Three Cheese Sausage Balls!

Sausage balls have been around since at least the 1970's as a yummy appetizer for parties, tailgating and such.  They are really great if the mixture of ingredients and cooking time is just right. However, they can be a little dry if you aren't careful and usually are really best when first out of the oven.  This recipe adds an ingredient that makes these sausage balls a little more tender and moist.  Cream cheese does good things to most recipes and it isn't any less impressive in these cream cheesy sausage balls.  I also added just a touch of Parmesan along with the traditional cheddar cheese.  Try them and I think you will decide they are much better. Who would think you could improve on a sausage ball? Here is what you will need:
1 1lb. roll of breakfast sausage, hot or mild
1  8 oz. pkg. cream cheese, softened
1  1/2 cup baking mix (like Bisquik)
2 cups shredded cheddar cheese
1/3 cup grated Parmesan cheese
dash of garlic powder
1/4 tsp. Cajun seasoning like Tony Cachere's (optional)
dash of Tabasco sauce (optional)
Mix uncooked sausage and cream cheese.  Mix in all of the other ingredients until well blended.  Roll into 1" balls about the size of a small walnut. 
Place on a cookie sheet sprayed with nonstick cooking spray. I use the nonstick Reynolds Wrap.  Place in a preheated 375 degree oven for 20 to 25 minutes.  Don't overcook.  Remove and serve.

Chicken & Bacon Club Pasta Salad!


I love a nice big club sandwich and I also love pasta salads!  This recipe incorporates the two.  This pasta salad is full of yummy ingredients!   This is hearty enough for a light main course for lunch or dinner or serve it as a side! 

Here is what you will need:

8 oz. rotini pasta (could use penne)
1 red or green bell pepper, diced
2 stalks celery, diced
1 bunch green onions, sliced thin, including the green blades
2 tomatoes, diced and seeded or 2 cups cherry tomatoes, halved (I used a yellow and a red tomato for color)
1 jalapeno pepper, seeded and diced (optional)
2 cups cooked chicken breast meat, diced in bite size pieces ( You can use a rotisserie chicken or even left over chicken)
5 slices of Swiss or Provolone Cheese, cut in thin strips about an inch long
7-8 slices of bacon, cooked crisp and crumbled

3/4 cup prepared Italian salad dressing of your choice (I used Olive Garden)
1/2 cup mayonnaise
2 tsp. Dijon mustard
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/2 tsp. celery seeds (Optional)

Cook the pasta according to the package directions in salted water minus about 1 minute of cooking time.  You want it to be al dente and not too tender.  Drain and run cold water over the pasta to stop the cooking.  Make sure it's drained really well.   Rinse the pan you cooked the pasta in until cool and you can mix this up right in that pan.  This keeps your final salad bowl you put this in to serve looking nice. 

Place the drained pasta and all of the vegetables, chicken, cheese and half of the bacon in the pan. 

Whisk together the Italian dressing, mayonnaise, and the Dijon mustard until smooth.  Whisk in the salt, pepper, garlic powder and celery seeds.  Pour over the pasta mixture and lightly toss until it is all coated well.  

Place in a serving bowl and garnish the top with the other half of the bacon!
Serve as a light lunch or supper or as a side dish!   This is a great potluck or church supper recipe!

Hot and Cheesy Artichoke Dip!

This "Hot and Cheesy Artichoke Dip" is so good that it's hard to quit eating it!  It's a little similar to it's cousin  Hot Spinach and Artichoke Dip!   The big difference is that, of course, there is no spinach in this and this one has a little spicy kick to it!   It's perfect game day food or serve it at your next party or get together! 
Here is what you will need:
1 (8 oz.) block of cream cheese, softened to room temperature
1 cup mayonnaise
1/2 cup sour cream
1/2 cup parmesan cheese, divided
1 cup mozzarella cheese
1 (4 oz.) can of green chiles, drained
2 Tbs. pickled jalapeno rings, diced
1/4 tsp. garlic powder
1/2 tsp. hot sauce (I used Tabasco sauce)
1 (14 oz.) can of artichoke hearts, drained and rough chopped 
Preheat oven to 350 degrees.
In a mixing bowl, beat the cream cheese until light and fluffy and smooth.  Beat in the mayonnaise and sour cream.   Stir in half of the Parmesan cheese and the mozzarella cheese.  Add the drained green chiles, jalapeno peppers, garlic powder and hot sauce.  Stir to blend.  Fold in the chopped artichoke hearts.  I chop them up, but I like to leave them in nice size chunks so they don't get lost in the mixture. 
Pour the dip in a 1 1/2 quart casserole or dish sprayed well with nonstick spray. Sprinkle the top with the rest of the parmesan cheese.  Place in the 350 degree oven  and bake for 30 minutes or until hot and bubbly and just starting to brown.  

