no bake desserts

7/31/2019 No Bake Desserts

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No-Bake

Eggnog Pie

By: WESLEY MURKS"A pie for the microwave. Graham cracker crustmay be substituted for pre-baked pie crust.

Creating this pie is a bit to do, but well worth thetime 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)

7 US MetricCalculate

Original Recipe Yield1 - 9 inch pie
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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 asmall glass bowl. Microwave for 3 minutes or untilmilk begins to boil.

2.In a medium bowl, stir gelatin mixture into theheated milk and sugar; gradually whisk in eggsusing a wire whisk. Microwave mixture stirringwith whisk after each minute until it thickens.

Remove from microwave and pour in rum. Keepmixture refrigerated until it begins to set beingsure to stir it occasionally as it chills.

3.In a medium bowl, whip cream until soft peaksform; beat in remaining 1/2 of sugar. Set aside1/2 cup of this mixture for garnish; keeprefrigerated. Fold remaining whipped cream into


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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 InformationEggnog 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 NUTRITIONAbout:Nutrition Info
http://allrecipes.com/recipe/eggnog-pie/Nutrition.aspxhttp://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://www.esha.com/http://allrecipes.com/recipe/eggnog-pie/detail.aspxhttp://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://allrecipes.com/recipe/eggnog-pie/Nutrition.aspx


4/94

No Bake Pumpkin Pie I

By: Cathy

"This is a delicious no bake pie with a grahamcracker crust."


What to Drink?

Coffee

Servings (Help)


Original Recipe Yield1 pie

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
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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 milkand beaten eggs, mixing well. Let stand oneminute, then place on burner over low heat,

stirring constantly for about 10 minutes, or until

gelatin dissolves and mixture thickens. Removefrom heat.

2.Stir in pumpkin, mixing thoroughly, and pour

mixture into graham cracker crust. Chill for atleast 3 hours before serving.


Nutritional InformationNo Bake Pumpkin Pie I


Amount Per Serving

Calories: 346

http://allrecipes.com/recipe/no-bake-pumpkin-pie-i/detail.aspx


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Reviewed on Nov. 29, 2008 by AllenI personally judge foods and other things very

critically, but I think this recipe kind of made mefeel so much better. This was the first pie I've evermade, 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 occurredwhile heating the filling part/egg spice and milkmixture was that for some reason the eggs

seemed to almost scramble.. into little bits. But itwas primarily because the heat was set onmedium--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 heatoff, stirring after about 15-20 minutes, constantly,

on low. This is only for pure perfection. I just lovethis pie, and I would definitely make it again, andagain, for anything! Not too sweet, but not topumpkinny, it's just right! The crust is amazing, if

you use a graham cracker one. Delish!

Reviewed on Nov. 23, 2002 byGRACYHON
http://allrecipes.com/recipe/no-bake-pumpkin-pie-i/Nutrition.aspxhttp://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://allrecipes.com/Cook/13339659http://www.esha.com/http://allrecipes.com/Cook/13339659http://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://allrecipes.com/recipe/no-bake-pumpkin-pie-i/Nutrition.aspx


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Agree with other boardmates, it's so great and canbe 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 ChrissyFessler

I had made this recipe a few Thanksgivings agoand every year after my kids asked for it but I hadlost the recipe. This sounded familiar so I tried it

and the kids told me this was the one. What I do ispour this into 12 small graham tartlets by Keeblerand then top with mini marshmallows. The flavor is

so nice and creamy! I will not lose this recipeagain!!!!!

Reviewed on Oct. 20, 2006 byMEHUNGRY98

Yum! I made this for Thanksgiving last year andforgot to rate it. When I told my husband that Iwas going to make it again (now that it's pumpkin

season) his eyes lit up! :) Delicious, good flavoreven with lighter ingredients. I make it with fat

free sweetened condensed milk, egg whites or eggsubstitute, and reduced fat graham cracker crust(when I can find it) - thanks for this great recipe!
http://allrecipes.com/Cook/1499983http://allrecipes.com/Cook/1499983http://allrecipes.com/Cook/18819296http://allrecipes.com/Cook/18819296http://allrecipes.com/Cook/1499983http://allrecipes.com/Cook/1499983


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Pumpkin Chiffon Pie

By: Carla A. Lightsey, Houston, Texas"You will be the hit of your holiday dinner with thisPumpkin Chiffon Pie. It is a recipe that's been in

our family for years, but I want to share it soeverybody can enjoy it for the Holidays!!! You willnever 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. Werecommend that pregnant women, young children,

the elderly and the infirm do not consume raweggs. For more information visit our Hints and Tipspages.)"


What to Drink?

Coffee

Prep Time:30 Min

Cook Time:20 Min

Ready In:1 Hr 50 Min
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Servings (Help)

8 US MetricCalculateOriginal Recipe Yield1 - 9 inch pie

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 thegelatin. Stir to dissolve. Remove from heat and
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allow the mixture to thicken until it mounds whendropped by the spoonful.

