Hi everyone,
I've never heard of this cheese cake pudding mix. Also, one ounce seems like
too small an amount. I thought most small pudding mixes are at least three
ounces.
Nancy
----- Original Message -----
From: "Angela" <[email protected]>
To: <[email protected]>
Sent: Saturday, September 21, 2013 12:45 PM
Subject: [CnD] Mary Hendrickson's NO BAKE PUMPKIN CHEESECAKE
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Sep 11 ·
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[]
NO BAKE PUMPKIN CHEESECAKE
For the crust
1 sleeve graham crackers (about 9 crackers)
½ stick (4 tablespoons) butter, melted
2 tablespoons sugar
2 tablespoons brown sugar
For the filling
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if
desired
Instructions
Place the graham crackers in the bowl of a food
processor and pulse the crackers into fine crumbs.
Add the melted butter, sugar and brown sugar and pulse until combined.
Spoon the crumbs into individual 9-ounce plastic
cups (or other individual sized cups for
serving). Place in the refrigerator to set while you are preparing the
filling.
In the bowl of a stand mixer with the paddle
attachment, beat the cream cheese until light and creamy.
Add the pumpkin, pumpkin pie spice, and pudding
mix and beat until completely mixed, scraping
down the sides and bottom of the bowl to ensure
that all ingredients are well combined.
Add the sweetened condensed milk and mix again until well combined.
Change your stand mixture attachment to the wire
whisk. On slow speed, fold in the tub of Cool Whip until well combined.
Allow the mixture to sit in the refrigerator for about an hour to firm up.
Using a large pastry bag with a large tip, or a
spoon, top the graham cracker crust in each cup
with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.
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