Pumpkin chiffon - sl 10/82

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Recipe by: zenobius

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 3/4 c Graham cracker crumbs -instant pudding mix
1/4 c Sugar 3/4 c Sugar
1/2 c Butter or margarine; melted 2 c Pumpkin; cooked and mashed
8 oz Package cream cheese; 1 ds Ground cinnamon
-softened 8 oz Carton frozen whipped
2 ea Eggs; beaten -topping; thawed divided
3/4 c Sugar 1/2 c Pecans; chopped
2 ea 3-3/4 ounce packages vanilla

Combine first 3 ingredients; press into a 13" x 9" x 2" baking
dish. Set aside.
Combine cream cheese, eggs, and 3/4 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