Turkey Salad Crunch Pitas

Sorce	chadsta
Ingridients
Instructions	Combine all ingredients except pita bread and lettuce in medium bowl. Cover; refrigerate 1 hour to blend flavors. Fill each pita bread half with leaf lettuce and 1 cup turkey salad.

Crunchy Turkey Pita

Sorce	LucasTDS
Ingridients
Instructions	Combine all ingredients except pita breads, lettuce and tomato in medium bowl. Cover; refrigerate 1 hour to blend flavors. Fill each pita bread half with lettuce, 1 slice tomato and about 1/2 cup turkey mixture.

Crunch Bars

Sorce	Raeb
Ingridients
Instructions	Preheat oven to 350*F (175*C). Coarsely crush 3 cups cereal. In 13 x 9 x 2-inch baking pan, melt butter in oven. Sprinkle crushed cereal over melted butter; top evenly with chips, coconut, sweetened condensed milk, nuts and 2 cups uncrushed cereal. Press down firmly. Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly. Cut into bars. Store loosely covered at room temperature.

Chocolate-Topped Crunchy Cereal Bars

Sorce	alongphi
Ingridients
Instructions	Combine sugar, corn syrup, flour, butter and milk in 6-quart Dutch oven. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Boil, stirring constantly, 5 minutes. Remove from heat. Add cereals and peanuts; toss until well coated. Spread mixture into greased 13 x 9-inch baking pan. Immediately sprinkle with chocolate chips. Let stand 4 minutes; spread chocolate chips. Cover; refrigerate until firm (at least 30 minutes). Cut into bars.

Chocolate Crunch Ice Cream Pie

Sorce	spectronix
Ingridients
Instructions	Preheat oven to 325*F. In a bowl, combine half of the chocolate wafer crumbs and 6 tablespoons melted butter. Press over the bottom and up the sides of a buttered pan. Bake for 10 minutes. Cool. Meanwhile, line a baking sheet with wax paper. Melt 1 cup semisweet chocolate chips with oil in the top of a double boiler over simmering water, stirring until smooth. Transfer to a medium bowl and mix in the remaining half of the chocolate wafer crumbs. Spread over the prepared baking sheet and freeze until firm, about 10 minutes. Chop into pea-sized pieces; set aside. In a saucepan, bring cream and 1/4 cup butter just to a simmer. Remove from the heat; stir in 2 cups semisweet chocolate chips and vanilla. Stir until smooth. Spread 4 cups chocolate ice cream (or any flavor) in the crust. Sprinkle half of the reserved chocolate wafer crumb mixture on top. Spread 4 cups chocolate ice cream on top and sprinkle the remaining chocolate wafer crumb mixture on top. Serve with the cream sauce mixture on top.

Apple Crunch Pie

Sorce	BOGOTANO
Ingridients
Instructions	Place rack in lowest position in oven; preheat oven to 425°F. Spoon apple filling into pie crust. Bake 15 minutes. In medium bowl, melt 1/4 cup butter; beat in EAGLE BRAND®, eggs, maple flavoring, cinnamon and nutmeg. Pour over apples. In small bowl, combine sugar and flour; cut in remaining 1/4 cup butter until crumbly. Stir in granola. Sprinkle over pie. Reduce oven temperature to 350°F. Bake 40 to 45 minutes or until set in center. Cool. Serve warm. Store leftovers covered in refrigerator.

Pumpkin Chocolate Crunch Pie

Sorce	topdog
Ingridients
Instructions	In mixing bowl, combine cold milk and pudding mix. Blend for 1 minute. Let stand for 5 minutes then completely blend in canned pumpkin and pumpkin pie spice. Add chopped almonds, semi-sweet chocolate chips, and half the whipped topping. Reserve the remaining topping. Pour into a graham cracker pie crust. Chill for 4 hours, before serving top with the remaining whipped topping.

Walnut Crunch Pumpkin Pie

Sorce	aun
Ingridients
Instructions	PREHEAT oven to 425°F. COMBINE walnuts and brown sugar in small bowl. Place 3/4 cup of nut-sugar mixture on bottom of pie shell. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice and salt in medium bowl; mix well. Pour batter over nuts. BAKE for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack. COMBINE butter and remaining nut-sugar mixture; stir until moistened. Sprinkle over cooled pie. Broil about 5 inches from heat for 2 to 3 minutes or until bubbly. Cool before serving.

Mocha Fudge Buttercrunch Ice Cream Pie

Sorce	darkeden
Ingridients
Instructions	Preheat oven to 325*F. In a heavy saucepan, combine cream and 1/4 cup butter and bring just to a simmer. Remove from the heat and stir in semi-sweet chocolate chips and 1 teaspoon vanilla. Stir until smooth then set aside. Meanwhile, combine chocolate wafer crumbs and 6 tablespoons melted butter. Press into a springform pan and bake for 10 minutes. Cool. Spread about half of the chocolate sauce in the crust. Spread chocolate ice cream on top, sprinkle with 3/4 cup crushed toffee candy, drizzle with half of the remaining chocolate sauce on top; followed with vanilla ice cream, 3/4 cup crushed toffee candy, and the remaining chocolate sauce. Freeze until firm.

Coconut Popcorn Crunch Pie

Sorce	futura
Ingridients
Instructions	Mix popcorn and coconut in a large buttered bowl. Combine sugar, syrup, butter or margarine, water and salt in saucepan. Bring to boil over low heat, stirring until sugar dissolves. Continue cooking until syrup reaches the hard crack stage (290-295 degrees Fahrenheit). Stir in vanilla. Pour syrup in fine stream over popcorn mixture; stir until particles are evenly coated with syrup. Turn half of popcorn mixture onto buttered 12-inch pizza pan; spread in thin layer covering bottom of pan. Mark off into wedge-shaped servings. Repeat using remaining popcorn mixture; cool. Cover one layer with ice cream; top with second popcorn layer. Store in freezer. To serve, cut in wedges. Serve plain or with desired fruit or sauce.