No-Bake

Eggnog Pie By: WESLEY MURKS "A pie for the microwave. Graham cracker crust may be substituted for pre-baked pie crust. Creating this pie is a bit to do, but well worth the time spent!" Rate/Review | Read Reviews (1) 281 people have saved this | 0 custom versions What to Drink? Coffee Prep Time: 30 Min Cook Time: 3 Min Ready In: 3 Hrs 33 Min Servings (Help) US MetricCalculate Original Recipe Yield1 - 9 inch pie
7

Ingredients

1/4 cup cold water 1 (.25 ounce) package unflavored gelatin 1 cup milk 3/4 cup white sugar 2 eggs, lightly beaten 1/4 cup rum 1 cup whipping cream 1 (9 inch) pie shell, baked 1/2 teaspoon ground nutmeg

Directions 1.In a small bowl, let gelatin dissolve into water; set aside. Combine milk and 1/2 of the sugar in a small glass bowl. Microwave for 3 minutes or until milk begins to boil. 2.In a medium bowl, stir gelatin mixture into the heated milk and sugar; gradually whisk in eggs using a wire whisk. Microwave mixture stirring with whisk after each minute until it thickens. Remove from microwave and pour in rum. Keep mixture refrigerated until it begins to set being sure to stir it occasionally as it chills. 3.In a medium bowl, whip cream until soft peaks form; beat in remaining 1/2 of sugar. Set aside 1/2 cup of this mixture for garnish; keep refrigerated. Fold remaining whipped cream into

microwaved mixture and pour into pie crust. Cover and refrigerate for 2 to 3 hours. 4.Serve with reserved whipped cream and a dusting of nutmeg. Nutritional Information Nutritional Information Eggnog Pie Servings Per Recipe: 7 Amount Per Serving Calories: 379

Total Fat: 21.6g Cholesterol: 101mg Sodium: 188mg Total Carbs: 37.4g Dietary Fiber: 0.5g Protein: 5.4g VIEW DETAILED NUTRITION About: Nutrition Info

No Bake Pumpkin Pie I By: Cathy "This is a delicious no bake pie with a graham cracker crust." Rate/Review | Read Reviews (106) What to Drink? Coffee Servings (Help) US MetricCalculate Original Recipe Yield1 pie
8

Ingredients

1 (9 inch) prepared graham cracker crust 1 (.25 ounce) package unflavored gelatin 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt

1 (14 ounce) can sweetened condensed milk 2 eggs, beaten 1 (15 ounce) can pumpkin puree

Directions 1.In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. 2.Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving. Nutritional Information Nutritional Information No Bake Pumpkin Pie I Servings Per Recipe: 8 Amount Per Serving Calories: 346

Total Fat: 13.2g Cholesterol: 70mg Sodium: 526mg Total Carbs: 50.9g Dietary Fiber: 2.2g Protein: 8.1g

VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Nov. 29, 2008 by Allen I personally judge foods and other things very critically, but I think this recipe kind of made me feel so much better. This was the first pie I've ever made, and no bake, it's so great! I made this for Thanksgiving the other day, and it was truly an absolute HIT! The only odd thing that occurred while heating the filling part/egg spice and milk mixture was that for some reason the eggs seemed to almost scramble.. into little bits. But it was primarily because the heat was set on medium--you should really stir the eggs in slowly while the mixture begins to heat, on low, and then add the spices, and pumpkin last, with the heat off, stirring after about 15-20 minutes, constantly, on low. This is only for pure perfection. I just love this pie, and I would definitely make it again, and again, for anything! Not too sweet, but not to pumpkinny, it's just right! The crust is amazing, if you use a graham cracker one. Delish! Reviewed on Nov. 23, 2002 by GRACYHON

Agree with other boardmates, it's so great and can be finished in 5 min. Personally, I found that it's too sweet for me, suggest other boardmates to reduce the use of sweet condensed milk. Reviewed on Nov. 25, 2005 by Chrissy Fessler I had made this recipe a few Thanksgivings ago and every year after my kids asked for it but I had lost the recipe. This sounded familiar so I tried it and the kids told me this was the one. What I do is pour this into 12 small graham tartlets by Keebler and then top with mini marshmallows. The flavor is so nice and creamy! I will not lose this recipe again!!!!! Reviewed on Oct. 20, 2006 by MEHUNGRY98 Yum! I made this for Thanksgiving last year and forgot to rate it. When I told my husband that I was going to make it again (now that it's pumpkin season) his eyes lit up! :) Delicious, good flavor even with lighter ingredients. I make it with fat free sweetened condensed milk, egg whites or egg substitute, and reduced fat graham cracker crust (when I can find it) - thanks for this great recipe!

Pumpkin Chiffon Pie By: Carla A. Lightsey, Houston, Texas "You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)" Rate/Review | Read Reviews (10) What to Drink? Coffee Prep Time: 30 Min Cook Time: 20 Min Ready In: 1 Hr 50 Min

Servings (Help) US MetricCalculate Original Recipe Yield1 - 9 inch pie

8

Ingredients

1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 4 eggs, separated 1 1/4 cups white sugar 1 1/4 cups pumpkin 2/3 cup evaporated milk 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1 recipe pastry for a 9 inch single crust pie

Directions 1.Mix the gelatin and water in a small bowl, and set aside. 2.In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger. 3.In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and

allow the mixture to thicken until it mounds when dropped by the spoonful. 4.In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour. Nutritional Information Nutritional Information Pumpkin Chiffon Pie Servings Per Recipe: 8 Amount Per Serving Calories: 289

Total Fat: 10.2g Cholesterol: 106mg Sodium: 228mg Total Carbs: 45g Dietary Fiber: 2.6g Protein: 6g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Oct. 10, 2003 by RYANN COLEMAN

This is a great recipe. It's much lighter than regular Pumpkin Pie. It's great. I love it. Thanks Carla!!! Reviewed on Nov. 8, 2011 by April This pie is SO light a fluffy! I've never much cared for regular pumpkin pie, it's too heavy after a big holiday meal, this pie is the perfect replacement! exact same flavor but more of a mousse consistency. Reviewed on Oct. 6, 2011 by Jenniferdori This is the absolute best recipe. I made this a few years ago, and then couldn't remember where I found it. My husband has been asking for it ever since! The only thing is the raw eggs, but if there's someone there who can't eat it, there's usually another dessert they can have. It's worth it!!

