Reminiscent of a pumpkin pie, this frosty dessert blends canned pumpkin with cream cheese, pumpkin pie spice, whipped topping and almonds.
What You Need
Original recipe yields 20 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (15 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
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Please use alcohol responsibly.
Let's Make It
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, brandy and spice; beat until well blended.
Remove 1/2 cup of the whipped topping; place in small bowl. Cover and refrigerate for later use. Gently stir remaining whipped topping and the almonds into pumpkin mixture. Pour into 9-inch square pan.
Freeze 4 hours or until firm. Top with the reserved 1/2 cup whipped topping.
Savor a serving of this indulgent dessert that is perfect for a party. This frozen dessert makes enough for 20 servings.
How to Soften Cream Cheese
To speed-soften the cream cheese, place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 10 to 15 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.