Mini Root Beer Float cupcakes

I randomly came across this recipe on Gourmet mom on the go a while back--and it's been starred on my toolbar waiting to be made...until today. :)

We had homemade pizza for dinner, and I thought this would be a fun dessert to go with! :)

I love several things about this recipe.
1. It's rootbeer. And while I don't drink pop much at all, I do love a good rootbeer now and then.
2. It's INCREDIBLY easy. Like, really, really easy.

Ingredients: CUPCAKES

1 pkg.  Vanilla Cake Mix

1 Tbsp. Root Beer Extract  (in the spice aisle w/ the other extracts)

  (I used McCormicks root beer concentrate and it was just right!)

1 can Root Beer (I used diet root beer to cut back on the sugar)

Pirouettes or Creme Roulee wafer cookies 

Red Mini Gumballs (or other small red candy)

Clean votive candle holders or shot glasses (I used votive holders I picked up for .25 each at my local craft store. Just be sure to wash them well first!)

Directions:
Preheat oven to 350 degrees. Place 1 Tbsp. root beer extract in 2 C. measuring cup. Fill cup with Root Beer until it reaches 1 1/2 C. Be sure to let the foam fizzle down first so you can gauge accurately! (you'll have just a little bit of root beer left in your can when you're done). Add to cake mix and stir well. No eggs, no oil, easy!!

Place shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray. Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done. Remove from oven and let cool completely. Cut round wafers in half. Put frosting in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

***The original recipe suggests using your favorite homemade or canned frosting, so I want to share my own recipe.  I loved the light texture--felt it was perfect for root beer floats! 

FROSTING:

1 small box vanilla or white chocolate pudding (I used fat free/sugar free white chocolate)

1 C milk

1 8 oz. container of Cool Whip free

In a bowl, mix milk and pudding together till thickened. Gently fold in cool whip till thoroughly combined. Put frosting in canvas bag w/ star tip (or you can just put it in a ziploc baggie and snip off one end). Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.

SERVING: 

The original recipe called for 36 mini cupcakes. I only bought 10 votive holders, and did the rest in cupcake liners. (got 12 cupcakes and 10 mini cupcakes.) I am figuring the cupcakes were about double what I put in the votive holders, and am assuming that I got 34 cupcakes out of mine.

So for my WW friends who are counting...

 34 mini cupcakes, it would be only 2 pt+ each!

or

18 regular cupcakes in wrappers would be 3 pt+ each.

The frosting is really low points as well...

I frosted all my cupcakes and still had quite a bit leftover! If you frost more than 27 cupcakes with it, it's ZERO pt+!!

Anything less comes to 1 pt+ 

(which I think it still fantastic considering what most frosting comes to!)

And 1/2 a Pirouette is 1 pt+

SO, total points for a mini cupcake with frosting and yummy round wafer: 3 pt+

Strawberry Swirl Easy Cheesecake

While this IS a higher point dessert, it's super tasty and a great way to get your cheesecake fix without going completely overboard! :)

8 oz. 1/3 less fat cream cheese

1/4 C lemon juice

1 egg

1 ready crust (25% less fat graham cracker crust)

1/2 C strawberry preserves

1 can (14 oz) sweetened condensed milk

• In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined.
• 
  
•  Pour half of cream cheese mixure into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
• 
  
•  Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
• 
  
• Bake at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
• 
  
•  Garnish as desired. Store in refrigerator.

Serves 8 pieces  -  10 pt+ each

"healthified" chocolate cheesecakes

I recently came across this recipe in the Eating Better America newsletter and had to try it out when we had company tonight. YUM. :) It was rich and creamy, and just the right portion size for a post-dinner sweet treat. And best of all, it was easy to make! For the original recipe, click here. Cheesecakes
12	foil baking cups
12	thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12	oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3	cup sugar
2	teaspoons vanilla
1/4	cup unsweetened baking cocoa
1	whole egg
1	egg white
1	oz bittersweet or semisweet baking chocolate, melted
Topping
1/3	cup fat-free hot fudge topping
	Fresh raspberries, if desired (I used strawberries)

1.	Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
2.	In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3.	Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4.	To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Orange Julius

This is a DEFINITE family favorite for breakfast! We have also taken the leftovers (when there actually are some) and put them in little cups with popsicle sticks to have orange julius popsicles. :)

ORANGE JULIUS

1 C water

1 C milk

1/3 C sugar

1 tsp vanilla

1/2 carton of orange juice concentrate

12-18 ice cubes

In a blender, put all ingredients. Mix well for a few minutes until all the ice is crushed and the drink is thick and creamy. Serve immediately.

