xiaoxl/recipe_data huggingface dataset:
Orange Chicken


Ingredients:
boneless skinless chicken breasts, all-purpose flour, egg, salt, pepper, water, lemon juice, rice vinegar, soy sauce, orange zest, brown sugar, gingerroot, garlic, green onions, red pepper flakes, cornstarch, water

Directions:
Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375°F in a deep fryer (or use a wok] until completely cooked.
Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy!
African Raspberry


Ingredients:
Amarula cream liqueur, Chambord raspberry liquor

Directions:
"Serve over ice and enjoy."
Salsa Stoup - Rachael Ray 30 Minute Meals


Ingredients:
extra virgin olive oil, green bell pepper, onion, celery ribs, garlic cloves, stewed tomatoes, tomato puree, cilantro

Directions:
Heat a medium soup pot over medium-high heat.
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan and the jalapenos, bell pepper, onions, celery and garlic. Season with salt and pepper then saute veggies 5 minutes.
Add tomatoes, crushed tomatoes and stock and bring soup to a bubble.
Reduce heat to a simmer and stir in cilantro.
Not Yo Momma's Egg Salad
Category: salad
By yvonnelong

This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.

Ingredients:
4  hard-boiled eggs, chopped
4  pitted green olives, chopped
1 tablespoon jarred roasted red peppers, chopped
1 teaspoon capers
2 tablespoons mayonnaise
¼ teaspoon curry powder
salt and ground black pepper to taste

Directions:
Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 266.4
Fat: 22.6 g
Saturated fat: 5 g
Carbohydrates: 2.2 g
Sugars: 1.5 g
Dietary fiber: 0.3 g
Protein: 13 g
Cholesterol: 429.2 mg
Sodium: 534 mg
Scallops With Rice


Ingredients:
butter, onions, rice, fresh parsley, salt, pepper, dry white wine, thyme, bay leaf, sea scallops, boiling water

Directions:
Assemble and prepare all ingredients
In a 5-quart casserole, melt butter, cook onion until translucent.  Remove and reserve.
In casserole, heat oil and cook rice until it is well coated and begins to turn golden.  Add reserved onion, parsley, and seasonings.  Cover.
In a saucepan, heat wine with thyme and bay leaf.  Add scallops and enough boiling water to cover.  Reduce heat and simmer for 5 minutes.  Remove and reserve scallops; strain and reserve broth.
Add 2 cups of broth to rice mixture in casserole; if necessary, add more boiling water to have 2 cups.  Stir once, cover, bake at 350 F for 20 minutes.
Stir in scallops, cover, and bake for an additional 10 minutes.
Barbecue Recipes Basting Sauce for Grilled Fish


Ingredients:
lemon juice, garlic clove, paprika, dry mustard

Directions:
"Combine all ingredients and simmer for a few minutes.  Especially good for basting grilled fish."
Pie Pan Desserts - Peanut Butter Cookie Pie With Mini M&M's


Ingredients:
egg, butter, peanut butter, sugar, brown sugar, salt, baking soda, baking powder, vanilla, flour

Directions:
Preheat oven to 350 degrees.  Spray an 8" round pie pan with cooking spray.
Mix all ingredients together in a bowl except for the flour and M&M's/chocolate chips.  Gradually stir in your flour.  Add the candies and chips.
Press dough into pie pan.  Bake for 18-22 minutes.
Let cool and cut into slices.  Enjoy!
Lemon Broccoli Chicken


Ingredients:
lemon, boneless skinless chicken breasts, milk, ground black pepper

Directions:
CUT 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
HEAT oil in skillet. Cook chicken 10 minute or until browned.
ADD soup, milk, lemon juice and black pepper. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 minute or until done.
Maple Glazed Tofu
Category: everyday-cooking
By doll

A vegetarian alternative for ham; great for Easter, Christmas, etc.

