Cookies and Cream Pie

1 and 1/2 cups half and half cream (I used dairy free cream)
1 pkg. instant vanilla pudding
1 carton (8 oz.) frozen whipped topping, thawed
1 cup crushed oreos (about 11 cookies)
1 chocolate crumb crust

Combine the cream and pudding mix; beat on medium speed for 1 minute. Let stand for 5 minutes. Fold in whipped topping and cookies. Spoon into crust. Freeze until firm. May be frozen up to 3 months. Remove from freezer 10 minutes before serving.

French Silk Chocolate Pie

A while back, Monte was talking about one of the things he missed the most since he found out he couldn't have dairy over 5 years ago - chocolate pie. It's one of those things I just didn't think would be that great if I substituted dairy free milk, I thought it probably wouldn't set properly. I was SO excited when I found this recipe yesterday that doesn't even have milk in it. It got great reviews on allrecipes.com, and we agree, it is unbelievable!! Quite possibly the best thing I've ever eaten! It does have raw eggs in it, which freaked me out a little, but not enough to keep me from enjoying it. :)

1/2 cup butter or margarine, room temperature

3/4 cup white sugar

2 (1 oz.) squares unsweetened baking chocolate, melted and cooled

1 tsp. vanilla extract

2 eggs

1 pie crust *

Cream butter, gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the cooled chocolate, and vanilla. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. (You must beat them for the full 5 minutes each.) Spoon the chocolate filling into a cooled, baked pie shell. Top with whipped topping and garnish with grated chocolate if desired.

*I used the following recipe for my crust.

1 and 1/2 cups crushed graham crackers

1/4 cup sugar.

1/3 cup butter or margarine, melted

Press into 9 inch pie plate, bake at 375 degrees for 8-10 minutes. Cool completely. (You can also buy pre-made graham cracker crusts, and they're really good too.)

Lemonade Pie

From Taste of the South Magazine, we have already made 2 of these in the last week!
Ingredients:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
(or do like I did and get a graham cracker crust pre-made!)

Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel

Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.