32 Oreo cookies, crushed fine

1/4 cup margarine, melted

1/2 gallon vanilla ice cream

1/3 cup Kahlua

1 cup sugar

5 ounce can evaporated milk

1 tsp vanilla

4 squares semi-sweet chocolate

6 T margarine

4 T Kahlua

16 ounces Cool Whip

1 cup pecans, lightly toasted

Mix cookie crumbs and margarine and pat into 2 pie tins. Freeze crusts.

Beat ice cream with 1/3 cup Kahlua (keep at a creamy but not runny consistency). Spread evenly on top of frozen cookie crusts. Freeze.

Place sugar, milk, vanilla, chocolate squares and margarine in saucepan. Bring to a boil and boil 1 minute. Cool.

 Blend remaining Kahlua (4 T) with chocolate sauce. Pour over ice cream. Freeze again.

Spoon Cool Whip over chocolate. Sprinkle toasted pecans on top. Freeze.

Makes 2 pies

Variations:

Coffee flavored ice cream for vanilla ice cream.

Use Amaretto instead of Kahlua.

Decrease number of cookies to 28 and make entire recipe in 9 x 13 pan.

1   9-inch pie crust, unbaked

 8 ounce bar of unsweetened chocolate

1/4 cup butter

13 ounce can evaporated milk

1-1/2 cup sugar

3 T cornstarch

1/8 tsp salt

2 eggs

1 tsp vanilla

Melt chocolate and butter over low heat. Remove from heat and gradually pour evaporated milk into mixture.

In a separate bowl, mix sugar, cornstarch, salt , eggs  and vanilla. Add chocolate mixture and stir.

Pour into crust and bake at 375 degrees for 45-50 minutes.

Mix together 1-1/2 cups coconut and 1 cup coarsely chopped pecans.

Five minutes prior to removing pie from oven spread mixture over pie and let lightly brown.

Allow 3 hours before cutting.

1 cup flour

1 1/2 ounce cream cheese

1/2 cup soften butter

Place ingredients in a medium bowl. Using a pastry knife cut through ingredients until you have an evenly distributed crumbly mixture.

Put mixture in a 8 inch pie pan. Flour your hands (to keep dough from sticking to you), press and spread dough evenly around the bottom and sides of pie pan forming a pie crust. Make sure you have created a solid crust without cracks or your filling may seep through.

Baking options -

Bake at 475 degrees in preheated oven 8-10 minutes. Crust should be light golden brown. Let completely cool completely before filling.

May also be used for pecan or fruit filling pies and bake as directed.

3/4 cup sugar

4 T flour

dash of salt

cinnamon

1 cup heavy whipping cream

5-6 cups sliced apples

unbaked pie shell

Mix sugar, flour and salt. Add the heavy cream and blend.

Place sliced apples in unbaked pie shell and pour creamed mixture over top.

Sprinkle with cinnamon.

Top with lattice pie crust.

Bake at 425 degrees for 12 minutes. Reduce heat to 350 degrees and bake 30-35 minutes longer.

8 sheets phyllo dough (14 x 9 inches)

6 T margarine (melted)

2 – 8 ounce packages cream cheese (softened)

1/2 cup sugar

1 tsp vanilla

2 eggs (lightly beaten)

2 cups fresh or frozen blueberries

1/2 cup strawberry jelly

1 cup whipped topping

sliced fresh strawberries and additional blueberries (optional)

Place on phyllo sheet in greased 9 inch pie plate; brush with margarine. Repeat seven times; trim edges.

Bake at 425 degrees for 6-8 minutes or until edges are lightly browned (center will puff up). Cool on wire rack.

Filling – in small bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.

Bake at 350 degrees for 10 minutes; cover edges with foil to prevent over browning. Bake 23-27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

In small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping.

Garnish with strawberries and additional blueberries if desired.

2 cups ground cherries

Scant 1 cup sugar

2 heaping Tablespoons Minute Tapioca

1 T lemon juice

Scant tsp cinnamon

In bowl combine above ingredients.

