1 teaspoon vanilla extract 
Canned cherry pie filling, chilled
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup ReaLemon Reconstituted Lemon Juice
1 Johnston's graham cracker Ready-Crust pie crust

In medium bowl, beat cheese until light and fluffy.  Add sweetened condensed milk; blend thoroughly.  Stir in ReaLemon and vanilla.  Pour into crust.  Chill 3 hours or until firm.  Top with desired amount of pie filling before serving.  Refrigerate leftovers.

Tip:  Any of your favorite fruit pie filling can be substituted for cherry pie filling.
 
 

3 eggs 
1 cup sugar
1 cup corn syrup 
1 teaspoon vanilla
1 cup coconut 

Beat eggs well.  Beat in sugar gradually.  Stir in corn syrup, vanilla and coconut.  Pour in unbaked pie shell.  Bake at 350 F. for 30 to 45 minutes.
 
 

2 cup fresh or frozen blueberries
2 cups sugar, divided 
1/4 cup cornstarch
1/4 tablespoon water 
1 cup all-purpose flour
1/2 cup margarine, softened 
1 cup chopped pecans
1 (8-oz) package cream cheese, softened 
1/4 cup water
1 (8-oz) container frozen non-dairy whipped topping

Combine blueberries, 1 cup sugar and 1/4 cup water in medium saucepan.  Cook over low heat until berries are soft, about 15 minutes.  In small measuring cup, combine cornstarch and 3 tablespoons water.  Add to blueberry mixture, cook over low heat, stirring constantly until thickened.  Cool.  In medium bowl, combine flour, margarine and pecans.  Press mixture evenly into 13 X 9 X 2-in baking pan.  Bake at 350 F for 20 minutes; cool.  In medium bowl, combine cream cheese and sugar, beat until smooth.  Fold in whipped topping.  Spread topping evenly over cooled crust.  Pour cooled blueberry mixture on top.  Regrigerate.  Cut in squares to serve.  Yields 20 servings.  Square contains 267 calories (54% from fat).
 
 

1 can (1 lb, 5 oz) cherry pie filling
1 teaspoon lemon juice
1 package Duncan Hines White Cake Mix
1/2 cup chopped nuts (if desired)
1/2 cup (1 stick) melted butter or margarine
Sweetened whipped cream, ice cream, or coffee cream

Preheat oven to 350 F.  Spread pie filling in the bottom of a 9-in square pan.  Sprinkle with lemon juice.  Combine dry cake mix, nuts and melted butter (mixture will be crumbly).  Sprinkle over pie filling.  Bake at 350 F. for 40 to 50 minutes, until golden brown.  Serve with ice cream, whipped cream, or serve warm with coffee cream.
 
 

A no-cook, creamy, full-flavored lemon filling that's as easy and quick to fix as a mix.  Makes an 8-inch pie or 5 to 6 servings.

1 crumb or baked pastry 8-inch pie shell, cooled
1 can (14-ounces) Borden Sweetened Condensed Milk
1/2 cup ReaLemon Lemon Juice
1 teaspoon grated lemon peel 
2 egg yolks

In medium-sized mixing bowl blend together Borden Sweetened Condensed Milk, lemon juice, lemon peel and yolks until thickened.  Turn into pie shell.

2 egg whites (at room temperature)
1/4 teaspoon cream of tartar 
1/4 cup sugar

In small-sized mixing bowl, whip whites with cream of tartar until they hold a soft peak.  Gradually whip in sugar; continue to whip just until whites hold firm peaks.  Pile onto pie filling and seal to inside edge of pie shell.  Bake in 325 F. (slow) oven until top is golden brown, about 15 minutes.  Cool.
 
 

1/4 cup butter or margarine 
1 cup sugar
1 teaspoon vanilla 
1 egg, beaten
1 teaspoon baking powder 
1/4 teaspoon salt
1/3 cup milk 
2 cups blueberries
1/2 teaspoon cinnamon 
1/4 cup margarine
1 & 1/3 cups sifted all purpose flour

Cream butter, 1/2 cup sugar and vanilla, and add beaten egg.  Sift together 1 cup flour, baking powder and salt.  Add dry ingredients alternately with milk to the creamed mixture.  Pour into greased baking dish 10 X 5 X 2-inches.  Cover with berries.  combine remaining sugar, flour, cinnamon and margarine.  Blend together to form a crumb topping and sprinkle over berries.  Bake at 375 F. about 40 to 50 minutes.  Serves six.
 
 

15 caramel candies, quartered 
1/2 cup all-purpose flour
1 tablespoon lemon juice 
1/2 cup pecan pieces
1 cup caramel flavored ice cream topping
1 Pet-Ritz Deep Dish Pie Crust, frozen
5 cups Jonathan or Rome apples, cored and chopped into 1/2-inch cubes (no need to peel) (about 5 apples).

