Cheesecake Pie

As promised, here is the recipe for the cheesecake pie.  Oh my gosh, it was so good!  I did have a bit of a problem...more on that to come.

First, start with the following ingredients:

- a tub of whipped topping (I used light)

- a box of cheesecake pudding mix

- a reduced fat graham cracker crust

                                                            - your favorite cheesecake topping

This is so easy!  In a mixing bowl, fold the cheesecake mix into the whipped topping (thawed).  Refrigerate 1 hour.  Transfer the cooled pie filling into the graham cracker crust.  Top with anything (berries, caramel, chocolate, etc.)

Ok - here's my problem.  YOU NEED TO FREEZE THIS for a while to get the filling to work right.  Well, the berries froze too and that was not great to eat.  Though it looks pretty, I wouldn't put berries on it unless I were to top each piece individually upon serving.

I am going to try this again for the fall and add caramel!

1 Night + 6 Meals and a Pie

Labor Day was filled with rain, relaxing and food! 

Scott and I decided to try out the "cook and freeze" routine.  Here is what we made.

We spent 3 hours and made:

- Lasagna

-Beef Stew

-Chili

-Chicken Enchiladas

-French Onion Soup

- Cannelloni

AND

-Pie (it's already gone though)

The Lasagna, Beef Stew, and French Onion Soup are from Kraft "Food and Family" magazine.  The Chicken Enchiladas recipe is a Campbell's recipe in the "Southern Living" magazine.  And well, the cannelloni and pie were made up.  Recipes to come soon.  Take a look at the action!

And PIE!!!!!!!