Pumpkin Torte

A delicious pumpkin dessert, made in layers. A graham cracker crust, a cream cheese mixture, as well as a pumpkin mixture, and garnish with dollops of Cool Whip. This is one of my favorite desserts!!

• Ready In: 1 hr 20 mins
• Serves: 12-16

Ingredients

• Crust

• 1 3⁄4 cups graham cracker crumbs (1 pkg.)
• 1⁄2 cup sugar
• 1⁄2 cup butter, melted

• Cream Cheese Mixture

• 2  eggs
• 3⁄4 cup sugar
• 1 (8 ounce) package cream cheese

• Pumpkin Mixture

• 1 (16 ounce) can pumpkin
• 3  egg yolks
• 1⁄2 cup sugar
• 1⁄2 cup milk
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1 (1/4ounce) envelope  knox unflavored gelatin
• 1⁄4 cup cold water
• 3  egg whites
• 1⁄4 cup sugar
•  kraft Cool Whip Topping, for garnishing

Directions

1. (Read all the directions first, before making dessert)
2. Mix crust ingredients together. Pack lightly in a 13x9x2-inch baking pan.
3. To prepare cream cheese mixture: Beat together the eggs, sugar, and pkg. of cream cheese; pour over the crust.
4. Bake at 350 degrees for 25 minutes. Allow to cool.
5. To prepare pumpkin mixture: In a saucepan, add the following ingredients, the canned pumpkin, the egg yolks, sugar, milk, salt, and cinnamon.
6. Cook until thick (5-10 minutes). Remove from heat.
7. In a bowl, dissolve the envelope of unflavored gelatin into the cold water.
8. Then stir into the hot, cooked pumpkin mixture.
9. In a large bowl, beat the egg whites on high until foamy; gradually add the sugar.
10. Fold into pumpkin mixture, and pour ontop of the cream cheese mixture/graham cracker crust.
11. Chill in the refrigerator until firm.
12. Garnish dessert with dollops of Cool Whip.
13. Note: This dessert may be frozen.