Preheat oven to 350 degrees. Spray a 9x9” baking pan with cooking spray. Prepare brownies following instructions on the brownie box. Pour batter into the baking pan and bake for 38-40 minutes. Allow brownies to cool completely.
In a medium bowl add the cream cheese, powdered sugar, pumpkin, and pumpkin pie spice mixing well to combine. Gently fold the whipped topping in until just combined.
Preheat oven to 350 degrees.
Mix all ingredients together until dough is sticky.
Place rounded spoonful of dough on a greased cookie sheet. Bake for 8 to 10 minutes or until starting to firm around edges and brown slightly.
Cool and enjoy.
Once cake is cooled, take the end of a wooden spoon and poke holes all over the cake.
Pour sweetened condensed milk over the cake, repeat the process with caramel topping.
Top cake with thawed whipped topping and follow with sprinkling toffee bits to cover the cake.
Serve immediately and store in the refrigerator.
Preheat oven to 375 degrees.
Cut all of the fruit first in half. Remove the pits. Slice the fruit into slices, and then dice into bite size pieces, and add to a medium size bowl. Add the sugar, and cornstarch and mix. Set aside until crumble is complete.
Cut bananas in half then in half again to make 4 equal portions.
Place cake pop stick in each banana. Roll banana in yogurt then sprinkle mini chocolate chips or toffee bits on banana.
Place prepared banana pops on a cookie sheet lined with wax paper. Freeze for 1 to 2 hours or until completely frozen. Remove from freezer and enjoy!
In a medium bowl prepare the custard. Mix the pudding, milk and sour cream until thickened, about two minutes.
Prepare the dessert in single serve cups, trifle bowl or a baking pan. Start by tearing the angel food cake.
Layer the custard, cake and a dollop of pie filling. Continue to layer until your container is filled. Add a swirl of whipped cream if desired.
In a large zip top bag add about half of a bag of pretzels. Seal the bag and place inside of another zip top bag. Beat pretzels with a rolling pin until finely crushed or food process the pretzels.
Preheat oven to 350 degrees.
In a medium to large bowl, whisk pudding with milk until it just comes together.
Add whipped topping and gently fold until combined.
Add apples and candy, mixing gently.
Serve in a decorative baking pan (13x9x2) and drizzle salad with caramel topping, sprinkling with remaining candy.
Chill for 1 hour before serving.
