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- 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.
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