Harvest Dessert

Name: Harvest Dessert
Ingredients: 1 envelope unflavored gelatin; 2/3 cup milk; 1 can (15 ounces) solid-pack pumpkin; 1 cup packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon each ground ginger, cinnamon and nutmeg; 4 egg yolks; 1 carton (16 ounces) frozen whipped topping, thawed, divided; 30 chocolate wafers; 45 pieces candy corn; 1/3 cup vanilla frosting; 10 drops yellow food coloring

12 ingredients

4 steps

Ingredients

1 envelope unflavored gelatin
2/3 cup milk
1 can (15 ounces) solid-pack pumpkin
1 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
4 egg yolks
1 carton (16 ounces) frozen whipped topping, thawed, divided
30 chocolate wafers
45 pieces candy corn
1/3 cup vanilla frosting
10 drops yellow food coloring

Directions

1

In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2

Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.
3

Arrange half of the wafers in a greased 13-in. x 9-in. dish. Top with half of the pumpkin mixture; repeat. Spread with remaining whipped topping. Refrigerate for 3 hours or until set.
4

Score dessert into 15 pieces; arrange candy corn in groups of three. Combine frosting and food coloring; place in a small resealable plastic bag. Insert a #5 round pastry tip; pipe on each piece. Cut dessert along scored lines.