I had not made this before but my best friend Diane says it is wonderful and has become a family tradition at their house. She makes it the Tuesday prior to Thanksgiving as it is a good do ahead recipe and actually is better if made a few days ahead and allowed to meld a bit.
Preheat oven to 350 degrees F.
The Crust:
24 Graham crackers crushed = 2 C. crumbs
1/3 C. sugar
1/2 C. melted butter
Mix above ingredients together and press into a 9 x 13" pan
First filling:
2 eggs
3/4 C. sugar
1, softened 8 oz. package Philadelphia Cream Cheese
Combine above ingredients and pour over the crust bake in preheated 350 degree oven for 20 minutes.
Second layer:
Using a saucepan combine:
2 C. pumpkin
3 egg yolks (reserve the whites)
1/2 C. sugar
1/2 C. milk
1/2 t. salt
1 T. cinnamon
dash of ground cloves
Heat stirring over medium high heat until the mixture thickens and remove from the heat. Meanwhile dissolve 1 large or 2 small envelopes of plain unflavored gelatin in 1/2 C. of cold water. When it has thickened stir it into the pumpkin and set it aside to cool.
When cool proceed by beating the 3 egg whites with 1/4 C. sugar until firm.
Fold the egg whites into the cooled pumpkin and spread over the cream cheese filling. Refrigerate until firm.
Frost with whipped topping, cover, and refrigerate until ready to serve. In effect we have a 4 ribbon desert layered with complimentary flavors. I am looking fore=ward to cutting these into squares Thursday and placing them in low stemmed desert dishes I use on special occasions.
No comments:
Post a Comment