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Results 111 - 120 of 139 for pink pie
111. FROZEN CITRUS PIE
Beat concentrate in large mixing bowl about 30 seconds. Blend in ice cream. Fold in whipped topping until smooth. Freeze if necessary until ...
Lemonade or limeade may be substituted.
113. LEMONADE ICE BOX PIE
In a large mixing bowl, ... and stiff. Pour into pie shell. Put in refrigerator. Let set at least 30 minutes before cutting. Can set overnight.
114. FROZEN CITRUS PIE
Beat concentrate in large mixer ... or overnight. Let stand at room temperature 10 minutes before serving. NOTE: Store leftover pie in freezer.
115. EASY LEMON PIE
Mix thawed lemonade and milk together, then fold in Cool Whip. Put in crust and refrigerate. Sprinkle any remaining graham crackers on top. ...
116. FISHERMAN'S PIE
Spread salmon over bottom of a 2 quart casserole dish. Cover with white sauce. Slice eggs and layer on top of sauce. Put mashed potatoes on ...
117. RHUBARB-CUSTARD PIE
Pour boiling water over rhubarb ... stir; pour into pie crust. Bake at 400°F for ... 1/2 pint sliced strawberries or raspberries, to the rhubarb.
118. RHUBARB CUSTARD PIE
Stir milk into beaten eggs. ... rhubarb. Pour into pie crust and dot top with ... 50 to 60 minutes, in a 400 degree oven. Serve slightly warm.
119. LEMONADE PIE
Combine all of above in ... Pour into 2 baked pie shells or 2 graham cracker crusts and put in refrigerator. Chill at least 1 hour before cutting.
120. ICEBOX PIE
Stir milk into lemonade. When well mixed, add Cool Whip. Just fold in. Pour into the crusts. Refrigerate.
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