If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

2 1/4 c. unsifted flour
1 tsp. baking soda
1 c. butter, softened
3/4 c. firmly packed brown sugar
1/4 c. sugar
1 pkg. (4 oz.) instant pudding, any flavor
1 tsp. vanilla
2 eggs
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts

Mix flour and baking soda; set aside. Combine butter, sugars, pudding mix and vanilla in large bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, then stir in chips and nuts (batter will be stiff). Drop from teaspoon onto ungreased cookie sheets, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. About 7 dozen.

Crust

2 cups (24) crushed crème-filled chocolate cookies
6 tablespoons margarine, softened

Filling

1 envelope unflavored gelatin
¼ cup cold water
1 8-oz pkg. cream cheese, softened
½ cup sugar
¾ cup milk
1 cup whipping cream, whipped
1 ¾ cups (10) coarsely chopped crème-filled chocolate cookies

Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch springfoam pan.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended.

Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 ½ cups cream cheese mixture; pour remaining cream cheese mixture over crust.

1- 14 oz. can sweetned condensed milk
4- Egg yolks
3 or 4 oz.- Key Lime Juice
1 - 9″ Graham cracker pie shell

In a mixing bowl on low speed:
Blend condensed milk and egg yolks.
Slowly, SLOWLY, add Key Lime juice.
After all ingredience are mixed together well,
Pour ingredience into the pie shell.
Put the pie in an oven at 350 for about 15 min.
Chill and serve.
You can heat the mixture in a sauce pan and pour it into the pie shell:
BE CAREFUL! Once the mixture heats up, it will set up, and you better
not dilly dally in getting it into the pie shell.