Chef Tony’s Exclusive Thanksgiving Recipes

Mini Pumpkin Pie Cheesecake Trifle

Ingredients:

• 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

Instructions:

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

Ingredients:

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

Instructions:

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