t has one. Cut the pumpkin in half and scoop out
In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
Spread evenly over crust.
In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
Stir until thoroughly combined.
Spoon mixture over cream cheese layer.
Top with remaining 1/2 cup of whip topping.
I will put it in a pastry bag and decorate the top with the whip cream.
Chill at least 1 hour before serving.
Preheat oven to 350\u00b0.
Grease a 9 x 1 1/4-inch pie plate. Place milk, vanilla, eggs, sugar and baking mix in blender container.
Cover and blend on high for 15 seconds.
Add cream cheese.
Cover and blend on high for 2 minutes.
Pour onto plate. Bake until center is firm, 40 to 45 minutes; cool.
Spread Cheesecake Topping carefully over top.
Garnish with fruit, if desired.
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Mix pumpkin (recipe on can).
Pour mixture into a 9 x 13-inch pan.
Sprinkle cake mix on pie filling.
Pour melted butter on top of cake mix.
Bake at 350\u00b0 for 50 minutes until golden brown. Serve with Cool Whip.
u continue to prepare the cheesecake.
Filling preparation:
t aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to
aint brushes to make this recipe.
-Make Your Pie Dough
mall bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3
illers that might prevent the cheesecake from setting properly. Never substitute
If using fresh pumpkin the original recipe states: Bring a large pot
-inch springform pan).
Cheesecake: Beat together cream cheese,
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
illing, lightly whisk together the pumpkin and spices in a small
set aside. To dry pumpkin see instructions below In standing
nd egg yolks with pumpkin puree and pumpkin pie spice until smooth
he sour cream, then add pumpkin, eggs, vanilla, 1 teaspoon salt
pringform pan.
Bake the cheesecake for 45 minutes. It should
separate bowl, mix together pumpkin pie filling and Greek yogurt