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Step 1
Raspberry Mousse Pie
1 4-serving size package Raspberry Jello
1 cup boiling water
1 10 ounce package frozen Red Raspberries in syrup
1 8 ounce container non-dairy Whipped Topping, thawed
9 inch Graham Cracker pie crust
• Dissolve Jello completely in boiling water.
• Add frozen raspberries and stir constantly until raspberries separate and gelatin begins to thicken.
• Blend in 3½ cups of whipped topping. Whip until smooth.
• Chill until mixture will mound.
• Spoon chilled mixture into pie crust.
• Chill 2 hours or overnight.
• Garnish with additional whipped top -
Step 2
Creamy Coconut Pie
1 3 ounce package cream cheese, softened
1 Tbsp. sugar
½ cup milk
1½ cups flake coconut
3½ cup (8 ounce) non-dairy Whipped Topping
½ tsp. almond extract (optional)
9 inch Graham Cracker crumb crust
Combine cream cheese, sugar, milk and coconut in a blender.
Blend on low for 30 seconds.
Place whipped topping in a bowl, add cream cheese mixture, and fold to mix.
Spoon mixture into pie crust.
Freeze until firm – approximately 4 hours.
To serve let stand for 5 minutes and garnish with additional coconut. -
Step 3
Sunrise Cherry Pie
1–8 ¼ can crushed pineapple
1-8 oz. pkg. cream cheese, softened
½ tsp. vanilla
1-21 oz. can Cherry Pie Filling
1 cup heavy cream
¼ cup sugar
1-8 to 9 inch graham crack pie crust
• Drain pineapple well, reserve 2 Tbsp. syrup.
• Combined cream cheese, vanilla and reserved pineapple in a bow and mix well.
• Stir in ¼ cup pineapple and ½ cup pie filling. Set aside.
• Pour heavy cream into mixing bowl and gradually add sugar while mixing. Beat until soft peaks form.
• Fold whipped mixture into the cream cheese mixture.
• Spoon evenly into crust.
• Top with the remaining pie filling.
• Chill until firm. -
Step 4
Frozen Lemon Bars
¼ cup butter or margarine, melted
1¼ cups Graham Cracker crumbs
¼ cup Sugar
3 Egg yolks
1 can (14 oz.) Sweetened Condensed Milk
½ cup Real Lemon Juice Concentrate
Yellow food coloring (optional)
1 8-oz. package of non-dairy Whipped Topping
8 or 9 inch square pan
• Combine butter, crumbs and sugar and press into pan to form crust.
• In a mixing bowl beat egg yolks, then stir in milk, lemon juice sand food coloring.
• Pour mixture over crust.
• Spread whipped topping over mixture.
• Freeze until firm.













Comments
skypilot69 said
on 11/9/2009 raspberry mousse pie, yum! 5*
KaraDiablo said
on 11/5/2009 "Yummy" the only word that comes to mind while reading these dessert recipes.
mamisofly1986 said
on 11/2/2009 great article! 5* and a recommend! check out my articles also=)