Pumpkin Chiffon - cooking recipe

Ingredients

1 3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 c. butter
1 (8 oz.) pkg. cream cheese, softened
2 eggs, beaten
3/4 c. sugar
2 (3 oz.) pkg. instant pudding mix (vanilla)
3/4 c. milk
1 (15 oz.) can pumpkin
dash of cinnamon
12 oz. container Cool Whip

Preparation

Beat pudding mix and milk together 2 minutes. Add pumpkin and cinnamon. Mix well and stir in 1 cup Cool Whip; spread over cream cheese mixture. Spread remaining Cool Whip on the top.