Recipes

Pour melted margarine into a 9 x 13 baking dish. Set aside.
CRUST:
In a bowl, combine flour, sugar, baking powder and salt.
Stir in milk and vanilla until smooth. Pour into prepared pan.
FILLING:
In a mixing bowl, beat the pumpkin, milk and eggs. Combine the remaining filling ingredients, add to pumpkin mixture. Pour over crust mixture (do not stir).
TOPPING:
Mix margarine and sugar. Sprinkle over filling. Bake at 350 °F for 55 to 60 minutes. Yield 12 servings.

½ cup melted margarine
1 cup all purpose flour
1 cup white sugar
4 tsp. baking powder
½ tsp salt
1 cup milk
I tsp. vanilla
FILLING:
3 cup canned pumpkin
1 cup evaporated milk
3 eggs
1 cup white sugar
½ cup packed brown sugar
1 tbsp all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/4 tsp each ginger, cloves, nutmeg
TOPPING:
1 tbsp margarine, 2 tbsp sugar

CRUST — Mix together in a 9” deep dish pie plate, press. Chill well.
FILLING - Mix cream cheese and sugar together until creamy. Add whipping cream. Mix until fluffy using high speed on mixer for approximately 2 ½ to 4 minutes. Pour over chilled graham crust. Chill well. Top with seasonal fruit or cherry pie filling.

Crust:
2 cups graham cracker crumbs
1/4 cup melted butter
Filling:
2 pkg cream cheese
2/3 cup white sugar (or less)
2 cups 35% whipping cream
½ tsp vanilla (if desired)

Melt the butter. Add to the flour and ground pecans with a spoon and press into a 9”x 13” pan. Bake at 350°F for 25 minutes. Let cool thoroughly.
Mix together the cream cheese and icing sugar until well blended. Spread over the crust. Spread ½ of the container of Cool Whip over the cream cheese mixture. Combine chocolate pudding with 1 1/2 cups of milk. Also combine vanilla pudding with 1 ½ cups of milk. Let set for five minutes.
Spread the chocolate pudding over the Cool Whip layer, and then spread the vanilla pudding over the chocolate layer. Spread the remainder of the Cool Whip over the vanilla layer. Shave the Jersey Milk chocolate bar over the top. Refrigerate until ready to serve.