PUMPKIN TORTE
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Why I Love This Recipe
Ingredients You'll Need
CRUST:
24 Graham Crackers, crushed
1/4 cup Margarine, melted
1/2 cup Sugar
Mix, patting lightly into a 9x13 pan.
Beat together:
2 Eggs
3/4 cup Sugar
2 8oz. Cream Cheese, softened
Filling:
1 can (1lb.) Pumpkin
3 Egg yolks
1/2 cup Sugar
1/2 cup Milk
1/2 tsp. Salt
1/2 tsp. Cinnamon
3 Egg whites, until stiff. gradually add
1/4 cup Sugar
Directions
CRUST: Place on top of the crust.
Bake@ 350 º for 20 minutes.
Cool completely.
Mix together and cook in a 2 qt. saucepan: All filling ingredients.
Cook until thickened, about 3 to 4 minutes.
Remove from heat and add 1 envelope of Knox Gelatin that has been dissolved in 1/4 cup of cold water.
Cool well, I use the refrigerator.
BEAT TOGETHER:
3 Egg whites, until stiff. gradually add Sugar.
When well beaten Fold into Pumpkin mixture. Pour onto crust.
Top with a container(large) of Whipped topping.
Refrigerate over night.
Keep leftovers refrigerated.
Questions, Comments & Reviews
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