Apple crunch pie, Chocolate peanutty pie & Cranberry ribbon pie recipes (1986)

Original publication: Working Mother Date: November 1986
Categories: 1980s, Dessert recipes, Food & drink, Vintage advertisements
Tags: , , , , , , ,

Jeepers! Creepers! How’d you make those pies?

Easy! With a little help from Jell-O Pudding and Cool Whip, it’s easy to whip up these spectacular pies. And once your family tastes them… Jeepers, creepers!

3-dessert-pie-recipes-1986 (3)

Apple crunch pie recipe

Ingredients

1 can (21 oz.) Apple pie filling*
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 cup chopped pecans
1 baked 9-inch pie shell (cooled)
1/2 cup milk
1/2 cup cold half and half or light cream
1 package (small) French vanilla instant pudding
1-1/2 cups thawed Cool Whip whipped topping

* Or use cherry, blueberry OR peach pie filling

Apple crunch pie directions

Combine pie filling with brown sugar and cinnamon; add nuts. Spread half of mixture in pie shell, chill remaining apple mixture. Pour milk and half and half/cream in a small bowl. Add pie filling (pudding) mix. Beat at lowest speed of electric mixer until well blended. Fold in whipped topping, spoon over apple mixture in pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with reserved apple mixture and additional whipped topping if desired.

3-dessert-pie-recipes-1986 (1)

Chocolate peanutty pie recipe

Ingredients

1-1/2 cups cold milk
1/4 cup creamy peanut butter
1 package (6-serving size) Jell-O chocolate flavor instant pudding and pie filling
2 cups thawed Cool Whip whipped topping
1/3 cup peanuts
1 baked 9-inch pie shell, cooled

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Chocolate peanutty pie directions

Gradually blend milk into peanut butter in small bowl, beating until smooth. Blend in pie filling mix and beat until blended and smooth, 1 to 2 minutes. Fold in whipped topping and nuts. Spoon into pie shell. Freeze 1 hour or chill 3 hours before serving. Garnish with additional whipped topping and peanut halves, if desired.

Cranberry ribbon pie recipe

Ingredients

1 package (4-serving size) Jell-O Lemon Flavor pudding and pie filling
1/2 cup sugar
2 cups water
1 egg, slightly beaten
3/4 cup cranberry orange sauce
1 baked 9-inch pie shell, cooled
1 package (8 ounce) cream cheese, cut into cubes
1 tablespoon grated orange rind
2 cups thawed Cool Whip whipped topping

Cranberry ribbon pie directions

Combine pie filling mix, sugar and 1/4 cup of the water in saucepan. Stir in egg and remaining water. Cool and stir until mixture comes to a full boil. Measure 3/4 cup; blend in cranberry sauce and pour half into pie shell. Chill. Chill remaining cranberry mixture. Add cream cheese to remaining filling and stir until cheese is melted; Add rind. Chill 30 minutes (or place in freezer for 15 minutes). Fold in whipped topping and spoon over cranberry mixture. Freeze one hour or chill 3 hours before serving. Garnish with reserved cranberry mixture, additional whipped topping, and orange sections or slices, if desired. Alternate method: Spread half cranberry mixture over half cheese filling in shell; Add remaining filling.

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Source publication: Working Mother

Publication date: November 1986


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