Pumpkin Chiffon
12 ingredients
12 steps
Ingredients
- 1 3/4 c. graham cracker crumbs
- 1/4 c. sugar
- 1/2 c. melted butter
- 1 (8 oz.) softened cream cheese
- 2 beaten eggs
- 3/4 c. sugar
- 2 (3.4 oz.) pkg. vanilla instant pudding
- 3/4 c. milk
- 2 c. pumpkin
- dash of cinnamon
- 1/2 c. chopped pecans
- 1 (8 oz.) carton Cool Whip
Directions
-
1Combine first 3 ingredients and press into 13 x 9-inch pan. Set aside.
-
2Combine cream cheese, eggs and 3/4 cup sugar.
-
3Beat until fluffy.
-
4Spread over crust.
-
5Bake at 350° for 20 minutes. Set aside to cool.
-
6Combine pudding mix and milk.
-
7Beat 2 minutes at medium speed.
-
8Add pumpkin and cinnamon; mix well.
-
9Stir in 1 cup Cool Whip.
-
10Spread pudding mix over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans.
-
11Store in refrigerator.
-
12Yields 15 servings.
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