Candy Sweetheart Pie Food

SWEETHEART WHITE CHOCOLATE PIE (LAYERED)

Steps:

• In a mixing bowl, beat cream cheese, powdered sugar and 1/2 cup Cool Whip til light and fluffy.
• Spread over crust.
• In another bowl, beat milk and pudding mix on low for 2 minutes.
• Pour over cream cheese mixture and refrigerate for 2 hours or til firm.
• Tint remaining Cool Whip pink with red food coloring and spread over pie before serving.
• Sprinkle with crushed candy bar if desired.

CANDY SWEETHEART PIE

Steps:

• Finely chop enough chocolate to equal half of a cup. Transfer to a small nonstick skillet and add heavy cream and espresso powder. Heat over low heat until melted, stirring frequently with a small spatula.
• Transfer melted chocolate mixture to the chocolate crust and spread to cover the bottom. Refrigerate while you make the filling.
• Add whipped cream, confectioners' sugar, and a drop of pink gel food coloring to a bowl and beat with hand mixer until stiff peaks are formed.
• Add cream cheese and strawberry extract to a large bowl and beat with hand mixer until creamy. Fold in chopped strawberries. Fold in whipped cream mixture.
• Transfer mixture to the crust.

SWEETHEART FUDGE PIE

Steps:

• Cream butter; gradually add brown sugar, beating at medium speed on an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add melted chocolate, coffee granules, and rum extract; mix well.
• Stir in flour and 1 cup chopped walnuts.
• Pour mixture into pastry shell.
• Bake at 375 degrees for 25 minutes; cool completely.
• Chill.
• Garnish, if desired.