Frost on the Pumpkin By: Ruth "I have been serving this blue ribbon pie for many years and no one who loves pumpkin pie goes home without asking for the recipe! It has all the flavors everyone wants in a pumpkin pie without the heaviness." Rate/Review | Read Reviews (10) Prep Time: 40 Min Ready In: 40 Min Servings (Help) US MetricCalculate Original Recipe Yield1 9-inch pie
12

Ingredients

1 tablespoon unflavored gelatin 1/4 cup cold water 3 eggs, separated 1/3 cup white sugar 1 1/4 cups cooked, mashed pumpkin 1 cup milk 1/2 teaspoon ground allspice 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg 3/4 cup confectioners' sugar 1 cup whipping cream 1 teaspoon vanilla extract 1 (9 inch) pie crust

Directions 1.Soften gelatin in cold water and set aside. Beat egg yolks at high speed in mixer until ribbons form. Gradually add the white sugar and beat until mixture thickens. Add pumpkin, milk, allspice, 1/2 teaspoon cinnamon, ginger and nutmeg. Beat well. 2.Pour pumpkin mixture into medium saucepan. Cook over medium heat stirring constantly for 5 minutes or until thickened. Remove from heat and add gelatin mixture. Blend together and refrigerate until chilled. 3.Combine 1/2 cup of the powdered sugar and the remaining 1/2 teaspoon of the cinnamon. Stir and set aside. Beat whipping cream and vanilla until doubled in size. Gradually add the powdered sugar and cinnamon mixture; beat until soft peaks form. Refrigerate. 4.Beat egg whites (room temperature) at high speed until foamy. Gradually add the rest of the divided powdered sugar a Tablespoon at a timebeating until stiff peaks form. Fold into chilled pumpkin mixture.

5.Spread half of the pumpkin mixture evenly into baked pie shell. Spoon half of whipped cream mixture over pumpkin layer. Repeat layers ending with whipped cream mixture and sealing to the edge of the pastry. Chill until set. Nutritional Information Nutritional Information Frost on the Pumpkin Servings Per Recipe: 12 Amount Per Serving Calories: 230

Total Fat: 13.8g Cholesterol: 82mg Sodium: 128mg Total Carbs: 23.3g Dietary Fiber: 0.6g Protein: 4g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Nov. 21, 2004 by JenInCalifornia This is pretty good, but it isn't really anything like a pumpkin pie. It has the flavor of one, but the texture is completely different. It's layered and really light and fluffy. If you're looking for a

traditional pumpkin pie recipe, this isn't it... but it is very good for what it is. Reviewed on Nov. 2, 2003 by Ruth Phillips This is without a doubt the best pumpkin pie I have ever made-and I have tried just about all of them after over thirty years of baking!! It is not the quickest to do-but is worth the extra half an hour or so in extra time-and is easily done in a few stages. My family says it is 'authentic pumpkin pie taste without the heaviness.' Absolutely try this-if you want certain success with everyone who tastes it. Incredibly impressive and very different from the 'run-of-the-mill' off the-back-of-the-can pumpkin pie recipe! YUM! Reviewed on Dec. 23, 2002 by JEN BLAU I made this for a dinner party and everyone cleaned their plates. It is really light - great if you like the taste of pumpkin but not the heavy custard texture of traditional pumpkin pie.

Coconut Ambrosia Salad

By: Didi "I've been making this recipe for well over thirty years, and it's still good." Rate/Review | Read Reviews (237) Prep Time: 10 Min Ready In: 1 Hr 10 Min Servings (Help) US MetricCalculate Original Recipe Yield12 servings
12

Ingredients

1 1 3 2 2

(11 ounce) can mandarin oranges, drained (8 ounce) can crushed pineapple, drained 1/2 cups frozen whipped topping, thawed cups shredded coconut cups miniature marshmallows

1/2 cup milk 1 cup maraschino cherries

Directions 1.In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and milk. 2.Mix together well and chill 1 hour before serving. Garnish with cherries. Nutritional Information Nutritional Information Coconut Ambrosia Salad Servings Per Recipe: 12 Amount Per Serving Calories: 195

Total Fat: 7g Cholesterol: < 1mg Sodium: 48mg Total Carbs: 31g Dietary Fiber: 1.8g Protein: 1g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Feb. 11, 2004 by ECS

I doubled the recipe and made this for thirty people at a baby shower - it was a huge hit! There were NO leftovers! I took the advice of many other reviewers added pecans and apples (with skins but no celery!), added red and green grapes, used less cool whip, used low fat cool whip, strained the canned fruit overnight, added a large box of pistachio instant pudding to the whipped topping and substituted sour cream for the milk - made it very thick and creamy, not runny at all, and the colors of the fruit looked great - together it was a perfect combination! I tossed it lightly with my hands and it was so simple. You can't go wrong with this recipe - add any fresh fruit you want! Reviewed on Feb. 11, 2004 by Dog Lovin' Mama Excellent recipe. Everyone LOVED this!!! I made this twice in the last week. The first time I made it with strawberry Cool Whip and used two cans of mandarin oranges. It was really good (a little too much coconut though). The second time I made it I used regular Cool Whip but added a box of instant pistachio pudding to the Cool Whip and then added the rest of the stuff, still using two cans of mandarin oranges. I only used about 1 1/4 cups of coconut this time. Everyone raved about this recipe with the pistachio pudding in it. I will

definitely make it this way from now on. Thanks for the recipe Didi!!! :-) Reviewed on Nov. 30, 2008 by GODSGIRL Really good fruit salad! I omitted the milk and added 1 cup of chopped pecans and a teaspoon of vanilla. I think it would be good with more fruit too, maybe even some bananas. Update: do not omit the milk unless you will be eating this salad the same day. Overnight the marshmallows absorb all the juices. Reviewed on Sep. 26, 2005 by Sunnie I just love AMBROSIA! BUT here is what I do.. I dont measure, just use what you think looks and tastes best! cream cheese (creamed.....) or sour cream real whipped cream (beat in vanilla & sugar) pineapple, crushed can mandarin oranges minimarshmallows coconut cherries splash 1/2 & 1/2 splash orange juice little pineapple juice from cane sugar if needed.....

Magic Cookie Bars from EAGLE BRAND

By: EAGLE BRAND "This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust." Rate/Review | Read Reviews (331) Servings (Help) US MetricCalculate Original Recipe Yield36 bars
36

Ingredients

1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts

Directions 1.Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with nostick cooking spray. 2.Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. 3.Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. Footnotes

Variations 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above. Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips. Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.

Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semisweet chocolate chips.

Nutritional Information Nutritional Information Magic Cookie Bars from EAGLE BRAND Servings Per Recipe: 36 Amount Per Serving Calories: 167

Total Fat: 9.8g Cholesterol: 11mg Sodium: 64mg Total Carbs: 13.9g Dietary Fiber: 1.1g Protein: 1.7g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on May 9, 2008 by Roe Everyone loves this, it's addictive. Some hints, when doing the butter/graham crust, add 1/4 tsp. Cinnamon. Melt butter in a pot on stove, then stir in the graham crackers, then put it in the pan and press it down evenly. This way, the crust stays together much better than just sprinkling it.