Serve with tortilla chips, crackers, pita chips...whatever you like!
I will warn you, this stuff is addictive it's so yummy!

Country Beef Stew!

There is nothing any more comforting and wonderful tasting as a big pot of beef stew on a chilly day!  We just love it!  I just use the basics in my beef stew, stew meat, carrots, onion, potatoes and celery.  You can add green peas or corn if you like though.  This is one you need a good two hours to cook low and slow, but the results are well worth it.
So here is what you are going to need for the beef stew.  Some recipes I see called beef stew have all kinds of mixed vegetables and tomatoes or tomato sauce in them.  That is not beef stew, that is vegetable beef soup where I come from.  This is beef stew:

2lbs beef stew meat or round steak cut into cubes, onion, 4 stalks of celery, a bag of tiny baby carrots, potatoes, beef stew mix, seasoned salt, Nature's Seasoning, and pepper.

Place 2 cups flour in a shallow dish or pie plate.  Sprinkle with  1 tsp of seasoned salt, 1 tsp. Nature's Seasoning, and 1/2 tsp black pepper.
Mix thoroughly with a fork.

Heat 1/2 cup vegetable oil in a dutch oven.
Toss the beef stew meat in the flour coating lightly.

Place in hot oil and brown well.  This will stick if you don't keep moving it around.  You will need to brown the meat in batches because it will be too much for one pan full. Remove the first batch and place on a plate, then move to the next batch. 

On the last batch, chop your onion (not too fine, just a rough chop) and add to the browning meat to soften it. 

There will be browned bits stuck to the pan when the meat has browned.  Keep the heat up on medium high and pour a cup of water into the pan to deglaze using a rubber spoon or spatula which won't scratch your pot. Get all of this browned flour off of the bottom of the pan or our stew will stick.

Now add your package of stew seasoning mix and 3 cups water.  Mix it up well. The package of stew seasoning might say 2 cups water but it won't be enough.

This is the consistency you have.  Cover and turn to medium low.  Cook for 1 hr., but stir this every 20 minutes and make sure you scrape the bottom so it doesn't stick.  It will stick and burn if you do not do this.

 Wash chop your  celery, potatoes and carrots (I like to use the baby carrots).  Add them to the pot and stir with 3 more cups of water or more if needed, cook for 1 more hour.  Taste at this point and you might need to sprinkle with a little more seasoned salt and pepper to your taste.

Make some cornbread and slice some sweet onions and you are ready to serve!  It's delicious and the leftovers are just as good the next day!

2 lbs stew meat
5-6 potatoes
3 cups carrots or bag of tiny baby carrots
1 medium yellow onion
4 stalks celery
1 pkg beef stew seasoning (I love the Kroger brand, but any will do)
about 6 -7 cups water
1 tsp Nature's Seasoning
1tsp seasoned salt
1 tsp. black pepper
2 cups flour
1/2 cup oil to brown meat

No Bake Pumpkin Cheesecake!

Today is National Pumpkin Cheesecake Day and this is my easy peasy "No Bake Pumpkin Cheesecake"!    Nothing tastes more like Fall and reminds you of the upcoming holidays than anything pumpkin!  I love cheesecake and I love pumpkin so I knew this one would be so good!  I love the easy part also.  Here is what you will need:
1 (9 oz.) prepared graham cracker crust (the one that says two extra servings on it)
2 (8 oz) blocks of cream cheese (softened to room temperature)
1 (14 oz.) can of sweetened condensed milk (like Eagle Brand)
1 cup canned pumpkin (not pumpkin pie mix)
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. pumpkin pie spice
With an electric mixer, beat the cream cheese until fluffy and smooth.  Beat in the sweetened condensed milk until smooth.  Add the pumpkin, vanilla, cinnamon, and pumpkin pie spice and beat until completely smooth.  Pour into the pie shell.   This will not fit into a regular 6 oz. crust.  Cover and place in the refrigerator overnight to set.  If you are in a hurry, you can put it in the freezer for about 3 hours to set up sooner.  Remove from freezer about 20 -30 minutes before serving! 
Garnish with whipped cream and serve!  It's delish and could it be any easier?

