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Tuesday, December 16, 2014

The Great Pumpkin Goes Camping

Janet Groene's
Caramel Pumpkin Icebox Dessert
    Make it ahead of time at home to take camping or whip it up easily in your RV galley to serve the next day.

1 box graham crackers (you may not need the whole box)
8-ounce brick of cream cheese
1 cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon  butter-rum or maple flavoring
15-ounce can pureed pumpkin (not pumpkin pie filling)
Whipped topping
Caramel ice cream topping


    Arrange graham crackers in a single layer in a 9 X 13-inch cake pan, using broken pieces if needed to cover completely. Let cream cheese warm up to “room” temperature or nuke it for a few seconds. Mix cream cheese, sugar, spice, flavoring and pumpkin. Spread evenly over the graham crackers and top with another solid layer of graham crackers. Cover with plastic wrap and refrigerate overnight. Frost the top with whipped topping. Drizzle with caramel ice cream topping and serve. Serves 8 to 10.
    Optional: Sprinkle on some toasted pecans before adding the top layer of graham
crackers.

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