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Snickers Pie


  • chocolate sandwich cookies, crushed
  • 1/2 cup chopped peanuts
  • 1/2 cup margarine
  • 1 quart vanilla ice cream
  • 12-2 oz (snack size) Snickers bars
  • 1/4 cup fudge ice cream topping
  • 1/4 cup caramel ice cream topping


  1. Combine cookies, peanuts and butter.
  2. Press into 9 inch pie plate to make the “crust”.
  3. Bake at 400°F for 10 minutes.
  4. Cool completely.
  5. Combine ice cream with 8 chopped snicker bars.
  6. Spoon mixture into cooled pie crust.
  7. Drizzle chocolate and caramel with spoon in over pie.
  8. Freeze 4-5 hours.
  9. Decorate with the remaining Snickers
  10. Keep Frozen




Twinkie Pie


  • butter
  • 9 Twinkies
  • 3 large eggs, separated
  • dash cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp. vanilla extract
  • 6 oz. package semisweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup whipped heavy cream


  1. Butter square glass casserole
  2. Cut twinkies in thirds lengthwise and arrange on bottom of casserole
  3. Beat egg whites, cream of tartar, sugar and vanilla.
  4. Melt chocolate chips in double boiler.
  5. Add egg yolks to chocolate stirring constantly until well blended.
  6. Fold chocolate into egg whites
  7. Spread part of chocolate over twinkies
  8. Sprinkle with ½ cup nuts
  9. Add another layer of twinkies
  10. Another layer of twinkies
  11. Another of chocolate
  12. Another of nuts
  13. Top with whipped cream
Refrigerate until serving




Hershey Bar Pie


  • 1/2 cup milk
  • 1 4-oz Hershey bar with almonds
  • 18 large marshmallows
  • 1/2 pint heavy whipping cream
    “ready-made” graham cracker crust


  1. Heat candy, marshmallows, and milk in double boiler until melted.
  2. Whip cream until stiff and fold into chocolate mixture.
  3. Pour into crust
  4. Refrigerate to cool
Freeze up to 45 minutes before time to serve


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