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  <title>Latest Pumpkin Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/pumpkin-recipes/52/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
  <lastBuildDate>Tue, 7 Feb 2012 13:38:35 GMT</lastBuildDate>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Honey Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/honey-pumpkin-pie/515/index.html</link>
   <pubDate>Tue, 17 Nov 2009 11:38:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/honey-pumpkin-pie/515/index.html</guid>
   <description><![CDATA[ With electric mixer, beat eggs until foamy (1 minute). Add honey, milk, pumpkin, spice, salt and orange juice. Beat until well blended. Pour pumpkin mixture into uncooked pie shell. 

Bake at 375 degrees for 60-65 minutes or until knife inserted off center comes out clean.
]]></description>
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   <title><![CDATA[Recipe: Cranberry Pumpkin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/cranberry-pumpkin-bread/417/index.html</link>
   <pubDate>Sun, 25 Oct 2009 15:58:12 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/cranberry-pumpkin-bread/417/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees.
In a large bowl, combine the canned pumpkin, granulated sugar, water, eggs,and the vegetable oil with a whisk until smooth. Sift the flour, salt, baking soda, cinnamon, ground ginger, ground cloves. Add to the wet mixture and stir until smooth. Stir in the
fresh cranberries and pour into the loaf pan.

Place the loaf pan on a baking sheet and put on the center rack of the oven. Bake for and an hour an a half. Remove from the oven and let cool for 20 minutes. Remove from the loaf pan and allow the bread to cool completely before serving because as it cools, it is still cooking slightly.
]]></description>
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   <title><![CDATA[Recipe: Praline Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/praline-pumpkin-pie/391/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:38:50 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/praline-pumpkin-pie/391/index.html</guid>
   <description><![CDATA[ Praline Layer: Blend all ingredients in small bowl. Press gently onto bottom of pie shell with back of spoon. 

Filling: In medium bowl, beat eggs until frothy. Add remaining ingredients in order then beat only until well mixed. Pour into pie shell; bake 10 minutes at 450 degrees. Reduce oven to 325 degrees, bake 60 to 65 minutes or until filling is set in center when pie is gently shaken. 

Makes 6 servings.
]]></description>
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   <title><![CDATA[Recipe: Frost On The Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/frost-on-the-pumpkin-pie/390/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:36:41 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/frost-on-the-pumpkin-pie/390/index.html</guid>
   <description><![CDATA[ Heat oven to 350 degrees. In small bowl, combine all crust ingredients. Stir until blended. Reserve 2 tablespoons crumbs for topping. Press remaining crumbs over bottom and up sides of 9 or 10 inch pie pan. Bake at 350 degrees for 6 minutes. Cool. 

In large bowl combine all filling ingredients except whipped topping. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping. Pour in prepared crust. Spread remaining whipped topping over filling. Sprinkle with reserved 2 tablespoons crumbs. 

Refrigerate at least 4 hours before serving. Store in refrigerator.
]]></description>
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   <title><![CDATA[Recipe: Spicy Pumpkin Pie Squares]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-pie-squares/389/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:16:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-pie-squares/389/index.html</guid>
   <description><![CDATA[ Combine flour, oats, brown sugar and 1/2 cup butter until crumbly. Press into ungreased 13 x 9 x 2 inch pan. Bake at 350 degrees for 15 minutes.

Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Blend well. Pour into crust. Bake at 350 degrees 20 minutes. Combine pecans, sugar and 2 tablespoons butter or margarine. Sprinkle over pumpkin filling and return to oven and bake 15 to 20 minutes or until filling is set. Cool. 

Makes 2 dozen squares.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pecan Pumpkin Party Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pecan-pumpkin-party-pie/388/index.html</link>
   <pubDate>Fri, 23 Oct 2009 15:13:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pecan-pumpkin-party-pie/388/index.html</guid>
   <description><![CDATA[ 1 prepared graham cracker crust, (no sugar added), in pan and refrigerated Cook sugar, pumpkin and spices on low heat for 3 minutes. Cool. 

While cooling, whip whipping cream with 1 tablespoon sugar and a few drops of vanilla, and add to cooled pumpkin mixture. Pour into prepared graham cracker crust, and return to refrigerator. Edging: Cook sugar, butter and water on low heat 1 1/2 minutes. Remove from heat and stir in pecans. Cool and spoon around edge pie. 

Keep refrigerated until ready to serve.
]]></description>
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   <title><![CDATA[Recipe: Traditional Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/traditional-pumpkin-pie/371/index.html</link>
   <pubDate>Thu, 22 Oct 2009 14:01:19 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/traditional-pumpkin-pie/371/index.html</guid>
   <description><![CDATA[ In large bowl combine all ingredients except pastry shell; mix well and turn into shell. Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350 degrees; bake for 35 to 40 minutes longer or until knife inserted 1" from edge comes out clean. Cool before cutting. 

