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Thursday, November 18, 2010

A Friend Writes...

Just in time for Thanksgiving!

"This is a really simple recipe and it's quick and still tasty."

Pumpkin Chiffon
3.5 cups graham cracker crumbs (1 box of crackers equals 4 cups of crumbs)
½ cup sugar
1 cup melted butter
8 ounces cream cheese, softened
2 eggs
¾ cup sugar
¾ cup milk
2 3-ounce packages of vanilla instant pudding mix
2 cups canned pumpkin
Cinnamon to taste
Large container whipped topping

Preheat oven to 350 degrees. Combine first 3 ingredients in 9x13-inch dish. Press over bottom. Beat cream cheese, eggs and ¾ cup sugar in bowl until smooth. Pour over crust. Bake for 20 minutes. Cool. Combine milk with pudding mix in bowl. Beat for 2 minutes. Add pumpkin and cinnamon. Stir in 1 cup whipped topping. Spread over cooled cream cheese layer. Spread remaining whipped topping over pudding mixture. Chill until serving time. Sprinkle top with cinnamon.

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