Ingredients:
½ cup maple syrup
½ cup pineapple juice
1 teaspoon soy sauce  (Optional)
2 tablespoons brown mustard
1 tablespoon olive oil
1 (8 ounce) container firm tofu, drained and cubed
1 teaspoon sesame seeds  (Optional)

Directions:
Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside. Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 407.1
Fat: 14 g
Saturated fat: 2 g
Carbohydrates: 64.3 g
Sugars: 53.6 g
Dietary fiber: 0.7 g
Protein: 10.6 g
Sodium: 360.3 mg
Peppercorn Gravy


Ingredients:
shallot, garlic cloves, cognac, beef broth, black peppercorns, heavy cream, cornstarch, Dijon mustard

Directions:
Put about 1 tablespoon of steak grease (if you don't have any yet, I used bacon grease I had in the fridge and it worked just fine] in the bottom of a pan.
Add shallots and minced garlic to pan and sautee in grease for 1 - 2 minutes, until softened.
Deglaze with cognac, scraping up bits which cling to the skillet.
Add beef broth and pepper corns, bring to a boil.
In a small bowl, combine heavy cream and starch, mix together.
Whisk cornstarch mixture into sauce and simmer until lightly thickened.
Whisk in mustard, and pour remaining steak juices from the plate they are resting on into your pan!
Asparagus With Tofu and Balsamic Butter


Ingredients:
garlic cloves, butter, water, asparagus, black pepper, firm tofu, thyme

Directions:
Heat the oil in a pan over medium heat. Add garlic and cook 1 minute.
Add butter, vinegar and water; cook another minute then add asparagus and pepper. Cook 4 more minutes, until tender.
Place the asparagus in bowls.
Put tofu slices in the pan with the sauce, add thyme, and cook until heated through.
Place on the asparagus, and serve with the remaining sauce.
Fried Yellow Squash
Category: side-dish
By Stacy Hogan Gaddy

Here's a fast and simple way to use up your summer squash (also called crooked neck squash). I have also used this recipe for okra and zucchini. My kids gobble up their veggies this way!

Ingredients:
¾ cup self-rising cornbread mix (such as Martha White®)
salt and ground black pepper to taste
2  yellow squash, cut into 1/8-inch slices
¼ cup olive oil, or more as needed

Directions:
Place cornbread mix in a gallon-size resealable bag; season with salt and black pepper. Add squash, seal bag, and shake to coat evenly. Remove squash from bag and shake off any excess cornmeal. Heat about 1/4 inch of olive oil in a large skillet over medium heat. Fry squash in the hot oil, working in batches, until center is cooked and edges are crisp, 2 to 3 minutes per side. Remove with a slotted spoon and drain on a paper towel-lined plate.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 129.8
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 21.2 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 3 g
Cholesterol: 0.7 mg
Sodium: 418.8 mg
Curried Cream of Broccoli Soup


Ingredients:
onion, butter, broccoli stem, chicken broth, curry powder, croutons, scallion

Directions:
Cook onion in butter over moderate heat, stirring, for 4 minutes., Add broccoli, stock and curry and season to taste., Simmer mixture, covered, for 30 minutes., Puree mixture in processor in batches, transferring it to a saucepan., Add cream and heat over low heat., Garnish with croutons or scallions.
South African Seed Bread


Ingredients:
granulated sugar, warm water, dry yeast, molasses, whole wheat flour, rolled oats, wheat germ, sunflower seeds, sesame seeds, poppy seed, kosher salt

Directions:
In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.
Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
Turn batter into one 10 x 6 inch (3 litres]  or two 8 x 4 inch (1.5 litre] loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.
Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.
Impossible Pie


Ingredients:
sugar, coconut, butter, flour, milk, eggs, vanilla extract

Directions:
if you have a blender large enough for this batch, go ahead and blend all the ingredients. if not, use an electric mixer as i do.
pour into a greased 25cm backing dish.
bake in a preheated oven at 350*F for 45 min(check on it after 30 min].
the flour should form a ouhg at the bottom and the coconut will be on top.
enjoy.
Customizable Rice Krispies Treats


