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| On the left, Limeade Pie. On the right, Raspberry Dream Pie. |
Limeade Pie
1 (14 oz) can Sweetened Condensed Milk
1 (8 oz) container thawed Cool Whip
1 (12 oz) can frozen limeade
1 (extra large) graham cracker crust
Mix the first three ingredients together until creamy. Pour into the prepared crust and freeze until firm {about 4 hours}. This pie will need to stay in the freezer to maintain a firm texture. It's tangy like keylime pie, but creamy like a {lime} dreamsicle!
Raspberry Dream Pie
{Originally Called Creamy Layered Peach Squares, but of course, I changed the recipe, so I changed the name!}
1 (extra large) graham cracker crust
1/4 cup sugar
1 (8 oz) package of cream cheese, softened
1 (8 oz) container thawed Cool Whip
1 can mandarin oranges (in juice!), drained
3/4 cup boiling water
1 (3 oz) package of raspberry JELL-O
handful of ice cubes
Beat the cream cheese, sugar, and half the Cool Whip until smooth. Spread into the gram cracker crust and cover the bottom. Spread the drained mandarin oranges over the mixture and place into the fridge while preparing the JELL-O.
Pour the boiling water over the JELL-O in a bowl and stir until dissolved. Add the ice until melted. Let stand for 5 minutes to help thicken. Mix the JELL-O and and remaining Cool Whip until smooth and carefully pour on top of the pie. DO NOT OVERFILL! {Big mistake...the plastic stop till stick to the filling and is a real pain to separate after the JELL-O sets! LOL}
Refrigerate for about 4 hours or until firm. This pie is light and "fluffy" on top and creamy on the bottom with just the right sweet burst in the middle from the mandarin oranges. I'm eating another piece right now :)
Enjoy!
