Key Lime Pie Ingredients 1 graham cracker (6 ounces) or 9" regular pie crust, baked 12 oz. container of whipped topping, thawed 1 package (1 oz.) sugar-free white chocolate pudding mix 1 lime, 1 tsp lime zest and slices for garnish ½ cup key lime juice 1 carton (8 oz.) key lime yogurt ¼ cup confectioners' sugar, optional if too tart for taste

Directions Remove 1 cup of whipped topping from container to use for garnish. Blend pudding mix, lime zest, juice, and yogurt in a Quick Chef using the paddle attachment. Remove paddle and using the Saucy Silicone Spatula, fold in whipped topping and confectioners' sugar. Pour into crust and pipe remaining whipped topping around edge of pie and garnish with lime slices. To purchase Tupperware products used in this recipe shop www.myTWpage.com

Easy Boston Creme Pie in Tupperware

The cold cut keeper is now known as the Large Snack n Store

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Magic Lemond Pie in the Tupperware Lrg. Snack n Store

 The cold cut keeper is now known as the Large Snack n Store

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Cup 0' Apple Pie

Cup 0' Apple Pie
1 small apple, peeled, cored and chopped
1 tablespoon brown sugar
1 teaspoon old-fashioned or quick oats*
½  teaspoon ground cinnamon
1 thin pat butter
Ice cream or whipped cream (optional)
*Or substitute 1 heaping tablespoon instant oatmeal mix (from cup or package); reduce amount of sugar.
1. Place apples in microwavable mug. Stir in brown sugar, oats and cinnamon.
Top with butter.
2. Microwave on HIGH 1 ½  to 2 minutes or until apple is tender. (Time will
vary depending on wattage of microwave and thickness of apple pieces.)
Stir mixture; top with ice cream or whipped cream, if desired.
Makes 1 serving

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MINT CHOCOLATE COOKIE PIE

Chocolate mint is a crowd-pleasing flavor profile, combining the freshness of mint with the decadence of chocolate—it’s a win-win combination! This pie is worth what it takes to make the crust and filling. The end result is pure deliciousness.

10 oz./285 g package chocolate-covered mint cookies
2 tbsp. unsalted butter, melted
8 oz./225 g package cream cheese, softened, room temperature
¼ cup of our Chocolate Dessert Blend
1½ cups heavy whipping cream

Preheat oven to 350°F/175°C. Place 2 cups (about 26 cookies) of cookies in base of Quick Chef® Pro System. Cover and turn handle to process until finely chopped (should yield about 1½ cups chopped). Stir in melted butter and transfer to a 9-in./23 cm pie plate. Press crumbs firmly into bottom and up the sides, creating as even a layer as possible. Bake 10 minutes. Set aside to cool completely. Place remaining cookies in base of Quick Chef® Pro System. Cover and turn handle to process until coarsely chopped. In a medium bowl, combine cream cheese and dessert blend with Silicone Spatula until fully combined. Pour cream into base Power Chef™ with Whip Accessory. Cover and turn the handle until the cream forms soft peaks. Do not over whip. Fold whipped cream into cream cheese mixture and blend gently. Add chopped cookies and gently fold until fully incorporated. Spread mixture into cooled pie crust, cover with plastic wrap and refrigerate overnight. Serve chilled.

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