4.In a clean, dry medium bowl, beat the egg whites

until soft peaks form. Gradually mix in theremaining 1/2 cup sugar, and continue beatinguntil firm. Fold in the pumpkin mixture. Transferto the pie crust. Chill until firm, about 1 hour.



Pumpkin Chiffon PieServings 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


Reviewed on Oct. 10, 2003 by RYANNCOLEMAN
http://allrecipes.com/recipe/pumpkin-chiffon-pie/Nutrition.aspxhttp://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://www.esha.com/http://allrecipes.com/recipe/pumpkin-chiffon-pie/detail.aspxhttp://allrecipes.com/help/recipeinfo/nutritioninfo.aspxhttp://allrecipes.com/recipe/pumpkin-chiffon-pie/Nutrition.aspx


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This is a great recipe. It's much lighter thanregular Pumpkin Pie. It's great. I love it. Thanks

Carla!!!

Reviewed on Nov. 8, 2011 by AprilThis pie is SO light a fluffy! I've never much caredfor 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 mousseconsistency.

Reviewed on Oct. 6, 2011 byJenniferdoriThis is the absolute best recipe. I made this a few

years ago, and then couldn't remember where Ifound it. My husband has been asking for it ever

since! The only thing is the raw eggs, but if there'ssomeone there who can't eat it, there's usually

another dessert they can have. It's worth it!!
http://allrecipes.com/Cook/13308281http://allrecipes.com/Recipes/Holidays-and-Events/Thanksgiving/Main.aspx?src=mer3826http://allrecipes.com/Cook/13308281


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Frost on the Pumpkin

By: Ruth"I have been serving this blue ribbon pie for many

years and no one who loves pumpkin pie goeshome without asking for the recipe! It has all theflavors everyone wants in a pumpkin pie withoutthe heaviness."


Prep Time:40 Min

Ready In:40 Min

Servings (Help)


Original Recipe Yield1 9-inch pie

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
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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. Beategg 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 andnutmeg. Beat well.

2.Pour pumpkin mixture into medium saucepan.Cook over medium heat stirring constantly for 5

minutes or until thickened. Remove from heatand 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 andset aside. Beat whipping cream and vanilla untildoubled in size. Gradually add the powdered

sugar and cinnamon mixture; beat until softpeaks form. Refrigerate.

4.Beat egg whites (room temperature) at highspeed until foamy. Gradually add the rest of thedivided powdered sugar a Tablespoon at a time-beating until stiff peaks form. Fold into chilledpumpkin mixture.


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5.Spread half of the pumpkin mixture evenly intobaked pie shell. Spoon half of whipped cream

mixture over pumpkin layer. Repeat layers ending

with whipped cream mixture and sealing to theedge of the pastry. Chill until set.


Nutritional InformationFrost on the Pumpkin


Amount Per ServingCalories: 230

Total Fat: 13.8g Cholesterol: 82mg Sodium: 128mg Total Carbs: 23.3g Dietary Fiber: 0.6g Protein: 4g


Reviewed on Nov. 21, 2004 by

JenInCaliforniaThis is pretty good, but it isn't really anything likea pumpkin pie. It has the flavor of one, but thetexture is completely different. It's layered and

really light and fluffy. If you're looking for a
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traditional pumpkin pie recipe, this isn't it... but itis very good for what it is.

Reviewed on Nov. 2, 2003 by RuthPhillipsThis is without a doubt the best pumpkin pie Ihave ever made-and I have tried just about all of

them after over thirty years of baking!! It is notthe quickest to do-but is worth the extra half anhour or so in extra time-and is easily done in a few

stages. My family says it is 'authentic pumpkin pietaste without the heaviness.' Absolutely try this-ifyou want certain success with everyone who tastes

it. Incredibly impressive and very different fromthe 'run-of-the-mill' off the-back-of-the-canpumpkin pie recipe! YUM!

Reviewed on Dec. 23, 2002 by JEN BLAU

I made this for a dinner party and everyonecleaned their plates. It is really light - great if youlike the taste of pumpkin but not the heavy custard

texture of traditional pumpkin pie.
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Coconut Ambrosia Salad

By: Didi"I've been making this recipe for well over thirty

years, and it's still good."


Prep Time:10 Min

Ready In:

1 Hr 10 Min

Servings (Help)

12 US MetricCalculateOriginal Recipe Yield12 servings

Ingredients

1 (11 ounce) can mandarin oranges, drained 1 (8 ounce) can crushed pineapple, drained 3 1/2 cups frozen whipped topping, thawed 2 cups shredded coconut 2 cups miniature marshmallows
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1/2 cup milk 1 cup maraschino cherries

Directions

1.In a large bowl, combine the oranges, pineapple,

whipped topping, coconut, marshmallows andmilk.

