Pumpkin Chiffon

Scrumptious dessert,from a friend, Carolyn

1-3/4 cup graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

8 oz. cream cheese, softened

2 eggs, beaten

3/4 cup sugar

2 pkg. instant vanilla pudding mix

3/4 cup milk

2 cups canned pumpkin

Dash of cinnamon

8 oz. container

Cool Whip

1/2 cup chopped pecans

Combine first three ingredients and press into a 9x13 baking dish. Combine cream cheese, eggs, and 3/4 cup sugar; beat until fluffy. Spread over crust.  Bake at 350°F for 20 minutes; set aside to thoroughly cool.

Combine pudding mix and 3/4 cup milk; beat two minutes at medium speed. Add pumpkin and dash of cinnamon; mix well.  Stir in 1 cup Cool Whip.

Spread pudding mixture over cream cheese layer.  Spread remaining Cool Whip over pudding layer.  Sprinkle with pecans.  Store in refrigerator.

Serves 15

Graphics from Heart to Me