Harvest Dessert

• 1 envelope unflavored gelatin
• 2/3 cup milk
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon each ground ginger, cinnamon and nutmeg
• 4 egg yolks
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 30 chocolate wafers
• 45 pieces candy corn
• 1/3 cup vanilla frosting
• 10 drops yellow food coloring

1. In a heavy saucepan, sprinkle gelatin over milk; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Add the pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
2. Stir a small amount of hot filling into egg yolks; return all to pan; stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer (mixture will be thick). Remove from the heat. Cover surface with waxed paper; refrigerate without stirring until cooled. Fold in half of whipped topping.
3. Arrange half of the wafers in a greased 13-in. x 9-in. dish. Top with half of the pumpkin mixture; repeat. Spread with remaining whipped topping. Refrigerate for 3 hours or until set.
4. Score dessert into 15 pieces; arrange candy corn in groups of three. Combine frosting and food coloring; place in a small resealable plastic bag. Insert a #5 round pastry tip; pipe on each piece. Cut dessert along scored lines.

unflavored gelatin, milk, solidpack pumpkin, brown sugar, salt, ground ginger, egg yolks, frozen whipped topping, chocolate wafers, corn, vanilla frosting, coloring

Taken from www.tasteofhome.com/recipes/harvest-dessert/ (may not work)