Two-Layer Pumpkin Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 4 hours

*Holiday Favorite

Ingredients:

• 4 oz. Cream Cheese (softened)
• 1 tbl. Milk
• 1 c. Milk
• 1 tbl. Sugar
• 1 1/2 c. Cool Whip
• 1 (6 oz) Graham Cracker Crust
• 1 can (16 oz) Pumpkin
• 2 boxes (4 servings) JELL-O Vanilla Pudding/Pie Filling
• 1/4 tsp. Ground Cinnamon
• 1/8 tsp. Ground Ginger

Directions:

1. Beat cream cheese, 1 tbl. milk, and sugar together in large bowl.
2. Stir in whipped topping.
3. Spread on bottom of crust.
4. Pour 1 cup milk into bowl, add pumpkin, JELL-O, and spices.
5. Beat until well blended.
6. Spread over cream cheese layer.
7. Refrigerate for 4 hours.
8. Serve.

Pumpkin Cheesecake

By: Melody Harrell (adapted from The Cheesecake Factory)
Prep Time: 15 minutes
Cook Time: 60-70 minutes

*Eric's Favorite
**Holiday Favorite

Ingredients:

• 3 8-oz pkgs. Softened Cream Cheese
• 1 tsp. Vanilla
• 1 c. Canned Pumpkin
• 3 Eggs
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Allspice
• Whipped Cream
• 2 9" (10") Pie Crusts

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl, combine cream cheese, 1 c. sugar, & vanilla; mix with electric mixer.
3. Add pumpkin, eggs, cinnamon, nutmeg, & allspice; continue to beat until smooth.
4. Pour filling into pie crusts.
5. Bake 60-70 minutes.
6. Allow to cool completely.
7. Top with whipped cream; refrigerate.

Chocolate Caramel Pecan Pie

By: Melody Harrell
Prep Time: 15 minutes
Cook Time: 2 1/2 hours

*Holiday Favorite

Ingredients:

• 25 Kraft Caramels (or 1 bag)
• 2 tbl. Milk
• 1 c. Chopped Pecans (toasted)
• 1 Graham Cracker Crust (6 oz)
• 1 pkg. (12 oz) Chocolate Chips (semi-sweet)
• 1 container French Vanilla Cool Whip

Directions:

1. Melt caramels (unwrap each caramel and put in bowl, add milk, microwave for 3 minutes - stirring after each minute until completely melted).
2. Stir in pecans.
3. Pour into crust.
4. Melt chocolate (pour all chocolate chips into bowl and microwave for 2 minutes - stirring after each minute until completely melted).
5. Add 2 cups cool whip and whisk together.
6. Spread over caramel layer.
7. Refrigerate 2 hours (let stand 15 minutes before serving).
8. Top with remaining cool whip and serve.

Angel Lush with Pineapple

By: Tricia Strong / Melody Harrell
Prep Time: 20 minutes

Ingredients:

• 1 pkg. JELL-O Vanilla Instant Pudding/Pie Filling
• 1 can Crushed Pineapple (undrained)
• 1 c. Cool Whip
• 1 pkg. Prepared Round Angel Food Cake
• Strawberries

Directions:

1. Mix dry pudding mix and pineapple (with juice) in a medium bowl.
2. Stir in cool whip.
3. Cut cake horizontally into 3 layers.
4. Place bottom cake layer bottom-side up on serving plate.
5. Spread one layer of pudding mix on top.
6. Repeat with 2 remaining layers of cake.
7. Top with sliced strawberries.
8. Refrigerate 1 hour before serving.