REESE'S PEANUT BUTTER AND HERSHEY'S KISSES PIE

1 baked 9-inch pie crust, cooled

18 HERSHEY'S KISSES Chocolates
 
1 C. (1/2 pt.) whipping cream, divided

1 package (6-serving size) vanilla cook & serve pudding and pie filling mix*
 
2 C. milk

1/2 C. REESE'S Creamy Peanut Butter

1 T. powdered sugar

1/4 t. vanilla extract

Additional HERSHEY'S KISSES Chocolates (optional)

1. Remove wrappers from chocolate pieces. Placechocolate pieces and 2 tablespoons whipping cream in a small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is
smooth when stirred; spread over bottom of baked pie crust. Refrigerate 30 minutes or until set.
 
2. Place pudding mix and peanut butter in 2-quart saucepan. Gradually add milk, stirring with whisk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring frequently. Pour
pudding over chocolate mixture in pie crust. Place plastic wrap directly on surface. Refrigerate several hours or until firm.
 
3. Just before serving, beat remaining whipping cream, powdered sugar and vanilla in small bowl until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate
leftover pie. 8 servings.

* Do not use instant pudding.

MICROWAVE  CHOCOLATE  PIE
1-1/2 c. milk
1-1/2 sticks margarine
3 egg yolks

Mix together and warm in microwave. 1 c. sugar
2 tbsp. heaping flour
2 tbsp. cocoa
Pinch of salt

Mix together and add to milk mixture. Microwave 2 minutes on medium. Stir constantly until thick. Add: 1 tsp. vanilla

MERINGUE
Beat the remaining 3 egg whites. Add 6 tablespoons of sugar, one at a time, until stiff. Put on top of pie. Bake at 425 degrees for 5-10 minutes or until meringue is brown. 

Microwave Orange Cream Pie



Servings: Makes one (9-inch) pie

Serving Size: not available

Nutrition: not available

Prep Time: 15 minutes

Cook Time: 2+3 minutes

Total Time: 0



Ingredients

1 1/2 cups gingersnap cookie crumbs (about 28 cookies)

6 tablespoons butter or margarine, melted

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

1/4 cup frozen orange juice concentrate, thawed

2 egg yolks

2 teaspoons grated orange rind

1 (8-ounce) container sour cream, at room temperature

Whipped topping



Instructions

Combine gingersnap crumbs and butter; press firmly on bottom and up side to

rim of microwaveable pie plate. Cook on HIGH (100% power) 2 minutes,

rotating plate after 1 minutes. Cool.

In 2-quart glass measure, mix EAGLE BRAND®, orange juice, egg yolks and

rind; cook on HIGH (100% power) 2 to 3 minutes; stirring after 2 minutes.

Cool 15 minutes; stir in sour cream.

Pour into prepared crust. Chill 3 hours or until set. Before serving spread

whipped topping over pie; garnish as desired. Store leftovers covered in

refrigerator.

Strawberry Banana Cobbler



3 med. size firm bananas

1 tsp. lemon juice

9 coconut bar cookies, crushed

1 (21 oz.) can strawberry pie filling

1/2 tsp. vanilla

1/4 c. chopped nuts



Peel bananas and slice then place in a round dish. Mix lemon juice, pie

filling and vanilla.

Spoon over bananas. Microwave on high 6 minutes. Sprinkle on crushed

cookies and nuts. Microwave 1 minute

Chocolate Banana Pudding Pie

4 squares Bakers Semi Sweet Chocolate

2 T. milk

1 t. margarine or butter

1 prepared graham cracker crust

2 medium bananas sliced

2 3/4 C. milk

2 pkg. (4 serving size) vanilla or banana cream flavor instant pudding & pie filling

1 1/2 C. Cool Whip

Microwave chocolate, milk and margarine in medium bowl on high 1 - 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.