This is my mother’s recipe, and if I’m not mistaken, was also my grandmother’s and great-grandmother’s. Very simple, and requires NO BAKING and NO EGGS. 🙂
1 small can sweetened condensed milk
1/2 cup lemon juice
1 graham cracker crust
1 small tub whipped cream (optional)
In a mixing bowl, combine sweetened condensed milk and lemon juice. Pour mixture into pie crust and refrigerate for at least 2 hours.
Top with whipped cream if desired.
This recipe (I think) came by way of my grandmother on my father’s side. This is my dad’s favorite holiday treat, and I know once my daughter tries it, it will become hers too! (that child LOVES cherry dishes!)
This is a photo of the recipe card that my mother has:
Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …
Recipe Source: Carolyn Burton, Forestdale, AL
This is a layered dish.
2 cups crushed graham crackers
1/4 cup melted butter or margarine
The easiest way I’ve found to crush the crackers, put them in a large ziplock bag and roll over pressing down with a rolling pin.
Combine butter and crackers and press into a 9×13 baking or casserole dish.
8 ounce package cream cheese
1 cup sugar
Whip cream cheese and sugar together and pour on top of graham cracker cracker crust.
3/4 cup chopped nuts (pecans usually work best)
Pour nuts onto cream cheese and sugar layer.
1/2 pint whipping cream (optional — I honestly think it tastes and looks better without this!)
1 can cherry pie filling
Pour filling on top of nuts layer and smooth out. Refrigerate then serve. To store, cover and refrigerate.
Recipe Source: Lauren @ southernmamas.blogspot.com
1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)
Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Recipe Source: foodnetwork.com
Prep/Cooking Time: Prep Time: 10 minutes / Cook Time: 1 minute
2 cups crumbled ginger snap cookies or crumbled cinnamon graham crackers
2 pints butter pecan ice cream
1 cup caramel dessert sauce
1 canister whipped cream
1 (2-ounce) pouch chopped pecans
4 maraschino cherries
Put a handful of cookie or graham cracker crumbles into a goblet or sundae bowl. Top with a scoop of the ice cream then add more crumbles and another scoop of ice cream. Take the metal lid off the dessert sauce and heat in microwave oven on high for 1 minute. Pour caramel sauce over the ice cream and top with whipped cream, nuts and a cherry.
Recipe Source: Phillip Adams
1 14 oz can Borden’s sweetened condensed milk
graham cracker (or other if preferred) pie crust
1 tub Cool Whip
In a large pot or dutch oven, place the entire unopened can of milk. Cover with water and bring to a boil.
Boil for 3 hours. (Do not exceed 3 hours or it will burn!)
Open the can CAREFULLY and pour straight into pie crust — it will have the looks and consistancy of mud.
Set aside or in the refridgerator to cool completely. Top with Cool Whip or other preferred topping(s).