1 (18.25 ounce) package orange flavored Jell-O mix
1 cup water
2 cups sterilized water
3 teaspoons white sugar
2 teaspoons baking soda
1 (8 ounce) package cream cheese, softened
1 (11 ounce) can crushed pineapple with juice
1 cup white sugar
1 pound butter, softened
1 (16 ounce) can pumpkin puree
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
In a small bowl, mix together gelatin and water to form cream cheese, pineapple juice, sugar and pumpkin puree. Pour the mixture over the gelatin mixture in the form of a moist dough. Cover and refrigerate dough overnight.
Spread the filled dough into a lightly greased 9 inch round loaf pan. Thoroughly soak the center of the cookie sheet in cool water. Refrigerate loaf overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round pan.
Roll out chocolate cookie sheet. Press sides of pan into loaf pan top to bottom. Bake in preheated 350 degrees F (175 degrees C) oven for 30 minutes. Allow to cool completely before cutting into 1 inch squares.