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Chef Tony’s Exclusive Thanksgiving Recipes

Chef Tony Fiahlo

Mini Pumpkin Pie Cheesecake Trifle


  • 1 small box instant cheesecake pudding
  • 2 cups milk
  • 1/4 cup pumpkin pie, chopped fine
  • 1 teaspoon Pumpkin Pie Spice
  • 1 cup Cool Whip topping or whipping cream
  • 2 cinnamon graham crackers, crushed finely


  1. Mix cheesecake pudding and milk with whisk.
  2. Place in fridge until set, about 5 minutes.
  3. Fold in pumpkin and spice. Whisk until smooth.
  4. Place in fridge another 5-10 minutes to set.
  5. Layer pumpkin cheesecake, Cool Whip, and crushed graham crackers on top.
  6. Fit a decorator bag with a Giant Round Tip and pipe on a dollop of Cool Whip on top. Sprinkle on graham cracker crumbs.

Loaded Mashed Potatoes


  • 10.5 oz mashed potatoes
  • 3/4 oz shredded cheddar cheese
  • 2 slices of bacon
  • 2/5 oz green onion, chopped


  1. Add shredded cheddar cheese, bacon, and green onion to the mashed potatoes.
  2. Stir to combine. Recipe serves 4.