Scrumdidlyumptious chocolate chip cookies...

The is a recipe passed down through the grapevine...from my sister who got it from here sister-in-law who got it from her famlily. :) And it is SOOOOO good. THE BEST chocolate chip cookie recipe I have ever had.

And because it's hers, I am passing it on as she wrote it. PICTURES to come!


1 c sugar
1 c brown sugar
1 c shortening
2 eggs
1/2 tsp salt
2 tsp vanilla
1 tsp baking soda
2 1/4 - 2 1/2 c flour
2 c chocolate chips

Preheat oven to 325. Mix the two sugars and the shortening together until smooth. Add the rest of the ingredients except flour and mix well. Add flour and mix well. Stir in chocolate chips. Drop batter by spoonfuls onto ungreased cookie sheet. Bake for 11-12 minutes.

Notes from the source: Experiment with the amount of flour you use. I prefer to use 2 1/4 cups, because I like my cookies a little chewier. 2 1/2 cups will make them a little thicker. At high altitude in Colorado (where my dad put together this recipe), we bake the cookies for exactly 11 1/2 minutes, and they come out perfect. I usually have to cook them for several minutes longer in California. And they won't look quite done when you take them out - if the tops begin to look brown, they've cooked too long. We take them out and let them harden up on the cookie sheet for a few minutes, and then cool them on a cookie rack, so the bottoms don't burn on the hot pan. I know it's a lot of detailed instructions, but my family is kind of obsessive about cookies, and we've spent a lot of time trying to get it right. The recipe allows for a lot of playing, though - I will often throw in some oatmeal, or some toffee chips, or other things.

YUMMMMMMMY!

Better than sex cake

WOW! 3 whole months since my last post. I can't believe it...I have been busy with a move, the holidays, family coming to visit, and the winter blahs...anyone else feeling that way?? I have so many recipes to post! I took pictures over the past few months, and now I just need t get myself motivated to put it all on here.

I have been thinking about the big Valentine's day dinner tomorrow. I can't decide what to do! I would love to hear what you are planning--if anyone is willing to give some ideas! Last year we did our own tour of Italy with a sampling of chicken Parmesan, baked ravioli, and fettuccine Alfredo. Salad and breadsticks made the meal complete and we finished it off with some better than sex cake. (though, we had the missionaries from our church over for dinner, so we called it better than baptism cake! :)

That reminded me I never posted the recipe for it! So, here goes~

1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
1 bag of toffee pieces
1 tub of whipped topping

To make this in a regular 9x13 pan:
Bake cake as directed on box. After the cake has cooled, Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Put desired amount of toffee on the top. Frost the cake with the whipped topping and remaining toffee pieces to decorate the top.

To make this in a trifle dish (like I did):

Bake cake as directed. After the cake has cooled, cut into small pieces and divide into 3 parts. Layer the bottom with 1/3 of the cake pieces. Drizzle 1/4 C of the chocolate fudge, 1/4 C of the Carmel, and 1/4 C Of the sweetened condensed milk. Top with desired amount of toffee pieces and put a layer of cool whip. Repeat layers 2 more times ad top with cool whip and toffee pieces.

This dessert is really good if you let it sit for a bit before serving. Let chill in the fridge for a couple hours or even sit overnight. It's so yummy letting all the flavors mix together.

Enjoy your Valentine's day everyone!

Turtle Pumpkin Pie

Just the other day I was thinking I have too many dessert recipes on here...is that really possible?? Well, aparently not. Here's one more! :)

TURTLE PUMPKIN PIE

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham Pie Crust
1/2 cup plus 2 Tbsp. Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Whipped Topping, thawed, divided


POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

REFRIGERATE at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving.

