Recipe: Angel Pies Using Cool Whip (9)

here are a few. i had 30 recipes for angel pie with cool whip, so if one of these isn't the one you are looking for, let me know and i'll zip a few more off to you.

COOL WHIP ANGEL PIE
1 lg. can crushed pineapples, drained
1 c. pecans
1/2 c. lemon juice
9 oz. Cool Whip
1 can Eagle Brand milk
Mix milk and juice. Add nuts and pineapple and fold in Cool Whip. Fills two graham cracker crusts. Refrigerate for 2 hours before serving.

HEATH ANGEL PIE
1/2 lb. marshmallows
1/2 c. milk
2 tbsp. cocoa
3/4 c. crushed Heath bars, chilled
3/4 lg. container Cool Whip
1 graham cracker pie crust
Melt first 3 ingredients in saucepan over low heat, mixing well. Cool completely. Fold in crushed Heath bars and Cool Whip. Spoon into pie crust. Chill in refrigerator.

INDIANA LEMON ANGEL PIE
3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
5 egg yolks
2/3 c. sugar
1 tbsp. grated lemon rind
1/3 c. lemon juice
1 c. heavy cream, whipped OR Cool Whip
MERINGUE SHELL: Beat egg whites with cream of tartar in a medium bowl until foamy white. Beat in the 1 cup sugar, a tablespoon at a time, until the meringue forms stiff glossy peaks. Lightly butter a 9 inch pie plate. Spoon meringue over bottom and up side to form a shell. Bake for 1 hour at 275 degrees. Turn off oven, leave meringue in oven until cool. LEMON FILLING: Beat egg yolks in top of double boiler until frothy. Beat in the 2/3 cup sugar slowly until mixture is thick and light. Stir in lemon rind and juice. Cook, stirring constantly, over hot, not boiling water until filling is thick, about 13 minutes. Cool. Spoon cooled filling into meringue shell; cover loosely; refrigerate at least 12 hours for meringue and filling to meld. Top with whipped cream or Cool Whip. Decorate with orange and lemon slices and mint.

ANGEL PIE
8 oz. cream cheese
1 c. powdered sugar
1 tsp. vanilla
1 tsp. almond
1 c. Cool Whip
Graham cracker crust
Strawberries with sugar
Beat cream cheese, add powdered sugar, vanilla, almond and Cool Whip. Beat until smooth. Pour into crust and chill. Spread the rest of 8 ounces of Cool Whip on mixture. Serve with strawberries poured over each piece.

ANGEL CHOCOLATE PIE
--CRUST:--2 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
2/3 c. sugar
1 tsp. vanilla
1/2 c. chopped nuts--
FILLING:--2 med. containers Cool Whip
1 bar German chocolate
3 tbsp. water
Beat egg whites, salt and cream of tartar until stiff. add sugar and beat until stiff. Add nuts and fold in vanilla. Cook 1 hour at 300 degrees, let cool. Spread in a well greased Pyrex pan. Melt chocolate and water, let cool. Add to 1 Cool Whip, mix well and pour in cooled crust. Let chill and top with Cool Whip and grated chocolate.

ANGEL PIE
1 (12 oz.) can limeade or lemonade
1 (16 oz.) whipped topping (Cool Whip)
1 (14 oz.) can Eagle Brand milk
2 graham cracker crusts
Mix juice, Cool Whip and Eagle Brand milk together. Pour into crust and chill.

ANGEL PIE
7 egg whites
1 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla
Pinch salt
1 tbsp. vinegar
Cool Whip
Fresh fruit
Beat the egg whites until frothy; add 1/2 cup sugar and cream of tartar and beat until very stiff. Add the remaining sugar (1/2 cup), vanilla, salt and vinegar and beat some more. Bake in a greased 10-inch pie plate for 1 hour at 275 degrees. Spread Cool Whip on top when cooled. Add fresh fruit to your liking on top of the cream. It is good.

DELTA'S ANGEL PIE
1 graham cracker pie crust or other
baked crust
1 Eagle Brand milk
1 can frozen lemonade
1 carton Cool Whip
Mix all together. Sprinkle graham cracker crumbs on top. May put cherry pie filling on top. (Optional) Refrigerate 2 hours.

LEMON ANGEL PIE
CRUST:
4 egg whites, beaten until frothy
1/4 tsp. cream of tartar
1 c. sugar
FILLING:
4 egg yolks
1/2 c. sugar
4 tbsp. lemon juice
Grated rind of 1 or 2 lemons
1 lg. container Cool Whip
Add cream of tartar to egg whites and continue to beat while adding sugar slowly. Put in buttered pan (12 x 8 x 2 inches). Bake at 275 to 300 degrees for 1 hour. Remove and cool. Cook mixture in double boiler until thick. Cool. Cover meringue with Cool Whip, then cooled filling and top with more Cool Whip. Refrigerate overnight. Serves 12.