Pumpkin Tart

• 1 1/2 pkg. graham crackers, crumbled
• sugar
• 1/2 c. margarine, melted
• 2 eggs
• 3/4 c. sugar
• 8 oz. Philadelphia cream
• 2 c. pumpkin (Libby's)
• 3 egg yolks (save whites)
• 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1 envelope plain gelatin
• 1/4 c. cold water
• 1/4 c. sugar
• Cool Whip

1. Preheat oven to 350u0b0.
2. Mix together grahams, 1/3 sugar and margarine and press in a 9 x 13-inch pan.
3. Mix 2 eggs, 3/4 cup sugar and cream cheese.
4. Pour this over crust.
5. Bake for 20 minutes at 350u0b0.
6. Let cool 45 minutes (important).
7. When 20 minutes have passed of this 45 minutes start next part.
8. Mix pumpkin, egg yolks, 1/2 cup sugar, milk, salt and cinnamon.
9. Cook this until mixture is hot throughout.
10. Dissolve gelatin in cold water.
11. Add to pumpkin mixture.
12. Beat egg whites; add 1/4 cup sugar.
13. Fold into pumpkin mixture.
14. Remove 1 cup of this mixture and set aside.
15. Pour the rest of mix over baked crust.
16. Fold 1 large container Cool Whip as next layer, then take the 1 cup of mixture and add to a small container of Cool Whip and fold over Cool Whip layer.
17. Chill at least 2 to 3 hours.
18. Better overnight.

graham crackers, sugar, margarine, eggs, sugar, philadelphia cream, pumpkin, egg yolks, sugar, milk, salt, cinnamon, gelatin, cold water, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547013 (may not work)