Recipes

Crust:
Preheat oven to 350F. Spray deep dish pie plate with non-stick cooking spray. Mix crust ingredients. Press into pan and up the sides too. Bake 10-12 minutes. Remove and cool it completely. Freeze crust until ready to fill
Filling:
Combine pie filling, marshmallow topping and brown sugar. Whisk until smooth. Fold in whipped topping. Spoon into crus Garnish top of pie with additional topping and chocolate leaves. Freeze at least 4 hours or until firm (12 servings)

Crust:
1 1/2 cups crushed graham crackers or ginger bread crumbs
1/4 cup brown sugar (packed)
6 tbsp butter (melted)
Filling:
1 (19 oz) can pumpkin
2 tsp. Cinnamon
1-1/3 cups marshmallow topping (Fluffy)
¼ cup packed brown sugar
3 cups (large Cool Whip) frozen whipped topping
(thawed)
*Additional whipped topping and chocolate leaves
or chocolate sauce.

Prepare brownie mix according to package directions, using oil, eggs and substituting milk for the water. Spread into a greased 13” X 9" pan. Bake according to package directions, being careful not to over-bake. Remove from oven. Top with marshmallow, walnuts and morsels. Bake for 3-5 minutes or just until topping is warmed and beginning to melt. Cool in pan on wire rake for 20-30 minutes. Cut into squares. Makes 2 dozen squares.

1 package Fudge brownie mix
Oil per package directions
Egg per package directions
½ cup evaporated milk
2 cups miniature marshmallows
1 ½ cups coarsely chopped walnuts
1 cup (6 oz) semi-sweet chocolate morsels

Preheat oven to 300°F. Line a cookie sheet (witn sides) with parchment or waxed paper. Spread the crackers on top side by side. Makes 1 layer. In a saucepan combine butter and brown sugar and bring to a boil. Lower heat and boil for 7 minutes. Remove from stove and pour over crackers, spread evenly. Put in heated oven and bake for 7 minutes. Remove from oven and sprinkle chocolate chips evenly on top. Spread chocolate when melted. Cool before putting in freezer to harden (about 1 hour). Break into pieces when hard.