2.Mix together well and chill 1 hour before serving.Garnish with cherries.

Nutritional InformationNutritional InformationCoconut Ambrosia Salad


Amount Per Serving

Calories: 195

Total Fat: 7g Cholesterol: < 1mg Sodium: 48mg Total Carbs: 31g Dietary Fiber: 1.8g Protein: 1g


Reviewed on Feb. 11, 2004 by ECS
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I doubled the recipe and made this for thirtypeople 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, usedless cool whip, used low fat cool whip, strained the

canned fruit overnight, added a large box ofpistachio instant pudding to the whipped toppingand 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 aperfect combination! I tossed it lightly with my

hands and it was so simple. You can't go wrongwith this recipe - add any fresh fruit you want!

Reviewed on Feb. 11, 2004 by DogLovin' Mama

Excellent recipe. Everyone LOVED this!!! I madethis twice in the last week. The first time I made itwith strawberry Cool Whip and used two cans of

mandarin oranges. It was really good (a little toomuch coconut though). The second time I made itI used regular Cool Whip but added a box of

instant pistachio pudding to the Cool Whip andthen added the rest of the stuff, still using twocans of mandarin oranges. I only used about 1 1/4cups of coconut this time. Everyone raved about

this recipe with the pistachio pudding in it. I will


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definitely make it this way from now on. Thanksfor the recipe Didi!!! :-)

Reviewed on Nov. 30, 2008 byGODSGIRLReally good fruit salad! I omitted the milk andadded 1 cup of chopped pecans and a teaspoon of

vanilla. I think it would be good with more fruittoo, maybe even some bananas. Update: do notomit the milk unless you will be eating this salad

the same day. Overnight the marshmallows absorball the juices.

Reviewed on Sep. 26, 2005 by Sunnie

I just love AMBROSIA! BUT here is what I do.. Idont measure, just use what you think looks and

tastes best! cream cheese (creamed.....) or sourcream real whipped cream (beat in vanilla & sugar)

pineapple, crushed can mandarin oranges mini-marshmallows coconut cherries splash 1/2 & 1/2splash orange juice little pineapple juice from cane

sugar if needed.....
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20/94

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 acaramelized layer on top of a graham cracker

crust."


Servings (Help)

36 US MetricCalculateOriginal Recipe Yield36 bars

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
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Directions

1.Heat oven to 350 degrees F (325 degrees forglass dish). Coat 13x9-inch baking pan with no-stick cooking spray.

2.Combine graham cracker crumbs and butter.Press into bottom of prepared pan. Poursweetened 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 roomtemperature.

Footnotes

Variations 7-Layer Magic Cookie Bars: Substitute 1 cup

(6-ounces) butterscotch flavored chips* for 1cup semi-sweet chocolate chips and proceed asdirected above.

Peanut butter flavored chips or white chocolatechips may be substituted for butterscotchflavored chips.

Magic Peanut Cookie Bars: Substitute 2 cups

(about 3/4 pound) chocolate-covered peanutsfor semi-sweet chocolate chips and choppednuts.


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Magic Rainbow Cookie Bars: Substitute 2 cupsplain candy-coated chocolate candies for semi-sweet chocolate chips.



Magic Cookie Bars from EAGLE BRAND


Amount Per Serving

Calories: 167



Reviewed on May 9, 2008 by RoeEveryone 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 stirin the graham crackers, then put it in the pan andpress it down evenly. This way, the crust staystogether much better than just sprinkling it.
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Reviewed on Dec. 5, 2005 by churchlady0508

I volunteered to bring something for our annual

Christmas bazaar for church - even though I don'tbake 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 werepackaging the baked goods tasted them and saidthey 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 recipelook for the site that says 7 layer Magic Bars by

Eagle brand - they seem to have improved thedirections 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 preventit from crumbling. I also should have waited untilthey had chilled before slicing into them, they

would have held their shape a little better.
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Shanibars

By: WickedCreations

"This is an adaptation to an all-natural bar that isvery popular, naturally yummie, and very versatile.

It tastes like you are eating a candy bar but thereis NO Sugar Added -- it's nature's candy!! Youdon'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 cookingrequired!!"


Prep Time:10 Min

Ready In:40 Min

Servings (Help)

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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, cocoapowder and salt into a food processor. Cover, and

blend until smooth, about 4 minutes. The mixturewill be very sticky.

2.Press the mixture into a loaf pan lined with waxedpaper. Refrigerate for 30 minutes. Remove thechilled 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 foodstore.


http://allrecipes.com/recipe/shanibars/detail.aspx


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Shanibars


Amount Per Serving

Calories: 308



Reviewed on Aug. 16, 2011 by jsfoertschThese were delicious! I didn't add the salt and

used sweetened coconut because that's all I hadon hand. I was a bit leery about making thesesince I'm not a huge fan of dates but the flavors

that come through most distinctly are the cocoaand peanut butter. Even my 1-year-old enjoyed it!

