This promo recipe from Ready-Crust pie crust was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHERRY COBBLER PIE

1 Keebler Ready-Crust pie crust
1 large egg yolk, slightly beaten
1 1-pound 14-ounce can cherry pie filling
2 tablespoons granulated sugar
2 tablespoons brown sugar, firmly packed
1/3 cup all-purpose flour
1/3 cup quick cooking oats
3 tablespoons butter, melted

Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk; bake on baking sheet until light brown, about 5 minutes. Remove crust from oven.

Spoon cherry pie filling into crust.

Combine sugar, brown sugar, flour and oats; mix in melted butter. Spoon oat mixture over pie filling. Bake 35 minutes. Cool on wire rack. Serve at room temperature. Serves 8.

This is a recipe pullout card from Family Circle magazine that was published in 1966. I’ve typed it below along with a scanned copy of both sides.

PEACH ANGEL PIE
DESSERTS–Pie

Delicate meringue shell holds a creamy-rich lemon filling and sliced fruit

Bake at 275° for 1 hour…makes 8 servings

5 eggs
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 2/3 cups sugar
1/4 cup lemon juice
1/2 cup cream for whipping
4 medium-size firm ripe peaches, peeled and sliced

1. Crisscross two strips of foil, each 15×2, in a 9-inch pie plate, leaving a 2-inch overhang on each end. Coat pie plate and strips generously with butter or margarine; dust lightly with flour, tapping out any excess. (Foil strips make it easy to remove baked meringue from pie plate, if you wish.)
2. Separate 4 of the eggs, placing whites in a large bowl and yolks and remaining whole egg in the top of a medium-size double boiler for Step 4. Add cream of tartar and salt to egg whites; beat until foamy-white and double in volume; sprinkle in 1 cup of the sugar, 1 tablespoon at a time, beating all the time until sugar dissolves completely and meringue stands in firm peaks. (Beating will take about 25 minutes in all with an electric beater.) Spoon into prepared pie plate, building up side and dishing center slightly to make a shell.
3. Bake in very slow oven (275°) 1 hour, or until pale golden; cool completely in pie plate on a wire rack.
4. Add remaining 2/3 cup sugar and lemon juice to egg yolks in top of double boiler; beat slightly. Cook, stirring constantly, over simmering water, 10 minutes, or until mixture thickens slightly and coats a metal spoon; strain into a medium-size bowl; cool completely.
5. Beat cream until stiff in a small bowl; fold into custard mixture.
6. To remove meringue shell from pie plate, run a knife gently around edge to loosen completely, lifting up on foil strips at the same time. Lift shell out; peel off foil; place shell on a serving plate.
7. Arrange sliced peaches around edge in shell; spoon custard mixture in center. Chill at least 2 hours, or until filling is softly set. Just before serving, garnish with more peach slices. Cut into wedges.

This promo recipe from Ready-Crust pie crust was clipped from a label and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

FLUFFY PEACH YOGURT PIE

1 package (3 oz.) JELL-O Brand Peach Flavor Gelatin
3/4 cup boiling water
2 cartons (6 oz. each) YOPLAIT Original Peach Yogurt
2 cups thawed BIRDS EYE COOL WHIP Whipped Topping
1 cup finely chopped fresh peaches
1 KEEBLER Graham Cracker READY-CRUST Brand Pie Crust

Dissolve gelatin completely in boiling water. Chill until slightly thickened. Using wire whisk, blend in yogurt. Fold in whipped topping and peaches. Spoon into crust. Chill until firm, about 4 hours.

This promo recipe from Ready-Crust pie crust was clipped from a label and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

GLAZED FRUIT-YOGURT TARTS

2 cartons (6 oz. each) YOPLAIT Original Strawberry Yogurt
2 cups thawed BIRDS EYE COOL WHIP Whipped Topping
1 package KEEBLER READY-CRUST Brand Graham Cracker Tart Crusts
Fresh sliced peaches
1/4 cup apple jelly, melted

Combine yogurt and whipped topping. Spoon into 6 tart crusts. Chill about 2 hours. Just before serving, top with peaches and brush with jelly.

