From Thawed: Thaw in refrigerator overnight or at room temperature for 4-5 hours. If desired heated, remove plastic packaging but leave pie in foil pan. Place pie on a foil lined baking sheet. Place pie on center rack in oven. Bake pie in a preheated 350°F oven for 15-20 minutes. Rest pie 5-10 minutes before slicing and serving. Single slices can be plated and heated in the microwave for 20-25 seconds on HIGH heat.
From Frozen: Preheat oven to 350°F. Remove pie from plastic packaging but leave pie in foil pan. Place pie on a foil lined baking sheet. Place pie on center rack of oven. Bake for 35-40 minutes. Carefully remove pie from oven and wait 5-10 minutes before slicing and serving.
Chocolate Peppermint Mousse Cake
For best results, remove cake from box and thaw in refrigerator overnight. Slice with serrated knife and serve. Keep thawed cake covered and stored in the refrigerator for up to 5-7 days.
Gourmet Cheesecake Sampler
Remove from freezer and packaging and thaw at room temperature for 30-45 minutes. Refrigerate any unused portions covered in the refrigerator for up to 7 days.
Thaw in refrigerator overnight or at room temperature for 2-3 hours. Remove all packing, slice and serve. Serve with whipped cream or vanilla ice cream.
Pumpkin Maple Bundt Cakes
Appliances vary, adjust times accordingly. Place icing packet in warm water for 2-3 minutes or until pliable. Cut corner of icing packet.
THAW & SERVE: From frozen, remove the plastic overwrap. Place onto serving plate. Thaw at room temperature 30 minutes to 1 hour, apply icing and serve.
MICROWAVE (1100 WATT): From frozen, remove the plastic overwrap. Place onto microwave safe plate. Microwave 20-25 seconds or until warm, apply icing and serve.