Swedish Meatballs!

"Swedish Meatballs" is a dish we grew up eating.  I am not really sure why, because we are not Swedish and these are not really a 'southern' kind of thing, but Mama must have seen the recipe someplace and gave it a whirl and they were delicious.  This is my own take on Swedish Meatballs.  I have sort of changed them up just a bit from the more traditional recipes.  Most of the recipes have spices in them like allspice and nutmeg.  I do not care for those type of spices in savory dishes. It just tastes odd to me.  I don't even like nutmeg in sweet desserts all that much, but can tolerate a bit of it now and then.  However, if you want to add those spices, go for it, but I wouldn't add more than a 1/4 teaspoon of each.

Here is what you will need:

1 1/2 lbs. ground chuck
2 eggs, beaten
1/4 cup half and half cream
1/3 cup Panko bread crumbs (can use regular bread crumbs, if you don't have these)
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 cup olive or vegetable oil
4 Tbs. butter
1/4 cup onion, finely chopped
1/4 cup flour
2 cups beef broth
1  (10.25 oz.) cream of mushroom soup
1 cup water
2 tsp. Worcestershire sauce
2 tsp. soy sauce
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 cup sour cream
1/4 cup chopped fresh parsley

Place the ground chuck, eggs and milk in a large mixing bowl and combine.  Add the Panko bread crumbs, seasoned salt, black pepper, and garlic powder.   Combine until it's all incorporated, but don't over work them. If you work meatballs too much, they tend to become too tight and are dry.

Here is a tip on getting fairly uniform sized meatballs. Place the meat in a square shape on a sheet of parchment or wax paper and then with a pizza cutter, cut in equal squares. Then you can just roll each one into a ball.  I don't like to make these huge so they can soak up more of the rich sauce.  I made these each about 1 inch or the size a bit larger than an English Walnut.

Heat the 1/4 cup oil in a skillet with a lid or a Dutch oven.  Place the meatballs in the oil and brown well on all sides.  You need to turn them quite frequently so they don't burn and get an even browning.  Once they are all brown, remove to a plate

 If the beef rendered too much grease, pour most of it off, leave about 2 or 3 tablespoons for flavor.  Add the 4 tablespoons of butter to the pan.  Saute the diced onion, until translucent.  Sprinkle in the flour and cook for about a minute. Slowly whisk in the beef broth, mushroom soup and the water.  Bring this up to a boil, stirring constantly.  It will start to tighten up and thicken.  Turn to simmer when you can tell it is thickening.  Add the seasoned salt, black pepper, and garlic powder.   Temper the cup of sour cream, but placing it in a bowl and slowly stirring in a little of the sauce at a time and incorporating it.  This brings the temperature of the cold sour cream up slowly so that when you add it to the sauce it doesn't break and ruin your smooth gravy.  Once the sour cream is added to the sauce, place the meatballs back in the pan and cover with the sauce.  Make sure to keep the heat on a low simmer, so that it doesn't boil again once the sour cream is added.  Cover and simmer for about 30 minutes.

Plate over egg noodles, mashed potatoes, or rice!  Once plated, sprinkle with the fresh parsley!

Serve and sit back and wait for the compliments!

Cornbread Salad...No Joke Y'all!