This promo recipe from Ready-Crust pie crust was clipped from a label and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

DREAMY PEACH PIE

3 1/2 cups thawed BIRDS EYE COOL WHIP Whipped Topping
1 jar (7 oz.) marshmallow topping
1 1/4 cups chopped fresh peaches
1/2 cup chopped maraschino cherries
1/2 cup toasted chopped almonds
1/2 cup toasted BAKER’S ANGEL FLAKE Coconut
1 KEEBLER Graham Cracker READY-CRUST Brand Pie Crust

Gradually fold whipped topping into marshmallow topping. Add peaches, maraschino cherries, almonds and coconut. Spoon mixture into pie crust and freeze for 3 hours. Garnish as desired.

This recipe was clipped from a pamphlet of some kind and was found in a large collection, date unknown. The clipping just has the ingredients and instructions listed, no name of the pie. I’ve typed it below along with a scanned copy.

WHILE VISIONS OF SUGAR PLUM PIES DANCED IN THEIR HEADS…

One envelope unflavored gelatin
1/4 cup cold water (soften gelatin in water and set aside.)

1/2 cup whipping cream (whip and set aside.)

1 cup coffee cream
1/2 cup sugar
1/4 teaspoon salt
3 beaten egg yolks (place in double boiler. Cook and stir mixture ’til it coats the spoon. Remove from heat and add to gelatin mixture. Chill ’til it begins to set.)

3 egg whites
1/2 cup sugar (beat ’til stiff. Fold into chilled mixture.)

1/3 cup Maraschino Cherries
1/3 cup flaked coconut
1/3 cup chopped pecans

(Mix these ingredients and fold into chilled mixture. Take whipped cream and fold into above mixture. Pour carefully into large baked pie shell or individual tart shells and serve.)

This promo recipe from Jell-O and Post Toasties was clipped from cardboard packaging of some kind, likely a box of the cereal. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PUDDING WITH CEREAL NUT TOPPING

1 1/2 cups POST TOASTIES Corn Flakes, crushed
2 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter or margarine
1/4 cup chopped nuts
2 cups cold milk
1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling

Combine cereal, sugar and cinnamon. Cut butter in with pastry blender until mixture resembles coarse crumbs. Stir in nuts. Spoon onto jelly roll pan. Bake at 350° for 8 to 10 minutes. Cool.

Pour milk into bowl. Add the pudding mix. With a wire whisk, beat until well blended, 1 to 2 minutes. Pour at once into dishes; top with cereal topping.

Makes 4 servings.

This promo recipe from Jell-O and Post Toasties was clipped from cardboard packaging of some kind, likely a box of the cereal. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

CHOCOLATE BANANA YOGURT FREEZE

1 1/2 cups cold milk
1 package (4-serving size) JELL-O Chocolate Flavor Instant Pudding and Pie Filling
1 container (8 oz.) plain yogurt
2 bananas, mashed
1 teaspoon rum extract (optional)
1 cup thawed BIRDS EYE COOL WHIP Non-Dairy Whipped Topping
2 tablespoons butter, melted
1 1/2 cups crushed POST TOASTIES Corn Flakes
1/2 teaspoon cinnamon
1/4 cup honey

Pour milk into small mixer bowl. Add pudding mix and yogurt. Beat at lowest speed of electric mixer for 2 minutes. Blend in bananas and extract. Fold in whipped topping. Spoon into paper baking cups or 4-ounce paper cups, inserting sticks, if desired. Freeze until firm, about 4 hours.

Combine butter, flakes and cinnamon. Remove pops from cups and drizzle with honey. Roll in cereal mixture; return to freezer.

Makes 12 servings.