Farmer's Daughter

Although 20+ years removed from the farm, farmer's daughter is still a title I enjoy.
Growing up on a farm taught me many invaluable lessons, two of those being frugality and creativity.
Now as a wife and a mom, I love to put into practice what I learned growing up as a
Farmer's Daughter.

Monday, August 2, 2010

Freezer Pies

These freezer pie recipes are from a 1979 magazine insert put out by General Foods Corporation (the makers of Jell-O and Cool Whip). I remember it like yesterday when Mother got these recipes and first made them. I think we had a new pie every night!

When Mother put together her cookbook a couple years ago, she went through all of her many checkout lane cookbooks (Pillsbury, Jell-O, Bisquick . . .) and church cookbooks in order to pull out her favorite, most used recipes. She then distributed all of these many, various cookbooks to me, my sister, and my sister-in-law.

I love the ones I got! They are so familiar - even somehow comforting. Crazy how looking through an old cookbook can make everything seem right with the world for me.

Fortunately, when the pile was distributed I landed the Jell-O freezer pie insert. Lucky me and now lucky you!

My favorite is the chocolate pie, but I remember Daddy always liked the coconut best so that is the one Mother usually made!

Milk Chocolate Pie

4 oz. milk chocolate
1/4 cup milk
2 Tbsp. sugar (for less sweet pie, omit sugar)
1 pkg. (3 oz.) cream cheese, softened
1 container (8 oz.) Cool Whip, thawed
1 graham cracker crust

Heat chocolate and 2 Tbsp. of the milk in a saucepan over low heat, stirring until chocolate is melted.

Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.

Fold chocolate mixture into Cool Whip, in a bowl, blend until smooth. Spoon into crust, freeze about 4 hours. Store any leftover pie in freezer.

Creamy Coconut Pie

1 pkg. (3 oz.) cream cheese, softened
1 Tbsp. sugar
1/2 cup milk
1 1/3 cups coconut
1 contained (8 oz.) Cool Whip, thawed
1 graham cracker crust

In blender, combine cream cheese, sugar, milk and coconut. Blend for 30 seconds.

In a bowl, fold mixture into Cool Whip. Spoon into crust. Top with toasted coconut. Freeze until firm, about 4 hours.

Let stand at room temperature 5 minutes before serving. Store any leftover pie in freezer.

Creamy Cheese Pie

1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1/2 cup sour cream
1 tsp. vanilla
1 container (4 oz.) Cool Whip, thawed
1 graham cracker crust
topping of choice (cherry or strawberry pie topping,
fresh fruit . . .)

Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla.

Fold in Cool Whip, blending thoroughly.

Spoon into crust. Chill until set, about 4 hours. Serve topped with desired topping.

Banana Dream Pie

2 envelopes Dream Whip (can you still buy this?)
2 3/4 cups cold milk
2 pkgs. (4-serving) banana cream instant pudding
1 graham cracker crust (chocolate works well)

Prepare Dream Whip with 1 cup of the milk as directed on package, using large mixer bowl.

Add remaining milk and puddings. Blend; then beat at medium speed for 2 minutes, scraping bowl occasionally.

Spoon into pie crust. Chill at least 4 hours. Store any leftover pie in the freezer.

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