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