Preheat oven and baking sheet to 375 F.  In meduim bowl, toss together quartered caramels and flour.  Add apples, caramel topping and lemon juice; mix well.  Pour apple mixture into pie crust.  Sprinkle with pecans.  Bake on preheated baking sheet 60 to 65 minutes or until crust has browned.  Cool.  Best if eaten the same day.  Do not refrigerate pie.  Makes 8 servings.
 
 

Pastry for two crust 9-inch pies
36 Ritz Crackers 
2 cups water
2 cups sugar 
2 teaspoons cream of tartar
2 tablespoons lemon juice 
Grated rind of one lemon
Butter or margarine 
Cinnamon

Roll out bottom crust of pastry and fit into 9-inch plate.  Break Ritz Crackers coursely into pastry-lined plate.  Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes.  Add lemon juice and rind.  Cool.  Pour syrup over crackers; dot generously with butter or margarine and sprinkle with cinnamon.  Cover with top crust.  Trim and flute edges together.  Cut slits in top crust to let steam escape.  Bake in a hot oven (425 F.) 30 to 35 minutes, until crust is crisp and golden.  Serve warm.  Cut into 6 to 8 slices.
 
 

2 cups chopped cooking apples 
1 egg yolk, beaten
1/2 cup firmly packed brown sugar 
1/2 cup granulated sugar
1/2 cup all-purpose flour 
1/2 teaspoon vanilla extract
1/2 cup chopped pecans 
1 egg white, beaten until foamy
One 9-inch unbaked pie shell
1/2 teaspoon freshly squeezed lemon juice

Put chopped apples in a large bowl.  Add sugar, flour, egg yolk, vanilla, lemon juice and pecans; mix well.  Add egg white.  Stir well and pour mixture into unbaked pie shell.  Bake at 350 F. for 30 to 45 minutes or until apples are tender and brown.  Makes 1 9-inch pie.
 
 

? 1/2 cup Parkay Margarine 
? 1 cup flour
1/3 cup sugar 
1/4 teaspoon vanilla

** 1 8-oz package Philadelphia Brand Cream Cheese
1/4 cup sugar 
1 egg
1/2 teaspoon vanilla

*** 1/2 cup sugar 
1/2 teaspoon cinnamon
4 cups sliced, peeled apples 
1/4 cup sliced almonds

* Cream margarine, sugar and vanilla.  Blend in flour.  Spread dough onto bottom and sides of 9-inch spring form pan.

** Combine softened cream cheese and sugar; mix well.  Add egg and vanilla; mix well.  Pour into pastry-lined pan.

*** Combine sugar and cinnamon.  Toss apples in sugar mixture.  Spoon mixture over cream cheese layer; sprinkle with almonds.  Bake at 450 F. for 10 minutes.  Reduce heat to 400 F.; continue baking for 25 minutes.  Cool before removing rim of pan.  Makes 8 to 10 servings.

1 cup powdered sugar 
1 (8-inch) Graham Cracker Crust
1 (3-oz.) package cream cheese, softened 
1/4 cup evaporated milk
1 (12-oz.) carton whipped topping
3/4 to 1 cup crunchy peanut butter

Whip cheese until fluffy.  Beat in sugar and peanut butter; slowly add milk, blending well into mixture.  Pour into pie crust and chill several hours before serving.  Serves six to eight.
 
 

1 (9-inch) crumb crust or 1 (9-inch) baked pastry shell, cooled
1 (8-oz.) package Borden's Cream Cheese
1 can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh or bottled lemon juice (measured accurately)
1 teaspoon vanilla extract*
1 (1-lb. 6-oz.) can prepared Cherry Pie Filling or Cherry Glaze

Let cream cheese stand at room temperature until softened; beat until fluffy.  Gradually add Sweetened Condensed Milk (CONDENSED milk must be used)  while stirring; stir until thoroughly mixed.  Add lemon juice and vanilla extract; stir until well mixed; turn into prepared crust.  Chill 2 to 3 hours in refrigerator (do not freeze) before garnishing top of pie with Cherry Pie Filling or Cherry Glaze.  * Do not use lemon extract.  If you use frozen lemon juice, accurately follow directions for making juice at regular strength.

1 cup (1/2 of a 1-lb. can) drained red, tart, pitted cherries
2 tablespoons sugar 
1/2 cup cherry juice
2 teaspoons cornstarch

Blend sugar and cornstarch; stir in cherry juice.  Cook until thickened and clear, stirring constantly.  Stir in a few drops red food coloring if desired.  Add cherries.  Cool.  Garnish top of pie.
 
 

Bottom layer:  1 stick butter and 2 cups Graham Cracker crumbs mixed with softened butter or margarine.

Second layer:  1 can cherry, peach, or blueberry pie filling (optional)

Third layer:  8-ounce creamed cheese, softened
3/4 cups sugar 
1 cup milk
1/2 teaspoon vanilla extract 
8 ounces Cool Whip
Mix third layer together and place on pie filling

If desired, mix pecans and some graham cracker crumbs.  Sprinkle over top and refrigerate 1 hour or overnight.
 
