Melt the 8 ounce Frango Mint Chocolate Baking Bar, milk and marshmallows in a heavy small saucepan over medium low heat, stirring constantly. Stir just until chocolate and marshmallows are melted and smooth. Place in medium bowl. Cool. In another bowl whip 1 cup of the cream until sti

Mix all ingredients until well blended. Pour into pie shell and bake at 350 degrees F for 1 hour.

Mix together gelatine, 1/2 cup sugar and salt in top of double boiler. Beat together egg yolks and coffee. Stir into gelatine mixture. Cook over boiling water, stirring constantly, until dissolved. Remove from heat and stir in coffee liqueur or vanilla extract. Chill until it is the consistency

Dissolve cornstarch and salt in water; whisk in Eagle Brand, egg yolks and coconut. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat; stir in vanilla extract. Pour filling into baked pie shell; cool. Cover and chill for 3 to 4 hours. Spread whipped

Combine milk, sugar and salt in a double boiler and bring to a near boil. Blend cornstarch, egg yolks, water, and add to milk mixture. Add coconut. Cook over hot water until custard thickens. Add butter and vanilla extract. Cool. Top with meringue or whipped cream. Meringue 4 egg

Beat cream cheese until fluffy. Combine whipping cream, sugar and vanilla extract; whip until thickened but not stiff. Gradually add to cream cheese, beating until smooth and creamy. Fold in cranberry sauce, reserving a few whole cranberries for garnish. Spoon into crust: freeze until

Peel guavas, remove seeds. Cut into small pieces. Combine ingredients in order given: egg, milks, sugar, lemon juice and guavas. Pour into unbaked pie shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 325 degrees F and bake 30 to 40 minutes longer until knife comes out clean.

Beat egg whites (at room temperature) until stiff peaks form. Combine the 1 cup cashews or Macadamia nuts, coconut and brown sugar; fold into egg whites. Spread mixture in bottom and on sides of a 9-inch pie pan, forming a shell. Bake at 375 degrees F for 7 to 10 minutes or until lightly browned

Scald milk and butter. Let cool and then add to egg mixture composed of eggs, sugar, nutmeg and vanilla extract. Pour mixture into pie crust-lined (deep-dish) 9-inch pie plate. Place in a 450 degrees F preheated oven. Bake 20 minutes only. Turn heat completely off. Let pie stand in oven for 1 ho

Make graham cracker crust according to box directions. Be sure to bake for 8 minutes at 350 degrees F. Let cool. Reserve 1/2 cup crumbs for pie topping. Grate 1 tablespoon lemon rind and sprinkle on crust. Let stand while filling is being made. For filling, beat egg whites very stiff,

Peel and slice kiwi fruit. In a mixing bowl combine crushed wafers, cinnamon and melted margarine. Press onto bottom and sides of 9-inch pie plate for an even crust. Chill for 1 hour. Meanwhile in small pan soften gelatin in cold water. Cook and stir over medium heat until gelatin is

Cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Blend in lemon juice and rind. Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly. Pour into cool pie shell. Add salt to egg white

Thoroughly combine eggs, sugar, lemon juice and rind, butter and salt. Pour into unbaked pie shell. Bake at 350 degrees F until well browned, about 35 to 40 minutes.

Pour water over lemon drops candy in saucepan and let stand two hours. Boil liquid until drops dissolve, stirring constantly. Combine dry ingredients. Sift into hot liquid: stirring constantly. Beat egg yolks until lemon colored. Add yolks and butter to thickened

Preheat oven to 400 degrees F. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of hot mixture gradually into egg yolks. Blend into hot mi

Melt chocolate and let cool. Cream butter; add sugar gradually, creaming well. Blend in cooled, melted chocolate. Add vanilla extract. Add eggs, one at a time, beating 5 MINUTES after each addition. Turn filling into cooled shell. Chill pie in freezer for 10 minutes, then in the refri

In a heavy 2-quart saucepan combine the 1 cup whipping cream, chocolate pieces, butter, and sugar. Cook over low heat, stirring constantly, until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat. Gradually stir about half of the hot mixture into the be

In medium bowl, stir together sweetened condensed milk, lime juice, and food coloring if desired. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.

Combine the limeade and condensed milk. Add food coloring and sour cream. Fold in Cool Whip�. Pour into prepared pie shell. Chill. Garnish before serving.

For crust, place cereal in a large greased bowl. Melt together marshmallows and butter in a heavy saucepan over low heat. Pour over cereal. Mix well. With greased hands, press mixture evenly onto bottom and sides of a greased 9-inch pie plate; chill. For filling, soften gel

In large bowl, blend all ingredients except pie shell. Turn mixture into pie shell. Bake at 375 degrees F for 50 to 55 minutes, or until knife inserted comes out clean; cool. Refrigerate at least 1 hour and serve with whipped cream or topping.

