Fluffy Fruit Pie Recipes

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half of the cherry pie filling on bottom of crust.
• In a large bowl, beat cream cheese with wire whisk until smooth.
• Gradually beat in milk until well blended.
• Add pudding mix.
• Beat until smooth.
• Gently stir in 1/2 tub whipped topping.
• Spread over cherry pie filling on bottom of crust.
• Spread remaining whipped topping over pudding mixture.
• Spoon remaining cherry pie filling over whipped topping layer.
• Refrigerate 3 hours.

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

FLUFFY LEMON FRUIT PIE

Steps:

• Spread half the pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours.

FLUFFY STRAWBERRY PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.

FRESH NO-BAKE FRUIT PIE

Steps:

• Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
• Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
• Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

FLUFFY FRUIT DESSERT

Steps:

• Fix topping by mixing milk, almond extract with dessert topping whip.
• Beat according to directions on package, set aside.
• Fold in peach pie filling, well drained fruit cocktail, marshmallows.
• Turn into square baking pan.
• Spread with Topping mix.
• Sprinkle with grated coconut, chill.

LUSCIOUS FRUIT FLUFF

Steps:

• Heat oven to 375°F. Mix Bisquick and 2 tablespoons sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake 15 to 20 minutes or until light brown; cool.
• Stir together cream cheese, 1 cup sugar and the vanilla in large bowl; set aside. Beat whipping cream in chilled large bowl with electric mixer on high speed until stiff. Gently stir whipped cream and marshmallows into cream cheese mixture; spread over crust.
• Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3 rows; top each serving with fruit. Store covered in refrigerator.