Pumpkin Cream Pie (no bake)

Mountain Mama's

Pumpkin Cream Pie

Watch the video here:

https://www.youtube.com/watch?v=sD_F1vdWfB4&t=1s

8” prepared graham cracker pie crust

4 oz. cream cheese (softened to room temperature)

2 heaping tablespoons sugar 

1/2 cup canned pumpkin

1 small box instant vanilla pudding mix

1 cup cold milk

1 tablespoon brown sugar

2 teaspoons pumpkin pie spice + some to sprinkle on top

1 - 16 oz. tub whipped topping

Beat cream cheese and sugar until smooth.  Beat in 1/3 tub of the whipped topping (no need to be exact, just eyeball it).  Spread evenly in graham cracker pie crust.  Disolve brown sugar in milk.  Pour pudding mix into mixing bowl. Add pumpkin pie spice. Add milk mixture. Beat until well blended. Mix in canned pumpkin.  Fold in 1/3 tub whipped topping.  Spread evenly on top of the cream cheese layer.  Place in fridge for about 30 minutes to set. Top with the remaining 1/3 tub of whipped topping.  Refrigerate all day or over night before serving.  Sprinkle each piece with a light dusting of pumpkin pie spice.  Enjoy!

I use the left over canned pumpkin to make pumpkin bread.

Mountain Mama's Best Lasagna

 Lasagna

Watch the video:

https://www.youtube.com/watch?v=JW-hFJaHSK8

Ingredients

14 lasagna noodles

1 tablespoon vegetable oil

66 oz. Ragu traditional spaghetti sauce

1 - lb. ground sausage

1 - 1b. bacon

15 oz. ricotta cheese

3 cups, shredded colby & monterey jack cheese

3 cups, shredded mozzarella cheese

parmesan cheese

salt

vegetable spray

Directions

Place lasagna noodles in boiling water with vegetable oil and 1 teaspoon salt.  Boil for 15 minutes.  Drain noodles and rinse with cold water. Sauté ground sausage over medium/low heat until done.  Sauté bacon over medium/low heat until done. Drain sausage.  Drain bacon. Mix sausage, bacon and spaghetti sauce together in a pan or bowl. Spray 9"x13" pan with vegetable spray. Layer 3 lasagna noodles plus 1/2 of a noodle, cut into 3 parts, to make one complete lasagna noodle layer.  See picture below. Spoon 1/3 of the ricotta cheese on lasagna layer.  Spread out ricotta cheese with forks. Lightly salt this layer. Sprinkle with 1 cup of shredded colby & monterey jack cheese. Sprinkle with parmesan cheese.  Spoon 1/4 of spaghetti sauce mixture evenly over this layer. Repeat these layers 2 more times. Top with final layer of lasagna noodles and remaining 1/4 of spaghetti sauce mixture.  Sprinkle mozzarella cheese and parmesan cheese on this top layer. Bake, uncovered for 45 minutes at 350 degrees.  Let rest for 10-15 minutes before serving.

 

7 Layer Salad

Watch the Video: https://www.youtube.com/watch?v=_pGaSDI_ALk

1 large bag, iceberg lettuce 4 stalks celery, chopped 1 green bell pepper, chopped 1 cup frozen peas 1 can sliced water chestnuts, cut in 1/2

1/2 medium red onion, finely chopped 2 tbs sugar 1 & 1/2 cups whipped salad dressing (I use the Wal-Mart brand) 3 cups sharp, shredded cheddar cheese 2 cups bacon crumbles

Arrange lettuce on bottom of large bowl Add layer of chopped celery

Add layer of chopped green pepper

Add layer of frozen peas

Add layer of sliced water chestnuts

Add layer of chopped onion

Add layer of sugar ~ It's very important to sprinkle the sugar on the onion Spoon on layer of whipped salad dressing Add layer of shredded cheese Top with bacon Seal and store in fridge overnight or all day

Mix very well before serving

Mountain Mama's, Banana Cream Pie

 Banana Cream Pie

Watch the video: https://www.youtube.com/watch?v=l-cPTYWzsYE

8” prepared graham cracker pie crust

4 oz. cream cheese (softened to room temperature)

2 tablespoons sugar

1 small box instant, banana, pudding mix

1 cup milk

1 - 16 oz. tub whipped topping

8 small bananas or 4 large bananas

Vanilla Wafers

Beat cream cheese and sugar until smooth.  Beat in 1/3 tub of the whipped topping (no need to be exact, just eyeball it).  Spread evenly in graham cracker pie crust.  Beat together banana pudding mix and milk until well blended.  Fold in 1/3 tub whipped topping.  Spread evenly on top of the cream cheese layer.  Top with the remaining 1/3 tub of whipped topping. Refrigerate all day or over night before serving.  When ready to serve, cut each piece, and top with a sliced, small banana and 3 vanilla wafers. Enjoy!

Tips:

I like to super chill this pie before serving, and place the pie in the freezer for an hour or two, just before serving.  Do NOT completely freeze, or the pie will be rock hard solid, and you will have to let it thaw before eating.

It's the fresh banana that makes this pie, over-the-top delicious.  Add banana only when serving each piece.  One, small banana works great for each piece, or one, large banana for two pieces.

Add vanilla wafers only when ready to serve.  Otherwise, they will get soggy and they are meant to be crunchy fresh.