Only in the south would we take something like cornbread and turn it into a salad and since my blog name is Sweet Tea and Cornbread, I thought this was a very appropriate recipe.  And in addition to all of that, it is delicious.  When I first heard of this salad, I thought it sounded sort of weird, but I gave it try anyway and it was huge hit.   It's also very pretty and it's  perfect for a cookout or summer party. 
Here is what you will need:

1 pan of your favorite cornbread or you can use a box of Jiffy cornbread mix prepared, 1/2 cup vidalia or sweet onion, 1/2 cup green pepper, 1 can ranch or chili beans (drained) or kidney beans will also work, 1 can niblets corn (drained),  5-6 slices crisp bacon, 2 cups shredded cheddar cheese,  1 pkg ranch dressing mix blended with 1 cup mayonnaise and 1 cup sour cream to make the dressing.  Be sure you blend these together well. 
Take 1/2 cornbread and cut in cubes.  Place in the bottom of a tall trifle dish or a big glass salad bowl.  A clear bowl just looks prettier because the layers show.  Drain the beans well and put over the cornbread layer.  Next put half the onion and half the green pepper. Pour half the dressing over this layer.  Cut the rest of the cornbread in cubes and do another layer of cornbread.  Drain corn well and put it over this layer.  Sprinkle the rest of the onion and green pepper over this. Finish the top with the rest of the ranch dressing mix, the grated cheese and the bacon crumbled.  Cover with plastic wrap and refrigerate for a few hours before serving.  This is best made early in the day and refrigerated for several hours to blend the flavors.  I wouldn't make it the day before though because it could get soggy.   This will be  big hit! 

1 recipe cornbread
1 can niblets corn
1 can ranch beans, chili beans or kidney beans
1/2 cup sweet onion diced
1/2 cup green pepper diced
2 cups cheddar cheese grated
5-6 slices bacon fried crisp
1 pkg ranch dressing mix
1 cup sour cream
1 cup mayonnaise

Creole Succotash!

This "Creole Succotash" is my kicked up version of the usual succotash dish.  Succotash was first prepared and served by Native Americans and is typically some combination of lima beans and corn, plus various other ingredients.  I added the Trinity of Cajun/Creole cooking, which is onion, bell pepper and celery.  I think this really works well in this dish.  This is a fairly quick and easy side dish and goes great with just about anything.  The addition of fresh tomato at the end really brightens it up also.  You can adjust the spiciness of this.  You know I love the heat, but you can make it as mild as you and your family like.  In the deep South, Louisiana and Mississippi,  this would be called Maque Choux, which I like the sound of, but in my part of the country, it would not be something most would know.  I decided on Creole Succotash, because most would recognize that one!     Here is what you will need: 
4-5 slices bacon
4 Tbs. butter
1 medium sweet onion, diced
1 green or red bell pepper, diced
2 stalks celery, diced
2 cloves of garlic, minced
3 cups fresh or frozen baby lima beans
2 cups fresh or frozen corn
1 tsp. Creole or Cajun seasoning (I used Tony Chachere)
1/2 tsp. black pepper
1 tsp. sugar
salt to taste
1/2 cup chicken broth or water
2 fresh tomatoes, diced (when not available, substitute a can of drained, petite diced tomatoes)
hot sauce to taste (optional)
In a deep skillet with a lid or I used my smaller cast iron Dutch oven, fry the bacon until crisp.  Set the bacon aside.  Melt the butter in the bacon drippings.  Add the onion, bell pepper, and celery and saute until just starting to get tender.   Add the garlic, baby limas, and corn and saute all for about 2 minutes.  Add the Creole seasoning, black pepper, sugar, salt to your taste and chicken broth or water.   The Creole seasoning has a lot of salt in it, so you might not need more, but I did add just  a pinch of salt.  Stir this all together, cover and simmer for 20 -30 minutes.  Check halfway through to be sure it's not too dry.  Add a bit more chicken broth or water if it is dry.  The vegetables release some liquid so you might not need any more.
At the very end of the cooking time, toss the diced tomato in and just heat enough to heat the tomato through.  This keeps them from breaking down, but adds so much bright flavor to this dish.  If you like it spicy add a dash of hot sauce and sprinkle the top with the crumbled bacon!  If you want to make this a main course, toss in some diced cooked chicken or small cooked shrimp at the end! 

Cheesy Beer Rolls!

These "Cheesy Beer Rolls" are so easy peasy you will not believe it and they taste so yummy!  It's just a few basic ingredients and you have wonderful homemade dinner rolls.   Here is what you will need:
2 cups biscuit mix (like Bisquick)
3 Tbs. sugar
pinch of salt
1 cup beer
1 cup shredded cheddar cheese
Preheat oven to 400 degrees.  
Place the biscuit mix, sugar and salt in a mixing bowl.  Slowly add the beer and stir to mix.  Stir in the cheddar cheese.  If the mixture seems too thick, add just a little more of the beer.  It is a sort of stiff dough though. 
Spray a medium 12 cup muffin tin with nonstick baking spray.   Fill each about half full of the dough mixture.  Place in the preheated oven for 17 to 20 minutes or until lightly browned.  
Brush the tops with melted butter.  Allow to cool for 3-5 minutes before removing from the pan.
Serve immediately!!!   Yummy!!!

