Aunt Judy's Pumpkin Dessert

This is for all those out there that eat pumpkin pie only because its Thanksgiving, not really because they love it. This recipe will make you want canned pumpkin stocked in your pantry year round! YUMMY! And the kids love it!

• Ready In: 2 hrs 20 mins
• Yields: 1 9x13 dish of the good stuff

Ingredients

• 3⁄4 cup butter
• 1⁄4 cup  of chopped walnuts
• 1 1⁄2 cups flour
• 1 (8 ounce) package cream cheese
• 1  cup sugar
• 1  cup Cool Whip
• 1 (16 ounce) can pumpkin
• 3  beaten  egg yolks
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1 (1/4ounce) envelope  of knox gelatin
• 3  separated  egg whites
• 1⁄4 cup sugar

Directions

1. Mix first 3 ingredients and spread into 9x13 inch casserole dish then bake for 30 minutes.
2. Cool.
3. Mix next 3 ingredients well and spread over cooled crust.
4. Refrigerate 1 hour.
5. Mix next 5 ingredients well and bring to a boil.
6. Dissolve gelatin in 1/4 cup of water and add to boiling mixture.
7. Turn heat down to warm.
8. Beat the three egg whites, gradually adding 1/4 cup of sugar until stiff.
9. Fold egg white mixture into slightly cooled pumpkin mixture and spread over the other 2 layers of the dessert.
10. Top with a generous layer of Cool Whip to finish off this yummy dessert.