No-Bake Pumpkin Cheesecake

what you need

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 HONEY MAID Graham Pie Crust (6 oz.)

Make It

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 of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

SPOON cream cheese mixture into crust.

REFRIGERATE 3 hours or overnight. Serve topped with remaining whipped topping. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size It Up

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

How To Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 10 to 15 seconds or until slightly softened.

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