Special Marshmallow Cream Pumpkin Dessert
If you are a pumpkin lover like me..then here's a wonderful dessert you are sure to enjoy. A delicious ending for your guests or family to enjoy. (Note: plan ahead, this dessert needs to stay in the refrigerator for 3 hours or overnight)
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INGREDIENTS
NutritionCRUST
- 2cups gingersnap crumbs
- 1⁄2cup sugar
FILLING
- 1lb marshmallows
- 2
- 3
- 6
- 1⁄2teaspoon cinnamon
- 1⁄2
- 1⁄8teaspoon salt
- 2
- 1⁄2cup chopped nuts
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DIRECTIONS
- In a bowl, combine gingersnaps, butter and sugar; mix well.
- Press into a 9" x 13" baking dish.
- Refrigerate while preparing filling.
- FOR FILLING: Combine marshmallows and cream in a double boiler over hot water, and stir until melted and combined.
- Combine pumpkin puree, sugar, spices and salt.
- Blend in marshmallow mixture; chill in the refrigerator for 30 minutes.
- Remove from fridge, fold in 1 cup of the whipped topping OR whipped cream.
- Pour into prepared crust.
- Chill in refrigerator until set.
- Spread top with 1 cup of the remaining whipped topping.
- Sprinkle with chopped nuts; chill at least 3 hours or overnight.
- Cut into serving-size squares, enjoy!
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