#3302 - Pumpkin Caramel Poke Cake

(by Sue Sheaffer - friend)

1 box Duncan Hines spice cake mix
1 cup Eagle brand condensed milk (NOT evaporated)
1 cup caramel dip
10-15 ginger snap cookies (coarsely crushed)
Frosting: 1 - 3oz. box Jell-O vanilla INSTANT pudding; 1 cup milk; 1/4 cup Domino's powdered sugar; 1 - 8oz. Cool Whip (thawed); 1/2 tsp. pumpkin pie spice (optional)

Cake: prepare cake in a 9 x 13 cake pan according to box directions. While the cake is still warm, poke holes 1" apart all over the cake using the handle end of a wooden spoon (poke all the way to the bottom). In a bowl add the Eagle brand milk and caramel dip--stir well to mix. Pour the caramel mixture evenly all over the top of the warm cake. Cool to room temperature, then refrigerate for 1 hour. Frosting: in a mixer add vanilla pudding mix, 1 cup milk, powdered sugar and pumpkin pie spice--beat until mixed, then beat until mixture starts to thicken. Remove bowl from mixer--add Cool Whip--stir to mix. Frost the cake with the frosting, then sprinkle the coarsely crushed ginger snaps all over the top of the frosting. Optional: drizzle additional caramel dip all over the top of the cake. Refrigerate until cold. Keep refrigerated. Optional: the pumpkin pie spice makes the frosting very spicy. If you don't like that much of a spice flavor, either substitute the pumpkin pie spice with cinnamon or skip it altogether.

#3214 - Raspberry Coconut Pie

(by Shirley McNevich)

1 1/2 cups crushed ginger snap cookies OR crushed Nilla wafers
4 TBSP melted butter
3/4 cup regular milk
4 TBSP cornstarch
3 egg yolks
1 - 15oz. can coconut milk
1/2 cup white sugar
2 tsp. vanilla
3/4 cup Baker's angelflake coconut
2 2/3 cups fresh raspberries

In a bowl add crushed cookies and melted butter--stir until mixed. Press the cookie mixture into the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10 minutes. Cool completely. In a bowl add 1/4 cup regular milk and the cornstarch--stir with a whisk, then set aside. In a separate bowl add egg yolks--beat with a fork, then set aside. In a saucepan over medium heat add 1/2 cup regular milk, all of the coconut milk and the white sugar--cook/stir just until hot and mixed. Turn heat back to simmer, then measure out and pour 1 cup of the hot milk mixture into the beaten eggs while stirring--stir with a whisk until mixed. Pour all of the egg mixture into the simmering milk mixture in the saucepan--stir. Add cornstarch mixture to the simmering milk mixture in the saucepan--cook/stir with a whisk until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add the vanilla and 1/2 cup of the coconut--stir to mix. Scrape the whole mixture into the cooled crust. Place Saran wrap over the top of the pie, making sure the Saran wrap is touching the whole top of the pie. Cool to room temperature, then refrigerate overnight. The next day, carefully peel off the Saran wrap. Arrange the raspberries all over the top of the pie, pressing them lightly into the pie. Sprinkle the remaining 1/4 cup coconut over the raspberries.

#2574 - Pumpkin Ginger Cheesecake

(by Shirley McNevich)

Crust: 2 cups finely crushed ginger snap cookies; 1/2 cup finely chopped pecans; 6 TBSP butter (melted)

Batter: 3 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 1 tsp. vanilla; 3 eggs; 1 cup Libby's canned pumpkin; 1 tsp. cinnamon; 1/4 tsp. nutmeg; a dash of ground cloves

Crust: in a bowl add crushed ginger snaps, chopped pecans and melted butter--stir until mixed. Press the mixture into the bottom and up the sides of a 9" springform cheesecake pan. In a mixer add cream cheese--beat. Add 3/4 cup of the white sugar and the vanilla--beat. Add eggs--beat. Remove 1 1/2 cups of the plain batter--set it aside. To the batter in the mixer add 1/4 cup white sugar, pumpkin, cinnamon, nutmeg and ground cloves--beat until smooth. Pour half of the pumpkin batter into the crust. Spread 1/2 of the reserved batter over the pumpkin batter. Pour the rest of the pumpkin batter over the plain batter. Spread the rest of the plain batter over the top. Use a wet table knife to swirl the batters. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool completely. Refrigerate overnight.

#1432 - Mini Pumpkin Cheesecakes

(by Shirley McNevich)

18 ginger snap cookies
1 1/2 - 8oz. packages Philadelphia cream cheese (12oz. total)
3/4 cup white sugar
1 TBSP cornstarch
1 tsp. pumpkin pie spice OR 1 tsp. cinnamon
2 eggs
1 cup Libby's pumpkin
1/3 cup Kayro lite corn syrup

Place 18 paper cupcake liners into muffin tins. Place one ginger snap cookie flat on the bottom of each cupcake liner. In a mixer add cream cheese and white sugar--beat. Add cornstarch--beat. Add pumpkin pie spice OR cinnamon--beat. Add eggs--beat. Add pumpkin and corn syrup--beat until smooth. Scoop batter evenly on top of the ginger cookies. Sprinkle extra cinnamon on top of each if you wish. Bake at 325 degrees for 30-35 minutes or until set. Cool completely, then refrigerate overnight.