Don't faint when you see the ingredients.. I really DO occasionally make this, even with the nasty cheese product! Absolutely anyone can make this recipe - no cooking skills required.
The next recipe is Frozen Pumpkin Pie. I've had this one for ages and ages. I was even featured in the Florida Times-Union food section MANY moons ago with this recipe. I've kept it over the years because it's a nice change from Libby's Pumpkin Pie (straight off the pumpkin can!). And on those years when we have a really warm Thanksgiving, it is refreshing. This is also a great make-ahead.
Low Fat Broccoli Rice Casserole
1 (20-oz) bag frozen chopped broccoli (or 2 (10-oz) boxes), cooked
2 cups cooked rice
1 can low fat cream of chicken soup
1 (8-oz) container light Cheese Whiz
1/4 cup chopped onion, optional
Mix all ingredients. Pour into a 2-quart greased casserole dish. Bake at 350 degrees until it bubbles.
Frozen Pumpkin Pie
1 1/2 cups crushed pre-sweetened cereal (Frosted Flakes)
1/3 cup melted butter
2 tablespoons brown sugar
Mix together and press into 9-inch pie pan. Chill one hour.
1 cup canned pumpkin
1/2 cup sugar
1/2 gallon vanilla frozen yogurt or ice cream (or Butter Pecan and omit extra pecans)
1/2 cup chopped toasted pecans
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grond nutmeg
1(8-oz) container Cool Whip, thawed
Combine ingredients in mixer. Mix until well combined. Spoon into pie crust. Freeze for 8 hours (or overnight). Top with Cool Whip before serving.