Pumpkin Chiffon - cooking recipe

Ingredients

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. melted butter
1 (8 oz.) softened cream cheese
2 beaten eggs
3/4 c. sugar
2 (3.4 oz.) pkg. vanilla instant pudding
3/4 c. milk
2 c. pumpkin
dash of cinnamon
1/2 c. chopped pecans
1 (8 oz.) carton Cool Whip

Preparation

Combine first 3 ingredients and press into 13 x 9-inch pan. Set aside.
Combine cream cheese, eggs and 3/4 cup sugar.
Beat until fluffy.
Spread over crust.
Bake at 350\u00b0 for 20 minutes. Set aside to cool.
Combine pudding mix and milk.
Beat 2 minutes at medium speed.
Add pumpkin and cinnamon; mix well.
Stir in 1 cup Cool Whip.
Spread pudding mix over cream cheese layer. Spread remaining whipped topping over pudding layer. Sprinkle top with pecans.
Store in refrigerator.
Yields 15 servings.