Reviewed on Dec. 5, 2005 by churchlady 0508 I volunteered to bring something for our annual Christmas bazaar for church - even though I don't bake much anymore. These were so easy to make! I used the version with 1/2 chocolate chips and 1/2 butterscotch. The ladies in the kitchen that were packaging the baked goods tasted them and said they were great. It seems that a lot of people know what they are because they sold right away. If you want better directions for the same recipe look for the site that says 7 layer Magic Bars by Eagle brand - they seem to have improved the directions for that recipe. Reviewed on Nov. 4, 2004 by DARLA C. Pretty good. Next time I will mix the butter and crumbs together and press into the pan to prevent it from crumbling. I also should have waited until they had chilled before slicing into them, they would have held their shape a little better.

Shanibars
By: WickedCreations "This is an adaptation to an all-natural bar that is very popular, naturally yummie, and very versatile. It tastes like you are eating a candy bar but there is NO Sugar Added -- it's nature's candy!! You don't need sugar because it's already sweet! Quick and easy, great for snacking, a grab and go bar!! Kid-friendly too!! Raw and no baking, no cooking required!!" Rate/Review | Read Reviews (5) Prep Time: 10 Min Ready In: 40 Min Servings (Help)
6

US

MetricCalculate

Original Recipe Yield6 bars Ingredients

1 cup chopped dates 3/4 cup peanut butter 1/2 cup flaked coconut 3 tablespoons unsweetened cocoa powder 1 pinch salt (optional)

Directions 1.Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor. Cover, and blend until smooth, about 4 minutes. The mixture will be very sticky. 2.Press the mixture into a loaf pan lined with waxed paper. Refrigerate for 30 minutes. Remove the chilled mixture from the pan and slice into 6 bars. Wrap each bar in foil and refrigerate until serving. Footnotes

Editor's Note To be sure your bars are truly raw treats, look for raw cocoa powder at your specialty food store.

Nutritional Information Nutritional Information

Shanibars Servings Per Recipe: 6 Amount Per Serving Calories: 308

Total Fat: 18.5g Cholesterol: 0mg Sodium: 231mg Total Carbs: 33.2g Dietary Fiber: 5.8g Protein: 9.5g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Aug. 16, 2011 by jsfoertsch These were delicious! I didn't add the salt and used sweetened coconut because that's all I had on hand. I was a bit leery about making these since I'm not a huge fan of dates but the flavors that come through most distinctly are the cocoa and peanut butter. Even my 1-year-old enjoyed it! Reviewed on Aug. 30, 2011 by crys I made these bars, didn't come out sticky, but maybe I mixed it too long. Besides that these bars are awesome, instead of six bars, I cut mine into smaller pieces and gave them to some very picky 6

and 7 year old girls and they devoured them without a problem. Thank you very much for this recipes. This is a new school and home favorite and the bonus is there is no sugar and kids think they are eating chocolate!

Watermelon Pie By: JJOHN32 "Just right for the summertime." Rate/Review | Read Reviews (22) What to Drink? Coffee Servings (Help) US MetricCalculate Original Recipe Yield1 - 9 inch pie
8

Ingredients

1 (3 ounce) package watermelon flavored gelatin 1/4 cup water 1 (12 ounce) container frozen whipped topping, thawed 2 cups watermelon 1 (9 inch) prepared graham cracker crust

Directions 1.Mix together the watermelon gelatin and water. Fold gelatin mixture into the dessert topping. Add cut watermelon. 2.Pour mixture into graham cracker crust. Cool in refrigerator for about 3 hours. Nutritional Information Nutritional Information Watermelon Pie Servings Per Recipe: 8 Amount Per Serving Calories: 332

Total Fat: 18.1g Cholesterol: 0mg Sodium: 206mg Total Carbs: 41.3g Dietary Fiber: 0.6g Protein: 3g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Jul. 27, 2003 by STACY PINEAULT This couldn't be easier to prepare. The only thing I would change is, putting the pie in the freezer

instead of the refrigerator. I left it in the frig for 4 hours and it was still runny. Putting it in the freezer worked better. Reviewed on Sep. 12, 2004 by MELISAWARREN I got mixed reviews on this one....though my picky-eater husband gobbled it up....easy to make, but leftovers do not save well Reviewed on Sep. 14, 2009 by Lizzie H This pie was very easy and delicious. I went to three different stores and couldn't find watermelon jello. I substituted Watermelon Fusion jello (cantaloupe, honeydew, and watermelon. It was green so I added a couple drops of red food coloring. I didn't boil the water before I added it to the jello. I had no problem with the pie setting up in the fridge. It had a great watermelon flavor. My watermelon was very ripe. I drained it so that it wouldn't make my pie too wet.

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Minty Lime Freeze By: KRAFT "This refreshing creamy freezer pie with lime and mint is made lighter with Neufchatel cheese and reduced calorie whipped topping."

Rate/Review | Read Reviews (5) Prep Time: 15 Min Ready In: 3 Hrs 15 Min Servings (Help) US MetricCalculate Original Recipe Yield12 servings
12

Ingredients

2 (8 ounce) packages PHILADELPHIA Neufchatel Cheese, softened 1/2 cup sugar, divided 1 (3 ounce) package JELL-O Brand Lime Flavor Gelatin

1 tablespoon lime zest 1/4 cup fresh lime juice 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed 1 tablespoon chopped fresh mint 1 1/2 cups finely crushed pretzels 6 tablespoons butter or margarine, melted

Directions 1.Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well. 2.Whisk in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling. 3.Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve. Footnotes

Special Extra: Add 1/2 tsp. rum extract with gelatin mix, zest and juice.

Food Facts: You will need 1 large or 2 small limes to get 1 Tbsp. zest and 1/4 cup juice. If you can't get enough juice from the limes, add enough bottled lime juice to get the desired measure.

Nutritional Information Nutritional Information Minty Lime Freeze Servings Per Recipe: 12 Amount Per Serving Calories: 192

Total Fat: 8.2g Cholesterol: 15mg Sodium: 254mg Total Carbs: 29.6g Dietary Fiber: 0.4g Protein: 1.7g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Jul. 25, 2011 by luvacook This was the bomb. One of the most heavenly things I have ever tasted. I even used my pretzel knots whole to save a step and turned out yummy. easy as I like also.

