I absolutely love pumpkin especially when I find creative ways to use it such as this decadent dip showing. The picture with the dip served in the hollowed-out pumpkin is ingenius and what a clever thing to do. I will definitely do this in the next few weeks.
Ingredients:
1× 8-oz pkg Cream Cheese, softened
½ – ¾ cup Sugar, to taste
1× 15-oz. can Pumpkin, not pie mix
1 tsp Vanilla
1 tsp Cinnamon
½ tsp Nutmeg
¼ tsp Cloves
1 Small Sugar or Pie Pumpkin, hollowed-out
Gingersnap Cookies or Graham Crackers
Directions:
Beat cream cheese and sugar until smooth, add pumpkin and beat well. Add spices, then adjust sugar to taste. Cover and refrigerate a few hours or overnight. Fill hollowed-out pumpkin with dip. If desired, sprinkle top with cinnamon-sugar and roasted pumpkin seeds. Serve with graham crackers or gingersnap cookies.
Again, this decadent dessert combines two of my favorite flavors of chocolate and peanut butter. You can see it's rather to make and the end result as you can see from the pictures won't disappoint any sweet tooth.
12 NUTTER BUTTER Cookies, divided
2Tbsp. butter, melted
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2cup PLANTERS Creamy Peanut Butter
1/2cup sugar
2tsp. vanilla
1tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2oz. BAKER'S Semi-Sweet Chocolate, melted
CRUSH 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX next 4 ingredients in large bowl with mixer until blended. Whisk in 3 cups COOL WHIP; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spread half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.
FREEZE 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining COOL WHIP and broken cookies.
