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Tangy Cranberry Pie

Filling

Ingredients:

  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup walnuts, chopped

Directions:

  1. Put cranberries in 9 inch pie plate.
  2. Sprinkle sugar and walnuts over berries.

Topping

Ingredients:

  • 2 eggs
  • 3/4 cup margarine, softened
  • 1 cup sugar
  • 1 cup flour
  • 1 teaspoon almond extract

Directions:

  1. In large bowl, cream eggs, butter and sugar.
  2. Add flour and almond extract.
  3. Pour over cranberry mixture.
  4. Bake 40-45 minutes.
  5. Serve warm.

 

 

 

Fluffy Orange Pie

Ingredients:

  • 1-8 oz package softened cream cheese
  • 1-14 oz can sweetened condensed milk
  • 1-6 oz can frozen orange juice concentrate, thawed
  • 2 cups whipped topping
  • 1 small can Mandarin oranges, drained
  • “ready-made” graham cracker crust

Directions:

  1. Beat cream cheese until fluffy
  2. Beat in milk and orange juice until smooth
  3. Fold in whipped topping and oranges
  4. Spoon into crust
  5. Refrigerate at least 3 hours

 

 

 

Chocolate Peanut Butter Pie

Ingredients:

  • 4 tbsp. peanut butter
  • 1 tbsp. honey
  • 1 1/2 cups crispy rice cereal
  • 1 pkg. sugar free chocolate pudding
  • 2 cups skim milk
  • 4 tbsp. light whipped topping

Directions:

  1. Combine peanut butter and honey in a small bowl.
  2. Microwave high for 20 seconds.
  3. Stir in cereal.
  4. Press into 9" pie tin.
  5. Chill 30 minutes.
  6. Prepare pudding with skim milk according to package directions.
  7. Pour into pie crust.
  8. Chill until pudding is set.
  9. Top with whipped topping.

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