 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 15 |
|
Candy corn and tinted frosting form cute on this fun dessert. To save time, I layer the pumpkin filling, chocolate wafers and whipped topping the day before, pens Janine Freeman from Blaine, Washington. Ingredients:
1 envelope unflavored gelatin |
2/3 cup milk |
1 can (15 ounces) solid-pack pumpkin |
1 cup packed brown sugar |
1/2 teaspoon salt |
1/2 teaspoon each ground ginger, cinnamon and nutmeg |
4 egg yolks |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
30 chocolate wafers |
45 pieces candy corn |
1/3 cup vanilla frosting |
10 drops yellow food coloring |
Directions:
1. In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.
3. Arrange half of the wafers in a greased 13-in. x 9-in. dish. Top with half of the pumpkin mixture; repeat. Spread with remaining whipped topping. Refrigerate for 3 hours or until set.
4. Score dessert into 15 pieces; arrange candy corn in groups of three. Combine frosting and food coloring; place in a small resealable plastic bag. Insert a #5 round pastry tip; pipe on each piece. Cut dessert along scored lines. Yield: 15 servings.
|
|