Tasty Toast: Pumpkin Stuffed with Cheese Cake, Strawberries and Blueberries
October 23, 2020
This autumn treat tastes as good as it looks. Consisting of just pumpkin, cheesecake and fruit, it’s a delicious recipe that can be made with very little effort and will have you saying “cheers” to an easy no-bake dessert.
Pumpkin Stuffed with Jell-O Cheese Cake, Strawberries and Blueberries
Start to finish: 30 minutes
Servings: 4
Step 1: Prepare the mini pumpkin
Ingredients:
- 1 mini pumpkin
- 1 cup of strawberries cut in ¼ slices
- ½ cup of blueberries
- 1 box of Jell-O cheesecake pudding/ pie filling
Directions:
- Prepare the mini pumpkin
- Wash your pumpkin
- Cut the lid off
- Completely clean out the seeds and pulp
- Place the pumpkin in a microwave safe bowl
- Put ½ cup of water in pumpkin
- Put ½ cup of water around the pumpkin
- Put a wet napkin on top of the pumpkin
- Microwave on high heat for 8 minutes or until tender
- Let cool completely
- Hint: you can put ice cubes and water inside the cooked pumpkin to cool it off faster, while you prepare the next step.
Step 2: Mix Jell-O cheesecake filling
- Mix the box of Jell-O cheesecake according to the instructions.
- Set aside
- Setting should take 3 minutes
Step 3: add fruit and Jell-O cheesecake into the pumpkin
- Empty the water out of the cooled pumpkin and dry it with a clean napkin.
- Put ½ of the strawberries on the bottom of the pumpkin. Try to spread them evenly.
- Evenly spread ½ of the set pie filling on top of the strawberries.
- Evenly spread ½ cup of blueberries on top of the cheesecake pie filling.
- Place the remaining strawberries on top and over the opening.
- Replace the pumpkin lid, if desired.
Step 4: eat cold
- Refrigerate the entire pumpkin until you are ready to serve it.
- To serve: cut into ¼ slices.