delectable desserts...

...is the stuff I made at work all day today. I had some severe-ly misplaced optimism about what would happened in the food demo. booth for the next three days. About as poorly located as my hope that I would be dishing up samples of the pre-made casseroles from the deli., side dishes to accompany the huge meat-y centerpiece of the Thanks. meal. I was hoping that all I'd be doing is cooking, and giving away bites of those yummy side dishes that are only seasonally available, but well-known favorites everyone expects to show up at the buffet on the over-eating holiday. You know: sweet potato casserole with crunchy, sugary stuff on top, broccoli casserole with cheese, beans with mushroom soup and crunchy onion topping.

But no: it was a make it from scratch event. Some of which were so strange, I would have liked to tell the test kitchen staff at corporate they need to go back to the drawing board. Not something that went over well at all with the passers-by, and total dis-inclination to want the recipe to reproduce for family.

Today was better: but not really what I was hoping. My optimism was once again, way off base. Nothing pre-made from the bakery freezer. Everything from scratch. But a couple of pretty tasty recipes. One was a layered trifle dish, that had eggnog and a crumbed up Sara Lee frozen pound cake, along with whipped topping and some ginger snaps. If you like eggnog, you would love this.

The other was a pie: I did not taste. Because it had: a jar of marshmallow fluff, a tub of cream cheese, a jar of Biscoff cream (which is basically spreadable Biscoff cookies), and a large slab of white chocolate (melted), all whipped together, fold in the topping, and put in graham cracker crust. Add more topping. Ugh. Too much sweet/sugar. Got lots of favorable comments. With quite a few people being so impressed, they wanted to put the ingredients in their carts to  go make dessert at  home.

Not me: I made my punkin pie last week and put it in the freezer.  The one that I probably gave the recipe for last year at holiday time. This is the one that I claim is mostly air, so light and fluffy that even though you feel as 'stuffed' as the turkey, you can happily fork in a slice of pie, because it doesn't need to be chewed, and takes up practically no room at all. Even though you have ate so much you would like to go lay down on the floor and digest, you can sit the plate with the slice of punkin pie on your distended belly and quietly, peacefully eat one more thing before your nap.

Here's the recipe, in case you don't want to look back... No cooking, yay!

Creamy Pumpkin Pie

1 cup canned pumpkin ( you can use either  pie filling or plain, un-seasoned pumpkin)
1/2 cup cold milk
1 teaspoon pumpkin spice, stirred into:
1 pkg. 6-servng size, jello vanilla instant pudding and pie filling (don't use the kind you have to cook)
8 oz. container whipped topping
graham cracker crust

Mix the dry pudding mix and spice together,set aside.Stir pumpkin into milk, then whisk in dry pudding mix. Mix well. Add thawed whipped topping, gently folding in to mix. Spoon into pie crust, refrigerate at least four hours, or freeze. Add more topping when you slice and serve.