| Frozen Pumpkin Dessert Post by Marilynn (chief_cook) on Nov 8th, 2002, 09:33am Serves: 9 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 can (16 oz.) pumpkin 3 Tbsp. brandy (optional) 1 tsp. pumpkin pie spice 1 tub (8 oz.) 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 blended. 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.
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