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Print This Delicious and Healthy Cake Recipe

Gingersnap Pumpkin Mousse Torte Cake Recipe

1 1/2 cups
1 cup
1/3 cup
1/2 cup
1 envelope
1/2 cup
3
1/4 cup
1 can (15 oz)
2 tsp
4 oz.
1/2 cup
1/4 cup

 

Gingersnaps, crushed
Toasted pecans
Margarine or butter, melted
Granulated sugar
Unflavored gelatin
Light cream or half and half
Egg yolks
Water
Pumpkin
Pumpkin pie spice
Whipped topping, thawed
Pecan halves, toasted
Caramel ice cream topping

Oven Temp ~ 350°        Baking Time ~ 10 - 12 Min.
Pan Type ~ 8-inch springform pan

 Preheat oven.

Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1 1/2 inches up sides of pan (or press into a 9-inch pie plate.) Bake until edge is golden. Cool.

In a saucepan mix sugar and gelatin. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes.

Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping.

 

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Healthy Homemade Cake Recipe

GO AHEAD AND BAKE !!!!!

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise bling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 lb neighbor
And leave her your 1000 calorie surprise!

poem by Joyce Hein.

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