Name: Pumpkin Chiffon Dessert
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1-3/4 cups graham cracker crumbs -; 1/4 cup sugar -; 1/2 cup butter, melted -; Filling: -; 1 package (8 ounces) cream cheese, softened -; 3/4 cup sugar -; 2 eggs -; Topping: -; 2 cups cold milk -; 2 packages (3.4 ounces each) instant vanilla pudding mix -; 1 can (15 ounces) solid-pack pumpkin -; 1/4 teaspoon ground cinnamon -; 1 carton (8 ounces) frozen whipped topping, thawed, divided -; 1/4 cup chopped pecans, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chiffon Dessert

1. 1-3/4 cups graham cracker crumbs -

2. 1/4 cup sugar -

3. 1/2 cup butter, melted -

4. Filling: -

5. 1 package (8 ounces) cream cheese, softened -

6. 3/4 cup sugar -

7. 2 eggs -

8. Topping: -

9. 2 cups cold milk -

10. 2 packages (3.4 ounces each) instant vanilla pudding mix -

11. 1 can (15 ounces) solid-pack pumpkin -

12. 1/4 teaspoon ground cinnamon -

13. 1 carton (8 ounces) frozen whipped topping, thawed, divided -

14. 1/4 cup chopped pecans, optional -

How to cook deliciously - Pumpkin Chiffon Dessert

1. Stage

In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes.

2. Stage

In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack.

3. Stage

In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.