Pumpkin Crisp

MMMMmmmm.....This is my kind of 'pumpkin pie"....I like it 10 times better!  


Pumpkin Crisp


29 oz. pumpkin
1 c. sugar
1 can evaporated milk
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. salt
4 eggs


mix and pour into pan. crumble one yellow cake mix and 1 cube of butter chopped over mixture.
Bake @350 for 50-60 min. 

Peanut butter pie

{recipe & pic from} your home based mom
Peanut Butter Pie
Crust:
1 2/3 C graham cracker crumbs or Oreo cookie crumbs
1/4 C sugar
3/4 stick/cube butter
Combine crumbs, sugar and butter and press into a 9 inch pie plate. Bake a 425 degrees for 9 – 10 minutes. Let cool.
Filling:
3 oz. cream cheese
1 C powdered sugar
1/4 C milk, I used half and half
1 C smooth peanut butter
1 tsp vanlla
1 1/2 C heavy cream
Chopped up Reese’s Peanut Butter Cups I used one King size bar) and extra whipped cream for topping
Beat cream cheese with powdered sugar until light and fluffy. Add in milk, peanut butter and vanilla. In a chilled bowl beat whip cream until it holds a stiff peak. Stir one third of it into the peanut butter mixture. Fold in the remaining whipped cream until thoroughly combined. Pour filling into cooled pie crust. Decorate top of pie with additional whipped cream and chopped candy.
Refrigerate for 4 hours or overnight is better.

Rocky Road Freeze

{Recipe & pic from} Kraft Foods

This was so delicious. I made it for the hubby on Father's Day, b/c he loves Rocky Road ice cream. I liked it when it was just out of the fridge more than frozen and it tastes just like a yummy rocky road pie.



Rocky Road Freeze
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
3/4 cup JET-PUFFED Miniature Marshmallows
1/3 cup chopped PLANTERS COCKTAIL Peanuts
1/4 cup semi-sweet chocolate chips
25 NILLA Wafers, coarsely chopped


1. LINE 9-inch round pan with plastic wrap; set aside. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat until blended.
2. STIR in 2 cups COOL WHIP and all remaining ingredients except wafers.
3. SPOON into pan. Top with wafers; press lightly into cream cheese mixture.
4. FREEZE 4 hours or until firm. Remove dessert 15 min. before serving. Unmold onto plate; discard plastic wrap. Serve with remaining COOL WHIP.