NO BAKE LEMON PIE
This easy No Bake Lemon Pie is perfect for hot summer days! Loaded with tart lemon flavor, the creamy lemon filling goes perfectly with the graham cracker crust and fresh whipped cream topping. Delicious!
Provided by Trish - Mom On Timeout
Categories Dessert
Number Of Ingredients 12
Steps:
- Lightly spray a 8" - 9.5" pie pan with cooking spray. Set aside.
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the prepared pie pan. Use the bottom of a measuring cup to really press the crust down. Chill pie crust for at least 30 minutes before filling.
- In a medium bowl, beat cream cheese until smooth.
- Add pudding mix and beat well until creamy and combined.
- Add cold milk, beating in increments until creamy, thick and smooth. (Take short breaks between your mixing, 2 to 3 times, to allow the pudding to thicken.)
- Beat in lemon zest. Pour mixture into prepared pie shell.
- Chill for at least 3 hours. The pie will set up firmly during this time.
- In a large cold bowl, whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
- Spread whipped cream on top of chilled pie.
- Top with additional lemon zest.
- Garnish with lemons, mint, and raspberries before serving, if desired
Nutrition Facts : Calories 374 kcal, Carbohydrate 31 g, Protein 4 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 81 mg, Sodium 237 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CHERRY DELIGHT
Cherry delight is a classic crowd-pleaser that's sweet and simple. It's made with a buttery graham cracker crust, amazing cream cheese filling, and luscious cherry pie topping. This easy no-bake dessert recipe is perfect for sharing with your loved ones and is a great make ahead treat for potlucks, holidays and other celebrations!
Provided by Kim
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Combine all crust ingredients and firmly press with fingers into a 9x9-inch pan or 9-inch pie dish.
- Using a stand or hand-held electric mixer, whip softened cream cheese until fluffy. Stir in the Cool Whip, confectioners' sugar, lemon juice and vanilla with the cream cheese until smooth.
- Spread cream cheese mixture over graham cracker crust.
- Pour cherry pie filling over cream cheese mixture and spread in an even layer. Refrigerate until firm, at least 1 hour or overnight. I chill mine overnight for best results. The longer this dessert is refrigerated, the better it will set up.
- Cut into squares and serve!
Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 50 g, Protein 3 g, Fat 18 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 50 mg, Sodium 248 mg, Fiber 1 g, Sugar 23 g
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
MOM'S CRACKER FILLING
Why my Mom called this "Filling" I don't know because she never filled any thing with it! I assume this is a family recipe, my mom's family was from Italy and we have it EVERY Thanksgiving! I always make a lot as it is a great left-over and freezes well!
Provided by Annette Rivera Cater
Categories Other Side Dishes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Since I make this on Thanksgiving the oven is already on. I usually just throw this in while cooking everything and keep checking on it until it looks right so temp and time is flexible. I would guess pre-heat to 350?
- 2. Rinse gizzards and put them on to boil adding a pinch of salt. Keep an eye on them and add more water as needed, you want them to be cooked 'til tender.
- 3. Place a sleeve of crackers in a large ziploc bag and crush, dumping crumbs into a bowl large enough to mix all ingredients in. Repeat 'til you've crushed all 4 sleeves. Set aside.
- 4. Drain and rinse gizzards, allow to cool. Cut them in small pieces discarding the gristle part in the middle. Kitchen scissors work nice for this.
- 5. In a large skillet melt 1 stick of butter, add diced veggies and saute until tender. You don't want them to brown. Mean while beat eggs in a bowl and slowly add milk to crackers as you mix. You may not have to use all of milk, you want the mixture to be moist but not soggy. Once veggies are tender add eggs, turn off the heat, and stir constanly until eggs are soft set. You want this mix to be slightly soupy.
- 6. Pour egg mix and chopped gizzards into cracker mixture and stir until well combined.
- 7. Pour into a 9x13 baking pan and bake approx. 30 minutes or until top is golden brown.
- 8. Cut in squares like a brownie and enjoy!
MOM'S DUTCH APPLE PIE
This recipe is for my mom's tasty Dutch Apple Pie. I love making this for the holidays. It's easy to make and it has a wonderful flavor.
Provided by DownHomeDinner
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Beat one egg and brush into the bottom and sides of the graham cracker pie crust. Cook the pie crust for 5 minutes in the oven at 375 degrees.
- After removing the pie crust from the oven, combine all filling ingredients and spoon into the crust.
- Mix all topping ingredients with a pastry cutter until blended well and crumbly. Top filled pie with topping and bake for 50 minutes at 375 degrees.
- You can use either a regular pastry pie crust, or a graham cracker crust. I use a graham cracker crust because it gives the pie a sweeter, more flavorful taste. I always use a store bought graham cracker crust only because it's faster than making one, however, if you have a great homemade graham cracker crust recipe, the pie will present prettier in a nice pie dish. I usually buy the 9 ounce graham cracker crust. It's a little larger (and will usually be labeled with "2 extra servings" on the package) because by the time you get your topping on the pie it's pretty full.
- If you would prefer to make this recipe gluten free, use a gluten free flour mixture in the filling and the topping mixes. For the crust substitute with either a gluten free pastry, or a gluten free graham cracker crust, or simply bake without the crust in a pan and top with some vanilla ice cream (Edy's Grand French Vanilla is gluten free).
- Yum! Enjoy.
Nutrition Facts : Calories 447.9, Fat 16, SaturatedFat 6.7, Cholesterol 43.6, Sodium 325.1, Carbohydrate 75, Fiber 3, Sugar 52.6, Protein 3.9
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