Pumpkin Chiffon Dessert
13⁄4 cup graham cracker crumbs
1⁄4 cup sugar
1⁄2 cup melted butter
1 (eight ounce) package cream cheese, softened
2 eggs, beaten
3⁄4 cup sugar
3 cups milk
2 packages (31⁄2 ounce) instant vanilla pudding
2 cups canned pumpkin
2 teaspoons pumpkin pie spice
1 (8 ounce) carton prepared whipped topping
1⁄2 cup chopped pecans
Combine crumbs, sugar and butter. Press into 9-by-13-inch baking dish. Combine cream cheese, eggs and sugar. Beat until fluffy and spread over crust. Bake in 350- degree oven for 20 minutes. Cool. Combine pudding mix and milk. Beat two minutes. Add pumpkin and spice. Fold in one cup of prepared whipped topping. Spread over cream cheese layer. Spread remaining prepared whipped topping over pumpkin layer. Sprinkle with nuts. Refrigerate.
Send your comments to: Peggy Goodrich, Food For Thought, P.O. Box 1192, Enid, OK 73702.