FRUIT COCKTAIL PIE
This fruit cocktail recipe makes two pies....one for you & one to share! :)
Provided by Amber Franks
Categories Fruit Desserts
Number Of Ingredients 6
Steps:
- 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
- 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
- 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
- 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
- 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
- 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!
FRUIT COCKTAIL PIE
Make and share this Fruit Cocktail Pie recipe from Food.com.
Provided by RachelT
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain juice from fruit cocktail, reserving juice.
- Mix sugar, cornstarch, and cinnamon and add to juice.
- Add butter and cook over low heat until mixture thickens.
- Line pie plate with bottom crust.
- Add fruit and thickened juice.
- Top with second crust.
- Brush with egg wash.
- Bake at 375 degrees for 50 minutes or until bubbly and brown.
Nutrition Facts : Calories 356.5, Fat 17.7, SaturatedFat 5, Cholesterol 27, Sodium 272.5, Carbohydrate 46.8, Fiber 2.1, Sugar 22.3, Protein 4.2
EASTER EGG HUNT PIE
A simple and quick dessert for Easter or any time (you can change the candies to fit any holiday). I don't remember where I got this recipe, but it is so simple to make. The kids really love this one.
Provided by BlueHyacinth
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
- Add water and pudding mix; on low speed, beat until smooth.
- Gently stir in whipped topping.
- Spoon 1/2 of filling into pie crust; top with chocolate eggs.
- Top with remaining filling.
- Chill 3 hours.
- Garnish as desired.
- Refrigerate leftovers.
Nutrition Facts : Calories 470.2, Fat 23.3, SaturatedFat 11.9, Cholesterol 56.6, Sodium 515.9, Carbohydrate 59.4, Fiber 0.4, Sugar 51.2, Protein 7.5
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