21 November, 2009

Royal Pumpkin Dessert

Crust: 2 1/4 C. Graham cracker crumbs (36 squares)
2 Tbsp. Sugar
1/2 C. Butter, melted

Combine crumbs, butter & sugar. Pat flat to cover the bottom of a cookie sheet. Bake at 350 degrees for 10-15 minutes. Allow to cool.

Top: 1 (16oz.) can of Pumpkin
2 (8oz.) Cool Whip
1 (5oz.) Instant Vanilla Pudding
2 tsp. Pumpkin Spice
1 C. Milk

Combine pumpkin, dry pudding, milk & spice. Beat together. Add 1 (8oz.) cool whip. Combine with the mixture. Spread over the cooled crust. Top with cool whip & refrigerate until set.

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