Strawberry Pie

STRAWBERRY PIE

1 c. sugar

1 c. water

3 T. cornstarch

3 T. strawberry jello

1 pt. fresh strawberries

graham cracker crust

cool whip

Cook sugar, water and cornstarch until thick. Add strawberry jello; chill slightly. Add fresh cut up strawberries. Put in graham cracker crust and top with cool whip. Refrigerate.

This pie has been in my family for a long time. I remember making it when I was a young girl. Its a wonderful, easy summertime dessert!

Triple Layer Thin Mint Pie

Oh my gosh! It's that time of year again for Girl Scout cookies! My favorite cookie is Thin Mints. I found this recipe on the internet and cant wait to make it.



1 box Thin Mint cookies (32 cookies)
3 tablespoons melted butter
2 cups cold milk
2 packages (4-serving size each) Jell-O Chocolate Flavor Instant Pudding
1/4 teaspoon peppermint extract
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided use

Remove 10 cookies and set aside.

Crush or process remaining cookies, then mix them with the butter. Press firmly onto bottom and up side of 9-inch pie plate.

Pour milk into large bowl. Add both boxes of pudding mix and beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)

Spoon out 1 1/4 cup of pudding into another bowl and stir in peppermint extract. Pour peppermint pudding mixture over crust. To remaining pudding mix, add in 1 cup of whipped topping. Spread the pudding/whipped topping layer of the mint layer.

Chop remaining cookies and combine them with about 2 ½ cups (doesn’t have to be precise) whipped topping. Spread this mixture over the top. The pie might look kind of messy at this point, so clean up the edges.

Chill for 4 hours or until set

To garnish, place remaining whipped topping in a plastic zipper bag. Snip off a corner of the bag (about ½ inch up from corner) and squeeze whipped topping around sides decoratively.

To make thin zig-zags, pour COLD chocolate syrup into a small zipper bag. Snip a very, very tiny cut off the bottom corner and drizzle away!

Makes 8 servings

Pink Lemonade Pie

Another favorite recipe that my mother always made when I was growing up.

graham cracker crumbs
1 can Eagle Brand Milk
1 small can frozen pink lemonade
1 medium cool whip

Make graham cracker crust according to directions on box. Double for a 9x13.

Mix the eagle brand milk and frozen lemoade with a spoon. Fold in cool whip. I add a little red food coloring to give it more pink color. Pour into 9x13 pan that has graham cracker crust and refirgerate.

Could also make 2 pies using store bought crusts.

Chocolate Chess Pie

1 ½ c. sugar
2 eggs,beaten
3 ½ T. cocoa
½ stick margarine,melted
1 small can Pet milk
½ t. vanilla

Mix sugar and cocoa. Beat eggs in separate bowl. Add rest of ingredients to cocoa and sugar. Add eggs and pour into unbaked pie shell. Bake at 350 degrees for 40 minutes.