Pumpkin Torte-Millie

Crush 25 graham crackers. Add /12 cup melted butter and 1/2 cup sugar. Mix. Pat lightly in 9x13 inch pan.

Beat the following and pour over crust:

2 eggs

3/4 cups sugar

8 ounces cream cheese

Bake 20 minutes at 350 degrees

1 (1lb.) can pumpkin

3 egg yolks

1/2 cup milk

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

Cook pumpkin mixture until it thickens, then remove from heat. Add 1 envelope Knox gelatine dissolved in 1/4 cup cold water. Cool well. Beat 3 egg whites and 1/4 cup sugar. Fold into pumpkin mixture. Pour into crust. Chill until firm. Top with whipped cream.

To make cherry or blueberry torte with this recipe, elminate making the pumpkin mixture, just add Wilderness instant cherries or blueberries to the crust and top it with Cool Whip.