Garnish as desired. Refrigerate leftovers.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Cheesecake Pie With Gingersnap Cookie Crust]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cheesecake-pie-with-gingersnap-cookie-crust/370/index.html</link>
   <pubDate>Thu, 22 Oct 2009 13:59:35 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cheesecake-pie-with-gingersnap-cookie-crust/370/index.html</guid>
   <description><![CDATA[ Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool.

(Leave oven on.) In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. 

Arrange pecan halves around edge of pie. Makes 12 servings.
]]></description>
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   <title><![CDATA[Recipe: Spicy Pumpkin-Date Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-date-cookies/362/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:11:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/spicy-pumpkin-date-cookies/362/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except dates and walnuts. Stir in dates and walnuts.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-fudge/358/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:56:22 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-fudge/358/index.html</guid>
   <description><![CDATA[ Butter or grease one 8x8 inch pan. 
In a 3 quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir. 

When mixture registers 232 degrees F (110 degrees C) on candy thermometer, or forms a soft ball when dropped into cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and nuts. Cool to lukewarm (110 degrees F or 43 degrees C on candy thermometer). 

Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased eight-inch pan. When firm cut into 36 squares.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pumpkin Bread - 2]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread--2/304/index.html</link>
   <pubDate>Wed, 14 Oct 2009 14:40:39 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread--2/304/index.html</guid>
   <description><![CDATA[ Mix above together. Bake 1 hour at 350 degrees. Makes 2 loaves]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Pumpkin Pie ]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-pie-/296/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:44:38 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-pie-/296/index.html</guid>
   <description><![CDATA[ Mix all ingredients in order given. Pour into unbaked shell. Bake in hot oven 425 degrees for 15 min. then reduce to 350 degrees and bake until knife inserted in middle comes out clean]]></description>
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  <item>
   <title><![CDATA[Recipe: Pumpkin Apple Streusel Coffee Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-apple-streusel-coffee-cake/267/index.html</link>
   <pubDate>Tue, 6 Oct 2009 14:42:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-apple-streusel-coffee-cake/267/index.html</guid>
   <description><![CDATA[ Follow Basic Instructions, adding apples after combining wet and dry mixtures just until moistened. Spoon batter into greased pan. Combine topping ingredients and cut in cold butter until crumbly, then sprinkle over batter.

Bake at 350 degrees for 35-40 minutes.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Soup]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-soup/265/index.html</link>
   <pubDate>Sun, 4 Oct 2009 13:28:57 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-soup/265/index.html</guid>
   <description><![CDATA[ Take out seeds and pare off the rind. Cut into small pieces, and put into a stew-pan with half a pint of water.  Simmer slowly an hour and a half, then rub through a sieve and put back on the fire with one and a half pints of boiling milk, butter the size of an egg, one tea-spoonful of sugar, salt and pepper to taste, and three slices of stale bread, cut into small squares. Stir occasionally; and when it boils, serve.]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie With Spiced Crust]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-with-spiced-crust/249/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:54:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-with-spiced-crust/249/index.html</guid>
   <description><![CDATA[ Combine all ingredients except crust; stir well. Pour into crust. Bake at 350 degrees for 5 to 55 minutes or until set. Remove from oven; let cool.

For The Spiced Crust:
Combine all ingredients except pecan halves; stir well. Press onto bottom and sides of a 9 inch pie plate. Press pecan halves onto rim of crust at 1 inch intervals.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pumpkin Pie Cheesecake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cheesecake/248/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:49:30 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cheesecake/248/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees. Combine pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, 2 slightly beaten eggs, evaporated milk and 1 teaspoon vanilla in large bowl. Pour into 10 inch pastry shell in deep dish pan. Combine cream cheese, sugar, remaining vanilla and 2 slightly beaten eggs in small bowl; beat until smooth. Carefully pour cream cheese mixture over pumpkin filling. (You want the cream cheese mixture to stay on top.)

Bake 1 hour, or until knife comes out clean. Chill before serving. (The flavor improves overnight, so make it a day in advance, if possible)
]]></description>
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  <item>
   <title><![CDATA[Recipe: Pumpkin Pie Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cookies/247/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:46:49 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cookies/247/index.html</guid>
   <description><![CDATA[ Mix together flour, salt, baking powder, baking soda and spices. Set aside. Cream margarine and shortening in mixing bowl. Gradually add sugar; beat until fluffy. Add pumpkin and egg; beat well. Add dry ingredients and blend. Stir in vanilla. Drop onto slightly greased and floured cookie sheet. 

