Friday, November 7, 2014

Pumpkin Delight Dessert

Pumpkin .. .the signature flavor of the fall season.  Sometimes I get little bored with pumpkin bread, pumpkin muffins, pumpkin bars etc.  I wanted to come up with something not-baked/not-cakey.  And I still wanted cream cheese too.  This creamy and dreamy dessert was exactly what I wanted.  I hope you enjoy!

Pumpkin Delight Dessert
Serves 9

Crust Layer Ingredients:
1/2 Cup Flour
1 Tsp Brown Sugar
4 Tablespoon Butter, room temperature
1/3 Cup Chopped Hazelnuts (or other nut of choice)

Pumpkin Layer Ingredients:
1 (8-oz) Package Cream Cheese
1 Cup Pumpkin Puree
1 Cup Powdered Sugar
1 Teaspoon Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Nutmeg
1/2 the Cool Whip Tub (see below)

Top Layer:
1/2 of a (8-oz) Tub Cool Whip

Crust Layer Instructions:
In bowl, mix together all ingredients until well blended. Press into an 8x8 or 9x9 baking dish.  Bake in a preheated 350 degree oven for 10-12 minutes, until just beginning to brown.  Remove from oven and let cool completely.

Pumpkin Layer Ingredients:
Combine all ingredients into a bowl and beat with an electric mixer until well blended.  Fold in the Cool Whip.  Spread evenly over the cooled crust.

Top Layer:
Spread the remaining Cool Whip over the top of pumpkin layer.  Garnish with additional hazelnuts and cinnamon if desired.

Cover and chill for 4 - 6 hours before serving.  

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