CREAM PIES

Banana Split Frozen Cream Pie

1 (9-inch) graham cracker crust
1 1/2 cups milk
1 (3.5-ounce) package instant vanilla pudding and pie filling mix
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup sliced fresh strawberries
1 cup sliced bananas (about 2 medium)

Ice cream topping, any flavor (optional)
Additional sliced fresh strawberries (optional)

In large bowl, blend milk and pudding mix with wire whisk until smooth; let stand about 5 minutes or until slightly thickened. Gently stir in whipped topping and strawberries. Arrange banana slices evenly over bottom of pie crust; spread filling over bananas.

Freeze until firm 6 hours or overnight. Let stand at room temperature about 30 minutes before serving.
Top individual servings with ice cream topping and additional sliced strawberries, if desired.
Makes 10 servings.

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Banana Split Strawberry Pie

1 (3-ounce) package lady fingers
Strawberry sauce (recipe follows)
1 quart ice cream, in assorted flavors
2 bananas, spilt lengthwise
Whipped cream

Garnish: frozen whole California strawberries (optional)
Arrange 16 lady finger halves diagonally around side of 9-inch pie plate. Crumble remaining ladyfingers and press in an even layer in bottom of pan. Gently spread 1/4 cup Strawberry Sauce over crumbs. Freeze.

Just before serving time, arrange scoops of ice cream over bananas, in frozen pie shell. Drizzle remaining sauce on ice cream. Garnish with whipped cream and whole strawberries, if desired. Cut into wedges; serve immediately.
Makes 6 to 8 servings.

Strawberry Sauce: Slightly thaw 1 package (10 ounces) frozen sliced strawberries in syrup; pour into saucepan. Mix together 2 tablespoons of sugar and 1/2 tablespoon cornstarch. Stir into strawberries. Bring to boil. Cook and stir 2 minutes, or until sauce is slightly thick. Remove from heat. Add 2 teaspoons lemon juice. Chill. Makes 1 1/4 cups sauce.

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Butterscotch Ice Cream Pie

Crust:
1 cup graham cracker crumbs
1/3 cup finely chopped pecans, toasted
1/3 cup butter, melted

Filling:
2 cups heavy whipping cream, divided use
2 large eggs
1/8 teaspoon ground nutmeg
1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
2/3 cup chopped pecans, toasted - divided use

For Crust: Combine graham cracker crumbs, pecans and butter in a small bowl. Press firmly on bottom and 1-inch up side of a 9-inch springform pan. Refrigerate.

For Filling: Combine 1/2 cup cream, eggs and nutmeg in a medium, heavy-duty saucepan. Cook over medium-low heat until mixture is slightly thickened, stirring constantly. Remove from heat; add morsels. Let stand for 3 minutes; stir until smooth. Cool to room temperature.

WHIP remaining cream in a chilled small mixing bowl until stiff peaks form; fold into butterscotch mixture. Pour half of mixture into crust; sprinkle with 1/3 cup pecans. Spoon remaining filling over nut layer. Sprinkle with remaining nuts. Freeze for 3 hours or until firm.
Makes 10 servings.