Reviewed on Jul. 27, 2009 by LisaKay I made this for a reunion and it was a big hit! The only problem is that the mint flavor wasn't really noticeable, and was overpowered by the lime. Next time I think I will double the mint and maybe cut back on the lime zest and juice. It is a really quick and tasty recipe as is though! Reviewed on Jun. 7, 2010 by Paula H I think it's a very good recipe, I did use fresh lime juice. It was not quite sweet enough tasting for me because I used sugar free Lime Jello, so I added 4 packets of Splenda. I will make it again. :-)

Raspberry Lemonade Pie By: Cool Whip "This creamy lemon pie with raspberries makes an elegant dessert for special occasions."

Rate/Review | Read Reviews (53)

Prep Time: 15 Min Ready In: 15 Min Servings (Help) US MetricCalculate Original Recipe Yield16 servings
16

Ingredients

1 1/2 cups boiling water 1 (3 ounce) package JELL-O Brand Lemon Flavor Gelatin 4 ounces PHILADELPHIA Cream Cheese, softened

1/2 (12 ounce) can frozen lemonade concentrate, thawed 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed 1 cup fresh raspberries 2 (6 ounce) HONEY MAID Graham Pie Crusts

Directions 1.Add boiling water to gelatin mix in small bowl. Stir 2 min. until completely dissolved; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in concentrate, then gelatin until blended. 2.Stir in COOL WHIP and berries. Pour into crusts. 3.Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve. Footnotes

Substitute: Prepare using thawed frozen raspberries. How to Use Remaining Lemonade Concentrate: Pour remaining lemonade concentrate into 1qt. pitcher. Add 1-1/2 cans water; stir until blended. Serve over ice.

Nutritional Information

Nutritional Information Raspberry Lemonade Pie Servings Per Recipe: 16 Amount Per Serving Calories: 210

Total Fat: 9.6g Cholesterol: 8mg Sodium: 178mg Total Carbs: 29g Dietary Fiber: 0.9g Protein: 1.9g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on May 26, 2009 by bakerdunn This pie is sooo good and it looks really pretty when you cut it open. I made some changes though. I thought there was way too much fat, so I used fat free cream cheese and fat free cool whip and then used sugar free lemon jello and reducedfat graham cracker crust. Not only was this just as good it cuts the calories in half and the fat down to almost nothing!

Reviewed on May 25, 2009 by sassyspatula This was a good pie! I didn't like that it was SOOO lemony. So the next ime I made it I changed some things. I used peach jello instead of lemon and I used white grape peach juice concentrate instead of lemonade. I also used a mixture of peaches, strawberries, and raspberries, and added the zest of one lemon. Okay so I changed it completely! But let me tell you, the family reunion I went to with these pies in tow, was buzzing with compliments for the final product. Reviewed on Jun. 10, 2009 by BETSY624 It was good a light refreshing summer pie. I did change some things I used a chocolate crumb crust ans used rasberry lemonade I think the chocolate crust made it super yummy I also used more rasberries as I love them so i added lots

No Bake Lemon-Lime Chiffon Pie By: Patti'sPantry "Enjoy this light, airy, non-filling chilled pie as a great dessert after a barbecue." Rate/Review | Read Reviews (7) What to Drink? Coffee Prep Time: 15 Min Ready In: 2 Hrs 15 Min Servings (Help) US MetricCalculate Original Recipe Yield2 pies
16

Ingredients

1 (3 ounce) package lime flavored gelatin mix 1/2 cup boiling water 1 (12 fluid ounce) can evaporated milk, chilled 1/4 cup fresh lemon juice 1 cup white sugar 2 (9 inch) prepared graham cracker crusts

Directions 1.Pour the boiling water into a small bowl, and stir in the gelatin until dissolved. Set aside. 2.Beat the evaporated milk in a mixer bowl until stiff. Add the lemon juice and sugar; continue beating. Stir in the gelatin mixture and blend thoroughly. Chill for 1 hour. 3.Pour filling into the crusts. Chill until firm, about 1 hour, or overnight. Nutritional Information Nutritional Information No Bake Lemon-Lime Chiffon Pie Servings Per Recipe: 16 Amount Per Serving Calories: 216

Total Fat: 7.4g Cholesterol: 0mg Sodium: 195mg Total Carbs: 36.8g Dietary Fiber: 0.5g

Protein: 1.7g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Mar. 17, 2008 by Deviant~Gemini This is a great recipe. I cut the amount of sugar to 1/2 cup and didn't miss it at all. In fact, next time I make this, I will only use 1/4 of a cup because it was still quite sweet. I also added a bit of cinnamon and ginger to the crust for a little flavour. So easy and definately a crowd pleaser.

Key Lime Pie - Low Carb Version By: Jo Ann "A delicious, low carb pie that actually tastes great! You, your family and friends will love this one. Has 2.6 grams net carbs per serving." Rate/Review | Read Reviews (34) What to Drink? Coffee Prep Time: 35 Min Ready In: 4 Hrs 35 Min Servings (Help) US MetricCalculate Original Recipe Yield8 servings
8

Ingredients

1 cup ground pecans

3 tablespoons butter, melted 2 (1 gram) packets Splenda no calorie sweetener 1/2 teaspoon coconut extract 1/2 cup heavy cream 2 (1 gram) packets Splenda no calorie sweetener 1 (.6 ounce) package sugar-free lime-flavor gelatin 1/3 cup boiling water 1/3 cup cold water 2 (8 ounce) packages cream cheese, cut into pieces and softened 1/2 teaspoon coconut extract 2 tablespoons ground pecans

Directions 1.In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm. 2.In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside. 3.In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese.

After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly. Nutritional Information Nutritional Information Key Lime Pie - Low Carb Version Servings Per Recipe: 8 Amount Per Serving Calories: 415

Total Fat: 41.4g Cholesterol: 93mg Sodium: 268mg Total Carbs: 4.7g Dietary Fiber: 1.6g Protein: 7.2g VIEW DETAILED NUTRITION About: Nutrition Info

