Desserts - "Dump" & Pies

Pumpkin Dump

Ingredients:
1 large can pumpkin
1 can evaporated milk
3 eggs
1 ½ cups sugar
1 tsp nutmeg
1 ¼ cups butter
2 tsp cinnamon
½ tsp cloves
½ tsp ginger
½ tsp salt

1 box yellow cake mix
1 cup chopped nuts
2 blocks margarine

Blend first grouping of ingredients.
Put into 9 x 13 pan and sprinkle with cake mix (dry).
Pat gently. Sprinkle with chopped nuts.
Drizzle 2 blocks melted margarine.
Bake at 350 degrees for 1 hour

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Banana Cream Dessert

Shortbread bottom: (may be doubled for extra thick layer)
1 cup flour
2 TBSP sugar
½ cup butter
½ cup nuts (chopped)

Combine flour and sugar; cut in butter; add nuts and mix well.
Press evenly into bottom of 9 x 13” pan and bake at 425 for 8-10 min until lightly browned.

Cream layer: (may be doubled if desired)
8 oz cream cheese (soft)
1 cup powdered sugar
8 oz cool whip
1 tsp vanilla

Mix powdered sugar into cream cheese till smooth. Add vanilla and mix well. Fold in cool whip.
Spread evenly over cooked crust.

Banana layer:
6-8 bananas
2 packages instant vanilla pudding (3 ½ oz size)
3 cups cold milk
½ tsp banana extract

Slice bananas and place evenly onto cream cheese layer.
Mix instant vanilla pudding, milk, and banana extract.
Mix on low speed for 2 min. spread evenly over bananas, sealing the edges.
Chill.

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Blueberry Cream Cheese Pie

Crust: (for 9” pie pan. Double if using 9 x 13” pan.)
1 cup flour
¼ cup brown sugar
½ cup nuts, chopped
½ cup butter

Combine and mix ingredients.
Spread evenly in pan. Bake at 375 for 15 min, stirring every 5 minutes.
Remove from oven and pack firmly and evenly into bottom of pan. Cool.

Cream layer:
8 oz cream cheese, soft
8 oz whipping cream
1 c powdered sugar
1 tsp vanilla

Blend cream cheese and sugar. Add cream that has been whipped and vanilla. Fold together. Pour over crust. Chill.

Blueberry Layer:
1 cup blueberry pie filling
Spread pie filling over cheese layer.

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Pineapple Cream Cheese Pie

Ingredients:
9” pie crust (unbaked)

1/3 cup sugar
1 Tbsp cornstarch
9 oz crushed pineapple (undrained)

8 oz cream cheese
½ c sugar
½ tsp salt
2 eggs
½ c milk
½ tsp vanilla

Combine and cook second group of ingredients over medium heat till thick.
Cool.
In a separate bowl, blend third group of ingredients.
Spread pineapple mixture into bottom of pie crust.
Carefully spoon the cream cheese mixture over pineapple.
Sprinkle evenly with ¼ c chopped nuts (preferably pecans).
Bake at 400 for 10 min then at 325 for 50 minutes.

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Mango Cream Cheese Pie

Crust:
2 cups sifted flour
½ cup powdered sugar
1 ½ block butter
Mix flour and powdered sugar.
Cut in Butter.
Press into 9 x 13 pan.
Bake at 350 degrees for 20-25 minutes.
Cool.

Second Layer:
1 (8 oz.) cream cheese
½ cup sugar
1 tsp. vanilla
1 (8 oz.) Cool Whip

Cream the cheese and the sugar together.
Add vanilla.
Fold in cool whip.
Spread over cooled crust and chill till firm.

Top Layer:
2 envelopes unflavored gelatin
1 cup cold water
1 cup boiling water
4 Tbsp. lemon juice
1 cup sugar
5 cups mango (½” cubes)
Sprinkle gelatin over cold water.
Add boiling water, sugar, lemon.
Mix well.
Add mango to cooled gelatin.
Chill till slightly firm.
Pour over cream cheese layer and refrigerate.
Cut into 2 inch squares.