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Full Online Book HomeLearning KitchenPies - Super Special Cheesecake Pie
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Pies - Super Special Cheesecake Pie Post by :tgilberg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1428

Click below to download : Pies - Super Special Cheesecake Pie (Format : PDF)

Pies - Super Special Cheesecake Pie

Exchange: 1-1/2 bread/starch, 1 meat, 1 fruit, 1/ fat

2 (8oz.) fat-free cream cheese
1 (4 serving size) package sugar-free instant vanilla pudding mix (dry)
1 (4 serving size) package sugar-free lemon Jello® (dry)
2/3 cup non-fat dry milk (dry)
1 cup crushed pineapple (undrained, in own juice)
1/2 cup diet Mt.Dew®
3/4 cup lite Cool Whip®
1 reduced fat graham cracker crust, (Keebler®)


Topping:
1/4 cup apricot spreadable fruit spread (Simple Fruit® or Polaner®)
2 tablespoons chopped pecans


In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding, dry Jello, dry milk, undrained pineapple, and Mt Dew; mix well with a wire whisk, or mixer on low speed. Blend in 1/4 Cool Whip.

Spread mixture into pie crust. Chill while preparing topping.

Stir fruit spread until soft, add remaining Cool Whip blend gently, spread over pie and sprinkle with pecans.

Chill 1 hour.
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1 recipe pastry for a 9 inch double crust pie 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup white sugar 4 cups pitted cherries 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1 1/2 tablespoons butter Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet
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Pastry for single-crust pie (9-inches) 2 packages (8-oz.each) cream cheese, softened 1/2 cup sugar 1/2 teaspoon vanilla extract 2 eggs 3 tablespoons raspberry jam Whipped topping, optional Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 F. for 5 minutes; remove foil. Bake minutes longer. Remove from oven; reduce heat to 350 F. In a mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.
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