Nutty Creamsicle Pie Recipes

Steps:

• Preheat oven to 350.
• in food processor, chop the pecans until very fine. Transfer to a 9 inch pie plate. Stir the sugar into the pecans and add the melted butter. Mix until the pecans are completely moistened. Press the nuts evenly into the pan with your fingers to create even crust. Bake until crust is golden, 6 to 8 minutes. Set aside to cool.
• For the filling, mix the cream cheese together with the orange juice until smooth. Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture and stir vigorously until well mixed.
• Pour the mixture into the chilled crust and spread evenly.
• Pour the heavy cream and remaining gelatin into a clean bowl. With an electric mixer, beat the cream mixture until soft peaks form.
• Pour the cream over the cream cheese filling and spread it over the top.
• Sprinkle orange zest over the pie and refrigerate at lease 2 hours.

Steps:

• Preheat the oven to 350°F.
• In the bowl of a mini food processor, chop the pecans until very fine and transfer to a 9-inch pie plate. Stir the sugar into the pecans and add the melted butter. Mix until the pecans are completely moistened. Press the nuts evenly into the pan with your fingers to create an even crust. Bake until the crust is golden, 6 to 8 minutes. Set aside to cool. (Pop it into the freezer or fridge to speed up this process.)
• When the crust is completely cool, make the filling. Mix the cream cheese together with the orange juice in a bowl until smooth. Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture, and stir vigorously until well mixed. Pour the mixture into the chilled crust and spread it evenly with a spoon or spatula. Pour the heavy cream and remaining gelatin into a clean bowl. With an electric hand mixer, beat the cream until soft peaks form. Pour the cream over the cream cheese filling and spread it decoratively over the top. Sprinkle the orange zest over the pie and refrigerate for at least 2 hours.
• To serve, cut into 8 slices, plate, and garnish with a sprig of mint.

Steps:

• Mix all ingredients together in large bowl and then pour into 3 graham cracker crust and put in the freezer overnight and when time to serve drizzle magic shell chocolate harding over top. enjoy!

Steps:

• Soften cream cheese at room temberature starting a couple hours before making pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
• Blend cream cheese and cool whip topping well; add orange soda and beat with mixer until very creamy; stir in pudding then gelatin and blend well,.
• Pour into graham cracker crust, chill at least 3 hours before serving.

Steps:

• Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.
• Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.
• Divide filling between graham crusts; chill at least 3 hours before serving.

Steps:

• Spread 1/4 cup of the hazelnut spread over the bottom of the graham cracker crust.
• Beat remaining hazelnut spread and cream cheese together in a bowl until smooth. Fold whipped topping into the cream cheese mixture; pour into the pie crust and spread evenly.
• Refrigerate until well chilled, 4 hours to overnight.

Steps:

• Mix Cool Whip and Tang in a bowl.
• Mix sour cream and condensed milk in another bowl.
• Fold sour cream mixture into Cool Whip mixture.
• Pour into pie crusts.
• Freeze.