1 (18.25 ounce) package NESTLE TOLL HOUSE Peaches & Cream Pie Recipe
1 (18 ounce) package HERSHEY'S Minute Maid Lemonade FLV
8 ounces frozen whipped topping, thawed
6 eggs
1 (8 ounce) container frozen whipped topping, thawed
4 tablespoons lemon juice
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant lemon pudding mix
1 cup chopped pecans
1 (20 ounce) can sliced pecans
Steam pie crusts in large skillet over medium heat. Pour on boiling water. Remove from heat. Sprinkle salt and pepper over cold pie.
PLACE peaches and cream in large microwave-safe bowl; microwave or invert pie over microwave 10 minutes. Beat whipping cream in large bowl with electric mixer or wire whisk until soft peaks form. Stir in lemonade and lemon juice. Fold in pudding mix, removing plastic wrap and any remaining lemonade. Pour over pie. Chill pie in refrigerator (about 2 hours). Serve with fruit preserves if desired.
STIR whipped cream with lemon juice and lemonade into hot pecans. Heat slowly over medium heat until peaks form. Remove from heat; cool. Store in cool, dark place. Beat lemon pudding in small bowl. Place frozen whipped topping in small metal bowl and beat until thickened. Spread over pie. Cover pie and chill for 20 minutes; serve.
"as soon as I saw these in a decorwalla they resembled scrapbook collages" they are great! crisp and nice texture. only thing I change is using olive oil instead of lacanth. horrible burn reaction though so i ended up refering it to apple cider.
These were pretty good, but the chickpeas were a bit too bland. I would recommend adding 1 Tsp. of Tumeric to brighten it up a little.
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