DOUBLE LAYER PUMPKIN CHEESECAKE

PREP TIME: 30 Min
COOK TIME: 40 Min
READY IN: 4 Hrs 10 Min
SERVES: 8

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
2 small pinches of pumpkin pie spice
1/2 cup frozen whipped topping, thawed

DIRECTIONS:

1.Preheat oven to 325 degrees F (165 degrees C).

2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

3.Add pumpkin, pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Snowball Cake

PREP: 15 mins
TOTAL: 2 hours and 20 mins (including cooling)
SERVES: 16

1 pkg (2 layer size) devil's food cake mix
1 pkg (8 oz) cream cheese, softened
1 egg
2 tablespoons granulated sugar
1 pkg (3.4 oz) vanilla flavor instant pudding
1/4 cup powdered sugar
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
1 cup shredded Coconut (Baker's Angel Flaked)

1) Heat oven to 350F. Prepare cake batter, in 2 1/2 qt oven-proof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.

2) Bake 1 hour and 5 mins or until toothpick inserted in center comes out clean. Cool bowl 10 mins. Loosen cake from sides of the bowl with a knife; using pot holders if necessary; invert onto wire rack. Remove bowl. Cool cake completely.

3) Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 mins. Stir in cool whip. Refrigerate until ready to use.

4) Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.