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Results 31 - 40 of 70 for mini pecan pies
31. CARAMEL PIE
Preheat oven to 350°F. Empty ... on top. The pie must be refrigerated overnight to ... serving, garnish with pecans, chocolate and toffee bits.
32. SWEET POTATO PIE
Drain yams, mash well. Drain ... in pineapple and pecans. Bake 20 minutes at 350 degrees. Sprinkle marshmallows around edge. Bake 10 minutes longer.
33. JUNKYARD SALAD
Mix, chill and ready to eat. No cooking needed!
34. HARVEST PIE
Pour milk into medium bowl. Add pie filling mix. Beat with wire ... Sprinkle with apples, pecans and marshmallows just before serving. ... Chill time: 2 hours.
Blend Cool Whip and condensed milk in a large bowl; mix well. Refrigerate one hour. Stir in remaining ingredients. Refrigerate overnight.
Mix together and refrigerate a few hours before serving. Can be fixed 2-3 days before serving.
37. HEAVENLY HASH
Whip Eagle Brand milk with Cool Whip. Fold together ingredients with milk and Cool Whip. Refrigerate overnight.
38. QUICK RUGGIES
Preheat oven to 425 degrees. ... bake. On 1 pie crust round, spread a fine ... chocolate chips and pecans. Makes 50 ruggies for breakfast or dessert.
Dump all ingredients together; mix and refrigerate. Remove from freezer 30 minutes before serving.
Prepare pastry shell; set aside. ... and immediately add mini chips, stirring until melted and ... well blended. Arrange pecans on bottom of pie crust; carefully pour chocolate mixture ... or Mocha Whipped Cream.
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