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Hartselle Enquirer

Desserts that are as easy as pie

By Staff
Fabulous desserts can be easy to prepare if you have the right ingredients on hand.
Start with a ready-made graham cracker crumb crust. Then stir up a filling with sweetened, condensed milk for a smooth, luscious texture. Add a variety of fresh or canned fruits – or maybe peanut butter and chocolate – for both color and flavor. Fast and fabulous recipes like these assemble in minutes. Then bake. Or chill. Or freeze. Crown your dessert with a cloud of whipped topping, fresh fruit or shaved chocolate. Then sit back and enjoy the compliments.
Raspberry Swirl Cheesecake Pie
Prep Time: 15 minutes
Baking Time: 55 minutes
Makes one 9-inch pie
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided
1 (9-inch) graham cracker crumb crust
1/2 cup raspberry preserves
Preheat oven to 300¡F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top. Bake 55 minutes. Cool. Refrigerate leftovers.
Banana Mandarin Cream Cheese Pie
Prep Time: 15 minutes
Chilling Time: 3 hours
Makes one 9-inch pie
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/3 cup lemon juice from concentrate plus additional for dipping banana slices
1 teaspoon vanilla extract
3 medium bananas, divided
1 (9-inch) graham cracker crumb crust
1 (15-ounce) can mandarin orange segments, well drained, divided
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla.
Slice 2 bananas; dip in lemon juice and drain. Line crust with bananas and about 2/3 of the orange segments. Pour filling over fruit.
Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.
Frozen Peanut Butter Chocolate Pie
Prep Time: 10 minutes
Freezing Time: 6 hours
Makes one 9-inch pie
2 (1-ounce) squares semi-sweet baking chocolate
1 (14-ounce) can Eagle Brand Sweetened
Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8-ounce) tub frozen nondairy whipped topping, thawed
1 (9-inch) graham cracker crumb crust
In large mixing bowl, melt chocolate squares in microwave for 15 seconds or until completely melted. Add sweetened condensed milk and peanut butter to melted chocolate; mix well. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Garnish as desired. Freeze leftovers.
Frozen Mixed Berry Pie
Prep Time: 15 minutes
Freezing Time: 5 hours
Makes one 9-inch pie
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lemon juice from concentrate
1 1/2 to 2 cups assorted fresh berries (raspberries, blueberries, blackberries, etc.)
4 cups frozen light whipped topping, thawed
1 (9-inch) baked pastry shell or chocolate graham cracker crumb crust
In large mixing bowl, stir together sweetened condensed milk and lemon juice until well combined. Mix in berries. Fold in whipped topping. Spoon into crust. Freeze 5 hours or until set. Let stand 30 to 40 minutes before serving. Garnish as desired. Freeze leftovers.
Cherry Dream Pie
Prep Time: 15 minutes
Chilling Time: 3 hours
Makes one 9-inch pie
3 egg yolks
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
(NOT evaporated milk)
1/3 cup lemon juice from concentrate
1 (9-inch) graham cracker crumb crust
1 (21-ounce) can cherry pie filling, chilled
Whipped topping, if desired
Preheat oven to 350¡F.
In medium mixing bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into crust; bake 8 minutes. Cool. Chill 3 hours or overnight. Prior to serving, top with (chilled) pie filling. Garnish with whipped topping. Refrigerate leftovers.

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