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    Pumpkin Torte


    Source of Recipe


    internet

    List of Ingredients




    24 graham crackers, crushed
    1/3 c. sugar
    1/2 c. butter or oleo softened
    2 eggs
    3/4 c. sugar
    8 oz. cream cheese
    l envelope knox gelatin
    1/4 c. water
    1 1/2c. pumpkin
    3 egg yolks
    1/2 c. sugar
    l/2 c. milk
    l/2 tsp. salt
    l Tbsp. cinnamon
    3 egg whites
    1/4 c. sugar
    cool whip

    Recipe



    Layer l: crush 24 graham crackers in a bowl with 1/3 c. sugar, 1/2 c. butter or oleo softened. Press in 9x13 cake pan.

    Layer 2: mix 2 eggs, 3/4 c. sugar, 8 oz. cream cheese. Mix together and pour over crust. Bake 10 minutes in oven at 350 let completely cool.

    Layer 3: l envelope knox gelatin, 1/4 c. water mixed in a bowl set aside. In a sauce pan, combine 1 1/2 c. pumpkin, 3 egg yolks, 1/2 c. sugar, l/2 c. milk, l/2 tsp. salt, l Tbsp. cinnamon. Cook until thicken remove from heat and add gelatin mixture let completely cool.

    Layer 4: beat 3 egg whites until foamy, add 1/4 c. sugar, l/2 c. cool whip; beat in pumpkin mixture. Spread over cooled bake crust mixture. Top with remaining cool whip. Refrigerate and serve.

 

 

 


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