12-16 servings
16 ounces cream cheese
1 can pumpkin pie mix
(If you are unable to find canned pumpkin pie mix, use canned pumpkin mixed with 2 teaspoons cinnamon)
1 cup brown sugar
1 cup pecan or walnuts, chopped
1 box fresh gingersnaps
Blend together and put in favorite mold. Refrigerate overnight. Serve with ginger snaps as an appetizer or simple dessert.
-The Happy Cookers
Nutritional information per serving: Calories, 234.4; protein, 4.7 grams; carbohydrates, 22.2 grams; total fat, 15.1 grams; cholesterol, 31.1 milligrams; saturated fat, 6.7 grams; dietary fiber, 1.1 grams; sodium, 136 milligrams; sugar, 15.2 grams; vitamin A, 594.9 retinol equivalents; vitamin C, 1.1 milligrams; calcium, 49.8 milligrams; iron, 1.6 milligrams; alcohol, 0 grams
© 2002, The State (Columbia, S.C.).
Distributed by Knight Ridder/Tribune Information Services.
