graham cracker crust Archives - Food AskewFood Askew

6oz pkg instant chocolate pudding mix		1 (12″) prepared graham cracker pie crust
2½ c. cold milk		1½ c. crushed Oreos
12oz container frozen whipped topping, thawed		1 tbsp Kahlua
1 egg white, beaten

Prepare pie crust by brushing egg white over pie crust. Bake crust in oven preheated to 375°F for 5 minutes.
Combine milk & pudding mix & stir well. Once pudding thickens, add Kahlua & mix well.
When pudding is set, fold in half of the whipped topping & crushed cookies. Pour mixture into crust.
With leftover whipped topping, add a thin layer to the top of the pie in any decorative pattern you like.
Freeze overnight.
Just before serving thaw in refrigerator for approximately an hour.

Submitted by Foghorn Leghorn

1 Can Eagle Brand Condensed milk		1 graham cracker crust
1 medium tub of cool whip		1¼ C. chopped pecans
1¼ C. mini chocolate chips

Take wrapper off of the milk can & place in a sauce pan & cover it with water.
Boil water with can in pot for 1 hour & refill water as it evaporates out of the pot. Make sure the can is completely covered at all times.
After the hour is up, cool the can in the fridge for two hours.
Be sure to allow the can to cool entirely! Once cooled entirely, open the can & pour contents into the graham cracker crust & leave in the fridge overnight.
The next day, take the pie crust out & put the Cool Whip on top of the caramel in the pie crust.
Sprinkle the top of the pie with the chopped pecans & mini chocolate chips.

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