Recipe: Pumpkin Chiffon (13x9-inch, graham cracker crust with cream cheese and pumpkin layers)
Desserts - Pies and TartsPUMPKIN CHIFFON
FOR THE CRUST:
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
FOR THE CREAM CHEESE LAYER:
1 (8 oz.) pkg. softened cream cheese
2 eggs, beaten
3/4 cup sugar
FOR THE PUMPKIN LAYER:
2 pkgs. (3 3/4 oz. each) instant vanilla pudding mix
3/4 cup milk
2 cups pumpkin puree (not sweetened pie filling)
Ground cinnamon (to taste)
1 (8 oz.) container Cool Whip, thawed, divided use
1/2 cup chopped pecans
Combine first 3 ingredients; press into a 13x9x2 inch baking dish; set aside.
Combine cream cheese, eggs, and 3/4 cups sugar. Beat until fluffy. Spread over crust.
Bake at 350 degrees F for 20 minutes. Set aside to cool.
Combine pudding mixes and 3/4 cup milk; beat 2 minutes at medium speed with electric mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup of whipped topping.
Spread pudding mixture over cream cheese layer. Spread remaining topping over pudding layer. Sprinkle top with pecans. Store in refrigerator.
Hi Lisa,
I sure hope this is close to the recipe you're looking for!
Happy Holiday Cooking,
Betsy
FOR THE CRUST:
1 3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup margarine, melted
FOR THE CREAM CHEESE LAYER:
1 (8 oz.) pkg. softened cream cheese
2 eggs, beaten
3/4 cup sugar
FOR THE PUMPKIN LAYER:
2 pkgs. (3 3/4 oz. each) instant vanilla pudding mix
3/4 cup milk
2 cups pumpkin puree (not sweetened pie filling)
Ground cinnamon (to taste)
1 (8 oz.) container Cool Whip, thawed, divided use
1/2 cup chopped pecans
Combine first 3 ingredients; press into a 13x9x2 inch baking dish; set aside.
Combine cream cheese, eggs, and 3/4 cups sugar. Beat until fluffy. Spread over crust.
Bake at 350 degrees F for 20 minutes. Set aside to cool.
Combine pudding mixes and 3/4 cup milk; beat 2 minutes at medium speed with electric mixer. Add pumpkin and cinnamon; mix well. Stir in 1 cup of whipped topping.
Spread pudding mixture over cream cheese layer. Spread remaining topping over pudding layer. Sprinkle top with pecans. Store in refrigerator.
Hi Lisa,
I sure hope this is close to the recipe you're looking for!
Happy Holiday Cooking,
Betsy
MsgID: 0085557
Shared by: Betsy at Recipelink.com
In reply to: ISO: Pumpkin Crunch (with crust on bottom and...
Board: Cooking Club at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: ISO: Pumpkin Crunch (with crust on bottom and...
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Pumpkin Crunch (with crust on bottom and pumpkin and cream cheese layers) |
Lisa from Brownsville, TX | |
2 | Recipe: Pumpkin Chiffon (13x9-inch, graham cracker crust with cream cheese and pumpkin layers) |
Betsy at Recipelink.com |
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