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Results 1 - 10 of 2,310 for pecan pie cool whip
Melt butter and mix with ... in a 10-inch pie pan. Press firmly into bottom ... crumbs, chopped nuts or cereal and chopped maraschino cherries.
Melt butter and mix with ... in a 10-inch pie pan. Press firmly into bottom ... crumbs, chopped nuts or cereal and chopped maraschino cherries.
Bake pastry shell but do not prick. Cool. In a large skillet ... 1 tsp. pumpkin pie spice. Simmer for 12-15 min., ... shell. Sprinkle with pecans. Spoon apple mixture over ... pie spice. 8 servings.
Mix in order and refrigerate overnight.
Mix Cool Whip and (thawed out) and Philadelphia cream cheese; then add all the other ingredients. Make sure crushed pineapple has no juice.
Preheat oven to 350°F. Melt ... set aside. Empty pie filling into a 13x9-inch baking ... bubbling. Serve warm or cold with whipped topping. Enjoy!
Preheat oven to 350°F. In ... pan. Sprinkle with pecans then top with apples. In ... eggs and apple pie spice on low until moistened. ... comes out clean. Cool in pan 10 minutes. Loosen ... frosting and Cool Whip. Serve over warm cake. ... topping on last. .F.
Stir together - first 2 ingredients. Put in refrigerator for at least one hour. Add rest of ingredients - mix and refrigerate until serving ...
Melt butter in a large ... in each prepared pie shell. • Drizzle 1/4 jar ... the cream-cheese mixture. Freeze. Serve frozen. Makes 2 pies.
Pour dry pudding mix over ... marshmallows and nuts. Slowly fold in softened Cool Whip. Refrigerate 3 to 4 hours before serving. Serves 6 to 8.
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