Ingredients:
butter, marshmallows

Directions:
Melt 1/2 stick of butter into a saucepan.
After completely melted, add the bag of marshmallows into the saucepan. Add in drops of food coloring if you would like to change the color of the marshmallows.
Add in 4 cups of Rice Krispies cereal and stir, making sure the cereal is equally distributed with the marshmallows.
Add in 2 cups of desired cereal (I've made these with Lucky Charms, Fruity Pebbles, Cinnamon Chex, and Cinnamon Toast Crunch] and stir.
Pour into 9 x 13 pan and place it in the refrigerator until chilled. (about 10 minutes].
After chilled, cut up into desired sized pieces.
Southern Roadhouse  BBQ-Vegetarian!


Ingredients:
sausage, olive oil, onion, garlic cloves, barbecue sauce, Lone Star Coleslaw

Directions:
Place olive oil into pan and add onions and garlic, saute until golden and onions still retain their integrity.
Add sliced veggie sausage and BBQ to onion mixture and heat. Place cabbage slaw into a bowl.
Take one roll and slice(toast if desired]. Place about a 1/2 cup of BBQ mixture onto the bottom part of the roll. Place 3 tablespoons of Cole slaw mix on top of BBQ. Place top on roll. Serve hot.
Homemade Wine
Category: side-dish
By MSGYPSYLEE

This is an easy recipe for homemade wine. You can choose whatever flavor you like but my favorite is the red. You will need a sterile milk jug, a large latex balloon and a rubber band to complete the project. This Wine is a bit stronger than regular table wine. Its great for cooking as well as drinking.

Ingredients:
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
3 ½ quarts cold water, or as needed

Directions:
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band. Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

Prep time: 5 mins
Total time: 1 week
Yields: 1 gallon

Calories: 120.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 30.8 g
Sugars: 30.7 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Cholesterol: 0 mg
Sodium: 4.1 mg
Sea Foam Salad
Category: desserts
By CORGI23

A light Jell-O salad, great for summer barbecues or with Christmas dinner!

Ingredients:
2 (15 ounce) cans pear halves
1 (3 ounce) package lime flavored Jell-O® mix
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed

Directions:
In a small saucepan, heat 1 cup reserved pear juice to boiling.  Pour over lime gelatin in a small bowl; stir until dissolved. Set aside. In a large bowl, beat cream cheese with milk until smooth.  Blend in gelatin mixture.  Chill in the refrigerator until partially thickened, about 20 to 30 minutes. In a small bowl, mash pears until smooth.  Fold pears and whipped topping into gelatin mixture.  Pour into a mold.  Chill until set, about 2 to 3 hours. Dip mold in warm water for approximately 5 seconds.  Invert onto a serving plate

Prep time: 10 mins
Cook time: 5 mins
Total time: 3 hrs
Yields: 6 servings

Calories: 372.5
Fat: 22.7 g
Saturated fat: 16.4 g
Carbohydrates: 40 g
Sugars: 34.6 g
Dietary fiber: 2.2 g
Protein: 5.2 g
Cholesterol: 41.5 mg
Sodium: 191.2 mg
INDONESIAN PEANUT SAUCE


Ingredients:
ginger, garlic cloves, low sodium soy sauce, red pepper flakes, low sodium chicken broth

Directions:
Put all the ingredients except peanuts in the jar of a blender and process until smooth. Stop a few times to clean the sides of the jar.
Transfer the mixture to a small saucepan and warm over medium-low heat; serve warm and sprinkle crushed peanuts on top. Yield 1 ½ cups.
Turkey & Broccoli Buffet Casserole


Ingredients:
butter, all-purpose flour, salt, prepared mustard, pepper, milk, cheddar cheese

Directions:
In a skillet, melt butter, stir in flour, salt, mustard, pepper and milk.  Cook, stirring until thick and smooth.
Remove from heat and stir in cheese until melted.
In greased 8 inch casserole dish, arrange noodles and half the broccoli.  Top with turkey.  Pour cheese sauce over all.
Arrange remaining broccoli on top, pressing lightly into sauce, sprinkle with almonds.
Bake uncovered for 15 minutes or until bubbling hot.
Three Cheese Chicken Enchiladas


