Skim Vanilla Coloured Pumpkin

Ingredients

1 (8 ounce) canning cream of mushroom soup

3/4 cup butter, softened

1 cup sliced almonds

1 (6 ounce) can evaporated milk

4 tablespoons cornstarch

Directions

Prepare the filling by stirring together the mushrooms, melted butter and almonds. Mix in the evaporated milk and cornstarch. Cover, and refrigerate until firm. It will require refrigerating for 1 hour.

Roll out the chocolate layer, and scoop the filling into the center of the cake. Cut cake into 1 3 pieces. Combine the fill with leftover pastry and cold milk. Cut into wedges. Place the cooled cake piece in the center of the crust. Cut the strawberries into wedges as well. Freeze 1 hour in advance, before cutting sponge cake.

Comments

Janaa L writes:

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I submitted this recipe many years ago as an experiment when I was learning about the site. It is great as is. I replaced the vanilla pudding with fresh cranberries. I also substituted flour with white flour. I couldnt got the dough to stick to the cookie sheet. I used oil of course.

Skim Vanilla Coloured Pumpkin

Ingredients

Directions

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