PIE IN THE SKY BAKE-OFF; NO-BAKE CREATIONS EASY AND DELICIOUS

Out of this World Pie

(Makes two pies)

1 can cherry pie filling

3/4 cup sugar

1 large can crushed pineapple with juice

1 T. cornstarch

1 t. red food coloring

1 box (3 oz.) raspberry jello

6 bananas, sliced

1 cup chopped pecans

2 baked 9-inch pie shells

Combine sugar and cornstarch. Set aside. In a saucepan, combine cherry pie filling, pineapple and juice and food coloring. Stir in sugar and cornstarch mixture. Cook until thick. Remove from heat and add jello. Mix well.

Allow time to cool and add the bananas and pecans. Pour into two baked pie shells and top with whipped topping.

This makes a very good holiday dessert.

Sarah Schulte

Jackson

Poppa Peter's Cheesecake

1 8-oz. package of Philadelphia Cream Cheese

1 1/3 cups white powered sugar

1 t. vanilla extract

1 8-oz. container of Cool Whip

1 21-oz. can Comstock's Prepared Pie Filling (Apple, cherry or blueberry)

1 9-inch unbaked graham cracker pie crust

Place cream cheese, powdered sugar and vanilla into 2 quart mixing bowl. Use electric mixer to blend well, then using spatula, fold in the Cool Whip.

Spread contents of can of Comstock's Pie Filling on top of filled pie and refrigerate. To serve, cut into pie wedges. Enjoy!

Peter J. Clarke

Olive Branch, Ill.

Fresh Peach Dessert

Make graham cracker crumb crust and put into 9 X 13-inch pan

Slice five or six peaches on top

Boil until thick

1 cup water

1/2 cup sugar

2 T. cornstarch

Then add:

peach jello, dry

let cool and pour over peaches

Topping:

2 pkg. dream whip

3 oz. cream cheese

1/2 cup powdered sugar

Janis Gilbert

Cape Girardeau

German Sweet Chocolate Pie

1 4-oz. pkg. Baker's German sweet chocolate

1/3 cup milk

2 T. sugar (optional)

1 3-oz. pkg. cream cheese, softened

1 8-oz. container Birdseye Cool Whip Non-Dairy Whipped Topping, thawed

1 pkg. graham cracker crumb crust

Heat chocolate and 2 T. of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture. Beat until smooth.

Fold in whipped topping, blending until smooth.

Spoon into crust. Freeze until firm (about 4 hours). Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

I really like this pie recipe because it is easy to make even if you can't cook. This pie can be made in just minutes and with the holiday season almost on us, we could use that extra time to go shopping for your annual Toy Box. And best of all, almost everyone loves chocolate.

Gail Meyer

Cape Girardeau

Peanut Fudge Perfection Pie

(a different pie shell)

3 Hershey candy bars, cut in pieces (1.55 ounce)

1/2 cup peanuts

1/3 cup peanut butter

1 cup finely crushed chocolate cookies

3 T. milk

1 package instant vanilla pudding mix (lemon or chocolate)

1-9 ounce cool whip

Combine candy bars and peanuts and peanut butter in microwave. Add the cookie crumbs and milk. Mix until blended. Grease a 9-inch pie pan. With fingers press mixture into pie pan. Chill. Prepare pudding according to package directions. Pour into pie shell. Allow to set. When ready to serve, top with cool whip. Makes 8 servings.

Darlene Bonney

Jackson

Lemon Rio Pie

1 baked pie crust, cooled

4 eggs separated

1 cup whipping cream

1 envelope unflavored gelatin

1 cup sugar divided

1/4 cup water

1 t. lemon peel

1/2 t. salt

1/2 cup lemon juice

1 square semisweet chocolate

1 t. shortening

Beat egg whites until foamy white and double in volume in a medium size bowl; sprinkle in 1/2 cup sugar 1 T. at a time, beating until the sugar is completely dissolved and the meringue stands in firm peaks.

Beat cream until stiff in second bowl.

Soften gelatin with 1/2 cup sugar in 1/4 cup water on top of double boiler.

Beat egg yolks in small bowl; stir into gelatin mixture with salt and lemon juice.

Cook, stirring constantly over simmering water 5 minutes, or until mixture thickens slightly and coats a metal spoon.

Strain into large bowl, stir in lemon peel.

Set bowl in a deep pan partly filled with ice and water. Chill, stirring often, 5 minutes or until as thick as unbeaten egg whites.

While gelatin cools, melt chocolate and shortening in cup over simmering water.

Mix meringue, then whipped cream into gelatin until no white streaks.

Spoon about 1/3 of the gelatin mixture into cooled pastry shell; drizzle with part of the chocolate mixture. Repeat with remaining gelatin mixture and chocolate to make two more layers of each.

Chill pie several hours, or until firm.

Linda Carder

Cape Girardeau

Irish Cream Cheese cake

Crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup butter, melted

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan.

