Take Everywhere Cool and Creamy Pies
- 2 Frozen pie crusts – thawed
- 1/4 cup finely chopped pecans
- 8 oz cream cheese
- 8 to 12 oz Cool Whip
- 1/2 box confectioners sugar
- Toppings of your choice; I have used chocolate pudding, butterscotch pudding, cherry pie filling, blueberry pie filling, strawberry pie filling, whatever your bunch likes.
Spread and press chopped nuts into bottom and sides of pie crusts and bake as for one crust pie. (This will ensure that crust stays crisp as long as the pies last, and tastes great, too.)
Bring cream cheese and Cool Whip to room temperature and mix well with confectioners sugar. Spoon into cooled pie crusts, spread evenly in crusts. Top with your choice of toppings. Thaw for a couple of hours before serving.
I never get to bring any home. The recipe makes two pies. These pies freeze well and will keep for a month or so.
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