Thursday, January 11, 2007

Layered Pumpkin Dessert

1 package (15 oz) Hostess Twinkies (10 Twinkies)
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 container (8 Oz) frozen nondairy whipped topping, thawed, divided
2 packages (3.4 oz each) instant vanilla pudding
1 can (15 oz) pumpkin
1 1/2 teaspoons pumpkin pie spice
1 cup milk
Additional pumpkin pie spice

Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9X13-inch baking dish. Using a mixer, blend together cream cheese, confectioner's sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.

Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whish until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Makes 9 to 12 servings.