Pie- Pumpkin Chiffon
Source of Recipe
Southern Living 1982
List of Ingredients
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
2 eggs, beaten
3/4 cup, sugar
2 (3 1/4-ounce) packages vanilla instant pudding mix
3/4 cup milk
2 cups cooked, mashed pumpkin
Dash of ground cinnamon
1 (8-ounce) carton frozen whipped topping, thawed and divided
1/2 chppped pecansRecipe
Combine first 3 ingredients; press into a 13- x 9- x 2-inch baking dish. Set aside.
Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust. Bake at 350 degrees for 20 minutes; set aside to cool.
Combine pudding mix and milk; beat 2 minutes at medium speed or 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.
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