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Instructions. Preheat your oven to 375 Graham Cracker Crust - Mix the graham cracker crumbs, sugar, melted butter and the cinnamon. I mixed this by hand with a fork. Didn't take long at all, and it didn't kill my arms. Press your mixture into a 8 or 9″ pie plate. Bake at 375 for 7 minutes.


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Instructions. BEAT cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in sweetened condensed milk, lemon juice, vanilla and lemon peel. Add bloomed gelatin if adding to recipe. Microwave gelatin for 5 seconds to loosen before adding. POUR into pie crust. Cover and chill 3 hours or until set.


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Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form. Step 2. Add remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust. Step 3. Refrigerate 4 hours or until firm.


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1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely. 2. In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk until well blended.


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In a medium sized bowl, mix the softened cream cheese with a hand mixer until fluffy. Add 2 TBSP milk and 1/4 cup sugar and mix well. Fold in about 1 1/4 cups whipped topping. Spread the mixture over the crust. In a medium sized bowl, combine vanilla pudding mix and 3 1/4 cups of milk.


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Instructions. In a mixing bowl, beat the cream cheese until fluffy. Beat in heavy cream and sugar. Blend in vanilla. By hand, stir in the cranberry sauce. Pour into prepared pie shell and freeze. Let thaw for 15 to 30 minutes before serving.


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Cover the pie with plastic wrap and place in the refrigerator to cool for at least 1 hour before serving. Step 4. When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.


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2 c Graham Cracker Crumbs; 2 Tbsp Sugar; 1 stick Plus 3 Tablespoons Butter; 12 oz Cream Cheese; 1 1/8 c Powdered Sugar; 2 tsp Pure Vanilla Extract; 1 c Chopped Walnuts


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3. Dream Whip Pie. This dream whip pie is absolutely simple and beautiful. It is made primarily with Dream Whip, vanilla, and a fantastic crust made completely out of graham crackers. This is a great recipe for you to make when you want a classic Dream Whip pie without the inclusion of loads of ingredients.


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Measure 1 cup of the cold milk into a medium-sized bowl. Add the Dream Whip envelopes and vanilla, and mix using a handheld mixer on high for 6 minutes. Alternatively, mix in a stand mixer with the whisk attachment until thick. Add the rest of the milk (1-3/4 cups) and both packs of pudding mix to the thickened whipped topping.


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Beat Dream Whip, 1 cup of milk, and vanilla on high for 6 minutes until mix thickens and peaks form. Add remaining 1-3/4 cups of milk and pudding mixes. Beat for another 2 minutes, scraping sides of bowl periodically. Spoon into pie crust. Chill for at least 4 hours, preferably overnight.


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Instructions. Slice 1 cup of strawberries and dice the remaining cup. Arrange sliced strawberries in bottom of pie crust. In a mixing bowl, combine cream cheese and sugar. Beat until smooth. Add vanilla. Mix. Then add cool whip, mix together. Fold in diced strawberries, combine.


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Directions. Mix cream cheese and sugar in a bowl until well combined; fold in whipped topping, pecans, and pineapple. Smooth pineapple mixture into pie crust; chill until mixture has solidified, at least 2 hours.


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Instructions. Mix the first three ingredients (3 tablespoons sugar, flour, and salt) in a bowl with a whisk. Add milk to a medium saucepan and turn on medium heat. Immediately add the sugar flour mixture and stir until thick-, about 8-10 minutes.


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Remove the strawberry ice cream from the freezer and let it thaw for 20 minutes to soften it. In a large bowl, combine the pink lemonade, ice cream, and Cool Whip. Whisk everything until combined and no ice cream lumps appear. Once the mixture is smooth, pour it into the pie shell and spread it evenly.


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Preheat oven to 350 degrees. Using your food processor, pulse cookies until finely ground. If no food processor, add to 1 gallon plastic bag and roll with rolling pin. Be sure to reserve a few cookies for the top of your pie. Add sugar, salt, and butter to the food processor and pulse until well combined.