1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust
Beat cream cheese, pumpkin, sugar and pumpkin pie
spice with mixer until blended. Gently stir in
about 3/4 of container COOL WHIP. Spoon mixture
into crust. Refrigerate 3 hours or until firm.
Spread with remaining COOL WHIP.
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You can add this No-Bake Pumpkin Cheesecake recipe to your own private DesktopCookbook.