Sharon's Strawberry Pie

Pre-baked pie shelled - cooled
2 cups sliced fresh strawberries
3 oz box Srawberry Jello
1 1/2 cup water
1 cup sugar
3 tablespoons cornstarch

Line the bottom of the shell with sliced strawberries. Combine cornstarch, sugar and water in a small saucepan and bring to a boil an simmer, stirring constantly until thickened. Add the Jello and stir until dissolved. Pour over strawberries and refrigerate until set - serve with whipped cream topping

Banana Cream Pie

3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large egg yolks, beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (8 or 9-inch) prepared graham cracker or baked pie crust
2 medium bananas
Whipped cream
Banana slices, dipped in lemon juice, drained

STIR together cornstarch, salt and water in heavy saucepan. Whisk in sweetened condensed milk and egg yolks. Cook and stir over medium heat until thickened and bubbly, about 7 minutes. Remove from heat. Add butter and vanilla. Cool slightly.
PLACE about 1/2 cup filling in bottom of pie crust. Slice 2 bananas. Place evenly on top of filling in crust. Pour remaining filling over bananas. Cool at room temperature 10 minutes. Cover with plastic wrap. Refrigerate 3 to 4 hours or until set. Garnish with whipped cream and banana slices.

Spaghetti Pie

INGREDIENTS 
1 pound spaghetti cooked according to package directions 
5 cups pasta sauce, divided 
1 pound ground italian sausage or ground beef 
1 tablespoon olive oil 
1 small yellow onion, diced 
1 teaspoon oregano 
1/2 teaspoon red pepper flake 
3/4 teaspoon garlic powder 
1- 8 ounce package cream cheese, softened 
3/4 cup sour cream 
1 teaspoon Italian Seasoning 
3 scallions, chopped (reserve a few for garnish) 
1 and 1/2 cups cheddar cheese 
1 cup monterey jack cheese 

DIRECTIONS Pre-heat your oven to 350 degrees. Cook pasta according to package directions. When it’s done cooking, drain the water then stir in 2 cups pasta sauce. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute yellow onion until it’s just about done. Add in Italian Sausage and continue cooking until the meat is cooked through. Drain any excess fat. Stir in 1 teaspoon oregano, 1/2 teaspoon red pepper flake and 3/4 teaspoon garlic powder. Stir in remaining 3 cups pasta sauce and simmer for about 10 minutes. Spray a 9 x 13 inch casserole dish with non-stick spray. Arrange the pasta that you tossed with sauce in the bottom of the pan. In a small bowl combine softened cream cheese, sour cream, most of the scallions (reserve a few for garnish), and 1 teaspoon Italian Seasoning. Drop spoonfuls of this cheesy mixture on top of the pasta, then use a spatula to spread it evenly over the pasta. Pour the meat/sauce mixture over the cheese layer, then top with 1 and 1/2 cups cheddar cheese and 1 cup monterey jack cheese. Bake for 30 minutes, or until the cheese is gooey and melted

Coconut Caramel Drizzle Pie

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Instructions:
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with

remaining cream cheese mixture and caramel.

Top each pie with coconut and pecan mixture.

Freeze overnight