Dessert / Pies: Pumpkin Torte

From Shelly Carey

Ingredients
24 graham crackers, crushed (1 ½ cups)
½ cup butter
½ cup sugar
8 oz cream cheese
2 eggs
½ teaspoon vanilla
¾ cup sugar
1 lb can pumpkin pie filling
3 egg yolks
1 teaspoon vanilla
½ cup Pet milk
½ cup sugar
½ teaspoon salt
1 Tablespoon cinnamon
1 packet Knox gelatin

Directions
First Layer: Mix crushed graham crackers, ½ cup butter and ½ cup sugar in a bowl. Press into a 9 x 13-inch pan.

Second layer: Mix 8 oz cream cheese, 2 eggs, ½ teaspoon vanilla and ¾ cup sugar until smooth. Pour over crust. Bake at 350 degrees for 20 minutes. Let sit until cool.

Third layer: Dissolve Knox gelatin in ½ cup cold water. In a saucepan, combine pumpkin pie filling, egg yolks, 1 teaspoon vanilla, ½ cup Pet milk, ½ cup sugar, ½ teaspoon salt and 1 Tablespoon cinnamon. Cook until hot. Add Knox gelatin mixture and cook until thick. Let cool slightly and pour over cream cheese mixture. Refrigerate. Top with Cool Whip, if desired. Serve immediately.