Pumpkin chiffon - sl 10/82
15 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1¾ | cup | Graham cracker crumbs |
¼ | cup | Sugar |
½ | cup | Butter or margarine; melted |
8 | ounces | Package cream cheese; softened |
2 | eaches | Eggs; beaten |
¾ | cup | Sugar |
2 | eaches | 3-3/4 ounce packages vanilla instant pudding mix |
¾ | cup | Sugar |
2 | cups | Pumpkin; cooked and mashed |
1 | dash | Ground cinnamon |
8 | ounces | Carton frozen whipped topping; thawed & divided |
½ | cup | Pecans; chopped |
Directions
Combine first 3 ingredients; press into a 13" x 9" x 2" baking dish. Set aside.
Combine cream cheese, eggs, and ¾ cup sugar; beat until fluffy.
Spread over crust. Bake at 350 degrees F for 20 minutes; set aside to cool.
Combine pudding mix and milk; beat 2 minutes at medium speed of electric mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup whipped topping.
Spread pudding mixture over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans. Store in refrigerator. Yield: about 15 servings.
From Jacqueline Dorn of South Carolina in October, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-19-95
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