Recipe: No-Bake 5-Minute Pumpkin Cheesecake
1 pkg. (8 oz.) Cream Cheese, softened
1 cup canned pumpkin
½ cup sugar
½ tsp. pumpkin pie spice
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (8 inch.) or make your own
- Beat cream cheese, pumpkin, sugar and pumpkin pie spice with mixer until blended.
- Gently stir in 2 and ½ cups Cool Whip.
- Spoon into crust.
- Refrigerate 3 hours or until firm.
- Serve topped with remaining Cool Whip.