2 cups fresh strawberries, divided
2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely
dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.

4 squares (1 ounce each) white baking chocolate
8 large fresh strawberries halved lengthwise
1 reduced fat graham cracker pie crust
3/4 cup sliced fresh strawberries
1 8-ounce package reduced fat cream cheese cubed
3/4 cup confectioners' sugar
3/4 cup fat free milk
1 3 1/2-ounce box instant vanilla pudding
1 cup fresh or frozen blueberries
1 cup reduced fat whipped topping

In a microwave or heavy saucepan, melt white chocolate, stir until smooth. Dip the 8 halved strawberries halfway in the chocolate. Place
cut side down on a waxed paper-lined baking sheet.

Pastry Shell baked
3/4 cup Granulated Fructose
1 cup Water
1/4 teaspoon Salt
1/2 cup Corn Starch
3/4 cup Water
4 Egg Yolk; slightly beaten
1/2 cup Lemon Juice
2 tablespoons Margarine
1 teaspoon Lemon Peel; dried
4 Egg White
1/4 teaspoon Cream Of Tartar
2 tablespoons Granulated Sugar Replacement

Combine the 3/4 C.fructose, the 1 C.water and salt in a saucepan. Stir and cook until boiling.

3/4 cup sugar
3 tablespoons cornstarch
1-1/2 cups water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
1 shortbread crust (9 inches)

In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin powder until dissolved. Transfer to a small bowl. Chill until partially set.
Place strawberries in the crust; pour gelatin mixture over berries. Cover and refrigerate until set.

Yield: 6-8 servings.

1/4 cup sifted flour
1/2 cup sugar
1/8 tsp salt
3 Tbs butter
1 egg
1/3 cup molasses
2 Tbs boiling water
1/2 tsp baking soda
1 unbaked pie shell

Mix flour, sugar and butter until crumbs form. Reserve 1/4 cup. Beat egg until light and fluffy. Add egg to molasses, boiling water and soda.
Beat until soda is dissolved. Add all but the reserved crumb mix . Mix until well blended.

Pour into unbaked pie shell and sprinkle with reserved crumbs.

Bake in a preheated 375°F oven for 35 to 40 minutes or until center is done.

1 can dark sweet cherries,pitted
1 package black cherry flavored gelatin
1 pint vanilla ice cream, softened
1 cup whipped topping, thawed
1/3 cup sliced toasted almonds, opt.

Drain cherries well, saving juice. Add enough water to cherry juice to make 1 1/4 cup liquid; heat. Add gelatin and stir to dissolve completely.

Remove from heat and stir in ice cream, blending until smooth. Refrigerate until consistency of unbeaten egg whites (5-10 minutes).

Blot cherries with paper towel to pick up any remaining liquid.

Fold in whipped topping and almonds. Add cherries.

1 can cherry pie filling,divided
1 graham cracker pie crust
1 package cream cheese, softened
1 cup cold milk
1 package Lemon flavor instant pudding
1 tub frozen whipped topping, thawed

Spread half of the cherry pie filling on bottom of crust. In a large bowl, beat cream cheese with wire whisk until smooth. Gradually beta in milk until well blended. Add pudding mix. Beat until smooth.

Gently stir in 1/2 tub whipped topping.

Spread over cherry pie filling on bottom of crust. Spread remaining whipped topping over pudding mixture.

1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes.

Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust.

2 small pkgs. Jell-O instant pudding
1-3/4 cups milk
3-1/2 cups Cool Whip
1 prepared graham cracker crust

Stir pudding into milk. Stir in Cool Whip.
Spoon into crust.
Refrigerate.

2 oz. melted chopped white chocolate
6 oz. chocolate pie crust
2 bananas, sliced
5 3gg yolks
2 cups milk
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
8 oz. chopped semisweet chocolate

Spread white chocolate into pie crust; top with two layers of sliced bananas. Cook egg yolks, milk, sugar, cornstarch and salt over medium heat whisking constantly, until thickened; then whisk in chopped semisweet chocolate.
Pour egg mixture over bananas and chill.

Redbook magazine, June 2003.

Pies:
9 C. cake flour
2 tbsp. sugar
1 tbsp. salt
3 C. shortening
2 C. water
Thick fruit filling

Shortening for deep fat frying

Glaze:
8 lbs. powdered sugar
1/2 C. cornstarch
1/3 C. powdered milk
1 tsp. vanilla extract
2 1/2 C. warm water

To make pies, combine in large mixing bowl the flour, sugar and salt.
Cut in shortening until pieces are the size of small peas.
Add water a little at a time until the four mixture is moistened.
Form into 4 balls.

Divide each ball into 10 pieces and roll each piece into a circle.

