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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I needed a dip for the holidays which was different and delicious. Since I had left over pumpkin from making pumpkin cheesecake, I decided to try to make something with it. The end result is delicious! Serve this with assorted cookies(gingersnap, windmill, graham crackers, and shortbread) and enjoy! Read more ! Ingredients:
1 cup canned pumpkin |
1 package good quality gingersnap cookies or shortbread cookies crushed(i haven't tried them but i bet the windmill cookies would be great with this) |
1 cup sugar |
8 oz. cream cheese, softened |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 cup powdered sugar |
1 teaspoon vanilla |
1 cup crushed pecans or walnuts |
1 container cool whip |
1/2 jar of caramel icecream topping |
2 heath bars, crushed |
cookies(shortbread, gingersnap,graham crackers and windmill cookies) |
Directions:
1. Mix together the pumpkin, sugar, cinnamon, and nutmeg in a small bowl and refrigerate until ready to serve.
2. In another bowl, mix together the softened cream cheese, vanilla and powdered sugar.
3. Fold in the whipped cream and refrigerate this as well until ready to serve.
4. When ready to serve, Spread 1/2 of the crushed gingersnap on serving platter or in clear glass serving bowl.
5. Spoon 1/2 of the pumpkin on top followed by 1/2 of cool whip mixture. Repeat layers.
6. Drizzle caramel topping over last layer and sprinkle on top the crushed heath bars and pecans.
7. Serve with assorted cookies or sliced apples.
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