*** OH MY GOSH! THIS IS AMAZING! I just got my Kraft foods magazine this week and saw this recipe. I was anxious to try it because we were having company and I needed a dessert. This was SO quick--but it ended up the PERFECT combo. I actually don't care for straight pumpkin pie...But this recipe won me over! We will make this again and again!

see original recipe here

No Bake Peanut Butter Pie

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (12 ounce) package frozen whipped topping, thawed

1 (8 oz) package whipped topping
2 (9 inch) prepared oreo crusts

Chopped Reeces Peanut butter cups--as many as desired

DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in 12 oz. whipped topping.
Spoon into two 9 inch crusts; cover, top with additional whipped topping and chopped peanut butter cups and freeze until firm.

***side note: This is DELICIOUS. Sigh....I could eat this daily, no joke. And the best part is that you can substitute ALL the ingredients for a lower fat/calorie/sugar substitute and it STILL turns out so good. I LOVE that this dessert makes two in one shot. We always eat one the same night and save another for a different night or when we need a last minute dessert. And as untraditional as this may sound, one of these ALWAYS makes it's way to our Thanksgiving feast. :)

PB Candy cake

PB Candy cake...

chocolate + peanut butter = pure bliss

I got this from the Kraft foods magazine...gosh, I love that magazine! :) It was originally called Chocolate Peanut Butter Candy Dessert...but really, that sounds totally lame. So, I made up my own name for it. :) This is SO easy--whipped it up in a few minutes and all I had to do was let it sit in the fridge while we went about out day...

12 OREO Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces

MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.

Original recipe from Kraft.com

Snickers Salad

I know, I know...risen from the dead. I am sorry to have gone M.I.A. for most of the summer...we haven't done a whole lotta cookin'. That's a real confession right there. :) A true confession.

But I am back on track--my meals are planned for the month and I have some exciting things to post here in the next few weeks.

I thought I would start with a barbecue favorite...snickers salad. The perfect blend of the good stuff (fruit) and the good stuff (chocolate). I don't know if this is classified as a fruit salad (side dish) or a tasty dessert...so, we eat it as a side salad (gives us a reason to eat something different for dessert...are we horrible or what?!)

EASY, EASY, EASY...Kind of reminds us of carmel apples because as the snickers sit and soften in the creamy mixture, the carmel starts to "melt" and mix with the apples...yummm...

1 small box of vanilla pudding
1 1/2 cup milk
12 oz. whipped cream
1 bag of snickers miniatures (unwrapped and chopped)
2 granny smith apples and 2 red delicious apples (I know some people only use the granny smith, but I love red delicious...so that's my variation)

In a bowl, mix the pudding mix and milk together beating until smooth. Fold in the whipped cream. Add the chopped snickers and chopped apples pieces and mix together. Let sit in fridge for about 2 hours.

Serve...if you are really okay to share. :)

oh, and side note...make sure to clarify with people that this is not potato salad. It kind of looks like it if you are just glancing at the dishes. :) That's why I add shaved chocolate on top!

Chewy Popcorn Balls

3/4 C brown sugar

1 stick of butter or margarine

10 Large marshmallows

1-2 bags unbuttered popcorn (though, I just used 9 cups of regular popper-popped corn)

Melt brown sugar, butter, and marshmallows in a saucepan until all blended and melted. Pour of popped corn. Still well. Then shape into ball and let sit on wax paper. I would say we got about 12 medium sized popcorn balls--though your amount could vary depending on how big or small you make them.

ENJOY! These are soft and chewy but no super sticky. YUM!

Molten Chocolate Surprise

MOLTEN CHOCOLATE SURPRISE--

This came from the Kraft foods magazine--you can check it out online as well at http://www.kraftfoods.com/

Makes:1 doz. or 12 servings, one cake each

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Chocolate Chip Cookies (or you can use oreos) ***
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.
LINE 12 medium muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.

