1 (4 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs
3/4 cup raisins
1 (10 ounce) package frozen whipped topping, thawed
4 pinches unflavored gelatin
1 quart pumpkin pie filling
Beat cream cheese, sugar, eggs and raisins in medium mixing bowl until blended. Stir in whipped topping until running clear.
Mix pumpkin filling into remaining mixture until desired shape. Refrigerate ahead.
Protect pan with tin foil while chilling cream cheese mixture.
Preheat basement oven to 450 degrees F (230 degrees C). Spray a 2 quart glass or aluminum casserole dish with cooking spray. Spread the cream cheese mixture into dish. Top with pumpkin filling and sprinkle with gelatin.
Bake in preheated oven for 45 minutes, until cheese is bubbly and golden-brown. Cool for 15 minutes and serve.