Chocolate Eclair Pie (Sugar Free)

Chocolate Eclair Pie (Sugar Free)

(The picture is not mine -- but its similar. You can substitute Chocolate Cool Whip for the cool whip used in the top part, but it will no longer be sugar free)

4.5 cups of milk (divided 3 + 1.5 cups)

3 packets of sugar free french vanilla pudding (instant)

2 tubs of sugar free cool whip

1 packet of sugar free chocolate pudding (instant)

1 box of graham crackers

In an electric mixer, mix 3 cups of milk and 3 packets of french pudding mix; whip in 1 tub of the SF cool whip. Set aside. Mix 1.5 cups of milk with the chocolate pudding mix and whip in the other tub of SF cool whip. Set aside.

In the bottom of a 9 x 13 x 2 pan as follows:

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

French Vanilla Pudding

Graham Crackers

Chocolate Pudding

Chill overnight for the graham crackers to soften. Enjoy this guilt-free sweet treat!

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.

Turtle Pumpkin Pie

Prep Time: 15 min

Total Time: 1 hr 15 min

Makes: 10 servings

What You Need!

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup cold milk

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

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

Make It!

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Kraft Kitchens Tips

Size-Wise

At 10 servings, this tasty pie is a perfect dessert to feed a crowd.

Creative Leftovers

Need some ideas for how to use the leftover canned pumpkin? Go to kraftfoods.com for recipe suggestions, such as Pumpkin Raisin Bars.

Note

Store leftover pie in refrigerator.

Beef Stroganoff

Ingredients

• 2 tablespoons olive oil
• 3 pounds ground beef
• 1 medium onion, sliced
• garlic powder, salt & pepper while beef is cooking
• 4 tablespoons butter
• 4 tbsp flour
• 1 large can of mushrooms, drained
• 2 cans beef broth
• 1 family size can cream of mushroom soup
• Salt and black pepper
• 1 large cannister of sour cream
• 2 bags of cooked egg noodles

This recipe can be halved.

Easy Apple Strudel

SUBMITTED BY: JESSLUV PHOTO BY: Jurate

"This apple strudel recipe is very simple to make, yummy and best of all, inexpensive."

RECIPE RATING:

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
US METRIC

INGREDIENTS (Nutrition)

• 1 Granny Smith apple - peeled, cored and coarsely shredded
• 3 Granny Smith apples - peeled, cored and sliced
• 1 cup brown sugar
• 1 cup golden raisins
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1/4 cup milk

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DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
3. Bake in preheated oven for 35 to 40 minutes, or until golden brown.

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