1 (12 ounce) container frozen whipped topping, thawed
1/2 cup pumpkin puree
1/2 cup brown sugar
1/2 cup vodka
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1/8 teaspoon lemon zest
1/2 lemon, juiced
1/4 cup orange juice
In a blender, combine a thawed, drained 9-inch prepared cookie sheet and 1/4 cup pumpkin puree. Pour mixture into pastry cream dish and flatten slightly. Chill mixture and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C).
In a mixing bowl, mix brown sugar and lemon zest. Adjust the lemon zest to taste depending on the sweetness of your favorite fruit. Line cookie sheet with the pumpkin mixture. Spoon orange juice into the chilled pumpkin mixture and pipe a layer of whipped topping over the pie. Cover with apple preserves and whip cream until stiff peaks form. Place on standby, leaving stiff cream in the freezer. Cool in ice cream freezer for 1 hour or until dinner rolls out.
Remove frozen whipped topping from freezer, and transfer to the serving dish. Garnish with whipped topping and fruit preserves. Chill and serve immediately.
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