***A lot of the reviews said that Chewy Chips ahoy fit the bottom of the muffin tin better. Or you can use oreos--either way, the cookie part is GOOD!!

Warm Winter Lemon Cake

1 package yellow cake mix

2 C cold milk

1 1/4 C water

2 pkg. (4 serving size) LEMON instant pudding

1/3 C granulated sugar

2 TBSP. Powdered sugar

Preheat oven to 350 degrees. Prepare Cake Batter as directed on package. Pour into greased 9x13 pan, set aside.

Pour milk and water into a large bowl. Add dry pudding mixes and sugar. Beat with a wire wisk 2 minutes or until blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that may bubble over as dessert bakes.

Bake 55 minutes to 1 hour or until wooden toothpick comes out clean. Cool 20 minutes. Sprinkle with powdered sugar. Spoon into serving dishes to serve warm.

Makes 16 servings.

Chocolate Chip Oatmeal Delights

First off, I MUST credit my wonderful friend Stephanie for this amazing recipe. You can check out the original post here. These are her pictures--isn't she amazing??


Chocolate Chip Oatmeal Delights (because they are delightful)
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional but totally recommended)
1/4 teaspoon ground cloves (optional but also totally recommended)
2 eggs
1 teaspoon vanilla
1 3/4 cup all-purpose flour
2 cups rolled oats

1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powdered, baking soda, and, if desired, cinnamon and cloves (but totally recommended- by the way). Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Stir in rolled oats. (As you continue to stir in flour you may begin to think that "Okay, this is too much flour! I still have to add OATS!" I think that every time! Just keep stirring :) At the last minute it comes together for me and is like the perfect cookie dough from heaven ... angels start to sing, harps begin to play, your kitchen fills with light... it's great). Once cookie dough from heaven is combined I make it even more heavenly by adding my choc-o-late chips (or whatever I'm in the mood for).

2. Drop dough by rounded spoon 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. (Then I would add: ENJOY! Recipes never include that step!) - One thing I really love about this recipe is how beautifully consistent it is. The dough always looks and feels the same - and the finished product is the same every time. I really appreciate the dependability :)


***I will add my personal note that I have tried these and they are DELICIOUS!

No-Bake cookies

1/2 cup butter
4 tablespoons unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup milk
1/8 teaspoon salt
3 cups quick cooking oats
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract

DIRECTIONS
Mix butter or margarine, cocoa, sugar, milk, and salt together in saucepan. Once sauce comes to a rolling boil, let boil for 1 1/2 minute.

Stir in oatmeal, peanut butter and vanilla. Drop by tablespoonfuls onto waxed paper. Allow to cook and harden.

Makes 42 cookies  2 pt+

Mini Fruit Pizzas

The following recipe is to make one large round pizza. You can make mini ones by using a large cookie cutter to make individual sized ones.

1 package refrigerated sugar cookie dough
2 squares (1 ounce each) white chocolate baking squares
2 Tbsp. milk
1 package cream cheese (8 oz)
1/4 C powdered sugar
1 C thawed, whipped topping
1/3 C semi-sweet chocolate
1 tsp. vegetable oil

Preheat oven to 350 degrees. Shape cookie dough into a ball and place in the center of a large pizza stone or baking sheet. Use lightly floured rolling pin and roll dough to a 12-inch circle (about 1/4 inch). Bake 12-15 minutes or until edges are set. (cookie will be soft--don't overbake) Remove from oven and cool 10 minutes. Carefully loosen cookie from baking stone using serrated knife. Cool completely on pan.

Place white chocolate and milk in small bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Combine with cream cheese and powdered sugar; mix well. Fold in whipped topping. Spread mixture evenly over cookie.

Arrange fruits over cream cheese mixture. We love to put mandarine oranges, strawberries, kiwi, and bananas. Place chocolate morsels and vegetable oil in small bowl in microwave, uncovered, on high for 30 seconds or until chocolate is smooth. Drizzle over chocolate and fruit. Refrigerate at least 30 minutes.

