5 Easy And Yummy No bake Pies

RECIPE#1 Yummy Frozen Key Lime Pies 

Ingredients

¾ Cup key lime juice, fresh squeezed (about a pound of key limes or good bottled key lime juice)
1 can sweetened condensed milk
8 oz whipped topping, plus more for garnish
8 oz cream cheese, softened
½ stick butter, unsalted, melted
1 sleeve honey graham crackers, turned into crumbs

Instructions

1. Crush graham crackers and mix with the butter, set aside.
2. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth. Add the key lime juice and mix until smooth.
3. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
4. Taking individual silicone cups (I use silicone cupcake liners) fill with the cream cheese mixture about ¾ of the way up. Top with the graham cracker crumbs. Place on platter or sheet tray and place in freezer for 4 hours or until set. Unmold pies carefully and serve graham cracker side down. The easiest way to do this is to submerge the bottom half of the mold into warm water for a few seconds.
5. Serve with whipped topping garnish and key lime slice if desired, enjoy!

RECIPE#2  No-Bake Delicious Yogurt Pie 

Ingredients

• 2 tablespoons cold water
• 1 tablespoon fresh lime juice
• 1  and 1/2 teaspoons unflavored gelatin
• 4 oz (half of 8-oz package) fat-free cream cheese, softened
• 3 containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt 
• 1/2  cup Cool Whip™ lite frozen whipped topping, thawed
• 2 teaspoons grated lime peel
• 1 reduced-fat graham cracker crumb crust (6 oz)

Steps

1 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.

2 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended.

3 Fold in whipped topping and lime peel. Pour into crust. Refrigerate until set, about 2 hours.

Recipe#3  Three Layered Lemon Pudding Pie 

Ingredients

• 1 ready-to-use graham cracker or shortbread crust
• 2 packages (3.4 oz each) lemon instant pudding
• 2 cups whole milk
• 1 tablespoon fresh lemon juice (about 1 lemon)
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• Instructions

Instructions

• Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes).
• Spread 1 1/2 cups onto the prepared crust.
• Beat the heavy whipping cream and powdered sugar in the bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes.
• Add half of the freshly whipped cream into the remaining lemon pudding mix and whisk together until combined. Spread over the lemon pudding in the pie crust.
• Top the pie with the remaining whipped cream.
• Cover with the enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make the night before and let it sit in the fridge overnight.

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