Pistachio Cream Pie

Ingredients

1 package (8 oz) cream cheese, softened

1 cup  milk

1 package (3.4 oz) instant pistachio pudding mix

1 can (8 oz) crushed pineapple, drained

1 graham cracker crust

2 cups whipped topping

toasted coconut

Directions

In a small bowl, beat the cream cheese, milk and dry pudding mix until smooth. Fold in pineapple. Spoon into crust. Spread with whipped topping: sprinkle with coconut. Cover and refrigerate until serving.

I made this pie and took it to the office for the taste test. Everyone loved it.

Riley

Shelby at behindWoodlawn House at Historic Washington

Shelby at Historic Washington

Shelby Grace

Strawberry Cream Freeze

Strawberry Cream Freeze

1- 8 oz tub cool whip
1/2 cup chopped strawberries
1 teaspoon sugar

Mix throughly and freeze. I just put it back in the cool whip tub.

So easy and so good. Gary keeps asking for more.

Lemon Poke Cake

Lemon Poke Cake

2 baked round white cake Layers cooled
2 cups boiling water
1 pkg (6 oz) lemon flavor gelatin
1 pkg (3.4 oz) lemon flaver instant pudding
1 cup cold milk
3 cups thawed cool whip

Place cake layers, top sides up in 2 clean 9 inch rond pans. Pierce cakes with large fork at 1/2  inch intervals

Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. carefully pour over cake layers. refrigerate 3 hours

beat pudding mix and milk in large bowl with whisk 2 minutes; stir in cool whip. Dip 1 cake pan in warm water 10 seconds remove onto plate.  spread with about 1 cup pudding mixture. remove second cake layer; carefully place on first cake layer. add remaining pudding mixture to top and sides. refrigerate 1 hour. This cake remains in refrigerater.

I made this for dessert on Sunday and everyone thought it was great.

Mushroom Smothered Beef Burgers

Mushroom Smothered Beef Burgers

1 can cream of mushroom soup
1 pound ground beef
1/3 cup italian seasoned dry bread crumbs
1 small onion finely chopped (about 1/4  cup)
1 egg beaten
1tablespoon worcestershire sauce
1 1/2 cups sliced mushrooms (optional)
4 tablespoons water

Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2 inch thick) burgers.
cook until they are well browned on both sides and well done. pour off any fat.
add the remaining soup. Worestershire , water and mushrooms (optional) to the skillet and heat to a boil. Reduce the heat to low. Cover and simmer for 5 minutes.

This recipe turned out really good. I added some steamed green beans and boiled red potatoes. It was great.