Filling:

1 envelope unflavored gelatin

1/2 cup cold water

3 eggs, separated

2 8-ounce packages cream cheese, softened

2 T. cocoa

2 T. bourbon

1 12-ounce container Cool Whip

Soften gelatin in water; stir over low heat until dissolved. Beat egg yolks. Blend into dissolved gelatin with 3/4 cup sugar. Cook over low heat 3 minutes, stirring constantly. Combine cream cheese and cocoa, mixing with electric mixer until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and Cool Whip into cream cheese mixture pour over crust. Chill until firm Garnish with chocolate curls.

Brandon Smiley

Scott City

Million Dollar Pie

1 14 ounce can sweetened condensed milk

1 12 ounce carton cool whip

2 8 ounce cans crushed pineapple

1 cup chopped pecans

1/3 cup lime juice

1/2 cup chopped cherries

2 prepared graham cracker crusts

Combine above ingredients in a large bowl. Stir by hand until mixed completely. Spoon into crust. Chill. Makes two pies or divide recipe in half for one pie.

Donnie Hillman

Scott City

Peanut Butter Freezer Pie

Crust:

1 cup graham cracker crumbs

1/3 cup oleo

1/2 cup salted, chopped peanuts

Mix well, form into a crust, bake, and cool.

Mix:

4 oz. Philadelphia cream cheese

1 cup powdered sugar

1/3 cup creamy peanut butter

1/4 to 1/2 cup milk

Add to: 1 9-oz. bowl of Cool Whip. Pour into crust and top with 1/4 cup chopped, salted peanuts.

Opal Rodgers

Jackson

Hershey's Chocolate Almond Pie

4 Hershey's Chocolate Almond bars

24 large marshmallows

1/2 cup milk

3 cups Cool Whip

1 baked pie crust

Dissolve the first 3 ingredients in a double boiler. Set in refrigerator until cool. Fold Cool Whip into cooled mixture. Pour into baked pie crust. Serve with additional Cool Whip and toasted almonds to garnish.

You may also use a cookie or graham cracker crust.

Lois Overbeck

Chaffee

Fruit Delight Pie

Crust

1/3 cup butter or margarine

2 T. sugar

1-1/4 cups graham cracker crumbs

Stir butter and sugar together in a saucepan over low heat until margarine is melted. Blend in cracker crumbs. Press evenly into pie pan. Chill for 30 minutes.

1 env. of whipped dessert topping mix (such as Dream Whip)

1 8-oz. pkg. cream cheese, room temperature

1/4 cup confectioner's sugar

1/4 t. vanilla

1/2 cup chopped pecans

1 can blueberry, peach, or cherry pie filling

Make graham cracker crust. Prepare whipped dessert topping according to package directions. Beat in cream cheese, sugar and vanilla until smooth. Stir in nuts. Pour into pie shell. Top with pie filling. Chill at least three hours before serving. Makes one 9" pie, 8 servings.

Carol Bierschwal

Cape Girardeau

Lemon Cheese Pie

3 1/2 cup thawed Cool Whip

1 cup sour cream

2 T. milk

1 8 oz. pkg cream cheese (softened)

1 cup milk

1 4 oz. serving size pkg. of lemon flavored instant pudding and pie filling

1 baked graham cracker crumb crust

Combine whipped topping, sour cream and 2 T. milk, blending well. Measure 1 cup and set aside. Place remaining whipped topping mixture in large bowl of electric mixture. Add cream cheese and beat until smooth. Gradually add 1 cup milk and blend until smooth. Add pie filling mix. Blend on low speed for 1 minute, spoon until crust, spread reserve whipped topping over top. Chill well.

Rosemary Ross

Chaffee

King Kamehameha Pie

1 (12 oz.) can pineapple juice

1 cup sugar

7 cup tart apples, peeled, cored and cut into thin slices

3 T. cornstarch

1 T. butter or margarine

1/2 t. vanilla

Salt to taste

1 baked 9-inch pie shell

Combine 1 1/4 cup pineapple juice and the sugar in a saucepan. Bring to a boil, add apples.

Simmer covered till tender, but not soft -- 4-5 minutes. Lift apples from syrup. Set aside to drain.

Combine cornstarch and remaining pineapple juice. Add to syrup in pan. Cook until thick and bubbly. Cook 1 minute longer.

Remove form heat, add butter, vanilla and a little salt. Cook 10 minutes without stirring. Pour 1/2 the syrup over apples. Mix lightly and arrange in pie shell. Spoon remaining syrup over apples. Cover and chill.

Top with whipped cream and sprinkle with toasted coconut before serving.

Rita Burk

Cape Girardeau

Peanut Butter Pie

Crust: 1 1/4 cup chocolate cookie crumbs (20 cookies)

1/4 cup sugar

1/4 cup butter or margarine

Filling:

1 pkg. (8 oz.) cream cheese, softened

1 cup creamy peanut butter

1 cup sugar

1 T. butter or margarine, softened

1 t. vanilla extract

1 cup heavy cream, whipped

Grated chocolate or chocolate cookie crumbs, optional for garnish

Directions:

Combine crust ingredients; press into a 9-inch pie plate. Bake at 375 degrees for 10 minutes. Cool.

In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate.

Yield 8 servings

Tory Charlier

Cape Girardeau