Halladay's Harvest BarnHarvest BarnRecipesDesserts

Maple-Pumpkin Pie

1 (6 oz.) package refrigerated pie crusts

1 (15 oz.) can pre-spiced pumpkin pie filling

1 (14 oz.) can sweetened condensed milk

2 eggs

1 (8 oz.) bar cream cheese

1 (8 oz.) tub Cool Whip or 8 oz. whipped cream

1 package Halladay's Maple Cheesecake

Preheat oven to 425˚F. In a large mixing bowl, combine pumpkin pie filling, condensed milk and eggs and beat until well blended. Place pie crust in 9-inch pie plate and pour in filling. Bake for 15 minutes. Reduce heat to 350˚F and bake for an additional 35-40 minutes, or until knife inserted 1 inch from crust comes out clean. Meanwhile, prepare maple cheesecake according to package directions. Allow pie to cool, roughly 35-40 minutes. Top pie with Maple Cheesecake filling and refrigerate for 1-2 hours before serving.

Coconut Pineapple Cream Pie

Coconut Pineapple Cream Pie

1 package Halladay's Pina Colada Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

1 (15 oz.) can crushed pineapple, well drained

1 cup coconut, toasted

1 (9-inch) prepared graham cracker crust or prepared pie shell

Combine cheesecake, yogurt and pineapple; fold in Cool Whip and pour into pie shell. Garnish with coconut. Chill at least 1 hour before serving.

Pumpkin Mousse Pie

1 (8 oz.) bar cream cheese, softened

1 cup pumpkin, cooked and pureed

1 (8 oz.) container Cool Whip

1 package Halladay's Pumpkin Cheesecake

1 9-inch prepared graham cracker pie crust

Beat cream cheese, pumpkin, and cheesecake mix. Fold in Cool Whip and pour into pie shell; let chill. Top with whipped cream, if desired.

Easter Pina Colada Pie

Easter Pina Colada Pie

1 package Halladay's Pina Colada Cheesecake

1 (8 oz.) bar cream cheese, softened

1 cup crushed pineapple, drained well

1 (8 oz.) container Cool Whip

1 cup sweetened coconut flakes

1 (9-inch) prepared graham cracker pie crust

1 package of mini Cadbury eggs

Combine cheesecake with cream cheese and pineapple. Fold in Cool Whip. Spread filling into graham cracker pie crust. Place coconut flakes into a skillet and cook over medium-high heat, until golden brown. Top pie with toasted coconut and garnish with Cadbury eggs. Refrigerate for 1-2 hours.

Strawberry Cheesecake Pie

Strawberry Cheesecake Pie

For Pie and Filling

1 Prepared Graham Cracker Pie Crust

1 pint cool whip

1 (8 oz.) block cream cheese

1 package of Halladay's Harvest Barn Strawberry Cheesecake Mix

Prepare according to package directions and chill.

For Topping
2 lbs strawberries, sliced
¾ cup granulated sugar
½ cup water
3 Tbsp. cornstarch

Crush or puree 1.5 cups of the strawberries. Whisk sugar, water and cornstarch in small saucepan until smooth. Heat until the sugar is dissolved, then add in the crushed strawberries. Bring to a boil over med heat, stirring until thickened. Let cool for 30 minutes, then add additional strawberries. Top prepared cheesecake with the strawberry sauce.