Candyland Peppermint Pie (by Hungry Girl)

I made this recipe over the weekend for a holiday party and it was amazing!! I will be making it again for Christmas!

Ingredients:

Crust

4 Sheets (16 crackers) chocolate graham crackers

2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)

Filling

1/2 Cup fat-free sweetened condensed milk

1/2 Cup fat-free milk

1 small (4-serving) box of Jello-O Sugar Free Fat Free Vanilla Instant Pudding Mix

3 Cups Cool Whip Free, thawed

3 Tbsp. Mini semi-sweet chocolate chips

2 Standard-sized peppermint candy canes, lightly crushed, divided

Directions:

Crust

Preheat Oven to 400 degrees

To make the crust, crush the graham crackers in a food processor or blender (I used a plastic back and rolling pin)

Transfer crumbs to a bowl and set aside.

Place butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Add to the bowl of graham cracker crumbs and mix until uniform.

Spray a 9-inch pie pan with nonstick spray. Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan. (I was only able to press far enough to get it to the edge of the bottom of the pan...you may need to add graham crackers and butter spread if you want it to go further. It still tasted great only being on the bottom.)

Bake crust in the oven until firm, 8-10 minutes. Set aside to cool.

Filling

Combine condensed milk, milk, and pudding mix in a large bowl. Mix well. Fold in Cool Whip until smooth. Gently stir in chocolate chips and about 3/4 of the candy cane pieces.

Once crust has cooled completely, evenly pour filling into the pan.

Refrigerate until firm and chilled, at least 2 hours. (Overnight is best, although I only chilled it for 4 hours).

Sprinkle pie with remaining candy cane pieces. If you like, top with fat free Reddi-whip just before serving. Dig in!!

Makes 8 Servings - PointsPlus value per piece: 5

Pumpkin Mousse

Ingredients:

1 15 oz can of 100% pure pumpkin (I used Libby's)

1 box of vanilla, or butterscotch sugar-free, fat-free instant Jell-O pudding

1 8 oz tub of fat free cool whip

Directions:

Mix the dry pudding mix with the can of pumpkin.

Once it's completely blended, fold in the entire tub of cool whip and mix until you can no longer see any of the white cool whip. Color will be a pastel pumpkin shade.

Separate into 6 small custard dishes.

Chill for 1-2 hours.

ENJOY!!

Pumpkin Spice Cookie Cakes

Indredients:

1 Box Spice Cake Mix

1 15oz can pumpkin

Directions:

Mix the pumpkin and spice cake mix together (you will want to add water, but don't...it will eventually blend.) I use a combination of a hand mixer and a spatula to get it well blended. It will have a thick consistency.

Use a cookie scooper or spoon to make 48 cookies.

Bake at 350 degrees for 5-10 minutes, depending on size.

Let them cool on cooling rack.

You can change the mix up by adding in raisins, or mini morsels. Depending on the number of mini morsels you add, you may need to add a point.

Butternut Squash Homefries

Ingredients

· 2 cups peeled and cubed butternut squash (1-inch cubes)

· 1/2 medium red bell pepper, chopped

· 1/2 medium onion, chopped

· 1/2 cup fat-free broth (chicken or vegetable)

· 1/2 tablespoon olive oil

· 1/4 teaspoon pumpkin pie spice

· Dash cayenne pepper

· Salt and black pepper, to taste

Directions:

Sauté onion with olive oil in a pan over low heat for 1 to 2 minutes, until translucent.

Add bell pepper and cook for 1 minute.

Add squash and stir. Raise heat to medium and add all spices. Mix well.

Cook for about 7 minutes, until squash starts to soften.

Raise heat to high and add broth. Bring to a boil. After 30 seconds of boiling, reduce heat to low.

Simmer until broth evaporates, stirring often.

Cover pan and continue to cook for 3 minutes, or until squash is tender. Eat up!

Peanut Butter Fudge (Hungry Girl)

Ingredients:

One 18.3-ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix

2 Cups Canned Pure Pumpkin

2 TBSP Reduced-Fat Peanut Butter, room temp

Directions:

Preheat oven to 350 degrees

Combine pumpkin and brownie mix in a large bowl and stir until smooth. Batter will be very thick, but don't add anything else!

Pour batter into a square 9x9 baking pan sprayed with nonstick spray. I used 11x17. Spoon peanut butter on top and use a knife to swirl is around.

Bake in the over for 35 minutes. It will remain very thick and fudgy, and it should look undercooked). Allow to cool.

Cover pay with foil and refrigerate for at least 2 hours. Cut into 36 squares and enjoy!

New PointsPlus Value: 1 per piece