Ingredients:
corn tortillas, cream cheese, sour cream, salt, pepper, ground cumin, monterey jack cheese, sharp cheddar cheese, green onion, sour cream, lettuce, chopped tomato, black olives

Directions:
Preheat oven to 350°F.
In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup], cheddar cheese and green onions.
Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
Pour remaining enchilada sauce on top of enchiladas.
Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
Serve with desired garnishes and enjoy!
Meaty Macaroni and Cheese


Ingredients:
milk, butter, margarine, ground chicken, ground turkey, onions, onion powder, celery ribs, bell pepper, garlic cloves, garlic powder

Directions:
Prepare mac and cheese according to box directions, using salted water.
Meanwhile, brown meat and drain grease.Rinse meat if desired to remove even more grease.
Season meat with onion and garlic- fresh and sauteed can be used instead- and add any additional seasonings that your family likes. SEE NOTE - skip if using left over meat- but do reheat the leftovers.
Add meat to prepared mac and cheese and season with additional salt and pepper if desired.
At this point you can add EXTRAS such as additional grated cheese, great opportunity to sneak in veggies - peas, carrots, broccoli, mushrooms, etc., Use what you like or try this to entice kids to eat things they normally wouldn't.
I have even added some spinach to the meat mixing it in well so it is not as noticeable! Sometimes you have to be sneaky! hehehe.
NOTE: This is even faster when you use left over taco meat, sloppy joes, crumbled meatloaf, etc --  Add what your family likes.
No this isn't the healthiest meal- but it IS so much healthier for them than a greasy burger grabbed on the run, and you can make it as healthy as you choose- I have even used leftover homemade mac and cheese- No preservatives at all that way!
You can 'fancy' it up by topping it with extra cheese or breadcrumbs and popping it under the broiler for a minute just to brown.
A real time saving tip that the kids love is to put the entire mixture in a lightly sprayed casserole pan and top with biscuit dough- you can even use the ones in the can, bake per can instructions until the biscuits are done.
Cherry Galette


Ingredients:
sugar, nutmeg, salt, sweet cherries, unsalted butter, heavy cream, sugar

Directions:
Preheat oven to 375.
On a piece of lightly floured parchment, roll out dough.
Transfer dough and parchment to a baking sheet.
Process 1/4 sugar, almonds, nutmeg, and salt in food processor until almonds are ground.
Gently toss with the cherries.
Spoon cherries over dough, leaving a 2" border.
Dot with butter.
Fold in edges, pressing gently.
Whisk yolk and cream together; brush over edges of tart.
Sprinkle with 2 tablespoons sugar.
Bake until golden, 40-45 minutes.  (Original recipe stated 45-50 minutes, but I found that my oven was done sooner.].
Ladybugs on a Stick(--Tasty Dish--)


Ingredients:
red seedless grapes, strawberries, dried currant, lettuce leaf

Directions:
*Note: I found it easier to slice off a small section on the back of the strawberries (meaning from the stem to the bottom of the berry.] That way it will lay flat on the plate and easier to attach the chocolate chips. They won't be so wobbly. Ask an adult for help.
HEAD: Place a grape on a toothpick or wooden skewer, sliding it all the way to the end of the stick.
BODY: Next place the strawberry on the skewer, stem end first, and slide it down to touch the grape.
SPOTS: Lay the ladybug down and carefully push the pointed ends of several chocolate chips (or dried currants] into the strawberry to make the ladybug's spots.
PRESENTATION: Place several large lettuce leaves (or paper leaves or Easter grass] on a pretty platter. Arrange the ladybugs on the leaves.
Chocolate Tres Leches Cake
Category: world-cuisine
By MrsFisher0729

A chocolate version of a Mexican classic. This moist and delicious cake tastes like you spent all day in the kitchen but a boxed mix makes it so easy! For variety, you can add one tablespoon coffee-flavored liquor (such as Kahlua®) to your milk mixture or a 1/2 teaspoon of cinnamon to your cake batter.