Reviewed on Jan. 30, 2005 by FULF

Excellent recipe! I doubled the crust and left the filling as per the recipe and put it in a 9 x 13 pan. Next time I plan to add whipping cream to the top. Great flavor! Reviewed on Nov. 19, 2004 by Jo Ann Suggestions, try using one packet of splenda instead of two. Use vanilla extract instead of coconut. I did this and it turned out very well! Reviewed on Sep. 5, 2004 by MELLO 57 Really good for so low carb!!! It is like a mousse pie. Be sure to let your cream cheese sit out for a long time to soften. Loved the pecan crust- I just used pecan chips.(very small) I mixed the jello into the boiling water in the saucepan, then added the cold water. Then poured it into the KitchenAid bowl & went from there. I let the crust sit in the fridge for 1 hour & the finished pie for 5 hours. Lots of filling that I had to pile up- but it worked! Beautiful with the sprinkling of pecan chips on the top. Thanks for the recipe! Reviewed on Apr. 27, 2008 by Rachel Kelly I made this recipe at the same time that I was making real Key Lime Pie for everyone else. I don't

like real Key Lime Pie, but this is nothing like it. It's nice and sweet with a soft cheesecake-like texture. It was very yummy. I loved the crust. I am going to use that crust more often for other pies that I make. I will also try this pie with different flavors of Jell-o. Don't eat too much of it though. It may be low-carb and that's great, but it's very fatty. Pecans are fatty, so is cream cheese, and heavy cream of course. I just ate a piece and now I'm headed to the Gym. Reviewed on Aug. 30, 2008 by Debbie B. Pretty good...nice and tart. Lots of flavor makes up for lack of carbs. Didn't really like the crust. Might make only half so it isn't so thick next time. Will make again! Reviewed on May 6, 2006 by DCSTONE81 After having no sweets for weeks, I thoroughly enjoyed this recipe. I first tried it with strawberry/banana jello because I live out of country and it was the only flavor of sugar free to be found. I thought it tasted a bit like a banana split! When a visiting friend brought the lime jello, I made it with lime and found it to be excellent. It is not going to rival REAL key lime pie, but if sugar and flour have been banished from your eating

plan, this makes a very satisfying substitution. (We also don't have coconut extract. I've been using vanilla most of the time.)

Fresh Peach Pie By: Judy Marshall "Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. 'This favorite recipe is reprinted annually in our cookbook,' relates Judy." Rate/Review | Read Reviews (8) 405 people have saved this | 1 custom version

Prep Time: 20 Min Ready In: 20 Min Servings (Help) US MetricCalculate Original Recipe Yield6 servings
6

Ingredients

1 2 1 1 3

cup sugar tablespoons cornstarch cup water (3 ounce) package peach gelatin cups peeled, sliced ripe peaches

1 (9 inch) pastry shell, baked Whipped cream

Directions 1.In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. Arrange peaches in crust; pour filling over peaches. Chill until set, about 2 hours. Serve with whipped cream if desired.

Reviewed on Aug. 17, 2007 by JenniK A recipe almost identical to this one is a favorite in my family, the only differences being that we use 1 1/2c water, 3/4 c sugar, and a graham cracker crust. I've found that apricot Jello works well when I can't find peach. Also,make sure all of the peaches are completely submerged in the gelatin; otherwise you run the risk of the exposed fruit getting brown and mushy. The only downside to this recipe is that is doesn't hold up well without refrigeration for long. Reviewed on Aug. 9, 2008 by Sara My family loved it. My husband compared it to Grandma's which is high praise. I served it with ice

cream so my son would have some dessert as he is very picky but he enjoyed the pie too. The girls wanted seconds. The most time comsuming part was the peelling and slicing of the peaches the rest was easy as pie;). Reviewed on Oct. 5, 2011 by Fritz Frog I reduced the sugar to 3/4 cup after reading the other reviews and it was plenty sweet. It was a fabulously delicious and easy pie!

Fifteens
By: EBONYDARLING "This incredibly easy and quick to prepare traybake tastes like heaven on a plate with its marshmallow, coconutty goodness! I like to use a combination of white and pink marshmallows." Rate/Review | Read Reviews (9) 619 people have saved this | 0 custom versions

Prep Time: 10 Min Ready In: 10 Min Servings (Help) US MetricCalculate Original Recipe Yield20 slices
20

Ingredients

15 large marshmallows 15 digestive biscuits, crushed 15 red candied cherries, halved 2/3 cup sweetened condensed milk 1 cup sweetened flaked coconut

Directions 1.Cut the marshmallows in halves using scissors, and place in a large bowl. Toss with the digestive biscuits and candied cherries. Gradually stir in the sweetened condensed milk until the mixture becomes a soft, moist dough. It should not be too dry, so you may need to add a bit more of the milk. 2.Spread a generous layer of coconut out on a clean surface, and place the dough on top of it. Use your hands to form the dough into a long thick sausage, making sure it is well coated with coconut. Wrap in a double layer of plastic wrap, and refrigerate for 2 to 3 hours. 3.Unwrap the long piece of dough, and cut into slices to serve. Nutritional Information Nutritional Information Fifteens Servings Per Recipe: 20 Amount Per Serving

Calories: 115

Total Fat: 3.8g Cholesterol: 3mg Sodium: 90mg Total Carbs: 19.4g Dietary Fiber: 0.4g Protein: 1.5g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Aug. 15, 2008 by Kim L Jones As noted in another review, Digestive Biscuits are a British tradition. The closest American equilevant (sp?) would be Graham Crackers or Nilla Waffers. If using Graham Crackers, use the square section, if using Nilla Waffers, I'd probably add an extra 1015 more to make up for the density of the Digestives. Best experiment a bit. Either way...these suckers are great! Reviewed on Mar. 31, 2006 by Caroline C Digestive biscuits are a British thing. In Britain, 'biscuits' are what Americans call 'cookies.' Digestive biscuits are high in wheat flour, and are not very sweet. You can eat them on their own

with a nice cup of tea, but they are also very good topped with cream cheese. The most popular brand of digestives are made by McVities. I have seen digestive biccies in the 'World Food' aisle of large grocery stores, and also speciality British food shops.

Stroopwaffels I By: Julie "A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. Delicious and addicting." Rate/Review | Read Reviews (7) 1,350 people have saved this | 0 custom versions

Servings (Help) US MetricCalculate Original Recipe Yield24 cookies

12

Ingredients

4 cups all-purpose flour 1/2 cup white sugar 1 cup butter 2 eggs 1 (.25 ounce) package active dry yeast

1/2 cup warm water 1 1/2 cups packed brown sugar 1 cup butter 1 teaspoon ground cinnamon 6 tablespoons dark corn syrup

Directions 1.Dissolve the yeast in the warm water. 2.Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes. 3.Roll dough into balls and bake in a pizelle iron. 4.To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C). 5.Split waffles in half and spread cut sides with the warm filling. Then put the halves back together. Nutritional Information Nutritional Information Stroopwaffels I Servings Per Recipe: 12 Amount Per Serving Calories: 602

Total Fat: 32g Cholesterol: 117mg Sodium: 254mg

Total Carbs: 75.3g Dietary Fiber: 1.3g Protein: 5.9g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Jun. 23, 2008 by LauraP I tried these in Denmark and loved them so I was delighted to come upon this recipe. These were very good, easy to make. I did not cut the cookies in half to put the filling in- I used two and made it a sandwich cookie with the filling. They taste just like the ones I brought home (I saved a few to compare). I added cinnamon to the dough and only made 2/3 of the filling. I also substituted one cup of whole wheat flour to make the dough a little darker and heartier. Excellent! Reviewed on Mar. 1, 2010 by Cantondi I took these to a meeting, they were just great ! I did add some ground walnuts and some coconut. Not a lot, but enough to boost the caramel flavor up a notch !

