Easy Apple Pie Crescent Rolls ww 4

1 sm apple
1/2 t no calorie sweetener
1/2 t packed brown sugar
1/2 t ground cinnamon
1/2 t pumpkin pie spice
8 red-fat crescent rolls

1. Preheat oven to 375.
2. Peel, core, chop apple. Combine apple, Splenda, brown sugar, cinnamon, & pie spice together in a bowl. Set aside.
3. Unroll dough & cut each in half so you have 16 pieces. Flatten wide edge of each, roll out a little.
4. Spoon 1 t. of apple mixture onto each piece of dough & roll up, making sure to seal edges around the apple so it doesn't leak. Bake on a nonstick cookie sheet until golden brown, 12-15 minutes.

Irish Cream Pie

by Betty Crocker

3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/4 cup finely chopped pecans or walnuts

2  tablespoons unsweetened baking cocoa 

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2

  In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3

  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

 

Lemon Icebox Pie

 (Carrie Owen’s favorite)
¾ stick salted butter
1 cup graham cracker crumbs
¼ c sugar
Melt butter. Stir in crumbs and sugar. Put in greased pie plate and press.
Squeeze 3 lemons. Mix the juice with 2 cans Eagle Brand milk. Pour into pie crust. Top with 1 container Cool Whip. Cover & refrigerate.

Italian Amaretto Mousse Pie

                                                                                                                              
 2 cups chocolate cookie crumbs, finely ground
 3½ fl oz unsalted butter, melted
 3 cups heavy cream
 2 egg yolks
 1½ cups granulated sugar
 10 fl oz sour cream, 100% dairy
 5 fl oz Amaretto
 10 fl oz Italian Fudge Sauce, prepared *recipe below
 1½ cups caramelized almonds, prepared *recipe below
Mix the finely ground chocolate cookie crumbs with melted butter. Spray an 8” or 9” spring-form pan with shortening. Press crumb mixture into bottom and up the sides ¾’s of an inch. Refrigerate until hard.
Whip half of the cream with half of the yolks until mixture begins to thicken. Add half of the sugar and continue whipping until stiff. Add half of the sour cream and whip until glossy. While still mixing, drizzle in half of the Amaretto. Fill the refrigerated crust with the whipped mixture. Freeze until firm.
Mix room temperature fudge until softened then stir in half of the almonds. Spread fudge over froze mousse and place back in freezer. Repeat the steps used to make the mousse for the other half of the ingredients. Place the remaining mousse mix on top of the fudge. Top with remaining almonds and freeze again until firm.
Remove from pan and slice from frozen to serve.
 Yields: 10 servings
Italian Fudge Sauce
½ pound unsweetened baker’s chocolate
 ½ cup Half-and-Half
 1½ cups heavy cream
 2 cups sugar
 2 tablespoons Brandy
 2 tablespoons Amaretto
 1 tablespoon unsalted butter, cold, cut into small pieces
 ½ pinch salt
 1 teaspoon vanilla extract
Melt chocolate in a bowl over a pot of boiling water. Add cream, Half-and-Half and sugar. Cook slowly until sugar is melted and things have combined. Fold in vanilla, salt and liquors. Whisk in cold butter pieces until melted and blended. Cool to room temperature. Store refrigerated until use with Italian Amaretto Mousse Pie. This is a great fudge sauce to keep on hand in your refrigerator.  Yields: 20 servings
Caramelized Almonds
2 cups almonds, sliced, toasted
 1 cup granulated sugar
Heat oven to 350°F. Place almonds into oven and toast for 6 to 8 minutes or until lightly golden. Melt sugar slowly over low heat until fully melted. Remove from heat and immediately drizzle thinly in a zigzag pattern over all almonds. Spread out onto a parchment-lined tray and allow to cool. Break apart into manageable pieces and store at room temperature until use with Italian Amaretto Mousse Pie.    Yields: 10 servings

Root Beer Float Pie

                                                                                                                                                 
1  (8 ounces) frzn red-fat Cool Whip, thawed, div
3/4 cup cold diet root beer
1/2 cup fat-free milk
1 pk (1 ounce) sugar-free instnt vanilla pudding mix
1 grahm cracker crust (9 inches)
Maraschino cherries, optional


Directions
1. Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes. Fold in half of the remaining whipped topping. Spread into graham cracker crust. 
2. Spread remaining whipped topping over pie. Refrigerate for at least 8 hours or overnight. 
3. Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired. Yield: 8 servings.