Super Easy No Bake Pie Food

EASY NO-BAKE PEANUT BUTTER PIE

Steps:

• Mix all ingredients together and place in pie shell.
• Chill for at least an hour before serving.
• Can also be frozen.
• If desired, garnish with additional whipped topping, drizzle with chocolate syrup, sprinkle with peanuts or crushed peanut butter cups.

SUPER-RICH NO-BAKE CHOCOLATE PEANUT BUTTER PIE

Steps:

• Combine sweetened condensed milk, peanut butter and pudding mix until smooth.
• Fold in whipped topping.
• Pour into pie crust.
• Garnish with peanuts and chocolate shavings.
• Refrigerate for at least two hours. (Cook time is refrigeration time).
• Note: If you use pudding mix with sugar, the pie will turn out grainy-the sugar doesn't dissolve.
• TIP: Use the top of the pie crust container as a cover for your pie. Just remove the paper, give it a good wash and replace it UPSIDE-DOWN over the pie. Re-crimp the edges to hold the lid on. It's the perfect size and your lovely pie won't get squished!

SUPER EASY NO-BAKE PUMPKIN CHEESECAKE

Steps:

• 1. Step 1: In a 9" pie pan, melt 4 1/2 - 5 Tbsp butter or margerine. Hint: I cover the pie pan with plastic wrap before putting it in the microwave for easy clean-up.
• 2. Step 2: Add the entire packet of grahm cracker crumb (from the No-Bake Cheesecake box) to the melted butter or margerine.
• 3. Step 3: Add 2 Tbsp sugar to the graham cracker crumbs and butter or margarine mixture.
• 4. Step 4: With a fork, mix ingredients together until the crumbs moisten.
• 5. Step 5: Starting from the center of the pie pan, firmly press mixture down to create the crust. Continue working your way to the sides of the pie pan. Then start working your way halfway up the side of the pan. When crust is formed, set aside. Hint: I use the bottom of a small juice glass to form the crust or use a sandwich baggie over my hand.
• 6. Step 6: In a medium bowl add the entire No-Bake cheesecake mixture packet.
• 7. Step 7: While stirring with a wisk add 1 1/2 tsp pumpkin pie spice to the bowl.
• 8. Step 8: In a seperate small bowl add 1/2 cup of the canned pumpkin. Hint: I freeze (freezes great) the remainder of the pumpkin for another time.
• 9. Step 8: To the pumpkin wisk in 1 1/4 cups of milk. Hint: You may also use increase the amount of milk to 1 1/2 cups if you like it more pudding like.
• 10. Step 9: Once the wet ingredients have been stirred, add it to the dry ingredients until well combined. (wisking thoroughly for no lumps)
• 11. Step 10: Pour the pumpkin cheesecake filling into the crust, cover, and chill for at least 3 1/2 hours. Then enjoy! Hint: Although I added it for looks, you can have whipped cream with your cheesecake!

SUPER EASY LEMON PIE

Steps:

• Combine yogurt, dry gelatin and Cool Whip mixing well. Spoon into the pie crust. Freeze for several hours or overnight.

SUPER EASY NO-BAKE PIE

Steps:

• Beat the Cream Cheese and the milk together until smooth, creamy, and well combined. I used a hand mixer for ease and speedy mixing.
• When nice and smooth stir or mix in the pudding mix/pie filling.The filling will set up fast so don't take a lot of time combining the ingredients.
• Pour into the pie crust and even out the top. Place in the refridgerator for 15 minutes to set up.
• Top off the pie with desired amount of whipped topping. Add toppings if using any. Return to the refridgerator until ready to serve.

SUPER EASY NO BAKE CHEESE CAKE

Steps:

• 1. Blend sweetened condensed milk and cream cheese.
• 2. Gradually blend in lemon juice and vanilla.
• 3. Beat on medium speed until well blended.
• 4. Pour into pie crust.
• 5. Chill until firm, about 4 hours.
• 6. Slice and spoon over chilled cherry pie filling.

SUPER EASY NO-BAKE STRAWBERRY PIE

Steps:

• In a medium size bowl, hand mix together the Eaglebrand milk and the lemon juice. It will thicken as you stir it. Add strawberries to mixture and gently combine together. Pour into piecrust and chill for 2 hours. Cut into pieces, and serve with whipped cream if you like.