Skillet Cookies I By: Barbara Keiner "A candy like cookie made in a skillet." Rate/Review | Read Reviews (29) 1,340 people have saved this | 1 custom version

Servings (Help) US MetricCalculate Original Recipe Yield24 small cookies

24

Ingredients

8 tablespoons butter 8 ounces dates, pitted and chopped 2 egg yolks 3/4 cup white sugar 1 cup crisp rice cereal 1 cup chopped pecans 1 teaspoon vanilla extract

Directions 1.In a saucepan over medium heat combine the butter, dates, egg yolks and sugar. Bring to a boil and cook for 2 minutes. Remove from heat stir in the rice cereal, chopped pecans and vanilla. Stir and let cool. 2.When you can handle roll into small balls then roll in confectioners' sugar. Nutritional Information Nutritional Information Skillet Cookies I Servings Per Recipe: 24 Amount Per Serving Calories: 125

Total Fat: 7.5g Cholesterol: 27mg Sodium: 37mg Total Carbs: 15g Dietary Fiber: 1.2g Protein: 1g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Dec. 11, 2005 by SELEA This will become a family Christmas tradition. I think they will have to be renamed though! :) Name: Skillet Cookies. Described: "A candy like

cookie made in a skillet." Instructions - "In a saucepan. . ." Reviewed on Sep. 27, 2006 by UMMABDULLA I'm always looking for ways to use dates, and everyone loves these, but I thought they were called "Date Balls". You can also roll them in dessicated coconut. (Actually, instead of rolling them, it's easier to put the powdered sugar or coconut into a ziplock bag and put 3 or 4 balls in at a time, then shake them to cover them evenly.) Reviewed on Nov. 13, 2007 by sueon Oh my!! These are really good! My only change was instead of rolling them in powdered sugar, which I am out of, I rolled them in finely ground coconut. It reduces the sweetness-you might want to try it with coconut. I love these and I know my husband, who can't stand coconut, will enjoy them also. Thanks Barbara, for the good recipe.

Thin Mint Crackers

By: Kim "Just like the Girl Scout cookies!" Rate/Review | Read Reviews (221) 8,914 people have saved this | 1 custom version

Servings (Help) US MetricCalculate Original Recipe Yield80 cookies

40

Ingredients

1 pound bittersweet chocolate 80 buttery round crackers 1/2 teaspoon peppermint extract

Directions

1.Using a double boiler method, melt the chocolate coatings over hot tap water for 15 - 20 minutes. Stir . Do not cook or get water into the chocolate. 2.After it is melted, stir in a couple drops of peppermint flavor into the chocolate. 3.Dip crackers into the melted chocolate and then place onto a cold cookie sheet and put into the refrigerator to set. (A freezing tray to rest the dipped cookies will keep the bottoms neat looking.) 4.In a few minutes take them out and package in candy cups. The cookies are best kept at room temperature or a cool dry place away from any odors. Nutritional Information Nutritional Information Thin Mint Crackers Servings Per Recipe: 40 Amount Per Serving Calories: 100

Total Fat: 5.8g Cholesterol: < 1mg Sodium: 65mg Total Carbs: 10.6g Dietary Fiber: 1g Protein: 1.2g

VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Dec. 20, 2007 by INTELSIS I reviewed this earlier but wanted to update because I've made them several times since then. I figured out something; don't put the peppermint extract in the chocolate until it is fully melted. If you put the peppermint extract in the chocolate and then melt it in the microwave the extract burns the chocolate and makes it crumbly and hard, hence those reviewers having to use oil to make it smooth again. Once the chocolate is fully melted stir well and then put your extract in! For the holidays I used white chocolate chips too. Also crushed some peppermints and added green and/or red sprinkles. Reviewed on Dec. 19, 2009 by Chef Joy HELPFUL TIPS NOT MENTIONED: Be sure to use a napkin (or your finger if they're just for you) to wipe up the extra chocolate that spreads around the cookie after you've dipped it, so you don't have a sloppy finish when the chocolate hardens. Another idea is to spread the ritz w/ a little peanut butter & then dip in chocolate! However, be ready to do them fast and put them in the freezer for 5

min. so the pb doesn't melt! UPDATE: So I originally made this and loved the recipe because my kids could make them and it took 5 minutes. Problem is, we would take them to parties, & people easily knew it was a Ritz, and that's kinda embarrassing. Not to mention the salt! So, after trying several cookies, I tried a nilla wafer AND PERFECTION!! They don't break in half easily like ritz, so you can manage them easier and they taste JUST like girl scout cookies and no one can tell it's a nilla wafer inside! On paula dean, they took 2 sugar cookies and baked it w/a mint in the middle so another idea on how to use those mints. I use 1 fork, and give it 2 lifts up and down so the excess chocolate can drip off then place on baking sheet line with foil or wax paper, and it's usually enough to catch all the excess chocolate & I find andes mints taste a LOT better than using the peppermint extract. So, I buy a whole case of andes baking chips when they come out around holidays! Reviewed on Dec. 20, 2006 by KIMINABMW So good - but I have a couple of suggestions. Taste your chocolate after adding your peppermint. I didn't taste my chocolate until I was working on my second cookie sheet, and I didn't have enough peppermint flavor, added more and the second

sheet tastes just like Thin Mint Girl Scout cookies. First sheet is good, but much better with more peppermint flavor. After dipping crackers, pick cracker up with a fork, tap handle of fork on edge of bowl/double boiler to remove some excess chocolate. Put waxed paper covered cookie sheets in freezer before starting, helps cool these quickly. I am sure I'll have to make more of these in the next 2 days, can't keep hubby out of them. Thanks for recipe, delish!! Reviewed on Sep. 18, 2007 by Erin Could NOT be easier! Kids can make this in a snap. Heck, monkeys could make this! I bought the Andes baking chips from my grocery store, melted a couple handfuls in the microwave in a creme brulee cup for about 30 seconds, then mixed it with a fork to be sure it was all melted through. I just dropped my reduced-fat Ritz crackers into the creme brulee cup with melted chocolate (perfect size cup for a Ritz) and used two forks to turn and coat the cracker. Set on paper plates (out of wax paper) and put the plates in the freezer for about two minutes. THAT'S IT FOLKS!! Clean up is a snap! My husband was AMAZED at these. He kept saying "How did you do that?" and looking around the kitchen like there must have been more pans or ingredients; like it was magic. :) In all fairness, there is a teeny tiny, very faint salt taste from the

crackers if you really examine them -- but not enough to detract from the taste in any way. I will keep my eyes peeled for plain chocolate wafer cookies. Or, if you really wanted to go for broke, you could buy a bag of oreos and twist apart each cookie to use the two chocolate wafers; you'd have yourself a true thin mint then. This would work well to make mint chocolate dipped oreos, or to dip the ends of a biscotti ... the possibilities are endless. People look so stunned and confused when after biting into the cookie I hearing me say, "It's a Ritz cracker!" Really a fun recipe. :)

