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No Bake Pumpkin
1 package
(8 oz.) Philadelphia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin
pie spice
1 (8 oz.) Cool Whip
Whipped Topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
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Mix cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer
on medium
speed until well blended. Gently stir in whipped topping.
Spoon into crust. Refrigerate 3 hours or
overnight. Garnish as desired.
Store leftover cheesecake in refrigerator.
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