149 pie mix sweetened milk Recipes

pie crust, baked, lime flavored jell-o mix, boiling water, lemon zest, fresh lime juice, egg yolk, beaten, sweetened condensed milk, bitters, egg white

pie crust, baked and cooled, grated lime zest, fresh lime juice, sweetened condensed milk, instant vanilla pudding mix

sweetened condensed milk, lemon juice, crushed pineapple, drained, chopped nuts (i use mixed nuts w/o peanuts, toasted), topping (coolwhip ), graham cracker pie crusts

sweetened condensed milk, divided, unsweetened chocolate, almond extract, divided, frozen pie shell (9 inches), baked, maraschino cherries, drained, cream cheese, softened, cold water, instant vanilla pudding mix, heavy whipping cream , whipped, chopped toasted almonds, chocolate curls , optional

sweetened condensed milk, sour cream, lemonade mix, graham cracker crust (i have also used a 9 in baked pie shell)

fiber 1 cereal (original), light whipped butter (or light buttery spread, like brummel & brown, melted and mixed with 1 oz. water), splenda no calorie artificial sweetener, granulated, cinnamon, pumpkin puree (not pumpkin pie filling), fat-free evaporated milk, splenda granular, no calorie artificial sweetener, fat free egg substitute (like egg beaters), sugar-free maple syrup, pumpkin pie spice, cinnamon, salt, fat-free whipped topping (optional)

prepared graham cracker crusts or 1 pie pastry, baked and cooled (9-10 inch size), bottled margarita mix, egg yolks (i use jumbo size eggs), sweetened condensed milk, sweetened whipped cream, to garnish

reduced-fat oreo cookies, crushed (about 1-1/2 cups crumbs), light butter, melted, cool whip lite, thawed, divided, nonfat milk (cold ), sugar-free instant vanilla pudding mix , and pie filling mix, semi-sweet chocolate baking squares, melted, fat-free sweetened condensed milk

graham cracker crust, cream cheese, softened, sweetened condensed milk, cheesecake flavor instant pudding and pie filling mix, firm bananas, sliced, sweetened whipped cream, for garnish

unbaked pie shell, german sweet chocolate, butter or 1/4 cup margarine, sweetened condensed milk, water, eggs, beaten, vanilla extract, salt, chopped pecans, cold milk, instant chocolate pudding mix, cool whip, whipping cream, powdered sugar, vanilla

graham crackers, ready crust, semi-sweet chocolate baking squares, melted, sweetened condensed milk, chopped pecans, cold milk, chocolate flavor instant pudding and pie filling mix, 4 serving size, frozen non-dairy topping, divided

eagle brand sweetened condensed milk (not evaporated milk), crunchy peanut butter, jell-o sugar-free instant chocolate fudge pudding mix (4 serving size), cool whip topping, thawed, oreo cookie pie crusts, peanuts (to garnish ), chocolate shavings (to garnish )

sweetened flaked coconut, divided, macaroons, crushed and mixed with, melted butter, heavy cream, divided, sugar , plus, sugar, instant vanilla pudding, cold milk (i use 2 cups to have it set up better), coconut extract, hot fudge

carton cool whip lite, strawberry pie filling, unsweetened crushed canned pineapple, drained, fruit cocktail in light syrup, undrained, marshmallow, sweetened condensed milk, pecans, chopped

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.

crushed pineapple (drained ), sweetened coconut, banana, sliced, enough lemon juice , to cover banana slices, sweetened condensed milk, graham cracker pie crust (9 in .), unsweetened lime soft powdered drink mix (or as close as you can get)

graham cracker pie crust (6 oz.), cream cheese, softened, eagle brand sweetened condensed milk (not evaporated milk), cold water, instant butterscotch pudding mix, frozen non-dairy topping, thawed and divided

all purpose flour, quick cooking oats, chopped nuts, butter softened, butterscotch pudding and pie filling mix (not instant), eggs, flaked or shredded coconut, pumpkin pie spice, canned pumpkin, sweetened condensed milk