Chocolate Mice
By: Rosina "Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic." Rate/Review | Read Reviews (196) 18,163 people have saved this | 1 custom version

Prep Time: 20 Min Ready In: 2 Hrs 20 Min Servings (Help) US MetricCalculate Original Recipe Yield1 dozen
12

Ingredients

4 (1 ounce) squares semisweet chocolate 1/3 cup sour cream 1 cup chocolate cookie crumbs 1/3 cup chocolate cookie crumbs 1/3 cup confectioners' sugar 24 silver dragees decorating candy 1/4 cup sliced almonds 12 (2 inch) pieces long red vine licorice

Directions 1.Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm. 2.Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). 3.Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. 4.Refrigerate for at least two hours, until firm. Nutritional Information Nutritional Information Chocolate Mice Servings Per Recipe: 12 Amount Per Serving Calories: 176

Total Fat: 7.2g Cholesterol: 3mg Sodium: 90mg Total Carbs: 27.4g Dietary Fiber: 1.3g Protein: 2.3g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Oct. 30, 2003 by LKANE99 This was fun to make and my husband said they were tasty. One suggestion, line an old shoe box with tin foil and poke air holes in the top. Then, add some chocolate sprinkles to the floor of the box. Serve the mice in the box and it will look like they've been living there for awhile:). Reviewed on Mar. 12, 2007 by Marie C. Give yourself plenty of time to make these as you will want to make more than one batch.I used a cookie scoop to size the dough and shaped a couple at a time keeping the rest in the refrig. to stay cold and firm. Made tails out of caramels as suggested by others with great results. A small knife to pierce the dough for the placement of ears, tail and eyes made assembly easy. Used pink pearl candies for eyes. Mice can be made a couple days ahead and kept in the fridge but caramel tails will get soft so do not add until day of the party.

Tails can be made ahead as well but store alone. These are well worth the effort. For those unfamiliar with chocolate wafers Nabisco (R) makes Famous Chocolate Wafers. They come in a 9 oz yellow box with a cellophane wrapper. UPDATE 3/12/07 Check-out Peanut Butter Christmas Mice by Paula, also very cute! Reviewed on Oct. 30, 2003 by KEARNINE We just won a prize at an adult Halloween party for these. We made a lab rat maze out of a computer paper box lid and strips of cardboard covered with foil--scotch tape held the strips in to make the maze walls (took about 10 minutes to make). We dripped fake blood on a note next the maze saying that these mice are for the taking and the the hammer (propped up against the maze) is the most effective way of killing them so you can eat them, unless you want to bite their heads off. We dressed as mad scientists. Recipe modification: instead of using licorice, make VERY realistic tails by rolling pieces of caramel into skinny tapering strips. Most of the comments we got at the party were about the caramel tails! Reviewed on Nov. 5, 2003 by MEAUXJEAUX

omg, these were so cute! they turned out well, tho i had the same problem with the powdered sugar as another writer. couldn't decide if i put on too much and should have just barely rolled them so it absorbed into their little bodies, or if i didn't put on enough; i should have poured it on to make them look furry. any recs on this end would be appreciated. the crushed oreo ones turned out the best. and caramel tails - what a brilliant idea! couldn't find the silver bullet things for eyes, so just bought some red, white and blue sprinkles and used the red or white ones for eyes. my fiance lost his guy card by adding little pink barbie sprinkles hearts (upside down) for noses. and if you're like me - not the sharpest knife in the drawer - you'll want to put the coconut in the food processor BEFORE rolling the mice in it - elsewise, you'll end up with shaggy DA mice. (they didn't look the best, but i thought they tasted the best; nice counterbalance to the strong chocolate taste). anyway, awesome! thanks for another great halloween idea. (kitty litter cake is another winner.) Reviewed on Oct. 30, 2003 by QUADCHICK These are so cute, so easy, so yummy!! Everyone was shocked to find out it wasn't fudge!! I used chocolate teddy grahams, and they worked

perfect. Will Make again!! I also put my mice in a box with foil and added chocolate sprinkles. (they looked just like mouse droppings!) Everyone got a good laugh about these little critters.

Peanut Butter Chews By: Cindy "The peanut butter chews that were sold in school cafeterias. I make these for my kids all the time, and sometimes drizzle chocolate and butterscotch on top of the cookies. Rich, but excellent!" Rate/Review | Read Reviews (151) 6,500 people have saved this | 1 custom version

Prep Time: 25 Min Ready In: 55 Min Servings (Help) US MetricCalculate Original Recipe Yield3 dozen
36

Ingredients

1 1 1 4 1 1

cup corn syrup cup white sugar cup creamy peanut butter 1/2 cups cornflakes cereal cup semi-sweet chocolate chips (optional) cup butterscotch chips (optional)

Directions 1.In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper. 2.In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies. Nutritional Information Nutritional Information Peanut Butter Chews Servings Per Recipe: 36 Amount Per Serving Calories: 151

Total Fat: 6.3g Cholesterol: 0mg Sodium: 63mg

Total Carbs: 22.6g Dietary Fiber: 0.9g Protein: 2.4g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Dec. 19, 2006 by Nikki_D This is a great and EASY recipe! Basic pantry ingredients!! DONE---in like 5 minutes--the hardest part is waiting for them to cool so you can enjoy them! (i've never put the chocolate finish on them) PANCAKE SYRUP(my preferrence) is an excellent substitute for the corn syrup, since it's essentially maple flavored corn syrup. It is the best no-bake cookies I have tried--but I had to shorten the boil time. I shortened the boil time to 30-35 seconds--if they get too hard, you boiled it too long. You can try most any cereal and I also suggest adding more cereal like others have said--but they are good really gooey too just as is! I am asked for this recipe repeatedly. Having your peanut butter measured and ready before you start is key! Reviewed on Oct. 29, 2005 by LoriM My kids love these! These are also good made with Captain Crunch cereal. I've also tried Chex cereal

and they turned out great. My kids like them best made with Rice Krispies. I ususally whatever cereal I have on hand. For those that had them turn out too hard, you just cooked them a little too long. I begin timing as soon as I see bubbles around the edges of the pan. Reviewed on Jan. 27, 2006 by dataop7 Instead of dropping these for cookies, spread and pat in a pan for bars! Then just spread the melted choc/butterscotch chips on top. Less hassle than dropping them on wax paper. I have been making these for years but my recipe calls for Special K cereal. This is a favorite around our house and gets raves wherever I take them! So yummy and Chewy!

