

    Put cold water and gelatin into a cup. Set cup in a pan of hot water for a few minutes. Meanwhile beat egg whites and gradually add sugar. Continue beating until soft peaks form. Gently fold in the gelatin mixture.
    Fold in candy (and nuts). Whip the heavy cream and fold into filling. Pour into pie shell and refrigerate overnight. To serve, garnish with whipped cream and shaved chocolate.

  16. Chocolate Turtle Pie

    3 eggs, beaten
    1 can (14 oz.) sweetened condensed milk
    2 tablespoons margarine or butter, melted
    1 teaspoon vanilla
    1 cup coarsely chopped pecans
    3/4 cup milk chocolate morsels or semi-sweet chocolate morsels
    Graham Pie Crust
    Caramel ice cream topping

    Directions

    1. In medium bowl stir together eggs, sweetened condensed milk, margarine or butter and vanilla. Stir in pecans and chocolate morsels.

    2. Place crust on baking sheet. Pour pecan mixture into crust. Bake on baking sheet at 350°F for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack for 1 hour.

    3. Drizzle with ice cream topping. Store in refrigerator.

  17. Banana Caramel Spice Pie

    1 large ripe banana, sliced
    Graham Pie Crust
    2 cups cold milk
    2 packages (4-serving size) white chocolate or vanilla flavor instant pudding & pie filling
    1/2 teaspoon ground cinnamon
    1 tub (8 oz.) frozen non-dairy whipped topping, thawed
    Caramel ice cream topping

    Directions

    1. Place banana slices on crust. In large bowl beat milk, pudding mix and cinnamon with wire whisk for 1 minute.
    2. Whisk in whipped topping. Spread over banana.
    3. Refrigerate at least 4 hours or until set. Serve drizzled with caramel topping. Store in refrigerator.

  18. Here’s my favorite pie recipe. It’s a family tradition going back two generations. A time-honored, sacred tradition that will be passed on for generations to come.

    Get in car.
    Drive to Marie Callender’s.
    Buy a pumpkin pie and pecan pie.
    Drive to grocery store.
    Buy Cool-Whip.
    Drive home. Put pie in fridge. Take out when ready and top with Cool-Whip.

    • Awwww. Tradition. Nice to know our family is not the only ones who do this. My collection of pie tins is like a Marie Callender’s archive.

      hb

  19. Chocolate Key Lime Pie (frozen)
    4 egg yolks
    1 (5 ounce) can sweetened condensed milk
    1/4 cup key lime juice
    4 egg whites
    1/4 cup white sugar
    1/4 teaspoon cream of tartar
    1 prepared oreo pie crust

    1.In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Blend in lime juice. Place in refrigerator while whipping whites.
    2.In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and cream of tartar, continuing to beat until stiff peaks form.
    3.Gently fold whites into yolk mixture. Pour into crust and freeze. Serve frozen.

    I like to up the citrus, so feel free to add zest to the mixture, or to the cool whip you can serve on top. Alternatively, if you are using heavy whipping cream, two options: 1) toss in some grand marnier and zest before whipping, or 2) steep some overnight with basil or mint and sugar and then whip.

    • You really can’t go wrong with ANYTHING Pioneer Woman makes, IMO. I’ve made a couple of her recipes in the last week, and they were all amazing! Her Mystery Rolls and the Fancy Macaroni I can’t recommend enough!

  20. Ok, so for the full glorious effect of this recipe you MUST click on the link and see the picture. I present:

    Pumpkin Pie in a Cupcake!! It’s literally a tiny pumpkin pie baked into a cupcake.
    http://bakeitinacake.com/recipes/pumpkinpiecupcakes

    For the pumpkin pies you’ll need:

    1 batch of your favorite pie crust dough (Don’t have a favorite? Use pre-made refrigerated dough, it will work well too.)
    1 15 oz. can pumpkin pie filling, prepared according to the can’s directions (or you can make your pie filling from scratch, you overachiever, you—either way, you’ll need enough for one pie).

    For the cupcakes you’ll need:

    1 1/2 sticks unsalted butter, room temperature
    8 oz. cream cheese, room temperature
    1 1/2 c. granulated sugar
    3 eggs
    2 t. vanilla
    2 t. baking powder
    1/2 t. baking soda
    1/2 t. salt
    1 1/3 c. whole milk
    2 1/2 c. flour

    For the buttercream you’ll need:

    2 sticks unsalted butter, room temperature
    8 oz cream cheese, room temperature
    2 c. powdered sugar
    1 c. Hershey’s cinnamon chips (or any cinnamon chips you like)
    splash of whole milk

    Directions:

    Pre-heat the oven to 425 degrees (F).

