*JELL-O TRIPLE LAYER PUMPKIN PIE!*
Found this recipe on a Jell-O ad. This picture is from it. Perfect for the holidays! And no baking!
Provided by Heather Isom
Categories Pies
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
- 2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
- 3. Top with remaining whipped topping and refrigerate 1 hour.
- 4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.
PUMPKIN JELLO
Make and share this Pumpkin Jello recipe from Food.com.
Provided by Grannydragon
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; add sugar and spice.
- Add pumpkin, mixing well.
- Chill until slightly thickened.
- Fold in cool Whip and nuts.
- Pour into mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 267.3, Fat 16.2, SaturatedFat 8.9, Sodium 174.6, Carbohydrate 30.3, Fiber 2.1, Sugar 26.8, Protein 2.9
PUMPKIN JELLY SHOTS
Steps:
- Lightly spray a 9 by13-inch sheet tray or baking dish, the mini muffin tin and the pumpkin candy mold with nonstick cooking spray. Place a cherry in the center of each muffin cup. If using a lollipop mold, block off the stick portion of the mold using rolled fondant.
- Add the gelatin to a bowl. Whisk in 2 cups boiling water and mix until the gelatin is completely dissolved. Add the vodka, (if you do not want to use vodka then substitute with 1 1/2 cups cool water) brown sugar and pumpkin pie spice to the gelatin mixture and whisk until well to incorporate. Pour into the prepared muffin tins, candy mold and sheet tray and refrigerate until set, about 2 hours.
- Using a lightly greased pumpkin shaped cookie cutter, cut out shapes from the sheet tray of gelatin. Using an offset spatula, remove the cut out gelatin and place on a serving tray. Using an offset spatula, carefully remove the gelatin from the muffin tin cups and place on a serving tray. Turn the candy mold upside down onto a clean surface and bend the mold to allow the gelatin to fall out. Place on a serving tray. Gelatin shots can be stored in the refrigerator until ready to serve. They can be made up to a week in advance and stored in a sealed container or cover with plastic wrap.
PUMPKIN PIE SHOTS
Grown-up treats that feature canned pumpkin and butterscotch schnapps will lure guests back for more. The gelatin shots are made ahead, so they're a great party starter. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Stir in pumpkin, sugar and pie spice; cook and stir until sugar is dissolved. Remove from heat. Stir in liqueur, vodka and cream., Pour into twelve 2-oz. shot glasses; refrigerate until set. Top with sweetened whipped cream.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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