Combine all ingredients in order, and mix well. Pour into greased 10-inch pie pan. Bake at 350 degrees F for 45 minutes or until golden brown.

Melt butter; add to mixture of dry ingredients. Add eggs, one at a time, mixing well after each. Pour into ungreased 9-inch square pan. Bake at 300 degrees F for 30 to 40 minutes. Serve warm with ice cream.

Preheat oven to 350 degrees F. Mix all ingredients over low heat in saucepan. Stir until thickened. Pour into a baked crust and cover with meringue made by beating 2 egg whites and 2 tablespoons sugar. Bake for 10 to 15 minutes or until meringue is lightly browned.

Combine brown sugar, salt and water in top of double boiler. Boil over direct moderate heat to a thick syrup, about 5 minutes. Mix 1/4 cup milk with cornstarch to make a thin paste. Add remaining 1 3/4 cups milk, then combine very gradually with hot syrup. Place over hot water and cook until thi

For filling: Combine sugar, cornstarch and salt and mix well. Add egg yolks and stir. Add milk. Cook slowly until thick, stirring constantly. After pudding is thick, add butter, vanilla extract and coconut. Pour into baked pie crust. For Meringue: Beat egg whites with baking powder un

In a bowl, combine the milk, sour cream, lime juice, and food coloring if desired. fold in whipped topping. Pour into the crust. Refrigerate for at least 12 hours. Serves 8

Mix first 4 ingredients thoroughly and pour into prepared crust or shell. Chill well before serving. Mandarin oranges can be used for garnishing.

Layer bottom of piecrust with 1/2 cup chopped Macadamia nuts before baking. In medium saucepan, stir together 2/3 cup sugar, cornstarch, salt, and 3 cups half and half; blend in eggs. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. R

Pour milk into a bowl. Add pudding and beat with wire whisk 1-2 minutes until it starts to thicken. Stir in pumpkin and spices and mix well. Pour into crust. Chill for at least 3 hours in refrigerator. Top with whipped cream.

Mix flour, cornstarch, salt and sugar together. Add lemon juice, then egg yolks. Then add boiling water and stir until smooth, cooking over high heat until thick. Pour into a 9-inch baked pastry shell. Beat egg whites with 2 tablespoons sugar to make a meringue. Cover pie to the edges

Combine sour cream and egg yolk. Stir in pudding mix, milk and lemonade. Cook until it thickens and boils. Remove from heat. Spoon into pie shell. Top hot filling with meringue made with egg whites, spreading meringue to edges to seal. Bake at 350 degrees F for 12 to 15 minutes to brown meringue

Mix 1 cup sugar, 1 cup water and butter. Let boil 3 minutes. Add cornstarch mixed with remaining 1/2 cup water. Stir well. Add grated rind of lemons and juice. Add egg yolks and stir well until mixture thickens. Remove from heat and let cool. Beat egg whites until very stif

Preheat oven to 350 degrees F. Filling: Stir together sweetened condensed milk, egg yolks, orange juice and orange liqueur. Pour into the prepared pie shell and bake for 15 to 20 minutes, until just set. Remove from the oven and increase oven temperature to 450 degrees F. M

In saucepan, combine marshmallows, orange peel and juices over low heat, stirring until melted. Refrigerate until thickened, stirring occasionally. Beat cream in chilled bowl until stiff and then fold into the orange mixture. Pour into pie crust and refrigerate at least 4 hours.

Preheat oven to 350 degrees F. In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and m

While crust is cooling, make filling. In a 2-quart saucepan, mix egg yolks, milk, sugar, cornstarch and salt. Add margarine. Cook over medium low heat, stirring frequently until mixture boils and thickens, about 15 minutes. Boil 1 minute. Remove from heat; stir in peanut butter and va

Slice bananas into the pastry shell. Prepare pie filling according to package directions. Pour over bananas. Let stand about 5 minutes. Sprinkle marshmallows over the top and broil for a few minutes until marshmallows are lightly browned. Chill.

Put pumpkin in double boiler. Pour in marshmallows on top. Add salt, butter and pumpkin pie spice. Stir over low heat until marshmallows have melted. Pour into pie shell. Cool. Serve with whipped cream.

Soak the gelatine in the cold water. Meanwhile, scald the milk. Stir in the candy, sugar and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatine. Chill until syrupy. Fold the egg whites into the chil