Pumpkin Torte

Crust:
1/2 c. margarine, melted
1/2 c. sugar
24 graham crackers, crushed

Filling:
2 eggs
3/4 c. sugar
8 oz. cream cheese

Second Layer:
3 egg yolks
1/2 c. milk
1 lb. can pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 small pkg. Knox gelatine
1/4 c. cold water
3 egg whites
1/4 c. sugar
Cool Whip

Mix crushed crackers, sugar and melted margarine. Pack into 9 x 13-inch pan. Then mix the 2 eggs, sugar and cream cheese. Put on top of cracker crust; bake at 350 degrees for 15 to 20 minutes (watch carefully so it doesn't burn).
Next, mix the egg yolks, milk, pumpkin, sugar, cinnamon and salt. Cook until thick (good boil); this thickens as it sits off of stove. Remove from heat & add the package of gelatin dissolved in the 1/4 cup cold water (do not add this until pumpkin mixture is off of stove as it thickens too quickly). Fold the dissolved gelatin into pumpkin.
Beat egg whites; add the sugar gradually and fold into pumpkin mixture. Put the pumpkin mixture on top of cheese mixture and then top with Cool Whip. Store in refrigerator overnight.

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