Pumpkin Delight

By MaryEllen

Vanilla wafer crust filled with a cream cheese pumpkin filling and topped with a mixture of white chocolate, pecans, coconut and cranberries.

Ingredients

• 1 (11-ounce) package vanilla wafers
• 1/2 cup butter, melted
• 3 ounces cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1/2 teaspoon pumpkin pie spice
• 1 (15-ounce) can solid-pack pumpkin
• 1 1/2 cups flaked coconut
• 1 cup white baking chips
• 1 cup dried cranberries
• 1 cup chopped pecans

Details

Servings 9
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350°F.

Place vanilla wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan.

In a bowl, beat cream cheese, milk and pie spice until smooth; beat in pumpkin. Pour over crust. Layer with coconut, baking chips, cranberries and pecans.

Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes.

Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.

NOTES: Try this without the vanilla wafer crust as a gluten free dessert.
I wasn't too impressed with the cranberries in this recipe, although others didn't feel the same way.