Holiday Dessert Favorites

Sticky Toffee Pudding: Keep frozen.
Conventional Oven: Preheat oven to 325°. Remove lid and place tray onto a baking sheet. Bake for 10 to 15 minutes or until fully heated throughout. Remove from the oven. The bottom of the pudding should be very warm. If not, return to the oven for 5 more minutes. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave: Remove lid and microwave tray for 45 seconds or until heated throughout. The bottom of the pudding should be very warm. If not return to the microwave for 10-15 seconds. Invert pudding onto plate. Eat as is or serve with vanilla ice cream or whipped cream. Pudding may remain refrigerated for up to one week.
Microwave and oven temperatures vary, adjust cooking time accordingly.

Caramel Apple Pie: Let “Pie in a Bag” thaw at room temperature for up to 12 hours. To reheat to serve warm, place “Pie in a Bag” on baking sheet and heat at 425°F for 8–10 minutes. Cooking times may vary. Please keep pie in the bag when baking. Do not let the bag touch the sides of oven or heating elements. Do not remove bag until ready to serve.
Slicing: Use an electric or serrated knife to slice to preserve the crunchy broken top crust.

Cognac Pumpkin Cheesecake: Keep frozen.
Defrost at room temperature for about 1 hour before serving.

Sticky Toffee Pudding: Dark Brown Sugar, Butter (pasteurized cream, natural flavorings), Water, Date Paste, Enriched Wheat Flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), Malted Barley Flour, Turbinado Sugar, Cream, Eggs, Molasses, Golden Syrup, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), Baking Soda, Natural Vanilla Flavoring (water, grain alcohol, vegetable glycerin), Kosher Salt (salt, yellow prussiate of soda).
Contains: Eggs, Milk, Wheat.


Caramel Apple Pie: Apples, Caramel (Sugar, Corn Syrup, Butter {Cream & Salt}, Blended Vegetable And Soybean Oils, Salt, Sweetened Condensed Milk {Milk & Sugar}, Soy Lecithin), Granulated Sugar, Butter (Cream & Salt), Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme), Lemon Juice (Filtered Water, Lemon Juice Concentrate, Sodium Bisulfite, Sodium Benzoate, Lemon Oil), Rice Flour, Tapioca Granules, Cinnamon, Pie Shell (Wheat Flour {Enriched, Unbleached Flour}, Lard, Water, Dextrose, Salt, Baking Soda).
Contains: Milk, Soybean, Wheat.

Cognac Pumpkin Cheesecake: Cream Cheese (Pasteurized Cream and Skim Milk, Lactic Acid, Salt, Gums [Locust Bean, Guar and Xanthan Gum]), Sugar, Pumpkin Puree, Eggs, Wheat Flour, Wheat Flour (Wheat Flour, Malted Barley Flour), Shortening (Palm Oil), Brown Sugar, Sour Cream (Cultured milk, cream, modified food starch, sodium citrate, carrageenan, guar gum, locust bean gum), Modified Food Starch (Corn), Cinnamon, Natural Vanilla Flavor, Allspice, Salt, Ground Nutmeg, Vanilla Topping (Water, Sugar, Vegetable Oil (Palm Kernel Oil, Palm Oil), Contains Less Than Two Percent (2%) Of The Following: Natural Flavor, Chickpea, Xanthan Gum, Sodium Caseinate (A Milk Derivative), Locust Bean Gum, Carbohydrate Gum, Citric Acid.
Contains: Egg, Milk, Soy, Wheat.
Manufactured On Equipment That Processes Peanuts And Tree Nuts.
Contains bioengineered food ingredients.