Pumpkin Torte II Best Dishes

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Pumpkin Torte II

"This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's completed with whipped topping and walnuts."

Ingredients :

2 cups graham cracker crumbs
1/2 cup margarine, melted
12 ounces cream cheese, softened
3 eggs, crushed
3/four cup white sugar
1 (15 ounce) can pumpkin puree
three eggs, separated
half cup milk
three/four cup white sugar
half of teaspoon ground cinnamon
half of teaspoon floor nutmeg
1 teaspoon salt
2 (.25 ounce) programs unflavored gelatin
1/four cup bloodless water
1/four cup boiling water
half cup white sugar
1 (eight ounce) container frozen whipped topping, thawed
3 tablespoons floor walnuts

Instructions :

Prep : 45M	Cook : 12M	Ready in : 5H5M

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Lightly grease one 9x13 inch pan.
In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into organized pan to form a crust.
Blend together the cream cheese, eggs and sugar; calmly unfold over crust and bake for 20 mins within the preheated oven. Set aside to cool.
In a 2 quart saucepan, integrate the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium warmness, stirring continuously, until sugar is dissolved. Set apart to cool.
Combine gelatin and bloodless water in a small bowl and allow to soften for 5 mins. Mix in boiling water to dissolve. Stir into the pumpkin combination.
In a mixing bowl, beat egg whites until frothy. Gradually add half of cup sugar; beat till stiff. Fold into pumpkin aggregate and pour over cream cheese layer. Refrigerate until firm, approximately 4 hours, and reduce into squares. Top with whipped topping and sprinkle with walnuts.

Notes :

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