Strawberry Pie

1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 talespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups silced fresh stawberries
Fresh mint, optional

1. Line unpricked pastry shelll with a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring mixture to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.

3. Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over the berries. Refigerate until set. Garnish with mint if desired.

Tip! Chosse the plumpest and most frarant strawberries. Ther should be firm, bright and fresh-looking with no mold or burised spots. Do not wash or hull berries until you are ready to use them. Refrigerate unwashed berries as soon as possible.

Chicken Salad Sandwich Mix

8 chicken breasts (boil with salt, pepper, onion and bullion cube) or 5 cans of chicken
4 cups of raw bowtie pasta (cook, rinse & cool)
1 1/2 tsp salt
1/4 tsp pepper
4 T chopped green onion
(2) 8 oz bottles of kraft coleslaw dressing
2 cups Best Foods Mayo
2 dashes of thyme
2 pinches ginger

Stir ingredients together carefully so the pasta won't be broken. Refrigerate over night. Just before serving add the following ingredients:

2 cups diced celery
4 cups red grapes, halved
4 cups unpeeled diced apple
(2) 20 oz cans pineapple tidbits
1 1/2 cups slivered almonds

Makes 24 cups of salad or 32 servings of 3/4 cup each.... a ton!
Great for a party... and you'll still have leftovers!

Mini Cheesecakes

Ingredients:

48 Vanilla wafers
8 oz package cream cheese
1/4 c and 2 tablespoons sugar
1 egg
1/2 teaspoon vanilla extract
21 oz can pie filling

Directions:

Preheat oven to 350 degrees. Line line muffin tins with paper liners.

Place 2 vanilla wafer's in each paper cup

In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla until light and fluffy. Fill each muffin liner with this mixture, almost to the top.

Bake for 15 minutes. Cool. Top with pie filling.

Caramel Banana Ice Cream Pie

1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9 inches)
1 cup cold 2% milk
2 packages (3.4 ounces each) instant banana cream pudding mix
1 quart vanilla ice cream, softened
1 3/4 cup whipped topping
1 English toffee candy bar (1.4 ounces), chopped


1. Spread 1/4 cup caramel topping into crust. In large bowl beat, milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.

2. Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.

3. Cover and freeze for 2 hours or until firm. Remove form the freezer 15 minutes before serving.

Caramel-Chocolate Ice Cream Pie:
Substitute chocolate pudding for the banana pudding

Triple-Chocolate Ice Cream Pie:
Substitute chocolate ice cream topping for the caramel topping, chocolate pudding for the banana pudding and chocolate ice cream for the vanilla.