- 1/4 cup plus 2 tablespoons caramel topping, divided
- 1 graham cracker pie crust
- 1/2 cup plus 2 tablespoons pecan pieces, divided
- 1 cup cold milk
- 2 pkg. (4-serving size each) vanilla instant pudding and pie filling
- 1 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 8 oz. tub of cool whip, thawed and divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator. Makes 10 servings.
1-1/3 cups flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup (1-1/2 sticks) cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped PLANTERS Pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 Tbsp. pumpkin pie spice
PREHEAT oven to 350°F. Line 13×9-inch baking pan with foil; grease foil lining. Mix flour, brown sugar and 1/4 cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 min.
BEAT cream cheese, remaining 1/2 cup sugar, eggs, pumpkin and pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.
BAKE 25 min. Lift from pan using foil handles; cool completely. Cut into 24 bars. Store leftover bars in tightly covered container in refrigerator.
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 1/2 cup margarine, softened
- 2 eggs
- 1 ripe banana, mashed
- 1 teaspoon vanilla
- 1 1/2 cups Post Selects Banana Nut Crunch Cereal, crushed
- 1 square Baker’s Semi-Sweet Baking Chocolate
Preheat oven to 325 F. Mix flour, baking powder and salt until well blended; set aside. Beat sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, bananas and vanilla; beat until well blended. Gradually add flour mixture, mixing until well blended after each addition. Stir in crushed cereal.
Divide dough in half with floured hands; place on lightly floured surface. Roll each half into 14 x 2-inch log. Place, 2 inches apart, on nonstick baking sheet.
Bake 25 - 30 minutes or until lightly browned. Remove from baking sheet to wire rack; cool 5 minutes. Transfer to cutting board. Use serrated knife to diagonally cut each log into 12 slices. Place, cut sides up and 1/2 inches apart, on same baking sheet.
Bake an additional 12 - 15 minutes or until slightly dry. Remove to wire racks; cook completely. Melt drizzle over biscotti. Let stand until chocolate is firm. Store in tightly covered container at room temperature.
- 1 tube (8 oz.) refrigerated crescent rolls
- 24 mini smoked sausage links
- 1/2 cup butter or margarine, melted
- 1/2 cup chopped nuts
- 3 tablespoons honey
- 3 tablespoons brown sugar
Unroll crescent dough and separate into triangles. Cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside.
Combine the remaining ingredients in an 11-in. x 7-in. x 2-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15 - 20 minutes or until golden brown.
8 oz. Cream Cheese
8 oz. container of Cool Whip
1 cup of 10x sugar
2 boxes of instant vanilla pudding
1 cup of Grapenuts Cereal
Cream together cream cheese, cool whip and 10X sugar in a bowl; set aside. In another bowl, mix vanilla pudding according to package directions, add cream cheese, cool whip and 10X sugar. Beat all together; add Grapenuts. Mix again.
Let stand a couple of hours in refrigerator before serving.