Chocolate Pudding Pie

INGREDIENTS
1½ cups cold milk 1 pkg. (4-serving size)
JELL-O Chocolate Instant Pudding 1 OREO Pie Crust (6 oz.)
2 cups thawed COOL WHIP Whipped Topping, divided

DIRECTIONS
Pour milk into large bowl.
Add dry pudding mix.
Beat with wire whisk 2 min. or until well blended.
Spoon half of the pudding into crust.
Gently stir 1 cup of the whipped topping into remaining pudding; spoon over pudding layer in crust.
Top with the remaining 1 cup whipped topping.
Refrigerate at least 3 hours.

Mini Bagel Sandwiches

INGREDIENTS:
6 mini bagels
2 tablespoons mayonnaise
2 slices American cheese
2 slices lettuce
3 thin slices sandwich meat
1 small tomato, sliced

DIRECTIONS:
Cut bagels in half;
spread mayonnaise on the cut side of the one half.
Cut cheese, lettuce, and sandwich meat into small pieces and layer on bagel halves.
Top each with a thin slice of tomato, then the other half of the bagel.
Wrap well and store in fridge.

Roast Beef Wraps

INGREDIENTS
2 tablespoons mayonnaise
2 (10 inch) flour tortillas
2 spinach leaves, washed
4 ounces sliced roast beef
2 slices of mozzarella cheese

DIRECTIONS
For each wrap, spread a small amount of the mayo over the surface of a tortilla. Layer the mayo, spinach, roast beef, and cheese on top. Fold opposite sides of the tortilla toward the center about 1 1/2 inches, and roll up from the bottom.
Makes 2 Servings.

Frozen Lemonade Pie

INGREDIENTS:
1 graham cracker pie crust
1 14-ounce can sweetened condensed milk
1 6-ounce can of frozen lemonade concentrate, thawed
1 medium size (8 ounce) container of Cool Whip, thawed

DIRECTIONS:
Beat together condensed milk and lemonade; fold in Cool Whip. Pour into pie crust. Freeze until firm (3 to 4 hours).

No Bake Chocolate Chip Cookie Pie

Ingredients
1 package chocolate chip cookies
1 cup milk
1 graham cracker pie crust (9-ounce)
1 large tub of cool whip or your favorite whipped topping

Directions:

1. Dip enough cookies in milk to cover the bottom of the graham cracker pie crust.
2. Top with a layer of whipped topping.
3. Dip 8 more cookies in milk and place on top of pie - spread with a layer of whipped topping.
4. Repeat with layers of more cookies, milk and whipped topping.
5. Crumble several chocolate chip cookies and sprinkle over pie.
6. Cover cookie pie and chill 8 hours before serving.

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No Bake Cookies (Adult Supervision Required)

This recipe requires adult supervision to use the stove to melt the butter, sugar, coocoa, and milk.

INGREDIENTS
2 cups granulated sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup Hershey's Cocoa
2/3 cup Peanut Butter
3 cups quick cooking rolled oats
1/2 cup chopped peanuts (optional)
2 teaspoons vanilla extract

DIRECTIONS

1. Place piece of wax paper or foil on tray or cookie sheet.
2. Combine sugar, butter, milk and cocoa in medium saucepan.
3. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.
4. Remove from heat; cool 1 minute.
5. Add peanut butter, oats, peanuts, if desired and vanilla extract; stir to mix well.
6. Quickly drop mixture by heaping teaspoons onto wax paper or foil.
7. Cool completely.Store in cool, dry place.
8. Makes about 4 dozen.