Good luck turning your nose up at this one. Kara made this for our first Thanksgiving together. We were up at her dad’s house making the big dinner and we actually argued if this was cheesecake or not. See, Kara didn’t like cheesecake at this time. Until she tried this beaut of a recipe! Now she’s a born again cheesecake lover….except for the plain Jane cherry cheesecake. She won’t touch that with a ten-foot pole! Anyways, enjoy! If you’re having company, please make 2. They’ll usually eat one by themselves (personal experience talking here!).
4 oz cream cheese, softened
1 C + 1 T milk
1 T sugar
1 tub (8 oz) cool whip
6 oz graham cracker pie crust
1 can (15 oz) pumpkin pie filling
2 pkg vanilla pudding
1 t cinnamon
1/2 t ginger
1/4 t cloves
Mix cream cheese, 1 T milk, sugar until smooth.
Add 1/2 tub cool whip into mixture until blended.
Spread on bottom of pie crust.
Pour 1 C milk, pumpkin pie filling, pudding mix and spices in large bowl.
sweet and sour sauce, chinese mustard and/or soy sauce
Skin, bone, and finely chop chicken. In skillet cook chicken, garlic, onion (if desired) and seasonings in 1 T of cooking oil. Combine whipped cream cheese with chicken mixture and put onto a wonton skin. Fold wonton skin over to shape a triangle or fold 4 corner to make a square.
Place in deep-fat fryer until wonton skin is golden brown.
Serve with sweet and sour sauce, chinese mustard and soy sauce