In spring-form pan, line bottom and sides with ladyfingers. Trim bottom of ladyfingers that stand around the sides.
Use tips to fill in spaces on bottom.
Follow directions on no bake cheese cake and add cream cheese (soften in microwave).
Refrigerate for 1 hour.
Remove and add fruit topping when ready to serve.
9 inch pan and bake in 350\u00b0 oven for
Crust:.
Melt butter in a medium sized sauce pan on low.
Add cocoa, milk, and sugar and stir until well combined.
Bring to a boil and cook for about 1 1/2 minutes.
Remove from heat and stir in peanut butter, vanilla, and oats.
Pour and press into two greased 9-in pie pans.
Filling:.
Beat together cream cheese and confectioners' sugar.
Mix in peanut butter and milk.
Beat until smooth.
Fold in whipped topping.
Spoon into two 9 inch no bake cookie pie shells; cover, and freeze until firm.
Mix egg and gelatine; stir over low heat until dissolved.
Mix remaining ingredients with gelatine and egg mixture.
Pour into No Bake or Graham Cracker Pie Crust and sprinkle 1 teaspoon ground cinnamon and 1 teaspoon nutmeg over top.
Mix cheesecake crumbs, sugar and margarine. Press onto bottoms of each 12 Reynolds paper bake cups with a spoon or glass.
Beat milk and filling mix on low until blended.
Beat on medium for 3 minutes, filling will be thick.
Spoon over crumb mixture in bake cups.
Refrigerate.
Garnish with fruit, nuts or chocolate.
Makes 12 servings.
Combine gelatine, spices, condensed milk and eggs on low heat until gelatine dissolves (10 minutes). Remove from heat. Stir in pumpkin.
Pour in baked pie shells, then chill 3 hours. Garnish with Cool Whip and chopped pecans.
Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard
Mix the first seven items in a saucepan.
Let stand for 1 minute.
Cook over low heat, while stirring, until slightly thickened (about 10 minutes).
Stir in pumpkin and pour into pie crust.
Chill and serve with your choice of whipped topping.
hour.
Place the pumpkin and 1/2 cup water
nd fill with dried beans. Bake the pastry for 20 minutes
combine oats, coconut, sesame seeds, pumpkin seeds, apricots and cranberries. Mix
br>Place the Brazil nuts, pumpkin seeds, and dried coconut into
he sides of the plate. Bake until the crust is fragrant
ash the outside of the pumpkin.
Remove the stem and
pacakge 3.4 oz Pumpkin Spice Pudding mix into mixing
In large bowl beat milk, pudding mix and spice with wire whisk for 1 minute. (Mixture will be very thick).
Whisk in Libby's 100% pure pumpkin.
Stir in whipped topping. Spread in crust.
Refrigerate at least 2 hours or until set. Garnish as desired.
*Note: May substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of the pumpkin pie spice.
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
Beat with electric mixer until smooth.
Fold Cool Whip into the pumpkin mixture until well incorporated.
Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
Refrigerate at least 2-hours prior to serving.
Serve slices topped with 2 tablespoons of Cool Whip Topping.
Put the pumpkin into one large mixing bowl.<
Pie Crust:
Pre-bake your favorite 9\" pie crust
Preheat oven to 350 degrees.
Sift together all dry ingredients. Beat together eggs, sugar, oil, and pumpkin. Gradually add dry ingredients to egg mixture and beat until mixed.
Pour batter into greased bunt pan and bake for 1 hour.
Allow cake to cool and ice. For icing mix together butter, cream cheese, powdered sugar and vanilla. Beat until fluffy then add milk (no more than 1 1/2 tsp or icing will become runny) and beat until mixed.
Once cake is cool, ice and serve!