Crites Family Stuff

Ingredients for 8 servings

• 1 large banana, sliced
• 2 cups cold milk
• 6 oz instant vanilla pudding
• 9 oz can crushed pineapple, well drained
• 8 oz Cool Whip
• 1 cup toasted coconut
• 1 cup chopped nuts

Crust:

• 1 cup flour
• .5 cup butter
• .25 cup powdered sugar
• .25 cup chopped nuts

Steps

1. Make crust by combining the flour, butter, sugar, and nuts. Press into pie tin and bake for 10 minutes at 350F. Cool.
2. Mix the milk and pudding. Beat 2 minutes. Fold in half the coconut and half the nuts. Stir in drained pineapple and whipped topping. Slice banana. Place slices on the cooled crust and spoon pudding mixture over the bananas. Sprinkle the rest of the coconut and nuts over the top. Chill and serve.

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Ingredients for 8 servings

• .5 cup chocolate syrup
• .5 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• .25 cup sour cream
• 1 quart chocolate chip ice cream, softened

Steps

1. Coat bottom and sides of 8-inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve 1/4 cup of chocolate mixture.
3. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up the sides of pie plate. Freeze until firm, about 15 minutes.
4. Combined reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with the remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

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Ingredients for 8 servings

• 1 chocolate crumb pie crust
• 4 oz whipped topping
• 1 quart mint chocolate chip ice cream
• 1 jar Mrs. Richardson's hot fudge topping

Steps

1. Using a spatula, fill crust with 1 1/2 cups softened ice cream. Freeze to harden. Spread 3/4 cup fudge topping on hardened ice cream. Freeze. Repeat with second layer of 1 1/2 cups ice cream. Spread with whipped topping and serve frozen. Garnish with chocolate swirls.
2. Note: Use the fudge topping at room temperature.

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Ingredients for 8 servings

• 6 oz pkg sugar free instant chocolate pudding
• 1 graham or shortbread crust
• Bananas
• Cool Whip

Steps

1. Make pudding according to directions on box. Put sliced bananas in the bottom of crust. Pour pudding over the bananas and cover with Cool Whip. Add more sliced bananas just before serving.

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Description

Dorothy Farmer: This is another recipe of my mother's which is special because it is in her handwriting. She said their Ward had served it at a church conference.

Ingredients for 15 servings

• 2 eggs
• 6 tbsp of white sugar
• 6 tbsp of brown sugar
• 2 tsp baking powder
• .5 tsp salt
• 1 cup flour
• 2 cups thinly sliced apples
• 1 cup chopped nuts

Steps

1. Beat eggs, sugar, and salt together until light and fluffy. Sift flour and baking powder and add to creamed mixture to form a stiff dough. Fold in apples and nuts. Bake in 9x13 pan in a 350F oven until toothpick comes out clean. Serve warm topped with ice cream.

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Description

This pie was a favorite of Jack's

Ingredients for 8 servings

• 1 cup sugar
• .5 cup corn syrup
• .25 cup butter, melted
• 3 eggs
• 1 cup pecans
• 1 unbaked pie shell

Steps

1. Mix sugar, syrup and butter together. Beat eggs well and add to the sugar, syrup and butter mixture. Add pecans. Fill unbaked pie shell with mixture and bake in moderately hot oven, 400F, for 10 minutes. Reduce heat to 350F and continue baking for 30-35 minutes.

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Description

Dorothy Farmer: Jim has made this pie for me and it is DELICIOUS especially when made from the blackberries grown in their back yard.

Ingredients for 8 servings

• 3.5 cups of blackberries
• .25 cup flour
• 1 cup of sugar or to taste
• 3 tbsp tapioca
• 1 tbsp lemon juice
• 1 uncooked pie crust

Steps

1. Put the first five ingredients in a uncooked pie crust and bake at 450F for 10 minutes, then reduce baking temperature to 350F and bake for 35-40 minutes or until filling is bubbling and pie crust just starts to turn tan. Good served warm or cold, with vanilla ice cream.

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Ingredients for 8 servings

• 4 oz cream cheese
• 1 tbsp milk
• 1 tbsp sugar
• 1.5 cups cool whip
• 1 cup milk
• 2 small pkg instant vanilla pudding
• 16 oz can pumpkin
• 1 tsp cinnamon
• 1 graham cracker crust

Steps

1. Mix cream cheese, 1 tbsp milk, sugar, and cool whip together. Put into the graham cracker crust.
2. Mix the remaining ingredients together and pour over the top of the cream cheese mixture. Chill for at least 1 hour before serving.

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Ingredients for 8 servings

• 2.5 cups milk
• .25 cup heavy cream
• 2 egg yolks
• .66 cup sugar
• 4 tbsp cornstarch
• 2 tsp vanilla
• 2 tsp butter, softened
• 1 baked pie shell

Steps

1. Whisk together milk, cream, and egg yolks. Combine the sugar and cornstarch in a medium saucepan. Whisk in egg yolk mixture and cook over medium heat, stirring occasionally for 5 minutes. Then stir mixture constantly until it comes to a boil. Boil for 1 minute. Remove from heat. Stir in vanilla and butter. Pour into cooked shell.
2. For banana cream pie: Add 1-2 bananas before pouring into the pie shell.
3. For coconut cream pie: Add 1 1/2 cups coconut flakes before putting in the pie shell.

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Ingredients for 8 servings

• 3 eggs
• .25 cup butter, melted
• 1 cup pecans
• 1 cup light corn syrup
• 1 cup sugar
• Dash salt
• 1 unbaked pie crust

Steps

1. Mix egg, sugar, corn syrup, salt, and butter. Stir well. Add nuts. Pour into unbaked pie shell. Bake at 350F for 35-45 minutes until a knife in the center comes out clean.

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