Ingredients

• 2 graham cracker crusts
• 2 tablespoons lemon juice
• 8 ounces cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 1 can (20 ounces) crushed pineapple, drained
• 16 ounce tub whipped topping, thawed

Directions

Mix softened cream cheese, condensed milk, lemon juice until well blended. Stir in crushed pineapple and cool whip and mix well. Pour into craham cracker crusts, chill two hours.

Ingredients

• 2 eggs, well beaten
• 1 c. applesauce
• 1 c. graham cracker crumbs
• 1 (14 oz.) can sweetened condensed milk
• 1/3 c. lemon juice
• 1/3 c. melted butter

Directions

Beat eggs very well. Add milk and continue to beat, then fold in applesauce and add lemon juice. Mix cracker crumbs with melted butter. Line 8-inch square pan with crumbs, reserving some for top. Pour egg mixture into crumb-lined pan. Sprinkle remaining crumbs on top. Bake in 350 degrees oven for 25 minutes or until knife inserted comes out clean.

Ingredients

• 7 milk chocolate candy bars (1.55 ounces each), chopped
• 20 large marshmallows
• 1/2 cup milk
• 2 cups whipped topping
• 1 graham cracker crust (9 inches)
• Additional whipped topping, optional

Directions

Serves 8

In a large heavy saucepan, combine the candy bars, marshmallows and milk.

Cook and stir over low heat until smooth.

Remove from the heat; cool.

Fold in whipped topping; pour into crust.

Cover and refrigerate for 4 hours or overnight.

Garnish with additional whipped topping if desired.

Ingredients

• 1 unbaked 9-inch pie crust
• 6 peaches, peeled and sliced
• 1 cup sweet cream
• 3/4 cup sugar
• 1/4 cup flour
• Crumb topping:
• 1/3 cup flour
• 1/3 cup sugar
• 3 tablespoons butter

Directions

* Heat oven to 425 degrees. Arrange peaches in crust. Mix cream, sugar and flour. Pour over peaches.

* To make crumb topping, combine flour and sugar and cut in butter until crumbly. Distribute over peaches.

* Bake for 10 minutes. Lower heat to 350 degrees and bake until custard has set, about 30 minutes.

Makes 1 (9-inch) pie.

Source: Amish Cook – NWI Times

Ingredients

• large package vanilla instant pudding
• 3/4 cup powdered sugar
• 1/2 cup chunky peanut butter
• cool whip
• shortbread pie crust

Directions

Mix together the peanut butter and powdered sugar until crumbly. Put 1/3 of mixture in bottom of pie
shell. Prepare pudding (according to pie recipe)and pour it on top of crumbs – then put 1/3 crumbs on top of pudding. Finally, cover with cool whip and top with remaining 1/3 crumbs.