    First, prepare the pumpkin pies. Mix up the pumpkin pie mix according to the can’s directions (or make your own-fancy!). Roll out the pie crust dough and cut it into small circles that are large enough to cover the bottom and sides of mini cupcake tins (I used the opening of a small juice glass as a cutter).

    Press the dough into the lightly greased mini cupcake tins, and then fill them with the pumpkin pie mix. (Don’t go all the way to the top, the filling will expand a little while baking.)

    Bake the pies for about 7 minutes at 425 degrees (F), and then turn the oven down to 350 degrees (F) and bake them for another 10 minutes or so, until the crust is brown and the filling is completely set.

    After taking them out of the oven, cool them on a wire rack for about 10 minutes, then take them out of the pan and allow them to cool further while you mix up the batter.

    For the cupcake batter, combine the butter and the cream cheese together on medium speed for about 90 seconds—you want the ingredients to be well incorporated. Then mix in the sugar until the mixture is fluffy. Add the eggs, one at a time, and then the vanilla, baking soda, baking powder, and salt. Then mix in the milk and the flour, alternating between the two ingredients. Scrape down the sides and bottom of the bowl, to make sure everything is getting well-mixed—beat again on med-high speed for about a minute. It should be smooth and creamy.

    Spoon a heaping tablespoon of batter into regular-sized, paper-lined cupcake tins. Plop a cooled pumpkin pie into the center, and press gently into the batter. GENTLY. You don’t want it to touch to the bottom of the pan.

    Cover the pies with another heaping tablespoon of batter, so the top and sides are completely covered.

    Bake at 350 degrees (F) for about 25 minutes, until the cake is set and the edges and tops of the cupcakes have turned golden brown.

    Allow them to cool in the cupcake tray for atleast 10 minutes before moving to a wire rack—they’ll be a little fragile at first.

    Once the cakes are cool, frost ‘em!

    To make the buttercream, melt down the cinnamon chips with a splash of whole milk. Pop ‘em in the microwave for about 45 seconds on high. Stir until all the chips are melted, and allow it to cool a bit while you whip up the rest of the frosting (you can put the bowl in the fridge, it’ll cool faster that way, and the milk will keep it from solidifying).

    Cream together the butter and cream cheese until they’re well incorporated. Then whip in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. With the mixer on low, drizzle in the cooled cinnamon chip “ganache” (if it’s too hot it’ll melt the buttercream and ruin it—you don’t want that). Put in about half, then stop to taste it and decide if you’d like to add more. Some like it strong, others like it milder.

    If you have any pie crust left over, roll it out and cut smaller discs and sprinkle them with a little bit of cinnamon and sugar. Bake ‘em for about 10 minutes at 350 and look at that, a cute and tasty cupcake topper!

    You can also try candied pecans or a drizzle of caramel on top. Tasty!

    This recipe was created by Megan Seling for Bakeitinacake.com.

  21. Quick, Easy & Delicious Key Lime Pie

    I have to share this recipe. The easiest pie to make, but oh so delicious. It tastes like something that takes hours to make. So during this holiday season, and if in a pinch, you can whip up this bad boy to impress everyone. It also seems to match your taste for sweet and sour things. Enjoy :-)

    Ingredients
    1 prepared 9″ graham cracker pie crust (BONUS FOR USING AN ITEM FROM THE BASKET)
    2 cans (14 oz cans) of sweetened condensed milk
    3/4 cup of key lime juice (about 25 key limes)
    1/2 cup sour cream
    1 T. key lime zest (optional)
    Garnish (whipped cream, sliced key limes & zest)

    Preheat oven to 350 degrees
    Step 1.) Juice 25 key limes to equal 3/4 cup of juice & set aside.
    Step 2.) In a bowl add 2 cans of sweetened condensed milk.
    Step 3.) Add in the 3/4 cup of key lime juice. (If you are using lime zest add that in now as well)
    Step 4) Add in 1/2 cup sour cream & stir until combined.
    Step 5.) Pour mixture into 9″ prepared graham cracker crust & spread until even.
    Step 6.) Bake for 8-10 minutes or until set (tiny pinhole bubbles may burst on the surface of the pie).

    DO NOT BROWN THE PIE
    Remove from oven & chill completely before garnishing & serving. Garnish with sliced key limes, whipped cream & key lime zest if desired.

  22. I make this when I need a fancy dessert.

    Coffee Icecream Pie

    Oreo Cookie pie crust or make your own.
    Your favorite coffee ice cream
    Homemade chocolate sauce

    Oreo Cookie pie crust

    20 crushed Oreos
    1/4 cup of butter melted

    Stir butter and cookie mixture and press into pie plate bottom and sides. Freeze for 30 minutes.

