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

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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!

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Apple crunch pie recipe


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.

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Chocolate peanutty pie recipe


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

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


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

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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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