Layer after Layer Lemon Pie

http://kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=55666


Prep Time:
20 min
Total Time:
4 hr 20 min
Makes:
10 servings
1/3 cup strawberry jam
1 HONEY MAID Graham Pie Crust (6 oz.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling

SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set.

Maple Walnut Pumpkin Pie (the best EVER)

Maple Walnut Pumpkin Pie

***Susan's Note: I first tried this in Fall 2007. I haven't found a better pumpkin pie recipe. It's amazing.


INGREDIENTS
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons real maple syrup or maple-flavored syrup
1 1/2 teaspoons pumpkin pie spice
Streusel
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
2 tablespoons all-purpose flour
2 tablespoons cold butter or margarine
Topping
1 cup whipping cream
2 tablespoons packed brown sugar
Chopped walnuts, if desired


DIRECTIONS
1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Pour into crust-lined pan. Bake 10 minutes.
2. Meanwhile, in small bowl, mix 1/4 cup brown sugar, the chopped walnuts and flour; cut in butter until crumbly. Set aside.
3. Reduce oven temperature to 350°F. Sprinkle streusel over pie. Cover crust edge with 3-inch-wide strips of foil to prevent excessive browning.
4. Bake 30 to 35 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool completely, about 2 hours. Serve or refrigerate until serving time.
5. To serve, in medium bowl, beat whipping cream and 2 tablespoons brown sugar with electric mixer on medium-high speed until soft peaks form. Serve pie with whipped cream; garnish with chopped walnuts. Store in refrigerator.




Here's another recipe for a good pumpkin pie with NO BAKING involved:
Streusel Topped Pumpkin Pie


1. 1 1/4 cups cold milk
2. 1 cup canned pumpkin
3. 2 pkg. (4 serving size) JELL-O Cheesecake Flavor Instant Pudding & Pie Filling
4. 1 teaspoon pumpkin pie spice
5. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
6. 1 (6 ounce) HONEY MAID Graham Pie Crust
7. 1/4 cup chopped PLANTERS Walnuts
8. 2 tablespoons brown sugar
9. 1 teaspoon butter or margarine

Nutrition Info

Per Serving

* Calories: 368 kcal
* Carbohydrates: 46 g
* Dietary Fiber: 2 g
* Fat: 18 g
* Protein: 5 g
* Sugars: 35 g

2. Cooking Directions

1. Add milk to pumpkin in large bowl; stir with wire whisk until well blended. Add pudding mixes and spice. Beat 2 minutes or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Spoon into pie crust.
2. Refrigerate 4 hours or until set. Meanwhile, place walnuts, brown sugar and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until hot bubbly, stirring after 1 minute. Cool.
3. Sprinkle walnut mixture over pie just before serving. Top each serving with a dollop of the remaining whipped topping.

Yield: 8 servings

Sand Cake

Sand Cake
Real Simple
http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=640864


1 12-ounce box Nilla Wafers
1 8-ounce container Cool Whip
2 3-ounce packages cream cheese, softened
1 4-ounce package vanilla instant pudding mix
1 1/2 cups milk
1 teaspoon vanilla extract
Candy shells for decorating (available at most candy stores)

Make the "sand" by crushing the Nilla Wafers with a potato masher or in a food processor. With a mixer, combine the Cool Whip, cream cheese, pudding mix, milk, and vanilla. Layer a fifth of the crumbs in the bottom of a large, clean sand pail. Top with a third of the pudding mixture, then a layer of crumbs. Continue layering, ending with crumbs. Cover and refrigerate at least 30 minutes. Decorate with the candy shells.

Banana Pudding Quick

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=53949


Prep Time:
30 min
Total Time:
3 hr 30 min
Makes:
14 servings, about 2/3 cup each
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
4 cups fat-free milk
47 NILLA Wafers, divided
5 to 6 medium ripe bananas, sliced (about 3 cups), divided
2 cups thawed COOL WHIP LITE Whipped Topping

PREPARE pudding with milk as directed on package.

SPOON 1/2 cup pudding in bottom of 2-qt. serving bowl. Top with 8 wafers, generous layer of sliced bananas and 1 cup pudding. Stand 12 wafers around outside edge of dish. Continue layering 12 wafers, sliced bananas, 1 cup pudding, 15 wafers, sliced bananas and remaining pudding. Cover.

REFRIGERATE 3 hours or overnight to soften cookies. To serve, spread whipped topping over pudding. Garnish with additional banana slices, if desired.
Kraft Kitchens Tips
Jazz It Up
For individual servings, prepare pudding as directed. In each of 8 dessert dishes, stand 4 to 5 wafers around outside edge. Layer pudding with half the banana slices. Garnish with remaining bananas, whipped toping and remaining wafers.



P.s. from Susan: This looks good too: Not Yo' Mama's Banana PUdding:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21275,00.html

Pumpkin Pudding - Weight Watchers

Pumpkin Pudding

This recipe was taken off a bulletin board at a W.W. meeting I attended.
I made this with the vanilla pudding at Thanksgiving and it was delicious -
tasted just like Pumpkin Pie!

Ingredients

1 small pkg. sugar free vanilla or butterscotch instant pudding
1 cup canned pumpkin (not mix)
2 cup skim or 1% milk
1/4 tsp pumpkin pie spice

Mix together and refrigerate.

SERVING SIZE: 1 cup

POINTS: 2

This is also delicious poured into a ready-made graham crust!! ~ Susan

Black Bottom Banana Cream Pie

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=54743

rep Time:
30 min
Total Time:
4 hr 30 min
Makes:
8 servings
6 Tbsp. butter or margarine, divided
25 NILLA Wafers, finely crushed (about 1-1/4 cups crumbs)
2 Tbsp. sugar
4 squares BAKER'S Semi-Sweet Baking Chocolate
2 large bananas, sliced
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-3/4 cups cold milk
1 cup thawed COOL WHIP Whipped Topping

MELT 1/4 cup (4 Tbsp.) of the butter; place in medium bowl. Add wafer crumbs and sugar; mix well. Remove 2 Tbsp. of the crumb mixture; set aside for later use. Press remaining crumb mixture firmly onto bottom and up side of 9-inch pie plate; set aside.

MICROWAVE chocolate and remaining 2 Tbsp. butter in microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

PREPARE dry pudding mix with 1-3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.
Kraft Kitchens Tips
Size It Up
Enjoy a serving of this indulgent pie on occasion.
Great Substitute
Prepare as directed, using COOL WHIP French Vanilla Whipped Topping.
K:3739 v0:54743
Average Rating (115)
Rated by mdekneef on 3/27/2008
" I absolutely loved it...but the chocolate was too much and after it being in the refrigerator it became hard to cut the pie. Next time I will use half the amount of chocolate. However, it was soooo good and easy to make."
See All Ratings & Comments See All Ratings and Comments
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Nutritional Information
Calories
340
Total fat
18 g
Saturated fat
10 g
Cholesterol
30 mg
Sodium
310 mg
Carbohydrate
44 g
Dietary fiber
2 g
Sugars
32 g
Protein
4 g
Vitamin A
8 %DV
Vitamin C
6 %DV
Calcium
8 %DV
Iron
6 %DV