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Blogger News: Mini Pumpkin Chiffon Pies 14.10.15

A sweet Halloween recipe.

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About

Prep Time: 30min.
Total Time: 2hr.
Servings: 20 servings
 
What You Need
 

  • 2 pkg. (14.1 oz. each) ready-to-use refrigerated pie crusts (4 crusts)
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, divided
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1 cup milk
  • 1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding
  • 2 cups thawed COOL WHIP Whipped Topping
  • 1/3 cup packed brown sugar
  • 1 Tbsp. butter or margarine, melted
  • 1/2 cup chopped PLANTERS Pecans

 
Make It
 

  • Heat oven 450ºF.
  • Unroll pie crusts; cut each into 5 rounds with 4-inch cookie cutter. Use one to line each of 20 muffin pan cups sprayed with cooking spray. Bake 6 to 8 min. or until golden brown; cool in pan 5 min. Transfer to wire racks; cool completely.
  • Melt 2 oz. chocolate as directed on package; brush onto bottoms of pie shells. Refrigerate 5 min. or until chocolate is firm.
  • Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk Add dry pudding mix. Beat 2 min. Gently stir in COOL WHIP; spoon into crusts.
  • Refrigerate 1 hour. Meanwhile, combine sugar and butter. Add nuts; stir until evenly coated.
  • Melt remaining chocolate just before serving pies. Spoon nut mixture over pies; drizzle with chocolate.

 
 
Kitchen Tips
 
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
 



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