Goddess Food

My munchkin got excited when I asked her if she wanted to make Bunny Food.  Of course, she lit up and jumped up and down and said yes. "Bunny Food" is actually carrot cake cake mix cheesecake bars, and it's pretty amazing. YUMM-O! Carrot Cake Cheesecake Bars  Ingredients: 1 c. Nilla Wafer crumbs 3/4 c. Oats 6 tablespoons butter, melted 2-8oz. pkg of neufchatel cheese ¾ cup + 2 tablespoons granulated sugar, divided ½ cup carrot cake mix 2 eggs + 1 egg yolk ½ cup + 2 tablespoons milk (I used 1%.) 1 ½ teaspoons vanilla extract ¼ teaspoon salt I used this mix with carrots and raisins Directions: Preheat oven to 350 degrees Fahrenheit.  Grease a 9-inch square baking pan, then line with parchment paper; set aside. Stir together cookie crumbs, oats, 2 tablespoons granulated sugar, and the melted butter.  Press into the bottom of the prepared pan.  Bake until the crust is just brown around the edges, 8 to 10 minutes. ...

I LOVE pumpkin, and nearly always have canned pumpkin in my pantry. I love easy, instant, yumminess, and this pie fits the bill perfectly!!! Butterscotch Pumpkin Pudding Cheesecake Ingredients: 1 9-inch graham cracker crust 8 oz softened cream cheese 2 bx (large) butterscotch instant pudding 15 oz (1 can) pumpkin 8 oz whipped cream topping, chilled, not frozen 1 Tbsp freshly grated nutmeg 1 Tbsp pumpkin pie spice 1 Tbsp cinnamon 1 c coarsely chopped pecans (optional) Directions: 1. Whip softened cream cheese and pumpkin till smooth. 2. Add pudding and spices. Blend until creamy. 3. Fold in whipped cream topping and mix till blended. 4. Pour into crust and top with pecans. 5. Chill for at least 1 hour before serving. SO yummy!