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Chocolate Banana Pie


  • 4 tbsp. creamy peanut butter
  • 1 tbsp. honey
  • 1 1/2 oz crisped rice cereal
  • 1 medium banana
  • 1 package instant chocolate pudding
  • 2 cups milk


  1. Melt the peanut butter and the honey.
  2. Stir in cereal.
  3. Pat into a 9" pie pan, this makes “crust”.
  4. Mix pudding and milk.
  5. Slice banana over crust.
  6. Pour pudding over banana.
  7. Refrigerate until serving.




Chocolate Cherry Pie


  • 1-14 oz can sweetened condensed milk
  • 1 cup semisweet chocolate chips
  • ½ tsp salt
  • 1-21 oz can cherry pie filling
  • 1/4 tsp rum extract


  1. Combine condensed milk, chocolate chips and salt in large saucepan on low heat until chocolate melts, stirring constantly (take care not to burn).
  2. Add rum extract and cherry pie filling and stir until well mixed.
  3. Pour into baked pie shell (1/2 flaky crust recipe).
  4. Refrigerate 4-5 hours and serve chilled.




Grasshopper Pie


  • 1/4 cup margarine melted
  • 1/2 cup milk
  • 20 chocolate sandwich cookies, crushed
  • 30 large marshmallows
  • 1/2 cup green crème de menthe
  • 1 container whipped topping


  1. Combine cookies and margarine
  2. Press into pie pan and freeze, this is the “crust”.
  3. Heat milk and marshmallows, stir until melted
  4. Cool slightly and add crème de menthe (or peppermint extract)
  5. Refrigerate until set
  6. Beat whipped topping and marshmallow mixture.
  7. Pour over “crust”
  8. Garnish with cookie crumbs
  9. Keep frozen.

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