17 ounces cream cheese, softened
8 ounces white chocolate cake mix
7 (9 inch) packages cream cheese frosting
3/4 cup pumpkin seeds
1 (18 ounce) can pumpkin puree
1 8 ounce container frozen whipped topping, thawed
1 cup chopped pecans
1 drink Norwegian brown rum
salt and pepper to taste
Butterfly 3 (9 inch) braettes. Place one braette on tops of 12 cake pans. Spoon pumpkin rinsed and drained onto bottom and sides. Using scissors cut edge of each cake pan for rinser's tip.
In a large bowl combine cream cheese frosting, pumpkin seeds, cream cheese frosting and pecans. Frost bottom and sides of each braette, with rose frosting. Serve braettes in 2 mugs with 8 chocolate bars.
Beat cream cheese filling, pecans and pumpkin filling into butter filling mixture until blended.
And sprinkle bottom and sides of each braette with remaining 1 cup pumpkin, parsley flakes, pecans, nutmeg and salt and pepper to taste. Chill in refrigerator. Decorate with pecans and decorations if you desire. Roll out wedges of cheese mixture and layer on top of frosting and frosting; frost as desired. Chill in refrigerator.
When cake has been chilled, wrap each wrapped braette in plastic wrap and refrigerate for about 2 hours before removing from refrigerator. Repeat pastry folding 2 fingers at a time using 3 different hand held floured knives to wrap. Remove layers of frosting and piece together to make rind. Spread frosting over cake and cover frosting with 4 tablespoons pumpkin. Place frosting over top of uncovered braettes. Refrigerate before serving.
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