Cherry Fluff Pie With Rice Krispie Crust No Bake Recipes

Steps:

• In 2-quart saucepan, cook margarine, corn syrup and chocolate morsels over low heat, stirring constantly, until smooth and blended. Remove from heat. Add rice krispies cereal. Stir until well coated. With back of spoon, press cereal mixture evenly in bottom and up side of 9-inch pie pan coated with cooking spray. Chill.
• Drain cherries, reserving liquid. Chop cherries. Set aside. Measure 1/2 cup cherry liquid, discarding remainder.
• In large mixing bowl, combine cherry liquid, milk and pudding mix with wire whip, mixing until smooth and combined. Fold in cherries and whipped topping. Spread in chilled crust. Chill 3 hours or over night before serving. Garnish with chocolate curls, if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
• Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
• Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
• Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Steps:

• In a bowl, combine the cooked rice, pecans and a third of the cream cheese; mix well.
• Spread into the bottom of a greased 13 x 9-inch baking pan.
• Refrigerate for 30 minutes.
• Remove from the fridge; spread with pie filling.
• Refrigerate for another 15 minutes.
• In a bowl, combine the icing sugar and the remaining cream cheese, fold in half of the thawed whipped topping.
• Remove frome the fridge: spread over the pie filling.
• Refrigerate for another 30 minutes.
• Meanwhile, in a mixing bowl, beat the instant pudding mix with the 3 cups cold milk for 2 minutes, or until thickened.
• Remove from the fridge; immediately, gently pour the pudding over the whipped topping; refrigerate for another 30 minutes.
• Remove from the fridge; spread with the remaining whipped topping.
• Sprinkle with toasted coconut-- DELICIOUS!