Easy No Bake Pumpkin Cheesecake
What You Need
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1cup canned pumpkin
½ cup sugar
½ tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
cream cheese, pumpkin, sugar and
pumpkin pie spice with electric mixer on medium speed until well blended.
Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate
remaining whipped topping for later use.
cream cheese mixture into crust.
3 hours or overnight. Serve topped
with remaining whipped topping. Store leftover cheesecake in refrigerator.