Triple-Layer Mud Pie

Triple-Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

What You Need!

3 squares BAKER'S Semi-Sweet Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold 2% milk

2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Make It!

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.

BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.

TOP with remaining whipped topping. Refrigerate 3 hours.

Kraft Kitchens Tips

Size-Wise

Since this indulgent dessert makes enough for 10 servings, it's a perfect dessert to serve at your next party.

How to Toast Nuts

Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Variation

Prepare substituting BAKER'S Bittersweet Baking Chocolate for the semi-sweet chocolate, increasing the sweetened condensed milk to 1/2 cup and substituting PLANTERS COCKTAIL Peanuts for the toasted pecans.

Woody's Coconut Cream Pie

Woody's Coconut Cream Pie

Ingredients

1 Prepared Graham Cracker Crust

1 (8-ounce) package cream cheese, softened
1/2 of 16 oz can of cream of coconut (its between 3/4 and 1 cup, depending on brand)
1 (3.4-ounce) package Jell-O Coconut Cream Pie instant pudding mix (just the dry powder - not prepared pudding)
1 (8-ounce) container frozen whipped topping, thawed (Sugar free coolwhip is what I used)

Garnish/Topping:

4 oz of whipped topping, thawed (Sugar free coolwhip is what I used)

1/4 cup of toasted flaked coconut

Preparation

Beat cream cheese until smooth. Blend in cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended. Add whipped topping until well-incoorporated. Spread cheese mixture evenly into prepared crust. Top with 4 oz of thawed topping (I used sugar free cool whip). In a dry skillet over medium heat, lightly toast some shredded coconut until golden brown. Sprinkle toasted coconut over the pie and chill for 2 hours.

Yields: 1 pie

Peanut Butter Pie

No-Bake Peanut Butter Pie Prep Time: 15 min Total Time: 1 hr 15 min Makes: 8 servings

1 cup creamy peanut butter

4 squares BAKER'S Premium White Baking Chocolate (chopped fine)

1-1/2 cups cold milk

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling

1 tub thawed COOL WHIP Whipped Topping

1 large banana , thinly sliced

1 extra large HONEY MAID Graham Pie Crust (2 extra servings)

Semi-sweet chocolate shavings on top for garnish!

MICROWAVE peanut butter and chocolate in microwavable bowl on MEDIUM (50%) 1 - 1 + 1/2 minutes; stir until chocolate is completely melted and mixture is well blended. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Add peanut butter mixture; beat until well blended. Gently stir in whipped topping. PLACE bananas on bottom of crust; cover with pudding mixture. Refrigerate at least 1 hour. Store leftover pie in refrigerator. Sprinkle with semi-sweet chocolate shavings (I used Baker's in a shaker canister)

Chocolate Ribbon Pie

Prep Time: 15 min

Total Time: 4 hr 15 min

Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1. BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until smooth. Gently stir in half of the whipped topping. Spread on bottom of crust.
2. POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
3. REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftover pie in refrigerator.

Triple Layer Chocolate Pie

2 cups cold milk
2 pkg. (6-serving size each) JELL-O Chocolate Flavor Sugar free Instant Pudding & Pie Filling
1 Chocolate graham cracker crust or an oreo crust (oreo pictured above - chocolate graham pictured below)
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided

1. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. (Mixture will be thick.)


2. SPOON 1-1/2 cups of the pudding onto bottom of crust. Gently stir half of the whipped topping into remaining pudding.


3. SPREAD evenly over pudding layer in crust; top with the remaining whipped topping. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.

Did it need sprucing up? Absolutely not, but I did anyway! I sprinkled this one with Baker's chocolate shavings in a canister and dusted it lightly with coco powder.

Huge hit with my family and one of the most diabetic friendly chocolate pies I've eaten in a while although it is not COMPLETELY sugar free because of the crust and the chocolate shavings (which the shavings can be omitted like pictured above).

Easy Grasshopper Pie

Prep Time: 15 min

Total Time: 4 hr 45 min

Makes: 8 servings

1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin
1/4 cup cold water
2 Tbsp. green creme de menthe
2 Tbsp. white creme de cacao liqueur
2 cups thawed COOL WHIP Whipped Topping
1 OREO Pie Crust (6 oz.)

1. 
   STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Stir in cold water and liqueurs.
2. Refrigerate 1-1/2 hours or until slightly thickened (spoon drawn through leaves definite impression). Gently stir in whipped topping.
3. SPOON into pie crust.
4. REFRIGERATE 3 hours or overnight. Store leftove pie in refrigerator.
   

Kitchen Tip:

Special Extra Garnish with chocolate curls. To make the curls, place 1 wrapped square of BAKER'S Baking Chocolate in microwave. Microwave on DEFROST 1 minute to warm slightly. Or, let the wrapped chocolate stand for several hours in a warm place, such as on top of a refrigerator or under a strong light. Carefully pull a vegetable peeler over the smooth surfaces of the chocolate square. Scrape along the bottom for long curls or the sides for short curls. Use a toothpick to lift the curls without breaking them. Store in covered container in refrigerator or freezer until ready to use.

Thanks to kraftfoods for this lovely recipe!