Reviewed on Aug. 30, 2011 by crysI made these bars, didn't come out sticky, but

maybe I mixed it too long. Besides that these barsare awesome, instead of six bars, I cut mine intosmaller pieces and gave them to some very picky 6
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and 7 year old girls and they devoured themwithout 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 thinkthey are eating chocolate!


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Watermelon Pie

By: JJOHN32"Just right for the summertime."


What to Drink?

Coffee

Servings (Help)

8

US MetricCalculateOriginal Recipe Yield1 - 9 inch pie

Ingredients

1 (3 ounce) package watermelon flavoredgelatin

1/4 cup water 1 (12 ounce) container frozen whipped

topping, thawed

2 cups watermelon 1 (9 inch) prepared graham cracker crust
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Directions

1.Mix together the watermelon gelatin and water.Fold gelatin mixture into the dessert topping. Addcut watermelon.

2.Pour mixture into graham cracker crust. Cool inrefrigerator for about 3 hours.


Nutritional InformationWatermelon Pie


Amount Per Serving

Calories: 332

Total Fat: 18.1g Cholesterol: 0mg Sodium: 206mg Total Carbs: 41.3g Dietary Fiber: 0.6g Protein: 3g


Reviewed on Jul. 27, 2003 by STACY

PINEAULTThis couldn't be easier to prepare. The only thing Iwould change is, putting the pie in the freezer
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instead of the refrigerator. I left it in the frig for 4hours and it was still runny. Putting it in the

freezer worked better.

Reviewed on Sep. 12, 2004 byMELISAWARRENI 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 tothree different stores and couldn't find watermelon

jello. I substituted Watermelon Fusion jello

(cantaloupe, honeydew, and watermelon. It wasgreen so I added a couple drops of red food

coloring. I didn't boil the water before I added it tothe jello. I had no problem with the pie setting up

in the fridge. It had a great watermelon flavor. Mywatermelon was very ripe. I drained it so that itwouldn'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 andreduced calorie whipped topping."


Prep Time:15 Min

Ready In:

3 Hrs 15 MinServings (Help)


Ingredients

2 (8 ounce) packages PHILADELPHIANeufchatel Cheese, softened

1/2 cup sugar, divided 1 (3 ounce) package JELL-O Brand Lime Flavor

Gelatin
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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 Neufchatelcheese and 1/4 cup sugar with mixer untilblended. Add dry gelatin mix, zest and juice; mix

well.2.Whisk in COOL WHIP and mint; pour into

prepared pan. Mix pretzel crumbs, remainingsugar and butter; sprinkle over pudding mixture.

Cover dessert with ends of plastic wrap; use togently press crumb mixture into filling.

3.Freeze 3 hours or until firm. Invert dessert ontoserving plate; remove pan and plastic wrap. Letdessert stand at room temperature 15 min. tosoften slightly before cutting to serve.

Footnotes

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


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Food Facts: You will need 1 large or 2 smalllimes 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 desiredmeasure.


Nutritional InformationMinty Lime Freeze





Reviewed on Jul. 25, 2011 by luvacook

This was the bomb. One of the most heavenlythings I have ever tasted. I even used my pretzelknots whole to save a step and turned out yummy.easy as I like also.
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Reviewed on Jul. 27, 2009 by LisaKayI 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. Nexttime I think I will double the mint and maybe cutback on the lime zest and juice. It is a really quick

and tasty recipe as is though!

Reviewed on Jun. 7, 2010 by Paula HI think it's a very good recipe, I did use fresh lime

juice. It was not quite sweet enough tasting for mebecause I used sugar free Lime Jello, so I added 4packets of Splenda. I will make it again. :-)


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Raspberry Lemonade Pie

By: Cool Whip"This creamy lemon pie with raspberries makes an

elegant dessert for special occasions."


Prep Time:15 Min

Ready In:

15 Min

Servings (Help)


Original Recipe Yield16 servings

Ingredients

1 1/2 cups boiling water 1 (3 ounce) package JELL-O Brand Lemon

Flavor Gelatin

4 ounces PHILADELPHIA Cream Cheese,softened
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1/2 (12 ounce) can frozen lemonadeconcentrate, 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 untilcreamy. Gradually beat in concentrate, thengelatin 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 toserve.

Footnotes

Substitute: Prepare using thawed frozenraspberries.

