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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