***originally from Pampered Chef cookbook--altered to our liking.

Chocolate Peanut Butter Parfait

Here is the recipe, in all it's glory. Sorry it took me a few days to get this done! I have been running!! :) This is a super easy recipe, especially to make with the kids! We had so much fun making it for a family night treat!

3 Tbsp. milk
3 Tbsp. peanut butter
1 cup thawed COOL WHIP Whipped Topping
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

ADD milk gradually to peanut butter in medium bowl, stirring with wire whisk until well blended. Add whipped topping; stir until well blended. Set aside.

PREPARE pudding as directed on package. Spoon half of the pudding evenly into six parfait glasses; top with peanut butter mixture. Cover with remaining pudding.

REFRIGERATE at least 30 min. or until ready to serve. Store any leftover desserts in refrigerator.

We topped ours with whipped cream and toffee bits, because that was what we had on hand. It was delicious! Next time I am going to have some crumbled peanut butter cup to put on top though!! :)

Apple Crisp (topping)

This is always a great backup dessert recipe if we have last minute company come or just want a delicious, warm treat. Made from staple food items (at least in my house), we always have the ingredients on hand!

Apple crisp topping:

2/3 C brown sugar
1/2 C flour
1/2 C oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 C Butter (slightly softened)

Preheat oven to 375 degrees. Mix all ingredients EXCEPT butter all together. Mix butter in with a pastry cutter until crumbly texture. Sprinkle over apple pie filling. I say this because I only ever use home-canned apple pie filling--and my mom has the recipe for that one. It is SUPER delicious...nothing like it! :)

Bake at 375 degrees for 30-40 minutes or until browned.
Serve warm with ice cream (drizzled with caramel for extra yum!)

Cream Puffs

Once again, thank you Kraft magazine for this quick and easy recipe. If you have never cooked with puff pastry, you should definitely try it! This was SO fast and easy--hardly an clean-up! And certainly perfect for any 3 year old princess' tea party! :)

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1/2 cup thawed COOL WHIP Whipped Topping
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

PREHEAT oven to 400°F. Unfold pastry on lightly floured surface; roll pastry out to 10-inch square. Cut into nine circles with 3-inch cookie cutter or rim of glass. (we used shapes for ours. Hearts for Valentines day--) Place on ungreased baking sheet. Bake 10 min. Remove to wire racks; cool completely.
MEANWHILE, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.

CUT pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve.

Pumpkin Pie cake

Even if you don't like pumpkin, TRY THIS DESSERT! You will be hooked!! :)

Batter:
1 Lg can pumpkin
4 tsp pumpkin pie spice
3/4 C sugar
1 can fat free evap. milk
3 eggs
1/2 tsp salt
----------
topping:
1 box of yellow cake mix
1 1/2 cups of light butter (melted)
whipped topping

Now, there are technically two ways to serve...one way would be the 9x13 pan--in which you would pour it into your greased pan and sprinkle yellow cake mix (unprepared--just pour the mix right from the box) over the batter. Pour melted butter over the top. Bake at 350 for 50 minutes or until lightly browned on top. Top with whipped topping or icecream.

Going this route you can decide on your serving size--
cut into 15 pieces will be 10 pt+
cut into 12 pieces will be 12 pt+
cut into 18 pieces will be 8 pt+


OR, you can do what I like to do:
Taking (3) 8x8 pans (I like to buy disposable tins for this! It freezes GREAT and is easy to reheat and eat!) , evenly distribute pumpkin mixture (seems like mine was approx 2 C each). Pour it into your greased pans and sprinkle yellow cake mix (unprepared--just pour the mix right from the box) over the batter in each pan. (again, I think this was approx 1 1/2 C-2 C each.). Pour melted butter evenly over the top of each pan. Bake at 350 for 50 minutes or until lightly browned on top. Top with whipped topping or icecream.

If you do it this way, you will have THREE desserts, or you can serve them all at once. :) I slice each pan into 9 slices. This dessert really does freeze nicely, and reheats quickly! Just slide your disposable tin into a gallon size ziplock bag and toss in the freezer! :)

27 servings (9 slices per 8x8 pan)  5 pt+    (which I find to be PLENTY!!)