- 1-14.5 oz. box gingerbread mix, prepared according to package directions (bake in a 9-inch square pan)
- 1 pint (10 oz.) MRS. GERRY’S PUMPKIN ‘N’ SPICE
- ¼ cup chopped pecans
- ⅛ tsp. ground cinnamon
- ⅛ tsp. ground nutmeg
- Cool gingerbread completely. Spread Pumpkin ‘N’ Spice Creme on top of gingerbread; top with chopped pecans and sprinkle with cinnamon and nutmeg. Keep refrigerated until serving. Makes 16 servings.
2.2.1
- 1- 9 oz. graham cracker crust
- 1 lb. MRS. GERRY’S CHEESECAKE SUPREME
- 1 lb. MRS. GERRY’S PUMPKIN ‘N’ SPICE
- 1 cup frozen whipped topping, thawed (about ⅓ of an 8 oz. container)
- 12 pieces of candy corn
- Spread Mrs. Gerry’s Cheesecake Supreme in bottom of pie crust. Spread Mrs. Gerry’s Pumpkin ‘N’ Spice on top. Spoon 12 dollops of whipped topping around edge of pie. Place a piece of candy corn on each dollop. Cover; chill to 33º to 39ºF, or freeze until serving. If frozen, to serve, remove dessert from freezer 15 minutes before cutting. Makes 12 servings.
2.2.1
- Layer cake cubes in bottom of glass serving bowl. Top with layer of MRS. GERRY’S PUMPKIN ‘N’ SPICE, then add layer of sliced pears or any fruit desired. Repeat layers. Garnish with whipped cream and chopped pecans. Chill to 33º to 39ºF until serving.
2.2.1
- 1-3 lb container MRS. GERRY’S PUMPKIN ‘N’ SPICE
- ½ cup caramel topping
- 40 small gingersnap cookies
- ¾ cup chopped pecans
- 1-12 oz. container whipped topping
- In a large glass bowl, layer about ⅓ of each of the above ingredients. Repeat layers two more times until all ingredients are used. Cover. Chill to 33º to 39ºF until serving time. (The longer the dessert is kept the softer the cookies become).
2.2.1