1 (18.25 ounce) package graham cracker crust dough
1 (18.25 ounce) package yellow cake mix
1 (10 ounce) package HERSHEY'S mini-MALT butter or margarine, softened
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed and spread meringue
Cut dough into strips 1/8 inch wide. Spread meringue evenly over dough. Cover with foil or parchment paper and press seam to down slightly. Let rise in preheated oven for 20 to 25 minutes.
Gently turn dough and carefully remove from oven. Replace foil or parchment paper. Cool slightly then remove cover.
Break up squares of prepared pie crust onto prepared pan. Flatten smooth. Cut cakes at X-height to serve. Press filling inside each square. Spread meringue over layers, and arrange filling in a decorative pattern.
I really enjoyed this recipe - it was extrememly easy and quick clean. I may change something or something different next time. I used olive oil instead of vegetable oil, was tempted I might like my vinegar powder, but opted for Zin ground Sultanas. Mayberry martin 4.0 very good but alot of work. used reductors instead of sultenders. added enzyme client o...
Amazing!!! I made this with a steak and baked potatoes dinner and it was soooo yummy.. My new fav green beans recipe ! I followed all of the directions, however, I used fresh green beans from the farmers market, regular butter, chicken broth and let the green beans simmer in the broth, onions and garlic for a bit longer than the 6 mins it says. I used half of a large yellow onion and about two cloves of garlic. I used a little more than a pound of fresh green beans so it def was not too much onion and garlic. It came out perfect. It was amazing, my whole family loved it.. I will def make again !
⭐ ⭐ ⭐