Pumpkin Cream Filled Cake

Found this on pinterest right before Thanksgiving.  It is such a light cake it is great for the holiday when you already had a big meal.  Inside BruCrew Life partnered with Sara Lee to come up with this recipe. 

Recipe with a few minor changes:

Pumpkin Cream Filled Cake

1 Angel Food Cake  (can be store bought, box, or homemade)

4 oz cream cheese softened

6oz plain Greek yogurt

1/2 can of pumpkin puree

1/2 tsp pumpkin pie spice

1/4 c milk

1/2 pkg instant vanilla pudding mix

1 large container cool whip 

Mix cream cheese, yogurt, pumpkin & spice until creamy, set aside.

Whisk milk & 1/2 pkg pudding mix together, add to cream cheese mixture and mix well. Fold in 1 cup cool whip and refrigerate about 30 minutes.  Meanwhile slice cake horizontally, spread cream mixture over bottom layer and place top back onto cake.  Ice cake with remainder of Cool Whip.  Refrigerate cake till ready to serve.

**toffee chips can be added to cream mixture for added for a bit of crunch, I felt the flavor of them got lost so would make it without them next time.

Reindeer Crunch

Wow this showed up on Pinterest over and over, it is addicting but what a great snack to have on hand over the holidays.  Store it in a large ziploc to refill the bowl, I would advise hiding the ziploc bag though or it'll be empty when you go to get it.








Reindeer Crunch

1 box Rice Chex
1 pkg white chocolate (either melting buttons or chips)
4-6 candy canes crushed up

 Directions:

Pour chex into large bowl, melt chocolate in microwave about 1 minute stirring well till it is all melted or I prefer to do this in a double boiler.  Drizzle over chex and gently stir them till well coated, spread onto parchment or foil lined cookie sheet.  Sprinkle crushed candy canes over the top and allow to completely cool.  Break up into chunks and serve.

stir gently to not break the chex to much

Spread on cookie sheet top with candy cane crumbs.