 

1 6-oz can frosen lemonade 
1 can sweetened condensed milk
1 8-oz carton whipped topping 
1 graham cracker crust

Mix together lemonade and condensed milk.  Fold in whipped topping.  Pour into graham cracker crust.  Chill until firm.
 
 

1 egg 
1 1/2 cups sour cream
1 (14-oz.) can condensed milk 
1 1/2 teaspoons vanilla
1/4 teaspoon cinnamon (opt.) 
2 tablespoons margarine
1 (9-inch) unbaked pie crust or you may make your own pie crust
3 or 4 medium all purpose apples, peeled, cored, and sliced
1/4 cup frozen apple juuice concentrate (thawed)

Preheat oven to 375 F. Prick pie crust with fork and bake 15 minutes. Meanwhile mix sour cream, condensed milk, juice concentrate, egg, vanilla, and cinnamon. Beat with mixer until smooth. Pour into prepared pie crust, bake 30 minutes at 375 F. Cool. In large skillet cook apple slices in margarine until tender-crisp. Cook a single layer at a time. Arrange on top of pie and drizzle with apple cinnamon glaze. Serve warm or chilled.

1/4 teaspoon cinnamon (opt.) 
1 teaspoon corn starch
1/4 cup frozen apple juice concentrate (thawed)

Combine in sauce pan; mix well. Cook over low heat until thickened. Serves 8 to 10 people.
 
 

3 eggs 
1 large can evaporated milk
1 & 1/2 cups sugar 
2 tablespoons flour
1 teaspoon vanilla 
3/4 stick margarine, melted
1 & 1/2 cups coconut (3 & 1/2 oz. can)

Combine flour and sugar.  Beat eggs.  Add flour and sugar; mix well.  Add milk and blend.  Stir in coconut, vanilla and melted butter.  Grease pie pans generously with butter.  Sprinkle with flour.  Pour in mixture.  Bake at 300 F. for about an hour.  Makes 2 regular size pies or 1 10-inch pie.
 
 

1/2 cup butter or margarine 
1 cup sugar
1/4 cup plus 2 tablespoons cocoa 
Dash of salt
2 eggs, slightly beaten 
1/4 cup all purpose flour
1 teaspoon vanilla extract
Whipped cream or ice cream (optional)

Melt butter in medium saucepan; remove form heat.  Add cocoa, sugar, eggs, flour, salt and vanilla; beat well.  Pour into a well-greased 9-inch piepan.  Bake at 350 F. for 15 to 20 minutes.  Cool.  Serve plain or topped with whipped cream (or ice cream, if desired).  If served warm, spoon into compotes.  If chilled, cut as pie wedges.  Makes about six servings.
 
 

6 small sweet potatoes, baked 
1/2 teaspoon salt
1 tablespoon butter 
1/4 cup chopped pecans (optional)
2/3 cup Dairy Sweet sweetened condensed milk

Slice top off baked potatoes; scoop insides into mixture bowl.  Mash potatoes and beat with butter, Dairy Sweet, salt, and pecans.  Refill shells.  Bake in 450 F. oven about 5 minutes.  Try in  a square dish.
 
 

One (21-oz.) can fruit (peaches, strawberries and apples work well)
1/2 cup margarine 
1 cup water or buttermilk
1 cup self-rising flour 
1 cup sugar

Melt margarine in oven proof baking dish.  Mix together water, self-rising flour and sugar.  Add to margarine and stir.  Pour undrained fruit into baking dish.  Bake in a preheated 350 F. oven for 35 to 40 minutes.  Serves 10.  Calories: 215 per serving.
 
 

Fresh apples (enough to fill a large baking dish, sliced)
2 cups sugar 
1 cup flour
1 cup margarine 
spice to taste

Slice fresh apples to fill nearly full in bottom of dish.  Make topping by mixing sugar, flour and butter.  Sprinkle any spice you want over the apples.  Then spread the topping over top of apples.  Brown in oven at 350 F. until crust is brown.  May be served with ice cream or plain.
 
 

2 tablespoons flour
1/4 teaspoon salt
3/4 cup sugar 
1/4 teaspoon ground nutmeg
1 egg  1 teaspoon vanilla extract 
1 cup sour cream
1 Pet-Ritz Regular Pie Crust Shell 
3 cups diced, peeled apples

Preheat oven and cookie sheet to 400? F.  In small bowl, mix together flour, salt, sugar, and nutmeg.

In another small bowl, mix together egg, sour cream, and extract.  Add to dry ingredients and mix well.  Stir in apples.  Pour into pie crust.  Bake on preheated cookie sheet for 15 minutes.  Reduce oven temperature to 350? F. and continue baking for 30 minutes or until golden.  Meanwhile, prepare topping.

1/3 cup sugar 
1 teaspoon ground cinnamon
1/3 cup flour 
2 tablespoons butter, softened

In a small bowl, combine sugar, flour, cinnamon and butter.  Mix until crumbly.  Remove pie from oven.  Increase oven temperature to 400? F.  Sprinkle topping over filling.  Return pie to oven and bake 10 minutes more or until golden brown.