How to Use Remaining Lemonade Concentrate:Pour remaining lemonade concentrate into 1-qt. pitcher. Add 1-1/2 cans water; stir untilblended. Serve over ice.

http://allrecipes.com/recipe/raspberry-lemonade-pie/detail.aspx


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Nutritional InformationRaspberry Lemonade Pie



Total Fat: 9.6g Cholesterol: 8mg Sodium: 178mg Total Carbs: 29g Dietary Fiber: 0.9g Protein: 1.9g


Reviewed on May 26, 2009 by

bakerdunnThis pie is sooo good and it looks really prettywhen you cut it open. I made some changes

though. I thought there was way too much fat, so Iused fat free cream cheese and fat free cool whipand then used sugar free lemon jello and reduced-fat graham cracker crust. Not only was this just as

good it cuts the calories in half and the fat down toalmost nothing!
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Reviewed on May 25, 2009 bysassyspatula

This was a good pie! I didn't like that it was SOOO

lemony. So the next ime I made it I changed somethings. I used peach jello instead of lemon and Iused white grape peach juice concentrate instead

of lemonade. I also used a mixture of peaches,strawberries, and raspberries, and added the zestof 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 complimentsfor the final product.

Reviewed on Jun. 10, 2009 by BETSY624It was good a light refreshing summer pie. I didchange some things I used a chocolate crumbcrust ans used rasberry lemonade I think the

chocolate crust made it super yummy I also usedmore rasberries as I love them so i added lots


39/94

No Bake Lemon-Lime Chiffon Pie

By: Patti'sPantry

"Enjoy this light, airy, non-filling chilled pie as agreat dessert after a barbecue."


What to Drink?

Coffee

Prep Time:15 Min


Servings (Help)16 US MetricCalculate

Original Recipe Yield2 pies

Ingredients
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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 untilstiff. Add the lemon juice and sugar; continuebeating. 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 InformationNutritional Information

No Bake Lemon-Lime Chiffon Pie


Amount Per Serving

Calories: 216

Total Fat: 7.4g Cholesterol: 0mg Sodium: 195mg Total Carbs: 36.8g Dietary Fiber: 0.5g
http://allrecipes.com/recipe/no-bake-lemon-lime-chiffon-pie/detail.aspx


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Protein: 1.7g


Reviewed on Mar. 17, 2008 by

Deviant~GeminiThis is a great recipe. I cut the amount of sugar to1/2 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 itwas still quite sweet. I also added a bit ofcinnamon and ginger to the crust for a littleflavour. So easy and definately a crowd pleaser.
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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. Has2.6 grams net carbs per serving."


What to Drink?

Coffee

Prep Time:35 Min


Servings (Help)


Ingredients

1 cup ground pecans
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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-flavorgelatin

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 groundpecans, butter, 2 packets sweetener, and 1/2

teaspoon coconut extract. Press firmly intobottom and up sides of an 8 inch pie plate;refrigerate until firm.

2.In a small bowl, whip the heavy cream with 2packets 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 hasdissolved. Then stir in the cold water. With anelectric mixer, slowly beat in the cream cheese.


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After all cream cheese is added, stir in remaining1/2 teaspoon coconut extract, and beat at high

speed until smooth. Carefully fold in the whipped

cream. Use a spatula to scrape mixture into thepie pan and spread around. Sprinkle remaining 2tablespoons ground nuts on top. Refrigerate

several hours or overnight to allow gelatin to setthoroughly.


Nutritional InformationKey Lime Pie - Low Carb Version


Amount Per Serving

Calories: 415



Reviewed on Jan. 30, 2005 by FULF
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Excellent recipe! I doubled the crust and left thefilling 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 AnnSuggestions, try using one packet of splenda

instead of two. Use vanilla extract instead ofcoconut. 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 moussepie. Be sure to let your cream cheese sit out for along time to soften. Loved the pecan crust- I just

used pecan chips.(very small) I mixed the jello intothe 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 offilling that I had to pile up- but it worked! Beautifulwith the sprinkling of pecan chips on the top.

Thanks for the recipe!

Reviewed on Apr. 27, 2008 by RachelKelly

I made this recipe at the same time that I wasmaking real Key Lime Pie for everyone else. I don't
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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 otherpies that I make. I will also try this pie withdifferent flavors of Jell-o. Don't eat too much of it

though. It may be low-carb and that's great, butit's very fatty. Pecans are fatty, so is creamcheese, 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. Mightmake only half so it isn't so thick next time. Willmake again!

Reviewed on May 6, 2006 by

DCSTONE81After having no sweets for weeks, I thoroughlyenjoyed this recipe. I first tried it with

strawberry/banana jello because I live out ofcountry and it was the only flavor of sugar free to

be found. I thought it tasted a bit like a bananasplit! When a visiting friend brought the lime jello,I made it with lime and found it to be excellent. Itis not going to rival REAL key lime pie, but if sugarand flour have been banished from your eating


47/94

plan, this makes a very satisfying substitution. (Wealso don't have coconut extract. I've been using

vanilla most of the time.)


