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No-Bake Pumpkin Cheesecake




Source of Recipe


Jeannie


List of Ingredients






1 pkg.(8 oz.) cream cheese,softened.*
1 cup canned pumpkin.
1/2 cup sugar.
1/2 tsp. pumpkin pie spice.
1 tub (8 oz.)Cool Whip,thawed,and divided.
1 Graham Cracker Pie Crust (6 oz.).

Beat cream cheese,pumpkin,sugar and pumpkin pie spice with electric mixer on medium speed until well blended.Gently stir in 2-1/2 cups pf Cool Whip.Cover and refrigerate remaining Cool Whip for later use.

Spoon cream cheese mixture into pie crust.

Refrigerate 3 hours or overnight.Serve topped with remaining Cool Whip.Store leftover cheesecake in refrigerator.

*How To Soften Cream Cheese-Place completely unwrapped cream cheese in a mircowaveable bowl.microwave on High for 10 to 15 minutes or until slightly softened.




Recipe