 |
- 1/2 cup milk
- 2 tablespoons ground cinnamon
- 1/2 teaspoon salt
- 1 envelope of unflavored gelatin
- 1/4 cup cold water
- 8 ounces (1 tub) whipped topping
If you like pumpkin pie, you'll love this fantastic dessert layered with a nutty graham cracker
base, sweetened cream cheese, and a smooth pumpkin filling, all crowned with creamy whipped topping.
Directions
CRUST:
- In a medium bowl, mix the crumbs, walnuts, sugar and cinnamon together.
Stir in melted butter until all is moistened.
Press into an ungreased 13x9 baking dish.
CREAM CHEESE FILLING:
In a large mixing bowl, beat the cream cheese until smooth.
Beat in a sugar and eggs until fluffy.
Pour over the crust and bake at 350 degrees for 20
minutes or until set.
Allow to cool.
PUMPKIN PIE FILLING:
In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, cinnamon and
salt.
Cook and stir over low heat 10-12 minutes or until mixture thickens.
Remove from heat.
In a small saucepan, sprinkle gelatin over cold water, let stand for 1
minute.
Over low heat, stir the gelatin until it is dissolved completely.
|
|
2 |
 |