No-Bake Cranberry Sauce Pie

By: NECOLDUNSON "Cranberry sauce never tasted so good! This colorful pie is a nice addition to any Thanksgiving or Christmas table. Your tastebuds will be in for a treat with its creamy, tart and sweet medley." Rate/Review | Read Reviews (9) 1,606 people have saved this | 1 custom version

What to Drink? Coffee Prep Time: 15 Min Cook Time: 10 Min

Ready In: 3 Hrs 25 Min Servings (Help) US MetricCalculate Original Recipe Yield8 servings
8

Ingredients

1 (8 ounce) package cream cheese, softened 1 tablespoon margarine 1 teaspoon vanilla extract 1 cup confectioners' sugar 1 (9 inch) prepared graham cracker crust 1 (3 ounce) package raspberry flavored gelatin mix 1 cup boiling water 1 (14.5 ounce) can whole berry cranberry sauce 1/3 cup chopped walnuts (optional)

Directions 1.Beat the cream cheese, margarine, and vanilla extract together in a mixing bowl until smooth and fluffy. Sift in the confectioner's sugar and mix until thoroughly blended. Spread evenly over the bottom of the graham cracker pie crust. 2.Whisk the gelatin and boiling water together in a small bowl until dissolved. Stir in the cranberry sauce and walnuts. Pour over the cream cheese

layer in the pie crust. Refrigerate until set, 3 to 4 hours. Serve chilled. Nutritional Information Nutritional Information No-Bake Cranberry Sauce Pie Servings Per Recipe: 8 Amount Per Serving Calories: 446

Total Fat: 20.9g Cholesterol: 31mg Sodium: 284mg Total Carbs: 62.4g Dietary Fiber: 1.5g Protein: 4.9g VIEW DETAILED NUTRITION About: Nutrition Info Reviewed on Dec. 4, 2008 by CAITLIN08 me and my boyfriend made this for thanksgiving dinner and it was a big hit. it was easy and nobake anything is the way to go for me! i added a few more walnuts than what the recipe called for though. Reviewed on Nov. 23, 2007 by sueon

This is good. The next time I make this I will use my hand mixer to mix together the canned cranberry sauce and the jello. I didn't do that, just used a spoon, and now I have big bites of the canned cranberry sauce. I want it spread out more evenly. Otherwise, a good no bake pie, especially for the holidays. Reviewed on Jan. 28, 2009 by king92 Made this for Christmas dinner this year and it was a big hit. Some were skeptical of a cranberry sauce pie at first, but after one bite they discovered a great sweet, tart flavor. Reviewed on Dec. 30, 2008 by Holly R I made this for an office party. I did change the crust to a gingersnap crust 'cuz I thought that sounded good. I think my crust was a tad hard and the pie didn't cut well but it was really yummy! Reviewed on Nov. 30, 2009 by jshepherd I used homemade whole berry sauce that my daughter had made with spices and orange. It was too tart and spicy for most of my family, but used in this recipe was perfect! I used my own soft gingersnap cookie recipe for crust (had to smush it

down after cooking), and used half vanilla/half almond extract in cream cheese mixture. This was a hit at church dinner and my husband and rest of family loves it! This is being added to my holiday repertoire.

Key Lime Margarita Pie

avg rating

read reviews (307) rate this recipe total time 6 hr 15 min prep 15 min servings 10 servings

What You Need 1-1/4 cups crushed pretzels 1/4 cup sugar 6 Tbsp. butter, melted 1 can (14 oz.) sweetened condensed milk 1/2 cup lime juice 1 env. KOOL-AID Lemon Lime Unsweetened Soft Drink Mix 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided Make It MIX pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill. MIX next 3 ingredients in large bowl. Whisk in 2-1/2 cups COOL WHIP; pour into crust. FREEZE 6 hours. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining COOL WHIP. Kraft Kitchens Tips Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this sweet summer treat. Make it Easy For easier serving, dip pie plate in warm water, just to rim, for 30 sec. before removing pie slices. Special Extra Garnish with lime zest. nutritional information per serving Calories 310 Total fat 15 g Saturated fat 11 g Cholesterol 30 mg Sodium

280 mg Carbohydrate 41 g Dietary fiber 0g Sugars 30 g Protein 4g Vitamin A 8 %DV Vitamin C 10 %DV Calcium 10 %DV Iron 0 %DV

Lemon-Lime Daiquiri Layered Dessert

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read reviews (142) rate this recipe total time 3 hr 25 min prep 15 min servings 12 servings

What You Need 2 cups lemon or lime sherbet, softened 1 container (8 oz.) PHILADELPHIA Cream Cheese Spread 1 can (14 oz.) sweetened condensed milk 1/2 cup lime juice or lemon juice 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed Make It LINE 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes. BEAT cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan. FREEZE at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer. Kraft Kitchens Tips Size-Wise

Enjoy a 1-slice serving of this indulgent, cool dessert on occasion. How to Quickly Soften Sherbet Place sherbet in microwavable bowl. Microwave on MEDIUM (50%) 10 to 15 seconds or until slightly softened.

nutritional information per serving Calories 260 Total fat 12 g Saturated fat 8g Cholesterol 35 mg Sodium 130 mg

Carbohydrate 36 g Dietary fiber 0g Sugars 33 g Protein 4g Vitamin A 6 %DV Vitamin C 8 %DV Calcium 10 %DV Iron 0 %DV

Lemonade Cheesecake

avg rating

total time 4 hr 15 min prep 15 min servings 8 servings

What You Need 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened 1 tsp. CRYSTAL LIGHT Lemonade Flavor Drink Mix 1/4 cup cold fat-free milk 1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.) Make It BEAT cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. STIR in COOL WHIP; spoon into crust. REFRIGERATE 4 hours or until firm. Kraft Kitchens Tips Note Place remaining drink mix in glass or plastic pitcher. Add 1-1/4 qt. (5 cups) cold water; stir until mix is dissolved. Serve over ice.

Special Extra Garnish with fruit just before serving.

nutritional information per serving Calories 180 Total fat 5g Saturated fat 2.5 g Cholesterol 5 mg Sodium 300 mg Carbohydrate 27 g Dietary fiber 0g

Sugars 11 g Protein 6g Vitamin A 10 %DV Vitamin C 0 %DV Calcium 15 %DV Iron 4 %DV Healthy Living Information Good source of calcium Carb Choices: 2 Diet Exchange 1 Starch + 1 Carbohydrate + 1 Fat Nutrition Bonus

Help your friends and family eat right with this delicious citrus-flavored cheesecake that is prepared with better-for-you products!