    Let ice cream soften some and spread over oreo cookie crust. Freeze for 1 hour.

    Chocolate Sauce:

    12 ounces semisweet or bittersweet chocolate cut into small pieces
    1 cup heavy whipping cream
    1/3 cup granulated white sugar
    1/3 cup light corn syrup
    1 1/2 teaspoons pure vanilla extract

    Place chopped chocolate in a medium sized stainless steel bowl and set aside.

    Combine cream, sugar and corn syrup in a saucepan and place over low heat. Bring to a boil, stirring often.

    Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir until smooth.

    Stir in the vanilla extract

    Let chocolate sauce cool slightly. Pour over frozen ice cream pie and freeze for 2 hours.

    Serve with cool whip if desired.

  23. Double-layer Pumpkin Pie

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 cup plus 1 Tbsp. milk, divided
    1 Tbsp. sugar
    1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
    1 HONEY MAID Graham Pie Crust (6 oz.)
    1 can (15 oz.) pumpkin
    2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
    1 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. ground cloves
    make it

    BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread into crust.

    WHISK remaining milk, pumpkin, dry pudding mixes and spices 2 min. (Mixture will be thick.) Spread over cream cheese layer.

    REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP.

    It’s so good! Better than regular pumpkin pie.

  24. Delish and low cal!!!

    ngredients:

    Servings:

    4
    Servings Size

    *

    Update

    * 1 (16 ounce) can pumpkin
    * 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
    * 1 (8 ounce) container Cool Whip Free or 1 (8 ounce) container fat-free cool whip
    * pumpkin spice (to taste)

    Change Measurements: US | Metric

    Directions:

    Prep Time: 5 mins

    Total Time: 2 1/4 hrs

    1. 1 Combine all ingredients in order.
    2. 2 Chill for 2 hours.

    1. ?

  25. Easiest Key Lime Pie

    1 6 (oz) can frozen limeade
    1 13 (oz) can sweetened condensed milk
    1 12 (oz) container Cool Whip
    Green food color
    1 graham cracker pie crust

    Mix first 4 ingredients well and pour into pie crust. Refrigerate until set, (a couple hours).

  26. You can put this into either the Oreo or the Graham crust, and you can convert the marshmallow cream topping from scratch to using bagged marshmallows melted in a double boiler with butter or corn syrup. Lots of recipes for that, it’s very easy.

    Filling
    1/2 cup sugar
    1/4 cup cornstarch
    1 tablespoon unsweetened cocoa powder
    1/8 teaspoon salt
    4 large egg yolks
    2 cups whole milk
    1/2 cup whipping cream
    5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    1 tablespoon unsalted butter
    1 teaspoon vanilla extract

    Marshmallow topping
    1 tablespoon plus 1/3 cup water
    1/2 teaspoon unflavored gelatin

    1 cup sugar
    1/3 cup light corn syrup
    4 large egg whites (about 1/2 cup)
    1 teaspoon vanilla extract

    Chocolate shavings (optional)

    For filling:
    Whisk sugar, cornstarch, cocoa and salt in heavy medium saucepan to blend. Add egg yolks, milk and cream; whisk until smooth. Whisk over medium heat until mixture thickens and boils, about 6 minutes. Remove from heat. Add chocolate, butter and vanilla and whisk until melted and smooth. Pour filling into crust. Cool on rack.

    For marshmallow topping:
    Place 1 tablespoon water in small cup; sprinkle unflavored gelatin over. Place cup in small skillet; add enough water to skillet to reach depth of 1/2 inch.

    Whisk sugar, corn syrup and 1/3 cup water in heavy medium saucepan to blend. Bring to boil over medium heat, stirring until sugar dissolves. Attach candy thermometer to side of pan. Boil without stirring until candy thermometer registers 240°F. While continuing to boil syrup, beat egg whites in large bowl with mixer until stiff peaks form. When thermometer in syrup registers 248°F, slowly beat hot syrup into egg whites. Continue to beat until whites are stiff and glossy, about 4 minutes. Beat in vanilla. Bring water in skillet to simmer. Stir gelatin mixture in cup until gelatin dissolves. Gradually pour gelatin over egg whites and beat until topping is cool, about 8 minutes.

    Using rubber spatula, gently spread topping over filling, making decorative peaks. Preheat broiler. Broil pie just until topping is light brown, about 1 minute. Chill pie 1 hour. Garnish with chocolate shavings, if desired. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.)

  27. This is the best pie EVER and sounds harder than it is. Also VERY good topped with Cool Whip if you dont want to make your own whipped cream :) Enjoy!

