Pumpkin Torte

• 24 graham cracker squares, crushed fine or 12 (2-square) rectangles
• 1/3 c. sugar
• 1/2 c. melted margarine
• 2 eggs, beaten
• 3/4 c. sugar
• 8 oz. cream cheese, softened
• 2 c. pumpkin (one 16 oz. can solid pack pumpkin, not pumpkin pie mix)
• 3 egg yolks (save the whites for later)
• 1/2 c. sugar
• 1/2 c. milk
• 1/2 tsp. salt
• 1 Tbsp. cinnamon
• 1 envelope unflavored gelatin
• 1/4 c. cold water
• 3 egg whites
• 1/4 c. sugar

1. Beat until stiff and fold into the pumpkin mixture.
2. Pour over the cooled baked cheese cake layer.
3. Let stand until firm and then top with a small carton Cool Whip or a package Dream Whip, prepared according to package directions.
4. Refrigerate.

graham cracker squares, sugar, margarine, eggs, sugar, cream cheese, pumpkin, egg yolks, sugar, milk, salt, cinnamon, unflavored gelatin, cold water, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564028 (may not work)