Praline Pie

Using Dream Whip and Jell-o pudding and pie filling.

In the 1960s, Dream Whip advertised recipes using the prepared mix to fold into batters to lighten them, much as you would with a meringue. With instant pudding mix, it makes taller instant pies, as it does here.

Sorry I couldn’t identify Dorothy yet–there are six candidates. I’ll work on it…

From the box of L.R. from Winston-Salem, North Carolina.

Praline Pie

1/3 cup butter or margarine
1/3 cup firmly packed brown sugar
1/2 cup chopped nuts
1 baked 9″ pie shell
1 pkg. (5 oz.) Jell-o Vanilla Pudding
3 cups milk
1 envelope Dream Whip

Heat butter and brown sugar with nuts in saucepan until melted. Spreadin bottom of pie shell. Bake at 450 degrees for 5 minutes. Cool.

Prepare pie filling mix with milk as directed for pie; cool, stirring occasionally. Measure one cup; cover with wax paper and chill thoroughly.

Pour remainder into pie shell. Chill. Prepare topping mix as directed. Fold 1-1/2 cups into the 1 cup of cooled pie filling. Spread over filling in pie shell. Chill. Garnish with remaining whipped topping and additional nuts if desired.

Dorothy McGill

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