    French Silk Pie Recipe

    * 3/4 cup butter, softened
    * 1 cup white sugar
    * 3 one ounce squares unsweetened baking chocolate, melted
    * 2 tsp pure vanilla
    * 3 large eggs

    Directions:
    Part 1:

    1. Melt chocolate in a small bowl over hot water. Do not let the chocolate harden up.
    2. In a large mixing bowl, cream the butter at medium to high speed about 1 minute.
    3. Add sugar, 1/4 cup at a time and continue to beat until light and fluffy. This will take 3-5 minutes. Scrape bowl often. It must be mixed long enough so it is no longer gritty.
    4. Slowly add the melted chocolate to the butter mixture, beating on low to medium speed until the chocolate is well blended and mixture is smooth and creamy. Scrape again.
    5. On medium speed, add eggs one at a time, beating after each one before adding the next egg.Scrape bowl.
    6. Add vanilla and give it one more mix.
    7. Spread into The Oreo Pie Crust

    Part 2:

    * 1 cup Whipping cream
    * 1/4 cup powdered sugar (confectioners sugar)
    * 1/2 tsp pure vanilla
    * Chocolate curls, optional for garnish

    Directions:

    1. In large mixing bowl, beat cream until it sets up. There is no way to explain how long this will take. Every mixer is different. It should be light and fluffy and look like soft whipped cream. Do NOT let it get to the butter stage which can happen very quickly. If in doubt, under mix. You can always whip it a little more after the sugar is added.
    2. Add powdered sugar and and vanilla and beat until fluffy and stiff. Do not over beat.
    3. Put whipped cream into a pastry bag fitted with a large star tip and decorate the pie. Or pile the cream on high with a spatula.
    4. Sprinkle with chocolate curls.
    5. Refrigerate pie and any leftovers.

    Makes one 9 inch pie

  28. Buttermilk Pie

    Ingredients:
    1 (9 inch) unbaked pie crust
    2 eggs, beaten
    1 cup white sugar
    3/4 cup melted butter 1/4 teaspoon salt
    1 tablespoon all-purpose flour
    1 cup buttermilk
    2 teaspoons vanilla extract

    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Place beaten eggs in a medium bowl. Gradually beat in sugar. Stir in melted butter, salt, flour, buttermilk, and vanilla extract. Mix until smooth. Pour mixture into pastry shell.
    3. Bake in preheated oven for 50 minutes. Reduce heat to 325 degrees F (165 degrees C). Bake an additional 10 minutes. Pie is done when toothpick inserted in center comes out clean.

  29. Frozen Double Stuff Oreo Roll….sooo goood!

    1 cup cold milk
    1 pkg. (4-serving size) JELL-O OREO Flavor Instant Pudding
    1 cup thawed COOL WHIP Whipped Topping
    15 OREO Cookies

    POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in whipped topping.
    SPREAD about 1 Tbsp. pudding mixture onto each cookie. Begin stacking cookies together, standing on edge on serving platter to make a log. Frost with remaining pudding mixture.
    REFRIGERATE overnight. Cut diagonally into 12 slices to serve. Store leftover dessert in refrigerator.

  30. Here’s a wonderful Grasshopper Pie recipe!

    Grasshopper Pie
    1 Graham Cracker Crust or Chocolate Crust
    4 tbsp cocoa powder
    1 package (8 ounces) cream cheese
    1 cup milk
    2 tbsp green creme de menthe liqueur
    2 tbsp white creme de cacao liqueur
    1 1/2 tsp vanilla
    whipped cream

    Chill crust.
    Cover bottom of pie crust with cocoa powder.
    Beat cream cheese until fluffy.
    Gradually beat in milk until smooth.
    Stir in both liqueurs and vanilla.
    Fold in whipped cream.
    Pour into chilled crust and freeze until set (approx. 4 hours).

  31. And here’s a wonderful Bailey Irish Cream Mousse Pie!
    Bailey’s Irish Cream Mousse Pie
    3 eggs, separated
    1/4 tsp salt
    6 ounces Bailey’s Irish Cream
    1 cup chopped walnuts
    8 ounces whipped cream
    2 tbsp bittersweet chocolate, shaved
    1 Basic 9” Pie Crust

    Blind Bake pie crust.

    For the custard:
    Beat egg yolks until they are lemon-colored.
    Add salt and Bailey’s, mixing well.
    Cook in top of double boiler until yolk mixture thickens.
    Cool.
    Beat egg whites until stiff.
    Fold cooled custard and 2/3 of the whipped cream into the egg whites.
    Fold in 3/4 of the nuts.
    Spoon the mixture into prepared pie shell, and cover with the remaining whipped topping.
    Sprinkle with remaining nuts and chocolate shavings.
    Freeze for 4 hours.

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