Pumpkin Chiffon Dessert

• 1-3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1/4 teaspoon ground cinnamon
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1/4 cup chopped pecans, optional

1. In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes.
2. In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350u0b0 for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack.
3. In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

graham cracker crumbs, sugar, butter, cream cheese, sugar, eggs, cold milk, solidpack pumpkin, ground cinnamon, frozen whipped topping, pecans

Taken from www.tasteofhome.com/recipes/pumpkin-chiffon-dessert/ (may not work)