Pumpkin Squares

Para versão Portuguesa clique aqui: “Quadrados de Abóbora”

Layer 1
½ cup butter at room temperature
½ cup walnuts/pecans,chopped
1 cup flour

Layer 2
1 cup icing sugar
200g cream cheese at room temperature
1 cup whipped cream*

Layer 3
500ml/2 ½ cups milk
1 vanilla instant pudding mix (be sure it uses 2 ½ cups milk, if not buy accordingly)
4 sheets gelatin
1 cup whipped cream*
* I take a carton of 200ml heavy cream and whip until thick, then measure out as needed for the recipe.

Preheat oven to 350ºF/180ºC.

Layer 1:
Mix the flour, butter and nuts.
Press into 9x9in/23x23cm pan and bake for 15 minutes. Remove from oven and let cool.

Layer 2:
Mix the cream cheese, icing sugar and 1 cup of the whipped cream and pour over cooled crust.

Layer 3:

Make vanilla pudding according to instructions. Place a plastic film on top and let cool. Soak gelatin in cold water for 10 minutes. Strain and place in microwave for a few seconds, just until melted. When pudding is cool, add gelatin, pumpkin puree, pumpkin spice and 1 cup whipped cream and mix well until it becomes smooth. Pour it over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares before serving.

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