Kaceys Easy Spring Pie Food

EASY SPRING PIE

Steps:

• Stir boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 2 cups of the gelatin; place in small bowl. Refrigerate 5 min. or until gelatin is the consistency of unbeaten egg whites. Carefully spoon into crust. Refrigerate 10 min.
• Meanwhile, add 2 cups of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Refrigerate 10 min. or until mixture is thick and will mound. Carefully spoon over gelatin layer in crust.
• Refrigerate at least 3 hours or until firm. Serve topped with the remaining whipped topping. Store leftover dessert in refrigerator.

BEEFY CHEESY SPAGHETTI PIE

Steps:

• 1. Preheat the oven to 425 degrees F. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Drain off any excess fat. Add the tomatoes and bring to a simmer. Stir in the heavy cream and season with 1 teaspoon salt and some pepper. Transfer to a bowl and reserve skillet.
• 2. Add the cooked spaghetti to the beef mixture and toss well. Beat the eggs and add to the pasta along with the mozzarella and Parmesan cheese. Toss well to combine.
• 3. Wipe out the skillet and heat the 1 tablespoon remaining oil over high heat. Add the spaghetti mixture and lightly press down. Cook until the bottom sets, about 5 minutes.
• 4. Transfer the skillet to the oven. Bake until set in the center and crispy around the edges, about 15 minutes. Let stand at least 5 minutes. Scatter with torn basil leaves and serve warm or at room temperature.

KACEY'S EASY SPRING PIE

Steps:

• Wash blackberries well in strainer. In a medium bowl, cut blackberries in half & smash a little with a fork. (Watch out for splashing juice!)
• Add sugar and cornstarch. Mix well.
• Transfer into saucepan. Cook on low 8 to 10 minutes, until thickened, stirring to prevent sticking. Set aside to cool 5 minutes.
• Mix milk and instant pudding. Whisk 2 to 3 minutes, until slightly thickened. Pour into crust.
• Pour blackberry mixture on top. Let set in refrigerator 30 minutes. Enjoy!