Frosty Toffee Bits Pie
 
1 (3 oz) pkg. cream cheese softened
2 T. sugar
1/2 C. half and half cream
1 (8 oz) carton frozen whipped topping thawed
1 (8 oz) pkg. milk chocolate English toffee bits divided
1 graham cracker crust
In a large mixing bowl; beat cream cheese and sugar until smooth.  Beat in cream until blended.  Fold in whipped topping and 1 C. toffee bits.
Spoon into crust, sprinkle with remaining toffee bits.  Cover and freeze overnight.  Remove from the freezer 10 minutes before serving.

Lemon Pie

1 deep dish graham cracker crust
1 large can frozen lemonade concentrate
1 (16 oz) carton Cool Whip topping
1 can sweetened condensed milk (such as Eagle Brand)

Combine lemonade concentrate (slightly thawed) and Eagle Brand
milk. Fold in Cool Whip.
Pour into graham cracker crust and place in freezer until firm,
about 4 to 5 hours.

This frozen delight can be made with any flavor of frozen juice
concentrate. Pink lemonade and pineapple are especially good as
well as the various flavors of Bicardi (non-alcoholic) frozen
cocktail mixers.

Angel Pie



Yield: 1 Pie



3 egg whites

1/4 ts cream of tartar

1 c sugar

1 c graham cracker crumbs

1 ts vanilla

1 c chopped pecans



Preparation :



Beat egg whites until foamy; add cream of tartar, then beat until eggs

hold peaks.

Gradually add sugar, vanilla, and chopped nuts.

Fold in graham crumbs; pour into slightly buttered pie plate and bake in

325 degree oven for 35 minutes.

Cool. Serve with Cool Whip or ice cream.

5 Minute Candy Bar Pie



1 1/4 cups cold milk

2 (3.9 ounce) packages JELL-O Chocolate Flavor or Vanilla Flavor Instant

Pudding & Pie Filling Mix

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

4 (1.5 ounce) bars chocolate candy, cut into 1/4-inch pieces, divided

1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)



Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl

with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 cup of

the candy bar pieces; stir remaining pieces into pudding mixture. Spoon

into crust. Spread remaining whipped topping over pudding mixture;

sprinkle with remaining candy pieces. Serve immediately or refrigerate

until ready to serve.

Easy Lemon Ice Box Pie



1 can frozen lemonade

1 16 oz tub of Cool Whip

1 can of sweetend condensed milk

2 graham cracker crusts



Mix the lemonade, Cool Whip and Condensed Milk on low until smooth. Pour equal amounts into the graham cracker crusts. Freeze for at least 3 hours to allow the pies to set. Top with a dollop of strawberry topping. The sweetness of the strawberries is a great complement to the tartness of the lemon flavor!