Tasty Toast: Pumpkin Stuffed with Cheese Cake, Strawberries and Blueberries

Tasty+Toast%3A+Pumpkin+Stuffed+with+Cheese+Cake%2C+Strawberries+and+Blueberries

Graphic by Yita S. Rivera

Yita Rivera, Web Editor

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.

Start to finish: 30 minutes

four slices of mini pumpkin, stuffed with cheese cake, strawberries & blueberries (Yita Rivera/ Ebbtide Online Editor)

Servings: 4

Ingredients:

  • 1 mini pumpkin
  • 1 cup of strawberries cut in ¼ slices
  • ½ cup of blueberries
  • 1 box of Jello cheesecake pudding/ pie filling

Step 1:

  1. Prepare the mini pumpkin
  2. Wash your pumpkin
  3. Cut the lid off
  4. Completely clean out the seeds and pulp
  5. Place the pumpkin in a microwave safe bowl
  6. Put ½ cup of water in pumpkin
  7. Put ½ cup of water around the pumpkin
  8. Put a wet napkin on top of the pumpkin
  9. Microwave on high heat for 8 minutes or until tender

Step 2:

  1. Let cool completely
  2. Hint: you can put ice cubes and water inside the cooked pumpkin to cool it off faster, while you prepare the next step.

Step 3:

  1. Prepare the box of Jello cheesecake according to the instructions.
  2. Set aside
  3. Setting should take 3 minutes

Step 4:

  1. Empty the water out of the cooled pumpkin and dry it with a clean napkin.
  2. Put ½ of the strawberries on the bottom of the pumpkin. Try to spread them evenly.
  3. Evenly spread ½ of the set pie filling on top of the strawberries.
  4. Evenly spread ½ cup of blueberries on top of the cheesecake pie filling.
  5. Place the remaining strawberries on top and over the opening.
  6. Replace the pumpkin lid, if desired.

Step 5:

  1. Refrigerate the entire pumpkin until you are ready to serve it.
  2. To serve: cut into ¼ slices.