TURTLE PUMPKIN PIE
1/4 cup plus 2 Tbsp. of caramel topping, divided
1 graham pie crust
1/2 cup plus 2 Tbsp. chopped pecans
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz) COOL WHIP whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 pecans.
BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. make sure there are no clumps. Stir in 11/2 cups whipped topping. Spread into crust, Top with remaining whipped topping.
Refrigerate for more than one hour. Drizzle remaining caramel over top and sprinkle rest of pecans.
( If people don't like nuts, you don't have to use them. Just put caramel in the bottom without the nuts)
LEMONADE CHEESECAKE PIE
1 pkg (8 oz) cream cheese softened
1/2 cup thawed frozen lemonade concentrate
1 tub (8 oz) Cool Whip, thawed and divided
1 graham pie crust
1 1/2 cups sliced fresh strawberries
2 Tbsp. sugar
BEAT cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after every addition. Whisk in 2 cups Cool whip; spoon into crust.
Refrigerate 4 hours or until firm. Meanwhile toss berries with sugar. Refrigerate until ready to use.
Spoon remaining cool whip around edge and top with berries.
( If you like sweet and tarty things than this is a pie for you!)
