Pumpkin Dazzler Recipes

PUMPKIN DAZZLER

Steps:

• Mix together graham cracker crumbs, sugar, and melted butter.
• Press into lightly greased 9x13-inch pan.
• Beat cream cheese.
• Add sugar & beat.
• Add eggs and beat together.
• Pour over graham cracker crust.
• Bake 20 minute @ 350 degrees.
• Let cool - to room temperature
• While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
• Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
• Let cool.
• Beat egg whites until almost stiff.
• Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
• Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer.
• Spread cool whip over pumpkin mixture.
• Sprinkle chopped nuts on top.
• Refrigerate several hours before serving.

MINT DAZZLER

Steps:

• Crust: Blend wafer crumbs and melted butter.
• Press firmly into greased glass 9 x 13 pan.
• Filling: Cream butter, icing sugar.
• Add eggs, and melted chocolate and beat until light and fluffy.
• Spoon over crust.
• Put in freezer.
• Topping: Whip cream and gently fold in marshmallows.
• Spread over chocolate layer.
• Sprinkle with crushed candy cane.
• Wrap well with plastic wrap and foil and put in freezer until frozen and ready to serve.