No Bake Cheesecake

This is Jeff's favorite Cheesecake recipe and also his mothers. It's super simple and easy to make.

• 2 pkges of cream cheese room tempature
• 1 graham cracker pie crust
• 1 TB lemon juice
• 1 can condensed milk

Combine all ingridents and pour into pie crust. Let set up for at least 3 hours.

Mississippi Mud Pie

1 cup Flour

1 cup Chopped Pecans

1 stick Margarine (1/4 lb)

One 8 oz pkg Cream Cheese

1 large Cool Whip

1 cup Powdered Sugar

2 tsp Vanilla

Two 3 oz pkg Chocolate Instant Pudding Mix

3 cups Cold Milk

1 Hershey Bar

*** Crust: mix flour, pecans, margarine and press into pie plate. Bake @ 350F for 15 minutes.

*** First Layer:
Cream together cream cheese, cool whip, sugar, 1 tsp vanilla spread on cooled crust.

*** Second Layer:
Mix pudding, milk, 1 tsp vanilla at medium speed for 3 minutes pour over 1st layer.

*** Third Layer:
Put rest of cool whip on top. Grate one cooled Hershey bar over top. Chill one hour.

Yield: 8 Servings

Key Lime Pie

6 large egg yolks, beaten

6 egg whites

1 can sweetened condensed milk

7 large key limes, juiced

One 9-inch pie shall, baked

12 tablespoons sugar

Combine egg yolks and condensed milk. Mix well. Add lime juice, blend. Turn into pie shell. Bake at 350F until set about 10 minutes. Beat egg whites until stiff. Gradually add sugar to egg whites. Layer on top of pie by large spoonfuls, spreading to the edge of the pie shell. Raise oven temperature to 400F. Bake 5 minutes. Reduce heat to 300F. Bake until honey-colored.

Serves 6.

Chocolate Cream Pie

9-inch baked pie shell

2-1/2 blocks baking chocolate

3 cup milk

1-1/2 cup sugar

3 tbsp. all-purpose flour

3 tbsp. corn starch

1/2 tsp. salt

3 egg yolks

2 tbsp butter

1-1/2 tsp. vanilla

Melt baking chocolate with 2 cup milk in saucepan over medium heat, stirring constantly. Cook and stir, just until mixture boils; remove from heat. Combine sugar, flour, corn starch and salt. Blend egg yolks with remaining 1 cup milk; add to dry ingredients. Blend into chocolate mixture in saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla. Pour into baked pie shell; press plastic wrap onto filling; cool; chill. Serve topped with sweetened whipped cream, if desired.

Serves 8-10