Bake at 350 degrees for 12 minutes until brown.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie Cake]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cake/245/index.html</link>
   <pubDate>Tue, 29 Sep 2009 15:42:48 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie-cake/245/index.html</guid>
   <description><![CDATA[ Mix above ingredients and pour into an ungreased 13 x 9 inch pan. Sprinkle over top of this in layers: 1 package yellow cake mix, 1 stick oleo, melted; 1 cup chopped nuts. 

Bake 1 hour at 350 degrees or until knife comes out clean. Serve plain or with whipped cream topping.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie/135/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:11:02 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-pie/135/index.html</guid>
   <description><![CDATA[ With mixer or blender, mix above ingredients. Pour into prepared pie crusts and bake at 350 for approximately 40 minutes. 

Makes two pies.
]]></description>
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   <title><![CDATA[Recipe: Quick And Easy Pumpkin Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-bread/121/index.html</link>
   <pubDate>Mon, 14 Sep 2009 17:10:18 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/quick-and-easy-pumpkin-bread/121/index.html</guid>
   <description><![CDATA[ Sift dry ingredients together. Stir in remaining ingredients. Pour batter into buttered and floured loaf pan. 

Bake 1 hour at 350. ]]></description>
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   <title><![CDATA[Recipe: Pumpkin Cookies]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cookies/98/index.html</link>
   <pubDate>Sun, 13 Sep 2009 12:10:01 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-cookies/98/index.html</guid>
   <description><![CDATA[ Cream shortening and sugar. Add pumpkin, eggs, and vanilla; beat
well. Stir together flour, next 5 ingredients, and 1 teaspoon salt.
Add to batter; mix well. Stir in raisins and nuts. Drop rounded
teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350
degrees F. for 12 to 15 minutes. Cool on rack. If desired, frost with
vanilla frosting. Makes 7 dozen cookies.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin Lemon Pie]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-lemon-pie/82/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:43:42 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-lemon-pie/82/index.html</guid>
   <description><![CDATA[ Pie crust: add water, vinegar and salt to beaten egg; mix well, set
aside.  Cut crisco into flour until it resembles coarse crumbs.  Add
liquid and mix until dough forms.  Roll out or store in icebox.

Pie filling: Mix all ingredients of pie fillng.  Pour into pie shell.
Bake 425 degrees for 15 minutes.  Reduce heat to 350 degrees for 45
minutes.  Cool 20 min.

Blend sour cream, brown sugar, lemon juice &amp; lemon peel.  Spread
mixture over pie.  Bake 10 minutes.  Sprinkle top with chopped pecans.
Serve warm or cold.
]]></description>
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   <title><![CDATA[Recipe: Pumpkin  Bread]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread/49/index.html</link>
   <pubDate>Sat, 12 Sep 2009 08:56:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/pumpkin-bread/49/index.html</guid>
   <description><![CDATA[ Mix all ingredients in bowl with electric mixer until smooth.  Pour into Pam sprayed loaf pan.  Bake at 350 degrees for 30 to 45 minutes.]]></description>
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   <title><![CDATA[Recipe: Cold Pumpkin Souffle]]></title>
   <link>http://freerecipes.eu/free-recipe/pumpkin-recipes/cold-pumpkin-souffle/27/index.html</link>
   <pubDate>Tue, 8 Sep 2009 16:39:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/pumpkin-recipes/cold-pumpkin-souffle/27/index.html</guid>
   <description><![CDATA[ 1. Have a 1 1/2-quart souffle dish or 2- to 3- quart serving bowl ready. 
2. IF USING SOUFFLE DISH: Tear off a piece of foil or waxed paper 4 inches longer than the circumference of the souffle dish.
Fold in thirds lengthwise. Fit around outside of dish with 2-inch collar extending above the dish. Fasten over lapping ends to each other with cellophane tape or paper clips. 
3. Beat cream in a large bowl with electric mixer just until soft peaks form when beaters are lifted. 
4. Put 1/2 cup pumpkin-pie filling in a small saucepan. Stir in gelatin. Place over low heat and stir 3 to 4 minutes until almost
boiling and gelatin is completely disolved. Remove from heat. 
5. Put remaining pumpkin-pie filling in a large bowl. Stir in hot gelatin mixture then bourbon and 1/2-cup whipped cream. Fold in remaining whipped cream until blended. 
6. Pour into prepared dish or serving bowl. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days. 
7. BEFORE SERVING: Remove collar. Spread top of souffle with whipped cream. Score lightly with knife and sprinkle with
cinnamon. Press nuts into sides of souffle or if serving from a bowl, sprinkle over whipped cream. 

Makes 8 cups, 12 servings.

]]></description>
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