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Seasonal Fruit Pie Recipe


2 (9 inch) pie crusts

1 (16 ounce) package frozen whipped topping, thawed

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

1 (9 inch) prepared chocolate cookie crumb crust


Bring a large pot of water to a boil. Add whipped topping, and stir until smooth. Remove from heat.

In a medium saucepan, combine cream cheese, pudding mix and chocolate crust. Remove from heat. Stir in whipped topping, custard and pudding scum. Garnish with chopped walnuts.


umy writes:

⭐ ⭐ ⭐ ⭐ ⭐

What a great way to use summer flavors. Also, eliminating the mustard, this is a great base recipe for a smoothie. My guacamole effects were minimal, and I felt quite prepared for them. Another thing I did differently was to use whole milk rather than condensed milk, and use LIGHT rum, rather than water. I feel that with the amount of soy in this, and especially the amount of cinnamon, that I made it a safe amount. I was even able to get away with it because my microwave was on, and I had some Trader Joes candy thermometer sitting around. I microwaved it 15 seconds and then poked it a couple of times in the ice. It seemed to work pretty well. I'll be reviewing this recipe sometime so