40's Chat
Welcome to our forum
Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

Most users ever online was 70 on Sat Jan 04, 2014 6:34 am
Search
 
 

Display results as :
 


Rechercher Advanced Search

Latest topics
» CountryKurlz
Thu Jan 05, 2017 11:14 pm by dabigbadshow

» Star Light
Mon Dec 19, 2016 1:24 am by dabigbadshow

» A King is Come
Mon Dec 19, 2016 1:12 am by OdinZeusMrPace

» 3-Ingredient Crock-Pot Chicken Tacos
Mon Dec 12, 2016 5:22 pm by SpecialOne

» Rules for Mods In 40's
Thu Dec 01, 2016 10:15 pm by dabigbadshow

» CHICKEN CASSEROLE
Mon Nov 28, 2016 2:44 pm by SpecialOne

» Tammys granddaughter
Tue Nov 22, 2016 12:55 pm by ladycopga

» Tammys grandson and new puppy
Tue Nov 22, 2016 12:50 pm by ladycopga

» here's a new pic of me DaBigBadShow
Mon Jun 09, 2014 7:18 am by dabigbadshow

March 2017
MonTueWedThuFriSatSun
  12345
6789101112
13141516171819
20212223242526
2728293031  

Calendar Calendar


no bake pumpkin cheesecake

View previous topic View next topic Go down

no bake pumpkin cheesecake

Post  dabigbadshow on Tue Sep 10, 2013 6:50 pm

NO BAKE PUMPKIN CHEESECAKE

For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted


2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.
avatar
dabigbadshow
Admin

Posts : 63
Join date : 2011-12-04
Age : 49
Location : flint michigan :(

http://40s-chat.editboard.com

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum