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Three old-fashioned dessert recipes to grace your Thanksgiving or Christmas tables
It’s as easy as pie. It’s a piece of cake.
Planters, Cool Whip & Karo
3-1/2 cups thawed whipped topping (like Cool Whip)
2 cups graham cracker crumbs
1-1/2 cups peeled, coarsely chopped apple
1/2 cup Karo light or dark corn syrup
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1-1/3 cups walnut pieces
1 tbsp. margarine or butter, softened
Grease 9x9x2″ baking pan. In large bowl, beat eggs with fork. Gently fold in next 3 ingredients, 1/4 cup of the corn syrup, cinnamon and nutmeg until blended. Spread evenly in pan.
Mix remaining corn syrup, walnut pieces and butter. Spoon evenly over batter.
Bake in 350 degree oven 45 minutes, or until cake springs back when lightly touched. Cool in pan.
Apple dump cake recipe & vintage dump cake how-tos
1 cup canned pumpkin
2/3 cup Karo light or dark corn syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 cup coarsely-chopped Planters walnuts or pecans
3-1/2 cup thawed Birds Eye Cool Whip Whipped Topping
1 (9-inch) prepared graham cracker crust
In large bowl, stir together first 6 ingredients. Fold in whipped topping. Turn into crust.
Cover; freeze 3 to 4 hours or until firm. Before serving, let stand 15 minutes at room temperature.
Makes 8 servings
Two no-bake pumpkin pie recipes, ’50s-style: Heavenly pie & Celestial pie
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons butter or margarine, melted
1 tsp. vanilla
1-1/2 cups Planters pecan halves
1 unbaked (9-inch) pastry shell
Birds Eye Cool Whip Whipped Topping, thawed
In large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell.
Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cool. Serve with whipped topping.
A baker’s dozen delightfully delicious vintage pecan pie recipes
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