Ingredients:
1 (18.25 ounce) package Swiss chocolate cake mix (such as Duncan Hines®)
1 ¼ cups chocolate milk
½ cup canola oil
3  eggs
1 teaspoon instant espresso powder
1 (14 ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour. Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork. Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it. Sift confectioners' sugar and cocoa powder together in a bowl. Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

Prep time: 35 mins
Cook time: 35 mins
Total time: 1 hr 55 mins
Yields: 1 cake

Calories: 471.7
Fat: 30.8 g
Saturated fat: 13.7 g
Carbohydrates: 46.3 g
Sugars: 32.6 g
Dietary fiber: 1.9 g
Protein: 7.5 g
Cholesterol: 100.9 mg
Sodium: 318.9 mg
Vegan Carrot Cake


Ingredients:
sugar, brown sugar, flour, salt, cinnamon, baking powder, baking soda, carrots, applesauce, vanilla, egg substitute, margarine, vanilla, powdered sugar

Directions:
Grease and flour a 10" X 9" or square cake pan., Stir together dry ingredients., Mix in the carrots, egg subs, oil, apple sauce, and vanilla., Beat about 2-3 minutes , until well mixed., Stir in the nuts, if used., Bake at 325 F for about 40-50 minutes , or until a toothpick comes out clean., Cool on a wire rack., Once the BTCC is at room temperature, mix all ingredients together. Frost cake.
Lime Squares


Ingredients:
all-purpose flour, butter, margarine, powdered sugar, granulated sugar, eggs, flour, lime zest, lime juice, baking powder, salt

Directions:
Heat oven to 350°F.
Mix flour, margarine and powdered sugar.
Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
Bake 20 minutes.
Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
Bake until no indentation remains when touched in the center, about 25 minutes.
Cool and then sprinkle with powdered sugar.
Cut into 1 inch squares.
Gourmet Cheese Potatoes


Ingredients:
potatoes, cheddar cheese, butter, sour cream, milk, onion, salt, pepper, butter, paprika

Directions:
wash and peel potatoes., cut in half and cook until almost soft., shred potatoes coarsely., in saucepan over low heat, combine cheese and 1/4 cup butter., stir until almost melted., remove from heat and blend in sour cream, or milk, onion and seasonings., fold into potatoes and turn into a greased 2 quart casserole dish., dot with butter and sprinkle with paprika., bake for 30 minutes or until heated thoroughly in a 350 degree oven.
Baked Tilapia in Garlic and Olive Oil
Category: seafood
By Stephen Carroll

Baked tilapia, marinated in garlic and olive oil.  If you prefer to grill, get your grill hot and put the fish on aluminum foil; grill until desired doneness is reached.

Ingredients:
4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1  onion, chopped
¼ teaspoon cayenne pepper

Directions:
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated.  Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade. Preheat the oven to 350 degrees F (175 degrees C). If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil. Bake at 350 degrees F (175 degrees F) for 30 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 1 day
Yields: 4 servings

Calories: 217.3
Fat: 11.7 g
Saturated fat: 1.7 g
Carbohydrates: 3.6 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 23.5 g
Cholesterol: 41.4 mg
Sodium: 73.5 mg
Low-Fat Cherry Cheesecake Pudding Pie


Ingredients:
reduced fat graham cracker crust, cherry pie filling, skim milk, cheesecake flavor instant pudding and pie filling, Cool Whip Free

Directions:
Spoon half of the pie filling into crust., In a mixing bowl, combine milk, and pudding mixes.  Mix until smooth., Fold in whipped topping., Spoon mixture over pie filling in crust., Refrigerate three hours or until set., Top with remaining  pie filling., You can sprinkle with some shaved chocolate for a nice effect.