Prepare pie crust and place in 9 inch pie pan, dot bottom crust with butter and fill with ground cherry mixture. Put on top crust. Seal edges and prick for air vents.

Brush with milk and sprinkle with sugar.

Bake at 450 degrees for 10 minutes and 350 degrees for 30-35 minutes.

4 cups fresh raspberries (divided)

1/3 cup water

3/4 cup sugar

7 1/2 tsp cornstarch

dash of salt

1 pie shell (baked)

In small saucepan, crush 1 cup of berries. Add water; simmer for 3 minutes. Strain, reserving juice; discard pulp and seeds.

Add enough water to juice to make 1 cup of liquid.

In large saucepan, combine the sugar, cornstarch and salt. Slowly stir in raspberry liquid. Bring to a boil; cook and stir for 2 minutes or till thickened. Remove for heat. Cool Slightly.

Place remaining raspberries in pie shell and pour glaze over top.

Top with dollops of cool whip and serve.

Bake pastry shell but do not prick, cool

In large skillet combine -

1/4 cup margarine

1/2 cup brown sugar

Melt over medium heat.

Stir in -

4 med tart apples (peeled and cut in 1/2 inch chunks)

1 tsp pumpkin pie spice

Simmer for 12-15 minutes till tender, stirring often

Stir in 1-2 T flour, cook and stir 1 minute.

Drizzle 1/2 cup caramel ice cream topping over pastry shell.

Sprinkle with 1/2 cup chopped pecan.

Spoon apple mixture over pecans and set aside.

In mixing bowl combine -

1 (8ounce) package cream cheese (softened)

1/4 cup sugar

1 egg

1 T lemon juice

1 tsp vanilla

Beat till smooth and pour over apples.

Bake at 350 degrees for 35-45 minutes till knife inserted in cream cheese comes out clean.

Cool on wire rack.

Chill thoroughly.

Serve with dollops of Cool Whip sprinkled with 1/2 tsp pumpkin pie spice.

Pastry shell -

1 cup flour

1/2 tsp salt

1/3 cup margarine

1 egg yolk

1 T cold water

1 tsp grated lemon rind

1 T lemon juice

In medium bowl stir together flour and salt. With pastry blender cut in margarine until particles are fine.

Stir together egg yolk, water, lemon rind and lemon juice. Sprinkle over flour mixture while tossing to blend well.

Press dough firmly into a ball, flatten slightly, roll into a 12 inch circle, fit loosely into 9 inch pie pan. Fold edge under to form a rim and flute edges. Prick throughly with a fork.

Bake in preheated 425 degrees oven until lightly browned. About 12 minutes.

Filling -

3/4 cup sugar

1/4 cup corn starch

1 cup water

2 egg yolks

1 (3 ounce pkg) cream cheese (cut up)

1 tsp grated lemon rind

1/3 cup lemon juice

3 egg whites

In 2 quart saucepan stir together the sugar and cornstarch. Gradually stir in the water, keeping smooth, whisk in egg yolks. Cook over medium heat, stirring constantly until mixture comes to a boil and is thick and smooth.

Stir in cheese until melted.

Remove from heat and add lemon rind and juice stirring until thoroughly blended.

Cool 10 minutes.

Beat egg whites until stiff, gently fold unto lemon mixture.

Turn into cooled shell.

Chill until firm about 1 hour.

1 9 inch pie crust (baked)

2 (3oz) packages cream cheese (whipped)

1 T milk

1/3 cup sugar

1 T sugar

2 tsp lemon rind (grated)

1 quart strawberries

2 T corn starch

1 T lemon juice

In bowl combine cream cheese, milk, 1 T sugar and 1 tsp lemon rind. Mix well and spread into the pie crust.

Cover with 1/2 the strawberries.

Puree remaining strawberries.

In a saucepan combine 1/3 cup sugar and corn starch, add the strawberry puree, lemon juice and remaining lemon rind. Heat, stirring constantly until thickened. Let stand to cool and pour over the strawberries.

Garnish with whipped cream and strawberries.