Frozen Pumpkin Dessert Food

FROZEN PUMPKIN DESSERT

Steps:

• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
• Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
• Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

FROZEN PUMPKIN MOUSSE PIE

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

FROZEN PUMPKIN DESSERT

Steps:

• Crust: Combine butter and crumbs and press into a 8x8 inch baking pan. Bake at 350 degrees for 10 minutes. Cool completely.
• Filling: Combine all ingredients, except ice cream, and mix well. Fold in softened ice cream and spread evenly over crust.
• Freeze at least 2 hours. Remove from freezer 10 minutes before serving.
• Garnish with whip cream if desired.

FROZEN PUMPKIN DESSERT

Steps:

• 1. In a large bowl combine pumpkin, sugar and pumpkin pie spice. Stir until well blended.
• 2. Blend in softened ice cream/frozen yogurt until well combined.
• 3. Pour into 8 x 8 pan and sprinkle with nuts.
• 4. Freeze 4 hours or until firm. Remove pan from freezer and let stand 10 minutes to soften before serving. Top each piece with whipped topping if desired. Store dessert covered in the freezer.