Pumpkin Cheese Torte

• 8 oz. cream cheese
• 1 c. powdered sugar
• 1 pkg. Cool Whip
• 2 c. flour
• 1 c. butter or margarine
• 1 c. pecans, finely chopped
• 1 small pkg. instant vanilla pudding
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1 c. chilled pumpkin
• 1/4 c. water
• 1/2 c. milk
• 2 egg whites
• 1/4 c. sugar
• 1 oz. Cool Whip

1. Cream together cream cheese, powdered sugar and Cool Whip. Pour over crust of flour, butter or margarine and pecans.
2. Press in pan, 9 x 13 x 2-inch.
3. Bake 25 minutes.
4. Combine pudding, pumpkin, milk and water.
5. Beat 3 minutes.
6. Beat egg whites until foamy.
7. Add sugar; beat until stiff.
8. Fold in pumpkin mixture. Spoon over cheese mixture.
9. Top with whipped topping.
10. Chill at least 3 hours.

cream cheese, powdered sugar, flour, butter, pecans, instant vanilla pudding, cinnamon, nutmeg, ginger, pumpkin, water, milk, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839099 (may not work)