Frozen Pumpkin Dessert
Post by Marilynn (chief_cook) on Nov 8th, 2002, 09:33am
Serves: 9

1 package (8 ounce) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 can (16 ounce) pumpkin
3 tablespoons brandy (optional)
1 teaspoon pumpkin pie spice
1 tub (8 ounce) COOL WHIP Whipped Topping, thawed, divided
1 cup chopped PLANTERS Slivered Almonds

BEAT cream cheese and sugar with electric mixer on medium speed until well blended.

ADD pumpkin, brandy and spice; mix well. Reserve 1/2 cup of the whipped topping; gently stir remaining whipped topping and almonds into pumpkin mixture.

POUR into 9-inch square baking pan. Freeze 4 hours or until firm. Top with reserved whipped topping.

Take a Shortcut: To speed-soften 8 oz. cream cheese, microwave completely unwrapped package on HIGH for 10 to 15 seconds or until slightly softened.

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