42 refrigerator pie cool Recipes

refrigerated pie crusts (2 crusts ), pack pumpkin, cool whip, thawed, pumpkin pie spice, cheesecake flavor instant pudding and pie filling mix, powdered sugar, pecans, chopped (optional)

refrigerated pie crusts, cool whip, cream cheese, sweetened condensed milk, shredded coconut, pecans, chopped, marshmallows, mandarin oranges, fruit cocktail, crushed pineapple

low-fat vanilla ice cream, refrigerated pie dough, cooked mashed sweet potatoes, cooled, brown sugar, pumpkin pie spice

vanilla low-fat ice cream, refrigerated pie dough (such as pillsbury ), mashed cooked sweet potatoes, cooled, brown sugar, pumpkin pie spice

pillsbury refrigerated pie crusts , softened as directed on box, chopped walnuts, brown sugar, granulated sugar, ground cinnamon, butter or 3/4 cup margarine, melted, cooled, honey, lemon juice, heavy whipping cream, granulated sugar, vanilla

baked pie crusts or 1 graham cracker crust, cool whip dessert topping (or equivalent whipped cream), kumquat, pureed, sweetened condensed milk, lemon juice

cream cheese, softened, creamy peanut butter (such as reese s), sugar, frozen whipped topping (cool whip), thawed, semisweet chocolate chips, prepared graham cracker crust

refrigerated pie crust, cream cheese, softened, plums, diced, granulated sugar, flour, granulated sugar, cinnamon, cream or cool whip or ice , if desired

refrigerated piecrusts, powdered sugar, eggs, light brown sugar, butter, melted and cooled to room temperature, granulated sugar, chopped pecans, all-purpose flour, milk, bourbon, pecan halves

graham cracker crumbs, melted butter, sugar, cream cheese, softened, powdered sugar, cool whip frozen whipped topping (completely thawed), fresh lemon juice (can use bottled ), lemon pie filling, cooled (can use homemeade or store-bought), cream (or use cool whip topping, thawed) (optional)

refrigerated pie crust (baked and cooled ), sugar, flour, salt, milk, cocoa, egg yolks (save whites for meringue), vanilla, butter, egg whites (yolks for pie filling), cream of tartar, sugar

extra quick version : use 1 refrigerated pie crust or, flaky unbaked pie crust, eggs, flour, sugar, brown sugar, unsalted butter, melted and cooled, semisweet chocolate chips, pecans, chopped and toasted

cream cheese, softened, eagle brand condensed milk, lemon juice, carton cool whip, crushed pineapple, drained, pecans, chopped, graham cracker pie crusts

refrigerated white chocolate chip macadamia nut cookie dough, cream cheese, cool whip, powdered sugar, philadelphia berry cream cheese, extra cool whip, powdered sugar, blueberries, drained, philadelphia berry cream cheese, cool whip, powdered sugar, raspberries, blackberry, smuckers boysenberry jam

refrigerated pie crust, chopped pecans, brown sugar, unsweetened cocoa, cooled, strong coffee, butter, softened, vanilla extract, egg, chopped pecans, semisweet chocolate chips, whipping cream, powdered sugar, strong coffee, cooled, chocolate curls

chocolate crumb crusts (or use a graham cracker crust), frozen limeade concentrate, sweetened condensed milk, grated lime zest, vanilla instant pudding mix, cool whip frozen whipped topping, thawed, cool whip (use any amount desired) or whipped cream, for top (use any amount desired), lime slice, halves (optional)

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars

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.