Butterscotch Pecan Yum Yum Cake!

This "Butterscotch Pecan Yum Yum Cake" is one of Mama's creations, so you know it's going to be good!   Oh, it's way better than good, it's one of the best things I have eaten lately!   I love anything butterscotch and pecans never hurt anything either, so this one was right up my alley.  The cake is so moist and it just gets even better the next day!  Here is what you will need:
2  1/2 cups self rising flour (White Lily, preferably) ***
2 cups sugar
1/2 cup butter (do not use margarine)
1/2 cup canola or vegetable oil
1 cup water
1/2 cup buttermilk
2 large eggs
1 tsp. baking soda
2 tsp. vanilla
***If you are unable to get self rising flour in your area, use all purpose and add 1 tsp. baking powder and 1/2 tsp. salt to it.
6 Tbs. half and half cream
1/2 cup butter
1 cup butterscotch chips
2 cups confectioners sugar
1 tsp. vanilla
1 cup pecans, chopped
Preheat oven to 350 degrees.
In mixing bowl sift the flour and sugar together. 
In a heavy saucepan, bring the 1/2 cup butter, buttermilk, oil and water to a boil.   Once it boils, pour over the dry mixture in the mixing bowl, eggs,  baking soda, and vanilla.  Stir to combine it all.  Don't over mix this.  Just use a large spoon or whisk.  Pour into a 9"x13" baking pan that has been sprayed with nonstick baking spray.  I prefer Baker's Joy for this, but whatever you have works.   Place in a preheated 350 degree oven for 20-25 minutes.  A pick inserted in the center should come out clean when it's done.
 During the last 10 minutes that the cake is baking, make the icing, because as soon as the cake comes out, you ice it.   Place the half and half cream, 1/2 cup butter, 1 cup butterscotch chips in a saucepan over medium heat.  Melt this all together and stir until smooth.   Turn the heat to low.  Stir in the confectioners sugar and the vanilla.  Stir until smooth.  Fold in the chopped pecans.   Immediately pour over the cake just out of the oven.  Spread evenly over the top.

Allow it to cool just a bit, slice and serve!  You will definitely here yum yum from everyone! 

Pork & White Bean Stew!


This is a delicious stew with tender chunks of pork and white beans.  It has a little spice to it, but you can adjust that to your families taste.  This is one of those stews you simmer all afternoon to get the best results.  It smells so good cooking.   Make some Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread to go with the stew and you have a wonderful meal!  Here is what you will need:
1  1/2 to 2 lbs boneless pork loin, cubed (could use pork loin chops)
1/4 vegetable or canola oil
1 Tbs. bacon drippings
black pepper
seasoned salt
1 large sweet onion, diced
2 stalks of celery, diced
2 cloves of garlic minced
1 lb. navy or great northern beans
2 quarts water
2 chicken bouillon cubes
1 (10 oz.) can Rotel diced tomatoes and green chilis
1 tsp. salt
1/2 tsp. black pepper
2 tsp. chili powder
1/4 tsp. cayenne powder (optional)
1/4 cup fresh parsley, chopped
In a large Dutch oven or soup pot, brown the cubed pork in the oil and the bacon drippings.   The bacon drippings give it a really good flavor, but you can leave it out and it's still good.  Sprinkle the meat with salt, black pepper and seasoned salt to your taste.  When the meat is starting to brown, add the onion and celery and just cook them a little with the meat, just until they are starting to get tender. Add the garlic right at the end of the browning so it doesn't burn.
Wash and pick through the beans.   Add the beans and all of the rest of the ingredients except the parsley to the pot and bring to a boil.  One boiling, turn down to medium low, cover and simmer for about three to four hours.   Check for water once every hour or so.   It might need a little added as it cooks.  It should be fairly thick when it's done.    Also taste the last hour to check the seasoning.  You might need to add salt,  but I didn't, because I had seasoned the meat fairly liberally.   It's done when the beans are nice and soft.  White beans do not take quite as much time as something like pintos.  I used navy beans and they cook fairly quickly.  Mine was done in 3 hours, once the beans were added.
 Stir in the fresh parsley right before serving!  Fry some cornbread, pour the sweet tea and enjoy!


