Sweet as Kisses Pie

I made this for the first time about 7 years ago. It is wonderful & it is so pretty.

Ingredients
8 oz cream cheese, softened
1/3 c sugar
8 oz whipping topping, thawed, divided
1 c cherry pie filling
6 oz graham cracker pie crust

Directions
Mix cream cheese & sugar on medium speed until well blended. Gently stir in 2 cups of whipped topping. Add pie filling. Cut through batter with knife several time for marble effect. Pour into crust. Spread with remaining whipped topping. Freeze for 3 hours or overnight. Let stand 10 minutes before cutting. Serve with additional pie filling, if desired.

Pumpkin Mouse

I am dreaming & hoping fall gets here soon. The weather changes, the leaves falling & those foods that just taste fall. I found this little recipe that I thought would be a yummy, pre-Thanksgiving, pumpkin fix.

Ingredients
1 carton (4 ounces) whipped cream cheese with cinnamon and brown sugar
1 c pumpkin pie filling
1/2 c whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

Directions

In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.

Blackberry Pie

My all time favorite summertime pie choice is Blackberry Pie. My neighbor, Joyce, used to bake every day. Her husband & the neighborhood kids would head to the hills & woods to pick as many blackberries as we could keep our lips off. I had a hard time not eating more than what I put in my coffee can. I cannot locate her recipe, but I am sure that it is somewhere piled in one of my mother's many recipe boxes. I tried to find one that sounded like hers.

Ingredients
4 c fresh blackberries
1/2 c white sugar
1/2 c all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tbsp milk
1/4 c white sugar

DIRECTIONS
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar. Bake at 425 degree F for 15 minutes. Reduce the temperature of the oven to 375 degrees F and bake for an additional 20 to 25 minutes.

Golden Pecan Pie

I am not a big fan of eating things with nuts in them (but I love to eat nuts). My friend, Tammy, asked me for a pecan pie recipe. I have never made one, but if I did I would definitely use this recipe. I hope this is what you were looking for Tammy.


INGREDIENTS
Crust
1 refrigerated pie crust (from 15-oz box), softened as directed on box

Filling
1/3 c. packed brown sugar
1 1/2 tsp all-purpose flour
1 1/4 c. light corn syrup
1 1/4 tsp vanilla
3 eggs
1 1/2 c. pecan halves or broken pecans
2 tbsp butter or margarine, melted


DIRECTIONS
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large bowl, mix brown sugar, flour, corn syrup, vanilla and eggs until well blended. Stir in pecans and butter. Pour into crust-lined pan.
3. Bake 40 to 50 minutes or until filling is puffed and pie is golden brown. Cool completely, about 2 hours. Store in refrigerator.