NVDAILY.COM | Reader Recipes
Posted December 11, 2013 | Leave a comment
Mix crumb mixture and pat into a 13x9x2 pan.
Beat eggs, sugar & cream cheese until light and fluffy. Pour into crust and bake 20 minutes at 350 degrees.
Mix all ingredients together. Microwave for 3 ½ minutes. Dissolve 1 envelope gelatin (Knox) and ¼ c. cold water in microwave for 10-15 seconds. Then stir into pumpkin mixture. Cool. Beat 3 eggs whites and ¼ c. sugar until foamy. Gradually beat egg whites into pumpkin mixture. Pour over baked mixture. Refrigerate until firm; about 1-3 hrs. Top with Cool Whip.
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