SAMHUINN: Pumpkin Patch Pudding
2-1/2 cups graham crackers(about 40 squares)
1/3 cup sugar
1/2 cup butter,melted
Cream Cheese Layer:
1 package(8 ounces)cream cheese,softened
3/4 cup sugar
2 eggs
Pumpkin Filling:
1 tablespoon unflavored gelatin
1/4 cup cold water
6 eggs
3 cups cooked or canned pumpkin
1-1/4 cups sugar,divided
1 cup milk
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla
Combine the first 3 ingredients;press into a 13x9x2 in pan; set aside.In a mixing bowl,beat the cream cheese,sugar and eggs until blended; our over crust.Bake at 350 for 15 minutes or until set.Cool for 1 hour.Soften gelatin in cold water;set aside.In a small mixing bowl, beat the eggs until thick and lemon colored;set aside.In a saucepan,combine pumpkin,1 cup sugar,milk,cinnamon and salt; bring to a boil.Boil for 2 mins. Stir 1 cup hot pumpkin mixture into yolks;return all to pan.Bring to gental boil;cook and stir for 2 minutes.Remove from heat;stir in softened gelatin.Set in pan of ice waterand stir until mixture reaches room temperature,about 5 mins.In another bowl,beat cream until soft peaks form; gradually add vanilla and remaining sugar.Beat until stiff peaks form.Fold into oumpkin mixture.Pour over cream cheese layer.Refrigerate for 2 hours.Searved with whipped cream if desired.
Looks more difficult than it is and its GREAT!!!Makes 12-15 servings
