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Categories:Viewed: 22 - Published at: 9 years ago
Ingredients
- 1 pkg. (269 g) Kraft Caramels
- 1 container (400 g) ricotta cheese, divided
- 2 cups canned pumpkin
- 1 tsp. ground cardamom
- 1 cup thawed Cool Whip Whipped Topping
Method
- Cook caramels and 2 Tbsp.
- ricotta in large nonstick skillet on medium-high heat 3 to 5 min.
- or until caramels are completely melted and mixture is well blended, stirring constantly.
- Add remaining ricotta and pumpkin; cook 20 to 25 min.
- or until mixture is thickened and starts to pull away from side of skillet, stirring constantly.
- Stir in cardamom.
- Spread caramel-pumpkin mixture onto bottom of 8-inch square dish sprayed with cooking spray.
- Refrigerate 1 hour or until firm.
- Cut into squares.
- Serve topped with Cool Whip.
