EASTER EGG HUNT PIE
EASTER EGG HUNT PIE 1 prepared Keebler graham cracker crust 8 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk 3/4 cup cold water 1 (4 oz) box instant vanilla or white cheesecake flavor pudding mix 1 & 1/2 cups non-dairy whipped topping, thawed 16 miniature chocolate eggs or other holiday candies Additional colorful Easter egg candies and green tinted coconut for garnish, if desired. In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping. Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours. Garnish as desired. EASTER EGG SPREAD 1 (3 oz.) pkg. cream cheese, softened 2 & 1/2 Tbs. half and half, cream or milk 1/2 tsp. salt 1/2 tsp. curry powder 1/4 tsp. pepper 4 hard-cooked eggs, chopped In small bowl, beat cream cheese and half and half until smooth. Add seasonings; beat until blended. Stir in eggs; cover and chill to blend flavors. Spread on crackers or cocktail rye bread as an appetizer. Use as a sandwich filling or as a stuffing for tomatoes or celery sticks. Makes About 1 & 1/3 Cups
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