1 - 10 of 40 for cool whip pumpkin frosting
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Combine all ingredients and mix well. Bake in a greased 9x13-inch cake pan at 350°F for 40-45 minutes. When cake is done cover with aluminum foil ...
Line 9 x ... waxed paper. Mix pumpkin, sugar, eggs, ... to 60 minutes. Cool 20 minutes. Loosen and turn out on platter. Frost and cut into squares. Refrigerate.
Beat all this ... top of the pumpkin mixture. Drizzle with ... hour at 350F. Cool and innvert onto ... completely, spread with frosting and refrigerate.
Mix first 5 ... mix evenly over pumpkin mixture. Sprinkle nuts ... to 60 minutes. Cool in pan. When ... wax paper and frost. Refrigerate for an hour or 2.
Six minutes of ... easy and delicious pumpkin pie. The ready to spread frosting makes the filling ... for six minutes. Cool. Blend all ingredients, except Cool Whip. Fold in ... a 9x13 cake pan.
Line a 9 ... wax paper. Mix pumpkin, milk, sugar, ... on top. Bake at 350 degrees for 1 hour. Cool and frost. Can substitute canned cream cheese frosting.
Combine graham cracker ... for 6 minutes. Cool. Beat together frosting, sour cream, pumpkin, 1/2 of container of Cool Whip, cinnamon, ginger ... and decorate with crumbs.
Mix pumpkin, milk, sugar, ... to 60 minutes. Cool 30 minutes, or ... paper. When cool, frost with Cool Whip, cream cheese ... put in fluted paper cups.
Line a 9 ... sticks butter and cool. Mix together: ... 50-60 minutes at 350 degrees. Turn out on tray - peel off paper. Frost pumpkin cake and refrigerate.
Mix pumpkin, milk, sugar, ... top. Dribble butter over nuts. Bake at 350 for 50-60 minutes. LET COOL! Turn upside down and frost. Top with nuts (optional).
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