4 cups sliced peeled ripe peaches
1 cup sugar, divided
2 tablespoons quick-cooking tapioca
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup chopped pecans or walnuts
1/4 cup cold butter
1 unbaked pastry shell (9 inches)
Whipped cream or ice cream, optional

In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes.
In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly.
Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs.

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water

Filling:
1-1/4 cups chopped pecans
1 cup plus 1 tablespoon light corn syrup
3 eggs
1/2 cup plus 1 tablespoon sugar
1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
Pinch salt

Directions
In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.

Sugar substitute to equal 1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. grated lemon rind
2 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 sm. apples, sliced
1 C. all purpose flour, sifted
1 tsp. salt
1/4 C. reduced calorie margarine
3 tbsp. cold water

Combine sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices.
Place in 9 inch deep dish pie plate on baking dish; set aside.

Combine flour and salt; cut in margarine until mixture resembles cornmeal. Blend in water with fork until all dry ingredients are moistened.

1 1/3 cups graham cracker crumbs (from 1 sleeve, or 9 large crackers)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For the filling
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
1/2 cup fresh lemon juice
5 large egg yolks, at room temperature
2 tablespoons unsalted butter, at room temperature, cut into pieces
1 lemon, zest of, grated
1/2 teaspoon vanilla extract (optional)

For the meringue
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

To make the crust:.

1 pkg instant vanilla pudding; (6 oz)
3/4 cup powdered sugar
1/2 cup peanut butter
whipped topping
1 9" baked pie shell

Prepare pudding according to package directions.
Crumble sugar and peanut butter together.
Put 2/3 cup peanut butter crumbs into baked pie shell. Fill with chilled pudding. Top with whipped topping.
Sprinkle remaining peanut butter crumbs over topping.

Keep refrigerated until ready to serve.

Makes 1 9" pie

Recipe by Mary I. Smucker Goshen, IN
College Mennonite Church Source: The Best of Mennonite Fellowship Meals

Crust:
2 cups all-purpose flour
1/2 cup chilled unsalted butter, diced
2 tablespoons sugar
2 large egg yolks
Pinch kosher or Hawaiian salt, ground
4 to 6 tablespoons cold water
Cooking spray

Filling:
4 large eggs, separated
1 (14-ounce) can condensed milk
3 Key limes, zested and juiced (if Key limes are unavailable substitute 2 tablespoons regular lime juice)
2 tablespoons sugar

Topping:
1 1/4 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 Key or regular limes, thinly sliced
Lime zest and mint leaves

1 1/4 cups graham wafer crumbs
1 tablespoon sugar
1/4 cup melted butter
3 eggs, separated
1 can sweetened condensed milk (Eagle Brand, 300ml)
1/2 cup lime juice (fresh or bottled)
1 teaspoon grated lime rind (optional)
1/4 teaspoon cream of tartar
1 cup whipping cream
1 tablespoon sugar

Directions:
Mix graham wafer crumbs, sugar and melted butter together.
Spread in the bottom and up the sides of a 9 inch pie plate.
Refrigerate.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup water
4 pasteurized eggs, separated
1 teaspoon grated lime peel
2 drops green food color
1 cup whipping (heavy) cream Sweetened whipped cream, if desired

Directions:
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 30 minutes.

9-inch baked gingersnap Cookie Crumb Crust
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups milk
1 large egg
2 large egg yolks
2 tablespoons unsalted butter
2 teaspoons vanilla extract
2 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon confectioners' sugar

Prepare crumb crust. Then combine first 6 ingredients in a medium saucepan, whisking well to blend. Bring to a boil over medium heat, whisking constantly, for about 8 minutes. Remove from heat and stir in the butter and vanilla.

Crust:
10 Ortega Yellow Corn Taco Shells
1/2 cup (1 stick) butter
1/2 cup granulated sugar

Filling:
1 can (14 ounces) sweetened condensed milk
1/3 cup frozen limeade, thawed
2 tablespoons orange juice
1 drop green food coloring
1 cup whipping cream
Lime curls (optional)

Place taco shells in food processor and pulse until evenly ground.
Melt butter in medium saucepan over low heat. Remove from heat. Stir in taco crumbs and sugar until well blended.
Press firmly over bottom and up sides of 9-inch pie plate. Place in freezer until firm.

Ingredients
1- 8 oz. Cream Cheese, softened
1- (14 oz.) Can Eagle Brand Milk
1/3 C. lemon juice from concentrate
1 tsp. vanilla extract
1 6oz. prepared graham cracker crumb crust pie*
1-(21 oz.) can Cherry Pie Filling,

* For a firmer crust, brush crust with a slightly beaten egg white: bake 375 degree oven for 5 minutes. Cool: pour filling into crust and chill

Procedure
With mixer, beat cream cheese in a large bowl until fluffy. Gradually beat in Eagle Brand Milk until smooth.

Stir in lemon juice and vanilla. Pour into crust.