Dorwin (Pete) S. Burke 5-1-1926/ 6-12-2019
Monday, June 24, 2019
Tuesday, June 18, 2019
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp. vanilla
Wednesday, June 12, 2019
Tuesday, June 4, 2019
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Friday, May 31, 2019
My Purge Pile:
Wednesday, May 29, 2019
Tuesday, May 21, 2019
2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) whipped topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set.