Dessert PUMPKIN CRUNCH
1 lg. can pumpkin
1 lg. can evaporated milk
1 c. sugar
1/2 tsp. cinnamon
3 eggs, beaten
Mix well and pour into a 9 x 12 inch pan lined with wax paper. Spread 1
box
yellow cake mix on top. Press 1 cup chopped nuts over this. Melt 2 or 3 sticks
butter
and cool. Pour over nuts. Bake at 350 degrees for 1 hour. Cool well and add
topping.
TOPPING:
8 oz. cream cheese
Mix with 1 cup Cool Whip. Spread on top of pumpkin crunch. Add chopped
nuts,
if desired.
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