Ingredients:
- 1 2/3 C. graham cracker crumbs
- 1/3 C sugar
- 1/2 C. butter, melted
- CREAM CHEESE FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 C. sugar
- 2 eggs, lightly beaten
- PUMPKIN FILLING:
- 2 envelopes unflavored gelatin
- 1/2 C. cold water
- 1 can (30 ozs.) pumpkin pie filling
- 1 can (5 1/2 ozs.) evaporated milk
- 2 eggs, lightly beaten
- TOPPING:
- 1 carton (12 ozs.) frozen whipped topping, thawed
Directions:
- In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13"x9" baking dish; set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs;
- Beat on low speed just until combined. Pour over crust. Bake at 350 degrees for 25-30 minutes or until center is almost set.
- Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved.
- Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly.
- Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for at least 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.
Note: I would wait a little more than 10 minutes for the baked part and the pumpkin batter has cooled. Then spread whipped topping over top, cover and refrigerate over night. Enjoy!
