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Tis The Season....to start Pumpkin desserts( Apple too) at least in my world it is:) I love Ice Box Cakes and this one really hit the spot!
1 cup Flour
½ cup Butter (softened)
¼ cup Heath Toffee bits ( not Chocolate covered )
8 oz. Cream cheese, softened
1 cup Powdered sugar
16 oz Whipped topping, divided
2½ cups Milk
3-3.4 oz pkgs. White chocolate instant pudding mix (or vanilla)
1 - 15 oz can Pumpkin puree( not pie filling )
2 tsp. Pumpkin spice
Layer 1… Mix flour, butter and 1/4 Cup Toffee bits together. Press into a sprayed 8 x 8 or 9x9 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
Layer 2… Blend cream cheese and powdered sugar, fold in 1 cup of the whipped topping then spread over cooled crust.
Layer 3… Mix milk, pudding mix, canned pumpkin, pumpkin spice and fold in 1 cup whipped topping until smooth. Spread over top of Cream Cheese layer
Layer 4…. Spread with remaining whipped topping and sprinkle with Toffee Bites
Let chill for several hours or over night.
Notes....I used an 8x8 pan and it filled it to the top but it fit if your unsure go for the 9x9 pan.
Adapted from Busy Moms Helper.
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