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Tangy Cranberry Pie



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


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



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


  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


  • 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


  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


  • 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


  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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