DOUBLE LAYER PUMPKIN PIE

4 oz. cream cheese (soft)
1 T. milk or half and half
1 T. sugar
1 ½ c cool whip
1 graham cracker pie crust
2 pkg. vanilla pudding (instant)
1 can pumpkin (16 oz.)
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 c. milk
mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix. Beat with wire shisk intil well blended (1to 2 minutes). (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigereate 3 hours. Garnish with whipped topping and nuts.

NEVER FAIL PIE CRUST
½ as much shortening as flour
½ as much liquid as shortening
1 t. vinegar in water
Example: 1 ½ c. flour
¾ c. shortening
1/3 c. water (ice cold)
1 t. vinegar
mix well, Roll paper thin

APPLE BETTY
4 c. sliced apples
¼ c. orange juice
1 c. sugar
½ c. butter
¾ c. flour
½ t. cinnamon
¼ t. nutmeg
Mound apples in buttered 9” pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375* for 45 minutes.

NO BAKE CHEESE CAKE

1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries

PEANUT BUTTER CHOCOLATE PIE
1 ½ c cold half and half Joy Edwards
1 pkg. chocolate pudding
3 ½ cups cool whip
1 c. chopped peanut butter cup candies
1 pkg. chocolate crumb crust
In a large bowl mix milk and pudding, let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm.
* store in freezer

NO BAKE PEANUT BUTTER PIE (Lisa)

No Bake Peanut Butter Pie (makes 2 pies)

INGREDIENTS:
1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts

DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls and chocolate sauce, if desired.

APPLE PIE FILLING

APPLE PIE FILLING

3 c. sugar
1 juice of a lemon
¼ c. carol syrup
¾ TBS nutmeg
¾ TBS cinnamon
¼ TBS salt
3 c. water
Cornstarch and water (just enough to thicken)
Apples 4 to 5 for each pie pealed and sliced

Mix all ingredients; bring to boil in small saucepan.
Cook until apples are soft. Let apples cool. Put into piecrust, and top with other piecrust
Bake @ 375* for 30 min.