Category Archives: Pies


Pumpkin Cake


1 – 18oz can pumpkin (or fresh equivalent)

1 box yellow cake mix (2 layer size)

1 cup sugar

1/2 c. melted margarine or butter

1 – 13oz can evaporated milk (not sweetened condensed)

3/4 c. chopped pecans or walnuts

3 eggs

3 tsp cinnamon


Beat eggs and milk together; add pumpkin, sugar and cinnamon. Mix until well blended. Pour into a 9×13 greased pan. Sprinkle dry cake mix over mixture. Drizzle with melted margarine. Sprinkle with chopped nuts. Bake at 350 degrees for 50-60 min or until done. Serve (warm or cold) with topping or whipped cream. Enjoy

Heavenly Chocolate-Berry Pie

8 Servings Prep: 40 Min. Total time: 3 Hours + 40 Min.


1-1/4 cups HONEY MAID Graham Cracker Crumbs

2 Tbsp. granulated sugar

5 Tbsp. butter or margarine, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup firmly packed brown sugar

1/2 tsp. vanilla

3 squares BAKER’S Semi-Sweet Chocolate, divided

2 cups thawed COOL WHIP Whipped Topping

8 whole strawberries, cut in half (optional)

Dark chocolate ice cream topping


PREHEAT oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.

PLACE 3 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.

TOP pie with strawberries (optional) just before serving.  Drizzle dark chocolate syrup over pie. Store leftover pie in refrigerator.

Coconut-Cream Cheese Pie

12 Servings Prep: 15 Min. Total Time: 3 Hours + 40 Min


48 NILLA Wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER’S ANGEL FLAKE Coconut, divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  plus 1 Tbsp. cold milk, divided

2 cups  thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar


HEAT oven to 350ºF.

COMBINE wafer crumbs, butter and 1/4 cup coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool.

MICROWAVE cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.

ADD sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.

SPRINKLE toasted coconut over pie just before serving.

kraft kitchens tips


Sweets can be part of a balanced diet but remember to keep tabs on portions.


Prepare using JELL-O Coconut Cream Flavor Instant Pudding.


Toasting coconut is easy. Just spread BAKER’S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

Peanut Butter Pie

8 Servings Prep/Total:  10 Min.

  1. 3/4 cup peanut butter
  2. 4 ounces PHILADELPHIA Cream Cheese (softened or cubed), softened
  3. 1 cup confectioners’ sugar
  4. 1 carton (8 ounces) frozen whipped topping, thawed
  5. 1 graham cracker crust (9 inches)
  6. Salted chopped peanuts


  8. In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings


Strawberry Delight

    Prep./Total Time 15 MIn.


  1. 2 cups frozen whole strawberries, thawed or fresh strawberries sliced.
  2. Red food coloring, optional
  3. 1 package (3.4 ounces) instant vanilla pudding mix
  4. 1 carton (12 ounces) frozen whipped topping, thawed
  5. 1 graham cracker crust (9 inches) or chocolate crust
  6. 1/2 cup flaked coconut, toasted or chocolate burls
  7. Directions

  8. In a bowl, crush strawberries. Add food coloring if desired. Beat in pudding mix until smooth. Fold in whipped topping and fresh berry slices. Pour into crust; sprinkle with coconut or chocolate curls. Chill until ready to serve. Store leftovers in the refrigerator. Yield: 6-8 servings.



2 Egg Whites 1/8 tsp. Salt
1/8 tsp. Cream of tartar 1/2 C. Sugar
1/2 C. finely chopped Walnuts of Pecans 1/2 tsp. Vanilla
1 pkg. baker’s German’s Sweet Chocolate 3 Tbsp. Water
1 tsp. Vanilla 1 C. Whipping Cream

Combine egg whites, salt, and cream of tarter and beat until foamy.  Add the sugar, 2 tbsp. at a time, beating well after each addition.  Continue beating until very stiff peaks will form.  Fold in the nuts and 1/2 tsp. of vanilla.

Spoon into lightly greased 8-in. pie pan and make a nest-like shell, building up the sides to about 1/2 in. above the pan.  Bake in a slow oven (300 degrees) 50-55 min. Cool.

Melt chocolate in water over low heat, stirring constantly.  Cool until thickened.  Add 1 tsp. vanilla.  Then whip cream and fold in the chocolate mixture.  Pile into meringue shell.  Chill for about 2 hours.  Makes 6-8 delicious servings.