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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 5 |
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A great fall dessert. Ingredients:
2 lbs butternut squash |
1/4 cup hot water |
1 (8 ounce) package cream cheese, softened |
1/4 cup sugar |
2 tablespoons caramel ice cream topping |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
vanilla instant pudding mix |
3/4 cup milk, plus |
2 teaspoons milk |
1 (9 inch) pastry shells, baked |
whipped cream |
toasted flaked coconut |
Directions:
1. Cut squash in half; discard seeds. Place squash cut side down in a microwave safe dish; add hot water. Cover and microwave for 13-15 minutes or until tender. When cool enough to handle, scoop out pulp and mash. Set aside 1 1/2 cups squash (save remaining squash for another use).
2. In a mixing bowl, beat cream cheese until smooth. Stir in the squash until blended. Add the sugar, caramel topping, cinnamon, salt, ginger and cloves; beat until blended. Add pudding mix and milk; beat on low speed 2 minutes. Spoon into pastry shell. Refrigerate for at least 3 hours. Garnish with whipped cream and coconut.
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