Easter Hunt Fruit Cocktail Pie Recipes

Steps:

• 1. Drain fruit cocktail and jar of cherries with all their juices; set aside. (I remove two cherries to put one on top of each pie and cut the remaining cherries in half).
• 2. In a medium size mixing bowl, mix your can of Eagle Brand condensed milk and lemon juice stirring well. Pour your fruit cocktail and cherries into your mixture and stir gently.
• 3. Gently fold in approx. 13 oz. of the cool whip (the best way I can explain this to you is one entire container and about ¾ of the 2nd container).
• 4. Make sure you fold gently enough to mix well...if you stir too hard you will break down the cool whip, so be gentle!
• 5. Divide your mixture into the 2 graham cracker crusts. Place the two remaining cherries in the center of each pie (if you saved them).
• 6. Place lids on top, seal edges and refrigerate for at least 2 hours before serving. Can be made the night before. Enjoy!!!

Steps:

• Drain juice from fruit cocktail, reserving juice.
• Mix sugar, cornstarch, and cinnamon and add to juice.
• Add butter and cook over low heat until mixture thickens.
• Line pie plate with bottom crust.
• Add fruit and thickened juice.
• Top with second crust.
• Brush with egg wash.
• Bake at 375 degrees for 50 minutes or until bubbly and brown.

Steps:

• In a large mixer bowl, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth.
• Add water and pudding mix; on low speed, beat until smooth.
• Gently stir in whipped topping.
• Spoon 1/2 of filling into pie crust; top with chocolate eggs.
• Top with remaining filling.
• Chill 3 hours.
• Garnish as desired.
• Refrigerate leftovers.