CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668aa7a2   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Layered Pumpkin Dessert   
    Categories: Breads, Cheee, Squash, Dairy   
         Yield: 15 servings   
       
     1 1/2 c  Graham cracker crumbs   
       1/3 c  Sugar   
         1 ts Ground cinnamon   
       1/3 c  Butter; melted   
      
   MMMMM--------------------CREAM CHEESE FILLING-------------------------   
        12 oz Cream cheese, softened   
         1 c  Sugar   
         3 lg Eggs   
      
   MMMMM----------------------PUMPKIN FILLING---------------------------   
        15 oz Can solid-pack pumpkin   
         3 lg Eggs; separated   
       3/4 c  Sugar; divided   
       1/2 c  Milk   
         2 ts Ground cinnamon   
       1/2 ts Salt   
       1/4 oz Env unflavored gelatin   
       1/4 c  Cold water   
      
   MMMMM--------------------------TOPPING-------------------------------   
         1 c  Heavy whipping cream   
         3 tb Sugar   
       1/4 ts Vanilla extract   
       
     Set oven @ 350ºF/175ºC.   
        
     In a large bowl, combine crumbs, sugar and cinnamon;   
     stir in butter. Press into an ungreased 13x9-in. baking   
     dish. In a large bowl, beat cream cheese until smooth.   
     Beat in sugar and eggs until fluffy. Pour over crust.   
     Bake 15-20 minutes or until set. Cool on a wire rack.   
        
     In the top of a double boiler or a metal bowl over   
     simmering water, combine pumpkin, egg yolks, 1/2 cup   
     sugar, milk, cinnamon and salt. Cook and stir over low   
     heat until a thermometer reads 160°; remove from heat.   
     Transfer to a large bowl; wipe out double boiler.   
        
     In a small saucepan, sprinkle gelatin over cold water;   
     let stand 1 minute. Heat over low heat, stirring until   
     gelatin is completely dissolved. Stir into pumpkin   
     mixture; cool.   
        
     In the double boiler, whisk egg whites and remaining   
     sugar over low heat until temperature reaches 160°.   
     Remove from heat; using a mixer, beat until stiff glossy   
     peaks form and sugar is dissolved. Fold into pumpkin   
     mixture. Pour over cream cheese layer. Cover and   
     refrigerate for at least 4 hours or until set.   
        
     Just before serving, in a large bowl, beat cream until   
     it begins to thicken. Add sugar and vanilla; beat until   
     stiff peaks form. Spread over pumpkin layer.   
        
     Ruth Ann Stelfox, Raymond, Alberta   
        
     Makes: 15 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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