PUMPKIN CHIFFON LAYER CAKE 2 c. crushed graham crackers 1/2 c. sugar 1 stick melted butter
Mix and press into the bottom of a 9 x 13 inch buttered pan. 3 eggs 3/4 c. sugar 11 oz. cream cheese (1-8 oz. and 1-3 oz. pkg.) When light and fluffy, pour over the first mixture and bake 20 to 25 minutes or until set at 350 degrees. 1 (16 oz.) can pumpkin 3 egg yolks (save whites) 1 c. sugar 1/2 tsp. salt 2 tsp. scant pumpkin pie spice Cook over water in the double boiler for 5 minutes. Remove from heat and cool. (This may be done in the microwave for about 3-4 minutes instead of using the double boiler.) 1/4 c. water 1 pkg. unflavored gelatin Add to the cooled pumpkin mixture. Beat egg whites, adding 5 teaspoons of sugar, until stiff. Add to pumpkin mixture. Pour over the baked part of the cake and refrigerate. Put Cool Whip and nuts on the top. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
