I love pumpkin pie that is baked but this might be one to try and see what raves you get.
- Graham crust – ready made or make your own.
- 1/4 cup caramel ice cream topping plus 2 tbsp. for the topping
- 1/2 cup chopped pistachios, plus more for the topping
- 2 pkgs. of Vanilla Instant pudding
- 1 cup cold whole milk
- 1 cup pure canned pumpkin (not pie mix)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1 1/2 cups whipping cream, whipped and lightly sweetened
On the bottom of the cracker crust, drizzle 1/4 cup of the caramel topping, and sprinkle with 1/2 cup of the pistachios.
Whisk the pudding mixes, milk, pumpkin, cinnamon and nutmeg together until smooth. Stir in 1 cup the whipped cream and now spoon into the prepared crust. Refrigerate until set (1 hour approx.). Top with the remaining cream, nuts and caramel sauce.
Oh my goodness! This is one delicious dessert.
Heavenly Cheesecake
I think of my husband’s oldest daughter when I make this. It is her favourite chocolate bar in the whole world.
You will need:
- 1 1/3 cups chocolate baking crumbs
- 1/4 cup melted butter
- 3 pkg. Philadelphia cream cheese ( I use 1 regular and 2 light)
- 3/4 cup dark brown sugar, packed
- 1 tbsp. pure vanilla
- 3 eggs
- 1/3 cup caramel topping
- 1 -100g. Toblerone bar, coarsely chopped (maybe more)…
Heat oven to 350 degrees. mix crumbs and butter and press into bottom of 9 inch springform pan. In mixer, beat cream cheese, sugar and vanilla until well blended.
Add eggs once at a time mixing on low until blended. Pour into pan and bake for 40-45 minutes.
Run knife around edge to loosen. Cool before removing from pan and refridgerate for 4 hours.
Just before serving pour caramel sauce over the top and garnish with chopped bar. Hmmm, soooooo good.
Taste Rating: 9