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)
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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