Aunt Millie's Pumpkin Torte

This is one of those recipes that everyone remembers from our family get togethers at Grandm'as house. It's SO good.

Preheat oven to 350 degrees.

LAYER 1:

24 graham crackers, crushed

1/2 cup butter or margarine, melted

1/2 cup sugar

Mix and pat lightly in a 9 X 13 inch pan.

LAYER 2:

2 eggs

3/4 cup sugar

1 (8 ounce) cream cheese

Beat and pour over crust. Bake for 20 minutes.

LAYER 3:

1 can pumpkin

3 eggs (divided)

1/2 cup skim milk

3/4 cup sugar (divided)

1/2 teaspoon salt

1 teaspoon cinnamon

1 envelope Knox gelatin

1/4 cup cold water

Mix pumpkin, egg yolks, milk, 1/2 cup sugar, salt and cinnamon in medium saucepan. Cook until it thickens; remove from heat. Dissolve gelatin in water. Cool well. Beat egg whites and gradually add 1/4 cup sugar. Fold into pumpkin mixture. Pour over crust and chill until firm.

LAYER 4:

1 container Cool Whip

Spread over pumpkin layer.

Can make a cherry or blueberry torte by eliminating pumpkin mixture and adding cherry or blueberry pie filling over cream cheese mixture and topping with Cool Whip