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Fresh Peach Pie

By: Judy Marshall"Peach grower Judy Marshall enthusiastically

shares this fruit-filled recipe she gives customersat her family's Schreiman Orchards near Waverly,Missouri. 'This favorite recipe is reprinted annuallyin our cookbook,' relates Judy."


405 people have saved this | 1 custom version

Prep Time:20 Min

Ready In:

20 Min

Servings (Help)


Ingredients

1 cup sugar 2 tablespoons cornstarch 1 cup water 1 (3 ounce) package peach gelatin 3 cups peeled, sliced ripe peaches
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1 (9 inch) pastry shell, baked Whipped cream

Directions

1.In a saucepan, combine sugar, cornstarch and

water until smooth. Cook and stir over mediumheat until bubbly and thickened. Remove fromthe 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 JenniKA recipe almost identical to this one is a favorite in

my family, the only differences being that we use 11/2c water, 3/4 c sugar, and a graham crackercrust. I've found that apricot Jello works well whenI 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 fruitgetting brown and mushy. The only downside to

this recipe is that is doesn't hold up well withoutrefrigeration for long.

Reviewed on Aug. 9, 2008 by Sara

My family loved it. My husband compared it toGrandma's which is high praise. I served it with ice


50/94

cream so my son would have some dessert as he isvery 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 restwas easy as pie;).

Reviewed on Oct. 5, 2011 by Fritz Frog

I reduced the sugar to 3/4 cup after reading theother reviews and it was plenty sweet. It was afabulously delicious and easy pie!


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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 ofwhite and pink marshmallows."


619 people have saved this | 0 custom versions

Prep Time:10 Min

Ready In:10 Min

Servings (Help)

20 US MetricCalculateOriginal Recipe Yield20 slices

Ingredients
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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 mixturebecomes a soft, moist dough. It should not be toodry, 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 withcoconut. 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 InformationFifteens


Amount Per Serving
http://allrecipes.com/recipe/fifteens/detail.aspx


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Calories: 115



Reviewed on Aug. 15, 2008 by Kim LJones

As noted in another review, Digestive Biscuits area 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 10-15 more to make up for the density of the

Digestives. Best experiment a bit. Eitherway...these suckers are great!

Reviewed on Mar. 31, 2006 by Caroline

CDigestive 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
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with a nice cup of tea, but they are also very goodtopped with cream cheese. The most popular

brand of digestives are made by McVities. I have

seen digestive biccies in the 'World Food' aisle oflarge grocery stores, and also speciality Britishfood shops.


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Stroopwaffels I

By: Julie"A wonderful very-difficult-to-find Dutch recipe

from a Dutch friend of mine. Delicious andaddicting."


1,350 people have saved this | 0 custom versions

Servings (Help)


Original Recipe Yield24 cookies

Ingredients

4 cups all-purpose flour

1/2 cup white sugar 1 cup butter 2 eggs 1 (.25 ounce) package active dry yeast
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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 darkcorn 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 InformationStroopwaffels I


Amount Per Serving

Calories: 602

Total Fat: 32g Cholesterol: 117mg Sodium: 254mg
http://allrecipes.com/recipe/stroopwaffels-i/detail.aspx


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Total Carbs: 75.3g Dietary Fiber: 1.3g Protein: 5.9g


Reviewed on Jun. 23, 2008 by LauraPI tried these in Denmark and loved them so I was

delighted to come upon this recipe. These werevery good, easy to make. I did not cut the cookiesin half to put the filling in- I used two and made ita sandwich cookie with the filling. They taste just

like the ones I brought home (I saved a few tocompare). I added cinnamon to the dough andonly made 2/3 of the filling. I also substituted one

cup of whole wheat flour to make the dough a littledarker and heartier. Excellent!

Reviewed on Mar. 1, 2010 by CantondiI 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 !
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Skillet Cookies I

By: Barbara Keiner"A candy like cookie made in a skillet."


1,340 people have saved this | 1 custom version

Servings (Help)

24 US MetricCalculateOriginal Recipe Yield24 small cookies

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
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Directions

1.In a saucepan over medium heat combine thebutter, dates, egg yolks and sugar. Bring to a boiland cook for 2 minutes. Remove from heat stir inthe rice cereal, chopped pecans and vanilla. Stirand let cool.

2.When you can handle roll into small balls then rollin confectioners' sugar.


Nutritional InformationSkillet Cookies I


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 InfoReviewed on Dec. 11, 2005 by SELEA

This will become a family Christmas tradition. Ithink they will have to be renamed though! :)

Name: Skillet Cookies. Described: "A candy like
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cookie made in a skillet." Instructions - "In asaucepan. . ."

