Wednesday, November 30, 2011

Chippy's Pumpkin Dessert

I'm ready for us to have this at small group again. Thanks for sharing, Heather!

2 cans (15 ounces each) solid-pack pumpkin
1 can (12 ounces0 evaporated milk
1 c. sugar
3 eggs
1 teaspoon vanilla extract
1 package yellow cakes mix
1 c. butter or margarine, melted
1-1/2 c. chopped pecans

FROSTING:
1 package (8 ounces) cream cheese, softened
1-1/2 c. confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen cool whip, thawed (-I whipped whipping cream instead with a little sugar and vanilla)

Line a 13x9 inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. IN a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in refrigerator.

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