Summer Lemon-Berry Pie

Summer Lemon-Berry Pie

Prep Time: 15 min

Total Time: 5 hr min

Makes: 8 servings

• COUNTRY TIME Lemonade Flavor Drink Mix
• 1/2 cup water
• 1 pt. (2 cups) strawberry or raspberry sorbet, softened
• 2 cups thawed Whipped Topping
• 1 Graham Pie Crust (6 oz.)
• 1/2 cup each: blueberries, raspberries and sliced strawberries or 1 and 1/2 cup of just strawberries

1. MEASURE drink mix into cap just to 1-qt. line; pour into large bowl. Add water; stir until mix is completely dissolved.
2. ADD sorbet; beat with electric mixer on low speed until well blended. Gently stir in whipped topping. Freeze 45 min. or until mixture is thick enough to mound. Spoon into crust.
3. FREEZE at least 4 hours or overnight until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.
4. Serve topped with the berries. Store any leftover pie in freezer.
   

Thanks to kraftfoods for this recipe!

Black Bottom Banana Cream Pie

Black-Bottom Banana Cream Pie

Recipe Rating: Prep Time: 10 min Total Time: 1 hr 10 min Makes: 8 servings

• 2 Tbsp butter or margarine
• 1 graham cracker crust
• 1/4 bag of milk chocolate chips
• 2 large bananas, sliced
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1 cup cold milk
• 1 (8 oz) tub of thawed Whipped Topping

1. MELT chocolate chips and butter in a microwave safe bowl for 1 minute. Stir until smooth. and the chocolate is completely melted. Spread or drizzle evenly onto bottom of crust (I even went up the sides); top with bananas. Set aside.
2. PREPARE dry pudding mix with 1 cup cold milk and mix in almost all of the whipped topping (reserving about 1/5 of the tub). Pour evenly over bananas. Top with the reamining whipped topping and spread it out evenly. Refrigerate at least 1-2 hours before serving or up to 24 hours. Sprinkle with extra graham cracker crumbs as a garnish. Store leftover pie in refrigerator.
   

Thanks to kraftfoods for this wonderful recipe!

Although I altered it for my taste. :)

Coconut Cream Pie

• 2 cups cold milk
• 2 pkg. (4-serving size each) Sugar Free Vanilla Flavor Instant Pudding
• 1 cup flaked coconut, divided
• 2 cups thawed Sugar Free Whipped Topping, divided
• 1 graham cracker crust (6 oz.)
  

1. POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes.
2. Gently stir in 1 cup of the whipped topping.
3. Pour into crust.
4. Refrigerate 4 hours or until set.
5. Top the pie with the rest of the whipped topping.
6. Toast the rest of the coconut a sprinkle over pie.
7. Store leftover pie in refrigerator.

**Yields one pie**

Double Layer Pumpkin Pie

• 4 oz cream cheese (1/2 of a block)
• 1 tbsp of milk
• 1 tbsp of sugar
• 1 tub of thawed sugar free whipped topping
• 1 graham cracker crust
• 1 cup of milk
• 1 (15 oz) can of pumpkin
• 2 packages (4 servings each) of Sugar Free Instant Vanilla Pudding
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

1. Mix cream cheese, 1 tbsp of milk, and sugar together with 1/2 of the tub of whipped topping. Mix until completely smooth and add to your graham cracker crust as your first layer.
2. Mix together the pumpkin, vanilla pudding, cinnamon, ginger, cloves, and remaining cup of milk together. Mix until smooth and make this mixture your second layer to the pie.
3. Refrigerate for 4 hours or until set.
4. Top with remaining cool whip as a garnish when served.

**yields one pie**

Thanks to kraftfoods for the GREAT recipe!

Key Lime Pie

• Ready-made Graham Cracker Crust


• 1/2 cup key lime juice


• 8 oz package softened cream cheese


• 1 tsp vanilla


• 1 (14 oz) can Sweetened Condensed Milk


• 1 (8 oz) tub softened cool whip for topping (optional)

Blend key lime juice, cream cheese, vanilla flavoring, and sweetened condensed milk together and then pour into graham cracker crust.

Chill at least one hour before serving.

Serve with softened cool whip on top for a fast, favorite sweet treat!

***Yields approximately one pie. (8 servings)***

Lemon Pie

• 1 tub of Crystal Light Lemonade (only small amount that would be used to make 1 pitcher full)
• 1 small package of sugar free instant pudding (Lemon flavored)
• 1 & 3/4 skim milk
• 8 oz Light Cool Whip
• Reduced Fat Grahm Cracker Crust

Mix crystal light, sugar free instant pudding, and milk together -- until smooth.

Add in 8 oz Light Cool Whip.

Mix until light and fluffy..

Pour into reduced fat graham cracker crust and chill for 45 minutes.

***Yields One Pie***

Old Fashioned Chess Pie

• 1 unbaked pie shell (bake for 8-10 minutes before you fill it)
• 2 cups of Sugar
• 2 tbsp cornmeal
• 1 tbsp self-rising flour
• 1/2 cup (1 stick) melted butter
• 1/4 tsp salt
• 1/4 cup milk
• 1 tbsp white vinegar
• 1/2 tsp Vanilla
• 4 eggs

Mix all ingredients together and put them into the pre-baked pie shell.

Bake at 350 for 50-55 minutes until golden brown.

If you like your edges of your crusts soft instead of crunchy, then after 10 minutes baking (after filling) cover the edges of your pie crust with aluminum foil to prevent over cooking!

***Yields One Pie***