Thanksgiving recap and recipes!

Yesterday was such an amazing day. I woke up around 7 knowing that I did not have much to do other than to get ready. I had already made all my pies and desserts the precious day. I helped my mom get her dishes ready to take with us. We decided to let everyone else in the house sleep for as long as possible, because we knew the chaos would begin as soon as they awoke. No, I do not mean bad chaos. We just knew that as soon as they woke up they would try to be in the food and everybody would be busy reminiscing and we had a set time to leave the house, so we could be at my grandmothers. Seeing as how I had some leftover pumpkin, we decided to make pumpkin muffins for breakfast and sure enough the lovely smell of them brought sleeping beauties out of rooms. Seeing as how both my brothers little girl and my sisters children were all at their other families houses for Thanksgiving, we were all able to pile into my sisters new van. We all spent most of the ride talking and laughing and most definately picking on my dads driving. He's used to it by now. He drives the speed of a turtle and if he looks to the left or right, we often doddle to the left or the right. My grandmother set the house up to have the food line inside and tables for everybody to sit at outside. The yellow jackets decided to come for a Thansgiving dinner visit and luckily no one got bit and we was able to still eat our food and enjoy the day even with fighting them off. We even had a visit from a cute little dog, who hopefully doensn't disturb my grandparents to much after recieving a little bit of our Thanksgiving food :) I sat back and realized how big our family had gotten and how much we all have changed over the years. I am currently the only grandchild that has never been married and who has never had any kids, which is understandable seeing as how I am just starting off in the world (WELL THE REAL GROWN-UP WORLD). My mom has 2 sisters and my grandparents have seven grandchildren and nine great-grandchildren. Our family is still growing and I will always cherish the fact that the lord sent me to be with such a wonderful and loving family.

I am still stuffed from all that food yesterday and don't care to see anymore for a while. Actually, that is definately not true or I would not have already been looking at yummy recipes to try out with the leftovers. Anyways as promised, here is all the wonderful recipes to the desserts I made yesterday.

1. Pink Lemonade Pie
1 tub cool whip
1 pkg. cream cheese
8 equate packets
pink lemonade(add as much as you would like)
1 graham cracker pie crust
Beat all ingredients and pour into pie crust.

2.
Chocolate Mousse Torte (recipe thanks to cool whip)
37 NILLA Wafers, divided 4 squares
BAKER'S Semi-Sweet Chocolate, divided
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
2 cups plus 2 Tbsp. cold milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar 3/4 cup fresh raspberries
1.STAND 16 wafers around inside edge of 9-inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.
2.BEAT pudding mixes and 2 cups milk with whisk 2 min. Add melted chocolate; mix well. Stir in 1 cup COOL WHIP; pour into prepared pan. Beat cream cheese, sugar and remaining milk with mixer until well blended.
3.STIR in 1 cup of the remaining COOL WHIP; spread over pudding. Top with remaining wafers. Refrigerate 3 hours.
4.MEANWHILE, shave remaining chocolate square into curls. Invert torte onto plate. Remove pan and plastic wrap. Top torte with remaining COOL WHIP, berries and chocolate curls.

3.
Turtle Pumpkin Pie(also thanks to cool whip)

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.
BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

4. Triple Layer Mud Pie(another Cool Whip recipe)

3 squares BAKER'S Semi-Sweet Chocolate, melted
1/4 cup canned sweetened condensed milk
1 OREO Pie Crust (6 oz.)
1/2 cup chopped PLANTERS Pecans, toasted
2 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk; pour into crust. Sprinkle with nuts.
BEAT 2% milk and pudding mixes with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir 1/2 the whipped topping into remaining pudding; spread over pudding layer in crust.
TOP with remaining whipped topping. Refrigerate 3 hours.

5. Tiramisu Bowl(another cool whip recipe)(I made the one in the middle)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
48 NILLA Wafers
1/2 cup brewed strong MAXWELL HOUSE Coffee, cooled
2 squares BAKER'S Semi-Sweet Chocolate, coarsely grated
1 cup fresh raspberries

FOR THE FILLING:
BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk and dry pudding mixes. Gently stir in 2 cups COOL WHIP.
Line bottom of 13x9-inch pan with half the wafers; drizzle with half the coffee. Top with half the pudding mixture and chocolate. Repeat layers. Top with remaining COOL WHIP and raspberries. Refrigerate several hours.

6. Peanut Butter Cup Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 Tbsp. creamy peanut butter, divided
1 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
3 squares BAKER'S Semi-Sweet Chocolate

BEAT cream cheese and 1/2 cup peanut butter in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup COOL WHIP; spoon into crust. Refrigerate until ready to use.
MEANWHILE, microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.
SPREAD chocolate mixture over pudding layer in crust. Microwave remaining peanut butter in small microwaveable bowl 30 sec.; stir. Drizzle over pie. Refrigerate 4 hours or until firm.