159 pie cream food Recipes

cool n creamy chocolate pie, hersheys foods, prep time does not include chill time, cream cheese, softened, sugar, vanilla extract, syrup, pt.)cold whipping cream, packaged crumb crust (6 oz.), sliced fresh fruit (optional), chocolate curls (optional), beat cream cheese , sugar and vanilla in medium bowl until well blended. gradually add syrup, beating until smooth. beat whipping cream until stiff. carefully fold into chocolate mixture. pour into crust., cover; freeze until firm , about 3 hours. just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

sheriff lemon pie filling or 1 (7 1/2 oz) package lime pie filling, baked angel food cake, whipping cream

pie crust, pre-baked, ripe strawberry, strawberry jell-o gelatin dessert, cornstarch, water, cold water, sugar, cream

cream cheese, softened, sugar, eggs, sour cream, vanilla extract, peppermint extract, graham cracker pie crust, cream and candy cane (to garnish) (optional)

fresh strawberries, sliced, prepared angel food cake, cut into 1-inch cubes (1 loaf), prepared lemon pie filling (or lemon pudding), heavy whipping cream, vanilla extract, powdered sugar, grated lemon zest (optional), limoncello lemon liqueur (optional)

natural brown sugar, pumpkin pie spice (*), salt, pumpkin puree or 1 3/4 cups cooked fresh pumpkin, eggs, half-and-half cream, unbaked 9-inch pie shell

powdered sugar, cream cheese (softened ), frozen whipped cream (thawed ), angel food cake, pie filling (any flavor )

firm silken tofu, vegan cream cheese (sometimes it s at the market, usually have to go to the health food store), canned pumpkin (not the pie mix, i suggest libby s), sugar, flour, ground ginger, nutmeg, cinnamon (maybe 1-1/2), salt (anywhere from 1/8-1/4), baking soda, pie crust

vanilla cake mix , plus required ingredients, quartered fresh strawberries (about 1 lb), granulated sugar, salt, rolls refrigerated pie dough, all-purpose flour , for dusting, coarse sugar, for sprinkling, vanilla ice cream or whipped cream, for serving

butter, melted, plus more for greasing, sugar, fine salt, gingersnap cookies, sleeve graham crackers (about 9 sheets ), pumpkin puree (about 1 1/2 cans), dark brown sugar, ground cinnamon, eggs, banana, mashed, egg white, evaporated milk, heavy cream, sugar, candied ginger, minced

gingersnaps , chocolate wafers or graham crackers, unsalted butter, melted, sugar, canned pure pumpkin, bourbon, freshly grated nutmeg, white chocolate chips, cold heavy cream

angel food cake, cubed (approx. 1 cake), cool whip, thawed, cream cheese, softened, pie filling, powdered sugar

jell-o no-bake cookies and cream dessert, butter or 1/3 cup margarine, melted, cold milk, general foods international coffee instant coffee (suisse mocha flavor, vanilla cafe flavor or irish cream cafe flavor)

food cake mix, water, ready to spread chocolate fudge frosting, oil, mint chocolate chip or your favorite ice cream,softened

toasted pumpkin seeds or sunflower seeds, maple syrup, light brown sugar, heavy cream, dark corn syrup, pumpkin or apple pie spice, fresh lemon juice, salt, fine, pumpkin, unsalted butter, room temperature, vanilla extract

food cake mix, eggs, water, oil, shortening, vanilla, confectioners powdered sugar, real butter, cream

hands on time : 40 minutes total time: 55 minutes serves: 10, whole macadamia nuts, lightly toasted, graham cracker crumbs, granulated sugar, sweetened flaked coconut, toasted, salt, butter, melted, key lime juice, divided, powdered gelatin, just under 1 cup) granulated sugar, sweetened condensed milk, heavy whipping cream, lime slices and fresh raspberries for garnish (optional), instructions, make the crust : preheat oven to 325 degrees. in a food processor, pulse the macadamia nuts and graham cracker crumbs until nuts are finely ground. in a bowl, combine the nut mixture, sugar, coconut and salt. add the melted butter and mix well. press into a 10-inch pie pan. bake for 10 to 15 minutes, or until lightly brown. remove and cool to room temperature., make the filling : in a small bowl, place 2 tbsp of key lime juice and gelatin, stir and set aside to let the gelatin soften. in a small saucepan on medium heat, add 1/2 cup key lime juice and sugar. bring the mixture to a light simmer, stirring well, until the sugar dissolves. remove from the heat and add the gelatin mixture and mix well. mix in the condensed milk, transfer to a bowl and cool in the refrigerator. in an electric mixer, whip the cream to stiff peaks. gently fold the whipped cream into the key lime mix until combined. fill the crust with the key lime mix, cover lightly and place in the freezer. freeze overnight. remove the pie 1 hour before serving, cut into 10 slices and return to the refrigerator until ready to serve. garnish with a slice of lime and fresh raspberries., key limes are smaller, more yellow and milder than the persian limes found in most markets. look for them at the dekalb farmers market and other farmers markets., nutrition, calories (percent of calories from fat , 55), 7 g protein, 60 grams carbohydrates, 2 grams fiber, 34 grams fat, 75 milligrams cholesterol, 228 milligrams sodium.

prepared angel food cake (8 to 10 oz), topping mix (dream whip ), cream cheese, softened, sugar, peach or cherry pie filling