Mix chocolate pudding with 1 3/4 cups cold milk and pour into cooled pie shell. Refrigerate. Mix vanilla pudding with remaining 1 3/4 cups cold milk and pour over chocolate pudding layer. Return to refrigerator. Topping: Fold chocolate syrup and Cool Whip and spread on pie. Chill 3 hours before serving. Yields 6 servings. Julia Walker, Fayette, Mo.

heavenly Pie
3 egg whites
1 cup sugar
1 tsp. baking powder
1 tsp. vanilla
20 Ritz crackers, crushed very fine

Beat egg white until foamy, gradually adding sugar; beat until stiff. Fold in gently: baking powder, vanilla and crushed crackers. Pour in ungreased pie plate and bake at 350° for 30 minutes. When cool, top with whipped cream and decorate with shaved chocolate curls. Refrigerate. Yields 6 to 8 servings. Marilyn Edwards, Poplar Bluff, Mo.

Mom's Gooseberry Cream Pie
1 cup sour cream
3/4 cup sugar
3 eggs
1/4 tsp. cinnamon
Dash of salt
1/4 tsp. vanilla flavoring
1 1/2 cups cooked, drained gooseberries
1 8-inch unbaked pie crust

Beat together sour cream, sugar, eggs, cinnamon, salt and flavoring. Fold in cooked gooseberries. Turn into crust and bake at 350° for about 1 hour or until an inserted knife blade comes out clean. Yields 6 to 8 servings. Betty Mayo, Huntsville, Mo.

Peaches 'N Cream Pie
Crust: 1 1/2 cups flour
3 tbls. granulated sugar
2 tbls. milk
1/2 cup vegetable oil
Filling: 1 (8 oz.) pkg. cream cheese, softened
1/4 cup packed brown sugar
1 tsp. vanilla
1 (8 oz.) container Cool Whip, thawed
2 lbs. fresh peaches

Preheat oven to 325°. Mix crust ingredients well. With fingers, press gently into a 9-inch deep-dish pie pan. Prick crust with fork. Bake for 25 minutes or until golden brown. Cool. Beat cream cheese until light and fluffy with an electric mixer. Add brown sugar and vanilla; mix well. Fold in Cool Whip. Mix again. Peel and slice the peaches and gently fold into the cream cheese mixture. Fill the cooled pie shell. Chill and serve. Yields 6 to 8 servings. Mary Ferry, LaPlata, Mo.

Coconut Pie
1 cup granulated sugar
2 tbls. flour
2 egg yolks (reserve whites)
1 cup milk
1 cup cream
1/2 cup coconut

Combine sugar, flour and egg yolks. Add milk, cream and coconut to mixture. Blend well. In a separate bowl, beat egg whites and add to rest of ingredients. Pour mixture into unbaked pie shell and bake at 350° until filling is firm. Yields 6 to 8 servings. Lydia Yoder, Clark, Mo.

Dirt Dessert
1 1/2 cups sugar
1 tbls. flour
2 tbls. butter
3 egg yolks (reserve whites)
1/4 tsp. salt
1/2 cup sugar
4 cups gooseberries (fresh or frozen)
1 tsp. vanilla

Combine sugar, flour, butter, egg yolks and salt in a large bowl. In a separate bowl, beat egg whites until stiff; add sugar and mix well. Add sugar mixture to first bowl of ingredients by folding in gently. Add gooseberries and vanilla to combination. Pour into deep dish pie shell and bake at 400¼ for 10 minutes. Reduce temperature to 325° and bake for additional 55 minutes. This pie does not need a "top crust," the egg white mixture comes to the top to form a golden meringue. Yields 6 to 8 servings. Marilyn Ohrenberg, Alma, Mo.

Black Forest Pie
3/4 cup sugar
1/3 cup cocoa
2 tbls. all-purpose flour
1/3 cup milk
1/4 cup butter or margarine
2 eggs, lightly beaten
(21 oz.) can cherry pie filling, divided
1 9-inch unbaked pastry shell
Whipped topping, optional

In a saucepan, combine sugar, cocoa, flour and milk; stir until smooth. Add butter. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat. Stir a small amount of hot mixture into eggs. Return all to pan. Fold in half of the cherry pie filling. Pour mixture into pastry shell. Bake at 350° for 35 to 40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping (if desired). Yields 6 to 8 servings. Dee Klingler, Lincoln, Mo.

Strawberry Glaze Pie
1 qt. ripe strawberries
3/4 cup water
1 cup sugar
3 tbls. cornstarch
1 tsp. lemon juice
2 (3 oz.) pkgs. cream cheese, softened
4 tbls. cream
1 9-inch pie shell

Wash and stem strawberries. Drain well. Place 1 cup of the smallest/least attractive berries in a sauce pan with water; simmer 5 minutes. Reserve the remaining berries. Combine sugar and cornstarch. Over medium heat, stir sugar mixture into berries in sauce pan, stirring constantly until syrup is clear and thick. Stir in lemon juice and cool slightly. In a separate bowl, mix cream cheese and cream until light and fluffy. Spread cheese over bottom of baked pie shell. Place reserved whole berries on top of cream cheese. Pour thickened syrup over top of berries. Chill well before serving. Yields 6 to 8 servings. Edna Yoder, Clark, Mo.