Reviewed on Sep. 27, 2006 byUMMABDULLAI'm always looking for ways to use dates, andeveryone loves these, but I thought they were

called "Date Balls". You can also roll them indessicated coconut. (Actually, instead of rollingthem, it's easier to put the powdered sugar or

coconut into a ziplock bag and put 3 or 4 balls in ata time, then shake them to cover them evenly.)

Reviewed on Nov. 13, 2007 by sueon

Oh my!! These are really good! My only changewas instead of rolling them in powdered sugar,

which I am out of, I rolled them in finely groundcoconut. It reduces the sweetness-you might want

to try it with coconut. I love these and I know myhusband, who can't stand coconut, will enjoy themalso. Thanks Barbara, for the good recipe.


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Thin Mint Crackers

By: Kim"Just like the Girl Scout cookies!"



Servings (Help)


Original Recipe Yield80 cookies

Ingredients

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

Directions
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1.Using a double boiler method, melt the chocolatecoatings 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 ofpeppermint flavor into the chocolate.

3.Dip crackers into the melted chocolate and then

place onto a cold cookie sheet and put into therefrigerator to set. (A freezing tray to rest thedipped cookies will keep the bottoms neat

looking.)

4.In a few minutes take them out and package incandy cups. The cookies are best kept at room

temperature or a cool dry place away from anyodors.



Thin Mint CrackersServings 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
http://allrecipes.com/recipe/thin-mint-crackers/detail.aspx


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Reviewed on Dec. 20, 2007 by INTELSISI reviewed this earlier but wanted to update

because I've made them several times since then.I figured out something; don't put the peppermintextract 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 extractburns the chocolate and makes it crumbly andhard, hence those reviewers having to use oil to

make it smooth again. Once the chocolate is fullymelted stir well and then put your extract in! Forthe 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 JoyHELPFUL TIPS NOT MENTIONED: Be sure to use a

napkin (or your finger if they're just for you) towipe up the extra chocolate that spreads around

the cookie after you've dipped it, so you don't havea sloppy finish when the chocolate hardens.Another idea is to spread the ritz w/ a little peanutbutter & then dip in chocolate! However, be ready

to do them fast and put them in the freezer for 5
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min. so the pb doesn't melt! UPDATE: So Ioriginally 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 kindaembarrassing. Not to mention the salt! So, after

trying several cookies, I tried a nilla wafer ANDPERFECTION!! They don't break in half easily likeritz, 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, theytook 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 theexcess chocolate can drip off then place on bakingsheet 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 thepeppermint extract. So, I buy a whole case of

andes baking chips when they come out aroundholidays!

Reviewed on Dec. 20, 2006 by

KIMINABMWSo 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 enoughpeppermint flavor, added more and the second


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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 edgeof bowl/double boiler to remove some excesschocolate. 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 thenext 2 days, can't keep hubby out of them. Thanks

for recipe, delish!!

Reviewed on Sep. 18, 2007 by ErinCould NOT be easier! Kids can make this in a snap.

Heck, monkeys could make this! I bought theAndes baking chips from my grocery store, melteda couple handfuls in the microwave in a cremebrulee cup for about 30 seconds, then mixed it

with a fork to be sure it was all melted through. Ijust dropped my reduced-fat Ritz crackers into thecreme brulee cup with melted chocolate (perfect

size cup for a Ritz) and used two forks to turn andcoat the cracker. Set on paper plates (out of waxpaper) and put the plates in the freezer for about

two minutes. THAT'S IT FOLKS!! Clean up is asnap! My husband was AMAZED at these. He keptsaying "How did you do that?" and looking aroundthe 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


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crackers if you really examine them -- but notenough 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 eachcookie to use the two chocolate wafers; you'd have

yourself a true thin mint then. This would workwell to make mint chocolate dipped oreos, or to dipthe 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. :)


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Chocolate Mice

By: Rosina"Kids will love these, they are whimsical and fun.

Cute chocolate mice rolled in confectioners' sugaror chocolate cookie crumbs are very realistic."



Prep Time:20 Min


Servings (Help)

12 US MetricCalculateOriginal Recipe Yield1 dozen

Ingredients
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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 andrefrigerate until firm.

2.Roll by level tablespoonfuls into balls. Mold to aslight point at one end (the nose).

3.Roll dough in confectioners sugar (for whitemice), and in chocolate cookie crumbs (for dark

mice). On each mouse, place dragees inappropriate spot for eyes, almond slices for ears,

and a licorice string for the tail.4.Refrigerate for at least two hours, until firm.



