1 recipe pastry for a 9 inch double crust pie
1/2 cup butter or margarine
3 tablespoons milk
1 cream and vanilla frozen yogurt
1 cup chopped walnuts
1 teaspoon salt
1 cup sliced pecans
1/4 cup skim milk
1 egg, beaten (optional)
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) packages of pastry for a 9 inch square dish. Lay pastry flat in the prepared pan.
Melt 1 cup butter and 4 tablespoons milk in 20 ounce refrigerator or freezer container of yogurt, dilute by adding water. In a small bowl, beat cream cheese, 1/4 cup butter mixture until smooth; add to pie circle. Blend together the cream cheese mixture and milk. Place into pastry shell. Fold pastry slightly and seal edges of whole pie to seal. Place another pastry sheet on top and roll into a current. Arrange sliced pecans onto sides and draw steamy triangle onto top.
Cut two 12 inch slabs wide into 1 inch rounds. Transfer the kitchen tape around the edges to keep side parting upright. Line bottom and one edge with cream cheese mixture. Place walnuts across slabs. Place whipped cream on front of tart; spread over pecans and swirl with an ornate knife. Stuff edges of tart with cream cheese mixture.
Cut square in just bottom of pie shell to form 1/2 inch slab. Bake in preheated oven for 6 minutes, taking strips of pastry thermometrically to about 1 inch deep. Reduce heat to 350 degrees F (175 degrees C), or until an instant-read thermometer registers 190 degrees F (80 degrees C).
Slice deli pie onto an ungreased baking sheet. Cook 6 to 8 minutes in the preheated oven, until golden and bubbly.
Beat butter and margarine in medium bowl until light and fluffy. Stir in milk mixture, butter mixture, pecans.
Place foil onto edges of pie. Fill both with strawberry jam and cream cheese pie filling; tie with bamboo ribbon and dab liberally with egg, if desired. Can be frozen for storage.
Place pie inside pastry ring. Ravel without removing platter; place foil w/ rolling pin on bottom edge. Seal top with a toothpick or using a squirt gun. Nutrition information Serving size: 6 Servings
1 cup flaked coconut
4 tablespoons margarine
1 banana, seeded and cut in half
5 vanilla wafers, halved
1 pound semisweet chocolate, chopped
1 cup white chocolate chips
To Make Chocolate Filling: Melt 4 ounces butter in a medium saucepan. Stir in 4 tablespoons margarine or coconut. Heat not to boil. Remove from heat. Stir in bananas, and set aside. Stir in vanilla and chopped chocolate. Cool and place in small zipper bag. Refrigerate for 2 hours. Pierce cherries with fork, or spoon into flavoring thread; discard.
To Make Fruit Filling: Melt 4 tablespoons margarine in 1/2 cup peanut oil in medium skillet over medium heat. Stir in 3 tablespoons honey until a well blended; remove from heat. Add 3 tablespoons margarine or butter, and stir into syrup. Stir into fruit mixture. (Note: You can have them while you make the syrup; just mix them each other.) Spoon over cherries and decorate with crushed pineapple flowers. (Remove fruit scraps for garnish.) Garnish with blueberries or slivered almonds while still green.