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1
Heat oven to 350 degrees F.
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2
Crust: Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate.
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3
Bake 10 min.
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4
; cool.
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5
Filling: Beat cream cheese in large bowl with mixer until creamy.
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6
Gradually beat in milk.
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7
Add dry pudding mixes; beat 1 min.
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8
Gently stir in 1-1/2 cups COOL WHIP.
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9
Easy Peanut Butter-Banana Cream Pie: Prepare Filling, reducing milk to 1-1/2 cups and beating 1/3 cup PLANTERS Creamy Peanut Butter with cream cheese before adding milk.
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10
Slice 1 large banana; place in Crust.
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11
Cover with Filling.
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12
Refrigerate 2 hours or until firm.
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13
Garnish with remaining COOL WHIP and 1/4 cup chopped PLANTERS Dry Roasted Peanuts just before serving.
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14
Easy Strawberry Cream Pie: Omit milk.
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15
Thaw 1 pkg.
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16
(16 oz.)
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17
frozen whole strawberries; place in food processor.
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18
Add 1/4 cup sugar; pulse just until berries are finely chopped.
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19
Add cream cheese; process just until blended.
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20
Spoon into large bowl.
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21
Add dry pudding mixes; stir 2 min.
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22
Gently stir in 1-1/2 cups COOL WHIP; spoon into Crust.
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23
Refrigerate 2 hours or until firm.
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24
Garnish with remaining COOL WHIP and 1-1/4 cups sliced fresh strawberries just before serving.
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25
Easy Lemon-Coconut Cream Pie: Prepare Filling, stirring zest from 2 lemons and 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream into pudding mixture along with the 1-1/2 cups COOL WHIP; spoon into Crust.
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26
Refrigerate 2 hours or until firm.
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27
Garnish with remaining COOL WHIP, 1/4 cup toasted BAKER'S ANGEL FLAKE Coconut and lemon slices just before serving.
