Frozen Pumpkin Dessert
Post by Marilynn (chief_cook) on Nov 8th, 2002, 09:33am
1 package (8 ounce) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (16 ounce) pumpkin
3 tablespoons brandy (optional)
1 teaspoon pumpkin pie spice
1 tub (8 ounce) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped PLANTERS Slivered Almonds
BEAT cream cheese and sugar with electric mixer on medium speed until well
ADD pumpkin, brandy and spice; mix well. Reserve 1/2 cup of the whipped topping;
gently stir remaining whipped topping and almonds into pumpkin mixture.
POUR into 9-inch square baking pan. Freeze 4 hours or until firm. Top with
reserved whipped topping.
Take a Shortcut: To speed-soften 8 oz. cream cheese, microwave completely
unwrapped package on HIGH for 10 to 15 seconds or until slightly softened.