SUNNY'S NUNYA BUSINESS CRANBERRY FLUFF PIE
Provided by Sunny Anderson
Categories dessert
Time 4h10m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping.
- Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled.
CRANBERRY ICEBOX COOKIES
These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY ICEBOX PIE
Because only some of the berries are cooked and just a small amount of thickener is used, this pie has a fresh, true strawberry flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a food processor, blend graham crackers with 2 tablespoons sugar until finely ground; add butter and pulse until crumbs are moistened. Press mixture into the bottom and up the side of a 9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes. Transfer to a wire rack and let cool completely.
- Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust. Refrigerate until set, at least 4 hours (or up to 1 day).
- In a large bowl, beat cream until soft peaks form. Sprinkle 2 tablespoons sugar over cream and continue to beat until soft peaks return (do not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border around edge. Garnish with whole berries.
Nutrition Facts : Calories 376 g, Fat 15 g, Fiber 4 g, Protein 3 g
CRANBERRY CREAM PIE
In Oak Harbor, Ohio, Pauline Zunk appreciates the make-ahead convenience of this fast-to-fix frozen pie. "If you like cranberries, you'll enjoy the fruity flavor and creamy texture of this no-bake dessert," she assures.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. In another bowl, combine cream, sugar and vanilla; beat until soft peaks form. Beat into the cream cheese until blended. Fold in cranberry sauce. Spoon into crust. , Cover and freeze for up to 2 months. Remove from the freezer 15 minutes before slicing.
Nutrition Facts : Calories 412 calories, Fat 26g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 229mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
LEMON ICEBOX PIE WITH FROZEN LEMONADE
My husband's grandmother used to make a lemon icebox pie similar to this for all of our summer get-togethers. He played around, and came up with a much simpler and quicker version with frozen lemonade.
Provided by Rhonda Brock Fuller
Categories Desserts Pies No-Bake Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 5
Steps:
- Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 59.8 g, Cholesterol 16.7 mg, Fat 16.3 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 8.8 g, Sodium 233.5 mg, Sugar 48.4 g
LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST
Make and share this Lemon-Raspberry Icebox Pie With an Oreo Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- If using a store-bought crust, prebake it according to package directions and let it cool.
- Refrigerate crust until needed.
- In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
- Add in the lemon juice and continue beating for 1 minute.
- Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
- Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
- Shortly before ready to serve, scatter the raspberries evenly over the pie.
- Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
- Add in the powdered sugar and continue to beat until stiff but not grainy.
- Spoon over the raspberries, smoothing it with a spoon.
- Slice and serve right away, garnishing each slice with additional raspberries.
Nutrition Facts : Calories 509.3, Fat 31.7, SaturatedFat 16.1, Cholesterol 81.3, Sodium 325.1, Carbohydrate 51.1, Fiber 3, Sugar 37.2, Protein 8.1
STRAWBERRY ICEBOX PIE
Make and share this Strawberry Icebox Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Bake pie crust as directed on package.
- In a small bowl, combine the cornstarch and 1/3 cup cold water.
- Stir with a spoon to combine them well, dissolving any lumps.
- In a medium saucepan, combine the chopped strawberries, sugar, and salt.
- Stir to combine the fruit and sugar, and then cook over medium heat until the mixture comes to a gentle boil.
- Cook, stirring often, until the berries create a pool of sauce, about 5 minutes.
- Stir up the cornstarch mixture, and add it to the pan.
- Cook, stirring often, until the strawberry sauce boils again, thickens up, and the berries are soft, 3-4 minutes more.
- Remove from the heat, stir in the butter and vanilla, and set aside to cool to room temperature.
- Beat the cream in a large bowl until it is very thick and luscious, holding its shape in round medium peaks that are not cottony-stiff.
- Stir in the strawberry mixture and gently fold the cream and strawberry mixture together to make an even, rich mixture.
- Pile the filling into the graham cracker crust and refrigerate for 3-4 hours, until very cold and fairly firm.
- Serve cold, and spoon a small pile of sliced strawberries alongside each piece of pie.
- Refrigerate any remaining pie for up to 1 day.
Nutrition Facts : Calories 448.2, Fat 22.6, SaturatedFat 10.7, Cholesterol 53.5, Sodium 231.8, Carbohydrate 61.5, Fiber 3.4, Sugar 43.5, Protein 3
FRESH STRAWBERRY ICEBOX PIE
This is the best icebox pie ever! Make this during the summer when sweet strawberries are in season. This is a perfect summer pie because it is cool, refreshing, and has a yummy fresh strawberry flavor.
Provided by Cupcake-Princess
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
- Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
- For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
- Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.
- Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.
Nutrition Facts : Calories 287.7, Fat 9.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 171.2, Carbohydrate 50.6, Fiber 3.4, Sugar 35.4, Protein 2.2
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