Pumpkin Chiffon

So I tried to merge my two blogs together, but for some reason I can’t get it to work right?!?  If anyone has suggestions I would love some help.  I am going to just start transporting some recipes over whenever I have time.  I haven’t made this one yet…but Landon has already requested that I make it.  It is my favorite recipe of ALL TIME i’m pretty sure.  Enjoy!

Pumpkin Chiffon
Crust:
1 3/4 c graham cracker crumbs
1/4 c sugar
1/2 c melted butter
Cream cheese layer:
1 package cream cheese, softened
2 beaten eggs
3/4 c sugar
Pumpkin topping:
2 small packages of instant vanilla pudding
3/4 c milk
2 c packed pumpkin
3/4 c sugar
1 t cinnamon
1 tub of cool whip
Directions:
Preheat the oven to 350.
Combine the graham cracker crumbs, sugar and melted butter and press into a 13×9 pan.
Beat together the cream cheese, eggs and sugar until fluffy. Bake at 350 for 25 – 30 minutes until the cream cheese layer has set. Cool completely before topping with the next layer.
Beat the vanilla pudding and milk for 2 minutes. Stir in the pumpkin, sugar, cinnamon and ONE cup of the cool whip (reserve the rest for topping). Spread this over the cooled crust. Spread the remaining cool whip on top. Refrigerate and ENJOY!
***I slimmed the recipe down a little bit…just used skim milk, 1/3 less fat cream cheese, about 1/2 of the sugar in the pumpkin topping, and lite cool whip. Hey…every bit helps, right?!?***
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