Candy Corn Fudge...only 2 Ingredients!

This "Candy Corn Fudge" is a fun little project to make with the children or for the children or for those that still act like  I am thinking of myself when I say this.  This is so easy, because I used the old "2 - Ingredient Fudge" recipe and just added food coloring to make the candy corn effect.  I did have to double the usual recipe to get the layers thick enough, but if you have a really small  square dish, I guess you could make less.
Now, before someone asks... this does not have actual candy corn in it.  It is called 'candy corn fudge' only because it looks like candy corn and I guess it tastes a bit like it too.  The great thing about this is that it tastes better than candy corn to me!   Here is what you will need for this:
2  (12 oz.) bags of white chocolate chips
2 (16 oz,)  cans of vanilla frosting (or any white frosting, I used 1 cream cheese and 1 vanilla)
red and yellow food coloring
Melt the chocolate chips in the microwave.  Microwave them on high for about 2-3 minutes stirring after each minute.  Add the frosting and stir.  Microwave that for another minute or two.   Stir until it is all well blended and smooth.  You can also do this in top of a double boiler.
Line an 8"x 8" baking dish with wax paper or foil.  The Reynolds Wrap nonstick works great for this.
Pour 1/3 of the mixture in the dish for the first, white layer.  Place it in the fridge while you color the rest of the mixture.
Divide the rest of the mixture in half and tint one orange and one yellow.  
Remove the white layer from the fridge and pour the orange next over the white layer.  Pour it in rows, so you don't have to do much spreading it around.  Pour the yellow layer over the orange, last.  If the mixture starts to get too thick to pour, just stick it back in the microwave for a few seconds and stir.  Cover and refrigerate for at least 3-4 hours.
Turn it out on a cutting board and peel the foil off.  With a sharp knife cut it in rows. 
Gently lift the piece and turn it on it's side.  Cut in triangle shaped "candy corn' pieces.  You will have to trim up edges of the rows that were on the outside of the baking dish.  Use a dish with the straightest sides if you have one.  Kids and husbands will be more than happy to eat the trimmings!
You will notice that every other piece is not in the right color order of white, orange, yellow, but only the pickiest of people will notice that. 
The rows are also not real uniform either, but I looked at some pretty upscale candy corn (can candy corn be and their rows were not so uniform either, so I was ok with it!
If you don't want to worry over cutting these candy corn shapes, cut it in squares and slap a piece of candy corn on top and it's still cute!

Pumpkin Cheesecake Pie!

 This is a great pumpkin pie recipe if you are looking for something a little different from the traditional baked pumpkin pie!   It's also a really good pumpkin dessert for those people who think they don't like pumpkin.  Even the kids will love this one!   It's sort of pumpkin pie meets cheesecake.   Here is what you will need for this one:
1 large graham cracker crust (the one that says 2 extra servings or if you make your own, make a deep dish crust)
1 (8 oz.) pkg. of cream cheese, softened
1 cup, plus 1 Tbs. milk, divided
2 Tbs. powdered sugar
1 tsp. vanilla
1 (8 oz.) container frozen whipped topping, thawed and divided
2 small (3 oz.) boxes of instant French vanilla pudding (be sure to get instant)
1 (15 oz.) can of pumpkin (not pumpkin pie filling)
1 tsp. cinnamon
1 tsp. pumpkin pie spice
Beat cream cheese with 2 Tbs. powdered sugar, 1 Tbs. milk and vanilla until smooth.  Fold in 1/2 of the frozen whipped topping.   Pour into the graham cracker crust and smooth to the edges.
Beat the remaining 1 cup milk with the pudding mixes. Beat in the pumpkin, cinnamon, and pumpkin pie spice.  Spread over the cream cheese layer.  Refrigerate for 3-4 hours before serving.  
Serve topped with a dollop of the remaining whipped topping, sprinkled with a little pumpkin pie spice or cinnamon!