PUMPKIN CRISP
1 (16 oz.) can pumpkin
1 lg. can Pet milk
1 c. sugar
3 eggs
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon flavoring
1 tsp. vanilla flavoring
1 box yellow cake mix
1-2 c. chopped nuts
2 sticks melted butter, cooled
FROSTING:
1 (8 oz.) cream cheese, softened
3/4 c. Cool Whip
1/2 c. powdered sugar
Preheat oven to 350 degrees. NOTE: Grease 9x13 pan. Line with wax paper
and then grease wax paper a little more.
Beat eggs, add sugar, cinnamon, nutmeg and flavorings, pumpkin and milk.
beat well. Pour into pan. Sprinkle cake mix evenly over mixture. Sprinkle nuts
on and lightly pat into mix. Pour melted butter over this. Bake 50-60 minutes
until lightly browned. Turn into long Tupperware dish. Peel off wax paper.
Cool.
Beat frosting ingredients and spread on top. Refrigerate.
marilyn
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