INGREDIENTS:
1 can (15 oz.) pumpkin
2
pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1
cup cold milk
1-1/4
tsp. pumpkin pie spice
2
cups thawed COOL WHIP Whipped Topping
36
won ton wrappers (3 inch)
3
Tbsp. butter or margarine, melted
2
Tbsp. cinnamon sugar
1/2
cup maple syrup
1/2
cup coarsely chopped PLANTERS Pecans, toasted
Make It
HEAT oven to 375°F.
BEAT first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
PLACE won ton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
BAKE 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
TOP each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
BEAT first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
PLACE won ton wrappers in single layer on parchment-covered baking sheets. Brush with butter; sprinkle with cinnamon sugar.
BAKE 6 to 8 min. or until golden brown. Remove to wire racks; cool completely.
TOP each of 12 won tons with about 2 Tbsp. pumpkin mixture. Repeat layers twice. Drizzle with syrup just before serving; sprinkle with nuts.
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