Created by Cheri... discovered by my mom
Cheri’s Layered Pumpkin Torte
24 Graham Crackers crushed
3 Egg yolks, save egg whites
1/3 Cup Sugar
1 Can Pumpkin (approx 2 cups)(not pie filling)
½ Cup Butter, melted
½ Cup Sugar
½ Teaspoon salt
1 Teaspoon cinnamon
¾ Cup Sugar
1 Envelope unflavored gelatin
8 Ounces Cream Cheese
¼ Cup Cold water
¼ Cup Sugar
1 Pint Whipping Cream or Cool Whip
Crust: Finely crush graham crackers using a food processor or rolling pin.
Mix graham crackers with sugar and melted butter.
Press into a 9x13 pan.
Filling # 1 2 eggs
¾ cup sugar
8 oz. cream cheese
Beat ingredients together and spread over crust.
Bake at 350 degrees for 20 minutes. Cool.
Filling # 2 1 can (approx. 2 cups) pumpkin (not pie filling)
½ cup sugar
3 egg yolks, SAVE Egg Whites
½ cup milk
½ teaspoon salt
1 tablespoon cinnamon
1 envelope unflavored gelatin
¼ cup cold water
Combine gelatin and cold water in small bowl and set aside.
Combine all other ingredients (not gelatin mix) in a 2 quart sauce pan
Boil/cook til thickened.
Remove from heat and add the gelatin mixture.
BEAT 3 EGG WHITES with ¼ cup sugar til stiff peaks form.
Fold egg whites into pumpkin mixture.
Spread pumpkin mixture over cream cheese layer.
Top with whipped cream, sweetened slightly with powdered sugar.
Can use Cool Whip in place of whipped cream – but it won’t be the same!