Chocolate MiceServings Per Recipe: 12

Amount Per Serving

Calories: 176
http://allrecipes.com/recipe/chocolate-mice/detail.aspx


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Reviewed on Oct. 30, 2003 by LKANE99

This was fun to make and my husband said theywere 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 thebox. Serve the mice in the box and it will look likethey'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 acookie scoop to size the dough and shaped acouple at a time keeping the rest in the refrig. tostay cold and firm. Made tails out of caramels as

suggested by others with great results. A smallknife to pierce the dough for the placement ofears, tail and eyes made assembly easy. Used pink

pearl candies for eyes. Mice can be made a coupledays ahead and kept in the fridge but caramel tailswill get soft so do not add until day of the party.
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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 a9 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 byKEARNINE

We just won a prize at an adult Halloween partyfor these. We made a lab rat maze out of acomputer paper box lid and strips of cardboard

covered with foil--scotch tape held the strips in tomake the maze walls (took about 10 minutes tomake). We dripped fake blood on a note next themaze saying that these mice are for the taking and

the the hammer (propped up against the maze) isthe most effective way of killing them so you caneat them, unless you want to bite their heads off.

We dressed as mad scientists. Recipe modification:instead of using licorice, make VERY realistic tailsby rolling pieces of caramel into skinny tapering

strips. Most of the comments we got at the partywere about the caramel tails!

Reviewed on Nov. 5, 2003 byMEAUXJEAUX


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omg, these were so cute! they turned out well, thoi 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 itabsorbed into their little bodies, or if i didn't put onenough; i should have poured it on to make them

look furry. any recs on this end would beappreciated. the crushed oreo ones turned out thebest. 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 andused the red or white ones for eyes. my fiance lost

his guy card by adding little pink barbie sprinkleshearts (upside down) for noses. and if you're likeme - not the sharpest knife in the drawer - you'llwant 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 greathalloween idea. (kitty litter cake is another

winner.)

Reviewed on Oct. 30, 2003 byQUADCHICKThese are so cute, so easy, so yummy!! Everyone

was shocked to find out it wasn't fudge!! I usedchocolate teddy grahams, and they worked


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perfect. Will Make again!! I also put my mice in abox with foil and added chocolate sprinkles. (they

looked just like mouse droppings!) Everyone got a

good laugh about these little critters.


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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 butterscotchon top of the cookies. Rich, but excellent!"



Prep Time:25 Min

Ready In:55 Min

Servings (Help)36 US MetricCalculate

Original Recipe Yield3 dozen

Ingredients
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1 cup corn syrup 1 cup white sugar 1 cup creamy peanut butter 4 1/2 cups cornflakes cereal 1 cup semi-sweet chocolate chips (optional) 1 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 inpeanut butter until well blended. Mix in cerealuntil evenly coated. Drop by spoonfuls onto

waxed paper.2.In a glass bowl in the microwave, or using a

double boiler, melt chocolate chips andbutterscotch chips, stirring frequently until

smooth. Drizzle on the top of the cookies.


Nutritional InformationPeanut Butter Chews


Amount Per Serving

Calories: 151

Total Fat: 6.3g Cholesterol: 0mg Sodium: 63mg
http://allrecipes.com/recipe/peanut-butter-chews/detail.aspx


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Total Carbs: 22.6g Dietary Fiber: 0.9g Protein: 2.4g


Reviewed on Dec. 19, 2006 by Nikki_DThis is a great and EASY recipe! Basic pantry

ingredients!! DONE---in like 5 minutes--thehardest part is waiting for them to cool so you canenjoy them! (i've never put the chocolate finish onthem) PANCAKE SYRUP(my preferrence) is an

excellent substitute for the corn syrup, since it'sessentially maple flavored corn syrup. It is the bestno-bake cookies I have tried--but I had to shorten

the boil time. I shortened the boil time to 30-35seconds--if they get too hard, you boiled it toolong. 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 amasked for this recipe repeatedly. Having yourpeanut butter measured and ready before you

start is key!

Reviewed on Oct. 29, 2005 by LoriMMy kids love these! These are also good made with

Captain Crunch cereal. I've also tried Chex cereal
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and they turned out great. My kids like them bestmade 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. Ibegin timing as soon as I see bubbles around theedges of the pan.

Reviewed on Jan. 27, 2006 by dataop7Instead of dropping these for cookies, spread andpat in a pan for bars! Then just spread the melted

choc/butterscotch chips on top. Less hassle thandropping them on wax paper. I have been makingthese for years but my recipe calls for Special K

cereal. This is a favorite around our house and getsraves wherever I take them! So yummy andChewy!


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No-Bake Cranberry Sauce Pie

By: NECOLDUNSON"Cranberry sauce never tasted so good! This

colorful pie is a nice addition to any Thanksgivingor Christmas table. Your tastebuds will be in for atreat with its creamy, tart and sweet medley."



What to Drink?

Coffee

Prep Time:15 Min

Cook Time:10 Min
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78/94


Servings (Help)


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 smoothand fluffy. Sift in the confectioner's sugar and mixuntil thoroughly blended. Spread evenly over thebottom of the graham cracker pie crust.

2.Whisk the gelatin and boiling water t

no bake desserts

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