Try these no-bake sweets for Thanksgiving

November 25, 1997

Try these no-bake sweets for Thanksgiving

Pumpkin and cranberry are two foods that immediately come to mind when thinking of the traditional Thanksgiving feast.

Double Layer Pumpkin Pie and Cranberry Cream Cheese Mold are two desserts that need no baking.

The pumpkin recipe is flavored with cream cheese, vanilla pudding and pie filling.

The cranberry recipe is a sparkling combination of whole cranberries and chopped apples, suspended in a bright red gelatin.

- The Associated Press

Cranberry cream cheese mold

1 1/2 cups boiling water

8-serving size package cranberry-flavor gelatin dessert or any red-flavor gelatin


1 1/2 cups cold water

1/2 teaspoon ground cinnamon

1 medium apple, chopped

1 cup whole berry cranberry sauce, optional

8-ounce package cream cheese

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and cinnamon. Reserve 1 cup gelatin at room temperature.

Pour remaining gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened, when spoon drawn through leaves a definite impression.

Stir apple and cranberry sauce into thickened gelatin. Spoon into a 6-cup mold. Refrigerate about 30 minutes or until set but not firm - it should stick to finger when touched and should mound.

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator. Serves 12.

Note: You can soften the cream cheese in the microwave oven on high for 15 to 20 seconds.

To unmold: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Double Layer Pumpkin Pie

Preparation Time: 15 minutes

Refrigerate: 4 hours

4 ounces cream cheese, softened

1 tablespoon milk

1 tablespoon sugar

8-ounce tub frozen whipped topping, thawed

6-ounce prepared graham cracker crumb crust

1 cup cold milk

16-ounce can pumpkin

two 4-serving size packages vanilla instant-flavor pudding & pie filling

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Mix cream cheese, the 1 tablespoon milk and the sugar in a large bowl with a wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread onto bottom of crust.

Pour the 1 cup milk into large bowl. Add pumpkin, pudding and pie filling and spices. Beat with wire whisk until well mixed. (Mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie in refrigerator. Serves 8.

Note: You can soften the cream cheese in the microwave oven on high for 15 to 20 seconds.

- Recipes from Kraft Foods Inc.

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