BUY THIS MIX NOW!
PUMPKIN FILLING FOR TARTS OR JELLY ROLL
1 package PUMPKIN DIP MIX (Frawley’s Fine Herbary)
1 – 8 ounce package Neufchatel or light cream cheese
1 – 15 ounce can of pumpkin
1 container Low-Fat COOL WHIP
Put pumpkin and cream cheese in a food processor and blend thoroughly. Add PUMPKIN DIP MIX and blend well. For every cup of this mixture add 2 cups of COOL WHIP for your filling. Pipe filling into tart shells or use on an Angel food cake as a jelly roll. To make Jelly Roll: 1 Angel Food cake mix – Mix according to package directions but bake in TWO 9X13” cake pan. Cool cake, remove it from pan and place it on foil. Take 1 cup of PUMPKIN DIP MIX (mixed up but before COOL WHIP is added) and spread it on cake. Roll cake up and frost outside with MIX and COOL WHIP mixture. Sprinkle outside with chocolate sprinkles. Chill until ready to serve.
1/3 cup butter
2 ounces melted unsweetened chocolate – cooled
1 1/2 teaspoon vanilla
about 2 Tablespoon milk
1 package. Pumpkin Dip Mix
Mix thoroughly butter and cooled chocolate. Blend in Mix. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency. Enough for a 13X9 inch or two 8- or 9-inch layers.
CREAM CHEESE ICING FOR CARROT CAKE
6 Tablespoon butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
1 package Pumpkin Dip Mix
Beat together butter and cream cheese at medium speed until completely smooth. Beat in vanilla. Beat in Mix until well blended. Frost your favorite Carrot Cake.
PEANUT BUTTER SPICE CREAMS
1 Pumpkin Dip Mix
1/2 teaspoon vanilla
1/3 cup peanut butter
1 Tablespoon butter, softened
1/8 teaspoon salt
3/4 cup finely chopped salted peanuts
Beat egg slightly. Beat in half of Dip Mix, vanilla, peanut butter, butter and salt. Stir in remaining Dip Mix. Shape
mixture into 1-inch balls; roll balls in peanuts. Refrigerate.