Thursday, November 8, 2007

Frozen Pumpkin Dessert



Looking for a different type of dessert to enjoy by a winter's fire? The Frozen Pumpkin Dessert is just that! It's also a fun change from the traditional pumpkin pie. Your friends will sure be surprised if you serve this at your next gathering.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 oz.) pumpkin
3 Tbsp. brandy (optional)
1 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped PLANTERS Slivered Almonds


BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
REMOVE 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
FREEZE 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.

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