Pumpkin chiffon - sl 10/82

Yield: 15 servings

Measure 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

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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