Year: 2011

Layered Pumpkin Bars

What You Need

25 NABISCO Ginger Snaps, finely crushed (about 1-1/3 cups)
1/4 cup  butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup  sugar
1-1/2 cups canned pumpkin
1/2 tsp.  ground cinnamon
1/4 tsp. ground nutmeg
2   eggs
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups  cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup  chopped PLANTERS Pecans, toasted

Make It

HEAT oven to 350°F.

MIX cookie crumbs and butter; press onto bottom of 13×9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until well blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.

BAKE 30 min. or until center is almost set. Cool 1 hour.

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.

REFRIGERATE 3 hours or until firm. Sprinkle with nuts before serving.

via

Minion Cupcakes

– Cut each Twinkie into two equal pieces.
– Use white frosting to put a thin layer of frosting onto each cupcake.

– Split remaining frosting into 2 separate bowls.
– Tinted one batch black and another light grey.
– Pipe a black line 1 inch from the rounded top of the Twinkie. This becomes the goggle straps.
– Stick on the two white Smarties while the black frosting line is still wet.
– Use the same black frosting to make pupils on two white Smarties.
– Add the mouth with the same black frosting.
– Use the lighter grey icing to pipe a thin line around the goggle edges
– Stick a few dark brown jimmies in the top for the hair.

great idea via