No Melt Sundae Pie Recipes

Steps:

• Mix cookie crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
• Freeze 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.

Steps:

• 1. Mix crumbs and butter; press onto bottom and up side of 9 inch pie plate. Reserve 1/2 cup of the whipped topping. Refrigerate until ready to use.
• 2. pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut though chocolate mixture several times with knife for marble effect.
• 3. freeze 6 hours or until firm. Remove pie from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Top with the reserved whipped topping.

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

Steps:

• Whip the cream cheese until softened.
• Blend in powdered sugar, cool-whip and vanilla extract.
• Put into crust and smooth out top.
• Make pudding as directed on box for a pie, using only 1 1/2 cups of milk.
• Top pie with pudding mixture and smooth out top.
• Finish with Cool Whip and chocolate curls.
• Refrigerate until set.

Steps:

• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
• Freeze 6 hours or until firm. Remove pie from freezer 15 min. before serving. Top with reserved whipped topping. Garnish with maraschino cherry, if desired.

Steps:

• Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup whipped topping; refrigerate.
• Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in remaining whipped topping. Spoon into crust. Mix melted chocolate and condensed milk until well blended. Spoon over pie. Cut through chocolate mixture several times with knife for marble effect.
• Freeze 6 hours or until firm. Remove pie from freezer 15 min. before serving. Top with reserved whipped topping. Garnish with maraschino cherry, if desired.