|Isn't this a great campaign?|
|You even got to pick the -gram message to send!|
|They personalized the message, so he would know it came from me.|
|I personally cannot wait to eat his POM-a-gram.|
Recipe from Kraftrecipes.com:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
BEAT cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.
SPOON cream cheese mixture into crust.
REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.
|Too much WHIP, but still tasty.|
Did you know Cool Whip is in the frozen section? I’m probably the only person in the whole world who didn’t know that. As I was wondering around the canned whipped cream, a lovely woman asked me if I was looking for Cool Whip, and she directed me to the right place. Thanks! I still don’t understand why it’s frozen…
The cheesecake was pretty tasty, as was everything at our November Kitchen Queens!
|Katie made chocolate chip bread, which I had for breakfast today.|
|Liz made delicious holiday drinks.|
|Colleen made turkey cranbery pinwheels. Unique and very good!|
|I love this picture! Who knows what all the laughing is about.|
|Not the best picture of me, but I had to prove I was there!|
Last night also involved our Junior League Fall Social at Blakeman’s Jewelry. Um…I want everything in the store. Especially the sparkly stuff. And the food at the event was amazing.
|Action shot! Of me eating...|
|You can see why I couldn't pass up a small plate.|
|Thanks, Mr. Blakeman! I'll be back!|