Pumpkin Mousse Dessert Cups

3 Tbsp. butter

2 Tbsp. sugar

1 cup graham cracker or gingersnaps crumbs

1 (8 oz.) container Cool Whip

1 cup pumpkin, cooked and pureed

1 (8 oz.) block cream cheese, softened

1 package Halladay's Pumpkin Cheesecake

Melt butter in small pan. Add sugar and crumbs; blend well. Spoon into glasses; set aside. Beat cream cheese, pumpkin and cheesecake mix. Fold in Cool Whip and spoon into reserved glasses. Let chill. Garnish with fresh whipped cream and or nuts before serving.

SIMILAR RECIPES

Chocolate Peanut Butter Cup Cheesecake

1 package Halladay's Double Chocolate Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

15 mini peanut butter cups, quartered

1 (9-inch) prepared graham cracker pie crust

Combine cheesecake and cream cheese; fold in Cool Whip. Fold in peanut butter cups, reserving a few for garnish. Pour mixture into pie shell and garnish with remaining peanut butter cups. Chill at least 1 hour before serving.

Maple Pecan Cheesecake

1 Tbsp butter

2 Tbsp sugar

1 cup pecans, roughly chopped

1 package Halladay’s Maple Cheesecake Mix

1 (8 oz) package cream cheese, softened

1 (8 oz) container Cool Whip, defrosted

1 prepared graham cracker crust

Melt butter in sauté pan; add sugar and pecans, cook over low heat for a couple of minutes, until nuts are slightly crisp, being careful not to burn them. Set aside and let cool.

Blend softened cream cheese together with Maple Cheesecake Mix, then fold in the Cool Whip. Pour into prepared pie shell, top with cooled Pecans. Chill at least one hour before serving.

Strawberry Icebox Cake

1 package Halladay's Strawberry Cheesecake

1 (8 oz.) container Cool Whip or 8 oz. whipped cream

2 sleeves graham crackers

2 lbs. strawberries, sliced and added to 1 Tbsp. sugar

Fold Cool Whip into cheesecake mix. Add thin layer of whipped cream mixture to bottom of a baking dish. Layer ingredients, first graham crackers, then Cool Whip, followed by strawberries. Continue to layer until ingredients are gone. Refrigerate at least 4 hours before serving.
Cake will keep for two days in the refrigerator.

Oreo Cheesecake

1 package Halladay's New York Style Cheesecake

1 (8 oz.) bar cream cheese, softened

1 (8 oz.) container Cool Whip, defrosted

2 Tbsp. butter

12 Oreos, lightly crushed, plus a few for garnish

1 (9-inch) prepared chocolate graham cracker pie crust

chocolate sauce

Melt butter in small saucepan and add Oreos. Cook over low heat for 1-2 minutes; set aside. Combine cheesecake and cream cheese. Fold in Cool Whip and pour into pie shell. Chill for at least one hour. Before serving, top with Oreos and drizzle with chocolate sauce.

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