1 cup evaporated milk
1 cup sugar
3 egg yolks
¼ pound margarine
1 teaspoon vanilla
1 ½ cup coconut, flaked
1 cup nuts, chopped
Combine milk, sugar, egg yolks, margarine, and vanilla in saucepan. Cook over medium heat until mixture thickens, about 12 minutes. Remove from heat. Add coconut and nuts. Beat until coo. Makes 2 ½ cups.
2 eggs, separated
1 ¼ cup sugar
1/3 cup flour
2 cups milk
½ stick butter
Dash salt
½ can coconut
½ teaspoon vanilla
1/3 cup sugar
1 pie shell
Mix egg yolks and sugar together in saucepan. Add remaining ingredients except vanilla, egg whites, and 1/3 cupt sugar. Cook until desired consistency, add vanilla. Pour into baked shell. Whip egg whites, add 1/3 cup sugar and whip until it forms peaks, add vanilla. Spread on pie, sprinkle with coconut, place in 400 degree oven until lightly browned.
1 ¼ pound Oreo cookies
¼ cup oleo
1 (8 ounce) cream cheese
¾ cup powdered sugar
2 small boxes instant chocolate pudding
2 ½ cups milk
1 (12 ounce) Cool Whip
Gummy worms
1 bunch silk flowers
1 trowel
Crush cookies in blender; set aside. Cream butter, cream cheese and powdered sugar. In a large bowl, blend pudding mix with milk. Add cream cheese mixture to pudding. Stir Cool Whip into the cream cheese and pudding mixture. To assemble as dirt mixture, use an 8” clay flowerpot. Line well plastic wrap. Start with cookies and alternate with pudding mixture, dripping a few gummy worms in as you go, ending with cookies. Make two layers of cream cheese mixture and three layers of cookies. Complete flowerpot with silk flowers; serve with a trowel.
Note: You could mix melted butter with cookies, mix cream cheese with Cool Whip for second layer, pudding for third layer, and Cool whip for fourth layer, all in a regular dish (use your imagination).
1 graham cracker crust
3 bananas
1 (8 ounce) cream cheese
1 (16 ounce) box powdered sugar
1 (8 ounce) Cool Whip
1 (21 ounce) can blueberry pie filling
Slice bananas in bottom of graham cracker crust. Mix together cream cheese, powdered sugar and Cool Whip. Pour on top of bananas. Top with blueberry pie filling. Chill at least one hour before serving.
2 cups milk
1 package chocolate or butterscotch pudding mix
2 snickers bars, king-sized
1 (8 ounce) package cream cheese, softened
1 cup non-dairy whipped topping
1 graham cracker crust, prepared
Beat milk and pudding mix together, set aside. Chop snickers, reserve some for top. Beat cream cheese, prepared pudding and snickers, fold in whipped topping. Pour into graham cracker crust and top with remaining snickers. Chill for 1-2 hours.
1 cup sugar
1 ¼ cup water
1 tablespoon butter
1/8 cup cornstarch
3 tablespoon cold water
3 egg yolks
2 tablespoons milk
6 tablespoons lemon juice
1 teaspoon lemon peel, grated
1 pie crust, baked
3 egg whites
6 tablespoons sugar
1 teaspoons lemon juice
1/8 cup flour
Combine sugar, water, and butter in saucepan; heat until dissolved. Blend cornstarch and flour with the cold water, add to heated mixture, stirring to prevent lumps. Cook slowly until mixture is clear, about 8 minutes. Beat egg yolks with milk, slowly stir into cornstarch mixture, cooking for 2 minutes stirring constantly. Remove from heat, add 6 tablespoons of lemon juice and then the lemon peel. Pour into baked pie crust and chill. Beat egg whites stiff, adding sugar gradually, fold in 1 teaspoon and lemon juice when done. Spread meringue over chilled filling sealing to the edge of pastry to avoid shrinking. Brown in 350 degrees oven for 12 to 15 minutes.
Note: I remember always trying to make this for my dad when I was younger. It was his favorite!
1 cup sugar
3 tablespoon flour
¼ cup butter, melted
1 (12 ounce) can Pet milk
Preheat oven to 350 degrees. Grease and flour pie plate. Mix all ingredients and pour into pie plate. Bake 30 minutes.
1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups buttermilk
4 eggs
¼ cup butter, melted
1/3 cup lemon juice
1 tablespoon lemon peel, grated
1 teaspoon vanilla
1 9” pie crust
¼ teaspoon ground nutmeg
In a small bowl combine sugar, flour, and salt. In a large mixing bowl beat buttermilk, eggs, butter, lemon juice, lemon peel, and vanilla. Add sugar mixture, mix well. Pour into crust, sprinkle with nutmeg. Bake at 400 degrees for 10 minutes. Reduce temperature to 325 degrees and bake 40-45 minutes longer or until knife inserted near center comes out clean. Cool on wire rack. Store in refrigerator.
1 (8 ounce) package cream cheese, softened
1 ¾ cup powdered sugar
1 cup peanut butter
4 tablespoons milk
2 cups non-dairy whipped topping
1 graham cracker crust, ready made
Cream together cream cheese and sugar. Add peanut butter and milk, beat until smooth. Fold in whipped topping. Pour into graham cracker crust.
8 cup zucchini, peeled, seeded, and chopped
2/3 bup lemon juice
1 cup sugar
1 teaspoon cinnamon, ground
½ teaspoon nutmeg
4 cup flour
2 cup sugar
1 ½ cup country crock margarine
1 teaspoon cinnamon, ground
In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes. Add sugar, cinnamon and nutmeg. Simmer 1 minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl, cut in margarine until the mixture resembles course crumbs. Stir ½ cup crust mixture into zucchini and sprinkle with cinnamon. Bake at 350 degrees for 35-40 minutes or until golden and bubbly.