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Tip: Try pumpkin crunch for more results.
Results 1 - 10 of 18 for cheese pumpkin crunch
Line 9 x 13-inch pan with waxed paper. Mix pumpkin, sugar, eggs, milk and ... and turn out on platter. Frost and cut into squares. Refrigerate.
Mix well and pour into ... Cool well and add topping. Mix with 1 cup Cool Whip. Spread on top of pumpkin crunch. Add chopped nuts, if desired.
Line 9 x 13 inch ... well. Mix together pumpkin, evaporated milk, sugar, eggs ... with mixture of cream cheese, Cool Whip and powdered sugar.
Preheat oven to 375 degrees. ... until blended. Add pumpkin, undiluted milk and eggs; ... 30 minutes. Prepare Nut-Crunch Topping, spoon over pie. Bake ... cup packed brown sugar.
Preheat oven to 350 degrees. ... wax paper. Mix pumpkin, milk, sugar, eggs, and ... and frost the cooled cake. Refrigerate. Makes 20-24 servings.
Mix pumpkin, milk, sugar, eggs and ... Cool Whip, cream cheese and powdered sugar combined. This ... squares that can be put in fluted paper cups.
Mix first 5 ingredients. Pour ... mix evenly over pumpkin mixture. Sprinkle nuts over cake ... wax paper and frost. Refrigerate for an hour or 2.
Mix pumpkin, milk, sugar, eggs and ... over nuts. Bake at 350 for 50-60 minutes. LET COOL! Turn upside down and frost. Top with nuts (optional).
Combine pumpkin, milk, sugar, eggs and ... waxed paper. Cream together cream cheese, Cool Whip and powdered sugar. Ice cooled cake. Serves 8 to 10.
Mix cream cheese, powdered sugar, and whipped topping together and frost cake.
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