Mom's Mud Pie

SIN-fully delicious!

1 box Blue Bunny chocolate ice cream (or whatever brand)
1 bottle Mrs. Richardson's Hot fudge sauce (yes, it HAS to be Mrs. Richardsons)
1 Oreo pie crust

(Allow two days before your event for making this pie, since it involves freezing layers. To make ice cream spreadable, I usually let it sit on the counter for about 20-30 minutes.)

Day 1: Spread ice cream in pie crust until half full and freeze until firm. Heat hot fudge in microwave until pourable and spread about half the bottle on ice cream layer. Your fudge layer should be solid (you don't want to skimp on the hot fudge - I like a thick layer which is about 2/3 of the bottle). Freeze overnight.
Day 2: Spread ice cream over the top of fudge layer until full. Ice cream can be mounded slightly. Freeze until firm. Serve with whipped topping for the full effect!

Butternut Squash Pie

Tastes just like pumpkin pie, but sweeter!

Total cook time: 50-55 mins

Ingredients:
1 pie crust
1 ¼ cup sugar
4 ½ tsp corn starch
1 tsp cinnamon
3 cups mashed, cooked butternut squash
½ cup butter/margarine, softened
2 eggs
¼ cup water
3 tsp vanilla

In a mixing bowl, combine sugar, corn starch and cinnamon. Add squash, butter, eggs, water and vanilla. Beat until smooth. Pour into crust. Cover crust edges with tinfoil. Bake at 350° for 15 minutes. Remove foil. Bake another 35-40 minutes. Let cool one hour and serve with whipped topping.