Easter Egg Hunt Pie

Easter Egg Hunt Pie

1 prepared Keebler graham cracker crust
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup cold water
1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix
1 1/2 cups non-dairy whipped topping, thawed
16 miniature chocolate eggs or other holiday candies
Additional colorful Easter egg candies and green tinted
coconut for garnish, if desired.

In a large mixer bowl, beat 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 half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours. Garnish as desired.

Easter Strawberry Marshmallow Supreme

1 9 inch graham cracker pie shell
1 c Milk, scalded
12 Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries, -drained

To scalded milk, add marshmallow pieces. Let cool to lukewarm.

Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.

Pour into pie shell and chill 8-12 hours.

Easter Rice Pie

Crust
Make 2 Crusts. Freeze 1/2 dough for future use.
4 cups flour
1/8 tsp. salt
1/2 cup sugar
2 tsp. baking powder
1/2 cup shortening
1 egg
3/4 cup plus 2 Tbsp. milk'

In a large mixing bowl, mix flour, salt, sugar and baking powder.
Cut in shortening.
Add egg, milk and vanilla and mix to a firm dough.
Divide dough in two pieces. Wrap one piece in plastic wrap and let rest while you prepare filling. Freeze other piece for future use.
Roll out dough to fit 10" diameter and 1-1/2" deep pie plate, cutting 2" bigger than pie plate. Fit in pie plate, fold under extra dough and flute.

Pour in filling and bake at 350ºF for 45 minutes. Cover top loosely with a sheet of foil to prevent too much browning and bake another 10 minutes until done.

Filling
1/2 cup rice
1 1/4 cups water
1/2 tsp. salt
Boil per instructions on package
6 eggs
1 1/2 cups sugar
3 Tbsp. flour
3 Tbsp. milk
1 Tbsp. lemon extract

Mix sugar and flour blending thoroughly.
With electric mixer, mix eggs, sugar and flour mixture, milk and extract and beat until lemon color. Add boiled rice and mix well.

Ricotta Easter Pie

Pie crust:
2/3 cup cold unsalted butter
6 tablespoons cold vegetable shortening
2 and 2/3 cups flour
2 tablespoons sugar (optional)
1/2 teaspoon salt
8 tablespoons ice water

Filling:
11 ounces ricotta cheese
1½ ounces chocolate chip minis
3 eggs
2/3 cup sugar
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup sugar
1 tablespoon flour
Egg wash:
1 egg, beaten
1 teaspoon water

To make pie crust: Mix all dry ingredients together. With a pastry cutter, cut in butter and shortening until mixture

resembles coarse crumbs. Add water and mix with a fork until mixture forms a ball. Wrap dough in plastic wrap

and refrigerate for 1 hour. Cut dough in half and roll out on a lightly floured surface to make 2 crusts.
Line a pie plate with 1 unbaked crust. Mix all filling ingredients together and pour into crust. With the second pie

crust, cut dough into strips (lattice style). Place strips on top of filled pie and brush with egg wash.
Bake in preheated oven at 350 degrees until pie is golden brown (30 minutes). Makes 1 9-inch pie.

Default Easter Candy Pudding Eggs

Easter Candy Pudding Eggs

1 package (4 servings) Jell-O Instant Pudding
1/3 cups boiling water
1/3 cup margarine
3 cups sifted icing sugar
6 squares EACH Baker's WHITE and SEMI-SWEET Chocolate

Stir pudding, water and margarine in a large bowl until smooth.

Mix in sugar by cupfuls, stirring until mixture forms a ball. Form into 1 1/2 inch (3cm) egg shapes. Refrigerate until firm.

Partially melt chocolate in separate bowls over hot water until 2/3 melted. Remove from heat and continue stirring until all chocolate is melted and smooth.

Dip eggs into chocolate; decorate with colored sprinkles or swirl icing over them, or child's name written on them or flowers or dots.

Makes 24 eggs.

NOTE: For multi-colored eggs, make 2 fillings using 2 pudding flavors. Roll small centers from 1 flavor, surround by second flavor.

Chocolate Easter Eggs Candy

2 pkgs.(3.4oz. ea.)cook & serve chocolate puding mix
1/2 cup butter or margarine, melted
1/2 cup milk
5 to 6 cups confectioners’ sugar
2 cups peanut nut butter
4 cups (24oz)semi-sweet chocolate chips
2 teasp.shortening
assorted decorating icings & cake decorator candy flowers.

In saucepan, combine the pudding mixes,butter and milk. Cook & stir over medium heat until mixture comes to a boil. Cook & stir 1-2 min.longer or until thickened. Remove from the heat: stir in sugar & peanut butter. Cool slightly.

Shape 1/2 cupfuls in to egg shapes.Place on a waxed paper-lined baking sheet: refrig.until set. In Mirco or heavy sauce pan, melt chooc.chips & shortening;stir until smooth.Dip eggs into choc.allow excess to dripoff.Return eggs towaxed paper to dry. Decorate w/icings & candies as desired. Yields: 10 eggs.

No-Cook Easter Mints

1/3 C. butter
1/3 C. light corn syrup
1/2 t. salt
Food coloring (3 different colors)*
3 1/2 C. sifted confectioner sugar + additional for sprinkling

Measure the butter, corn syrup, salt, and sugar into a large bowl and mix well; when dough gets too stiff knead it with your hands.

Divide the dough into 3 portions and add a few drops of each color of food coloring to each portion.

Pinch off small pieces of the dough, roll into balls, and press lightly with a fork. Sprinkle confectioner’s sugar lightly over the pieces. A sifter would work well.

*yellow, red, and green would be a good combination.

Pennsylvania Dutch Coconut Easter Eggs

3/4 cup mashed potatoes, unsalted
2 cups flaked coconut, fresh or dried
1/2 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
8 ounces semisweet chocolate
1 tablespoon vegetable oil

In mixing bowl, mix potato, coconut, salt and vanilla extract. Gradually mix in sugar. Cover; refrigerate overnight.

Shape into 1/2 tablespoon-size eggs.

Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.

Makes about 60.

Fudge Stuffed Easter Eggs

1/2 cup (1 stick) butter, melted
2 (3 5/8 ounce) boxes regular chocolate pudding mix
1/2 cup milk
1 pound confectioners’ sugar
1 teaspoon vanilla extract
8 ounces dipping chocolate

Combine butter, pudding mix and milk. Bring to boiling and simmer 2 minutes, stirring constantly. Remove from heat. Add sugar and vanilla; stir until smooth. When cool enough to handle, shape into eggs and place on wax paper lined tray. Chill until firm.

Melt chocolate, and dip cooled eggs. Place on wax paper. Let stand until coating hardens.

Makes 2 1/2 pounds of filling.