Graham Cracker Pie Crust

1 package graham crackers, finely crushed (1 1/4 cups)

2 Tablespoons sugar

6 Tablespoons melted butter

Mix graham cracker crumbs with sugar in pie dish. Stir in melted butter. Mix well and press onto bottom and sides of pan. Then, either chill 1 hour before filling or bake at 375 for 7 min. and cool completely. Fill as desired.

Recipe Source: Pam Smith

Helen's Strawberry Pie

1 baked pie shell

(make your own using your favorite pie crust recipe or use Marilyn's No-fail recipe)

1 1/2-2 pints fresh strawberries, cleaned and sliced

1 small box strawberry jello

Set strawberries with a little bit of sugar in refridgerator overnight. Drain the liquid into a 2-cup measuring cup and add enough water to make 2 cups. Bring liquid to a boil and add 2 Tablespoons cornstarch. Remove from heat and add the box of jello and 1/2 cup sugar. Stir until dissolved. Cool. Add fresh berries. Pour into pie shell and chill. Serve with whipped cream or ice cream.

**Can substitute raspberries and raspberry jello

Recipe Source: Grandma Helen Walker

Marilyn's No-fail Pie Crust

This pie crust recipe is the only one I have ever used and it always works for me. The consistency is much different from others I have seen. It comes from one of my mother's friends.
Mix together in large bowl with pastery cutter:

3 cups flour

1 teaspoon salt

1 cup shortening

Put the bowl in freezer while mixing:

1 egg

1 teaspoon white vinegar

1/4 cup cold water

Add egg mixture to dry ingredients. Blend until ball forms, but don't over mix. Roll out between 2 sheets wax paper to fit pie dish. Makes one pie, top and bottom crust or two bottom only. Bake according to filled pie directions or bake at 450 for 8-12 min for pudding pies.

Recipe Source: Marilyn Bjorkman

Raspberry Cheesecake

1 cup flour

1 cube butter

1 cup chopped pecans

Combine in 9X13 dish. Bake at 350 for about 10 min. Press into bottom and cool.

2 (8oz) packages cream cheese, softened

3 1/2 cups powdered sugar

1 large tub cool whip

Beat cream cheese and suage together. Stir in cool whip. Pour onto crust.

1 box Raspberry Danish Dessert

1 3/4 cup water

1 package fresh or frozen raspberries, thawed

In saucepan combine the danish dessert and water. Bring to a boil. Cook 2 min and add raspberries. Pour on top of cheesecake while hot.

Recipe Source: Sheila Delonas

Fluffy Cheesecake

1 package cream cheese, completely softened

1/3 cup sugar

1 (8oz) container cool whip

1 graham cracker crust

Beat cream cheese and sugar until well mixed. Stir in cool whip and pour into crust. Refridgerate and top with favorite cheesecake topping.

Recipe source: Kraft Foods

Grandma's Butter Crunch Pie Crust

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine all ingredients in glass pie dish. Bake at 400 for 15 minutes, stirring every 3-5 minutes. Remove from oven and press into bottom and sides of pan. Cool completely before filling.

Recipe source: Grandma Beth Smith

Pistachio Cheesecake

Pistachio Cheesecake

2 packages cream cheese, softened

4 packages pistachio pudding

5 cups milk, room temperature

1/2 cup margarine

1 cup flour

1/4 cup brown sugar

1/2 cup chopped nuts

Combine margarine, flour, brown sugar, and nuts in 9X13 dish. Bake at 400 for 15 min, stirring every 3-5 minutes. Remove from oven and press onto bottom of pan. Cool completely. Make sure the cream cheese is completely soft and beat in mixer 2 min. Mix the pudding and 2 1/2 cups milk together. Add to the cream cheese and beat well. Add the rest of the milk. Pour into crust and refridgerate.

Recipe source: Grandma Smith, crust; Pam Smith